Best Ever Tuna Pasta Salad
- SERVES
- 6
- CHILL TIME
- 2 Hr
In our kitchen, we often toss together a batch of our Best Ever Tuna Pasta Salad for lunch! It's hearty enough to satisfy all of our king-sized appetites!
What You'll Need
- 1 pound medium-sized pasta shells
- 1 (8-ounce) bottle Italian dressing
- Juice of 1 lemon
- 1 tablespoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (12-ounce) can tuna, drained and flaked
- 1 (15-1/2-ounce) can garbanzo beans (chick peas), drained
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 4 scallions, coarsely chopped
What to Do
- Cook pasta according to package directions; drain, rinse, drain again and set aside to cool.
- Meanwhile, in a medium-sized bowl, combine dressing, lemon juice, oregano, salt, and pepper; mix well.
- In a large bowl, combine pasta, tuna, garbanzo beans, sun-dried tomatoes, and scallions.
- Add dressing mixture and toss until thoroughly combined. Cover and chill at least 2 hours before serving.
Notes
-
We usually use chunk-light tuna packed in water for this tuna pasta salad, but whatever tuna is on sale should work. Did you know that sometimes the tuna packed in oil contains less fat than water-packed tuna because it's a less fatty tuna cut? Be sure to check the labels!
- Looking for more of our favorite tuna recipes? Check out our collection of Easy Tuna Recipes: 13 Tuna Salad Recipes, Tuna Casserole Recipes, and More!
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applesnpairs 30342 65
Aug 31, 2015
I like to try a new recipe as written, and then switch it up to suit my tastes, or what's in my pantry! Be a pretty dull world if we were stifled in our own kitchens!
wandalb 9880870
Sep 15, 2014
YOU CAN CHANGE A RECIPE ANY WAY YOU WANT. CHANGES MAKES IT YOURS. IF YOU LIKE IT THAT IS ALL THATS IMPORTANT. I HAVE USED MR. FOOD SINCE HE BEGAN. I LOVE HIS RECIPES.
NoNoNannette
Jun 21, 2014
Love this salad as is, but also like to add salad shrimp (instead of tuna) and sliced black olives and green to both salads Yummmmm Good!
marlelu 0160141
Mar 10, 2015
I love peoples ideas, helps use healthful items I already have on hand and gives a nice variety on a basic recipe.
roseyoposey 022634 8
May 24, 2014
WHY review a recipe that you have CHANGED ??? Makes no sense , Not a review its your version of something, W T H ??? Made this and it was good, will make again. Just the way it says !!!
wendygoerl 2394329
Aug 25, 2014
Why not share variants that you find helpful? Or do you really want 60 recipes that differ only by an ingredient or two?
Chef Karl
Jul 07, 2013
How about adding frozen peas and onion
RonG333
May 10, 2014
Try subbing "Miracle Whip" or "Hendricksons" salad dressing for the Italian, and crumbling some feta cheese along with it.
shogue701 3384513
Mar 21, 2013
How about a couple of branches of celery including the leaves, maybe some avocado also, carrots are a nice choice also, radishes for color.
badesalvo 0724022
Mar 21, 2013
What could you use instead of garbanzo beans. Not a fan.
Test Kitchen Team
Mar 22, 2013
You can either try substituting with another bean or just leave them out completely. Make it your own, add what you like or leave out what you don't! Enjoy!
grannyblu
May 25, 2014
ick peas either used to call them chee chee bans when I was growing up and always picked them out
grannyblu
May 25, 2014
my suggestion was wiped out for some reason Anyway I use kidney beans much better flavor and look pretty also Hate chick peas!
AL mom
Jun 11, 2012
I like trying new recipes, and usually Mr. Food recipes are great, but this one was one of the few that was not good. No one in my family liked it and it was fed to the chickens. In all fairness, I did make a couple substitutions that could have contributed to the outcome. I used the veggie/colored pasta and roasted red peppers in a jar instead of the sun dried tomatoes and used light zesty Italian dressing.
jdenn 9739242
Mar 15, 2012
This salad is great, and it keep well in the refrigerator. I made it strictly according to directions. My only comment is that it makes far more than 6 servings -- at least 8, I would say.
rhlady
Feb 05, 2012
Made this today for a potluch and was well received. I added 2 stalks of diced celery, 2 yellow and orange sweet peppers the small ones you can just eat wo removing the seeds. I did remove the seeds for the receipe. About 1 tablespoon of the reserved oil from the sun dried tomatoes and 1 teaspoon dry dill weed. Yum, yum, yum!!!
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