A healthy and delicious jacked up Tuna Pasta Salad with lots of vegetables, greens, seasonings, and a homemade dressing made without mayo!
I have always been a fan of pasta salad; it’s always good. Do you know what I mean? Like, it’s very hard to find a pasta salad that is inedible. Even when they’re bad, they’re still kinda good!
I’m here to dispel the notion that salads such as this one, should be reserved for summertime. Did you know that Newfoundlanders eat potato salads, pasta salads, and even coleslaw, all year round? When something is good, why do we save it for special occasions? Newfies don’t; they know how to live!
With Christmas just passed, I wanted to showcase a pasta salad that was healthy and good for you. I don’t know about you, but I indulged over the holidays and it’s time to get back on track and to make some better food choices.
That is why, Dear Reader, this version of the classic pasta salad is not one you should feel guilty about eating. I’ve lowered the amount of pasta; I’ve increased the amount of vegetables; and lastly, I omitted the mayonnaise. Let’s get to it!
Making this salad in advance:
I’m all for making dishes ahead of time, especially if I’m going to be serving them to guests. I like to have my time free to mix and mingle just like everyone else. Most pasta salads can easily be made ahead of time and so can this one – to a point!
Make the salad according to the instructions below, but I would highly recommend leaving the microgreens out until just before serving. Everything else will be fine and will actually taste even better if left to sit in the fridge for a few hours.
Once you are ready to eat, toss the microgreens into the salad and serve. It’s that simple! In addition, I’ve had this dish many times where chopped hard boiled egg has been added too. That’s certainly an option if you wanted to add more protein if you intend to serve the salad as a main.
It’s important to note that the nutritional information in the recipe card below is based on this salad being a side. If I were planning to serve this as a complete meal, I would suggest that you’ll get 3-4 servings out of it.
This pasta salad will last in the fridge for two to three days. Even if you add all of the microgreens, the salad will still be good. The greens will wilt a little, but will not be fully compromised.
Are you making this recipe? Show me your version! Tag me on Instagram or Facebook! @lordbyronskitchen | #lordbyronskitchen
If you loved this recipe, here are some others that might interest you as well:
In a hurry? Save this recipe to your Pinterest board for later! Click HERE!
Tuna Pasta Salad
- 2 cups ditali pasta, cooked, drained, rinsed, and cooled
- 1/2 cup diced red bell pepper
- 1/4 cup chopped fresh chives
- 1/2 cup diced celery
- 1 cup frozen corn, cooked and cooled
- 1 cup frozen peas, cooked and cooled
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried dill
- 1/2 cup light sour cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 10 ounces canned tuna packed in water, drained
- 2 cups microgreens
- 1/4 cup chopped fresh parsley, plus more for garnish
- Begin by cooking the pasta according to the package directions. Be sure to add salt to the pasta water. Once cooked, drain and rinse under cold water. Set aside.
- Add 4 cups of water to a sauce pan and bring to a low boil. Add 1/4 teaspoon salt, and stir in the frozen corn and frozen peas. Cook for 3-4 minutes. Remove from heat. Drain and set aside to cool.
- In a large bowl, whisk together the salt, ground black pepper, garlic powder, oregano, dill, sour cream, apple cider vinegar, and Worcestershire sauce until well combined.
- Add the cooled pasta, corn and peas to the bowl. Toss with the sauce mixture.
- Add the tuna and toss lightly. Don't break up the tuna too much. If you plan to serve this dish later, stop here. Cover and refrigerate.
- Once ready to serve add the parsley and microgreens. Toss gently to incorporate. Serve immediately.