Quick Summer Tuna Pasta Salad
Learn how to make a quick summer tuna pasta salad that comes together in a flash! Loaded with tons of tender, peppery arugula, flakey tuna, and zesty pepperoncini. Dress it with the most addicting lemon ranch dressing. This is sure to become a go-to summer lunch recipe!
Servings: 4 -6 servings
Ingredients
Tuna Pasta Salad:
- 10-12 ounces pasta
- 3 5-ounce cans tuna, drained
- ½ cup red onions chopped
- ½ cup sliced pepperoncini
- 10-12 sweet peppers diced (or 1 red bell pepper)
- ½ cup chopped parsley
- 5-6 cups arugula
Dressing:
- 1 teaspoon lemon zest
- 3 tablespoons EACH: lemon juice AND olive oil
- 1/4 cup mayonnaise
- 1 tablespoon ranch dressing mix powder
- ½ teaspoon garlic powder
- 1-2 teaspoons sugar
- salt and pepper
Instructions
- PASTA: prepare the pasta according to package directions. Drain and allow the pasta to cool.
- DRESSING: Add all the ingredients for the dressing in a mason jar, screw on the cap and shake until the ingredients are well combined. Start with 1 teaspoon of sugar, taste and adjust as desired with additional sugar, salt, and pepper.
- SALAD: Add all the ingredients for the salad in a large bowl if you plan on serving all of it right away. If not, I suggest combining everything but the arugula and tossing with the salad dressing. Add the arugula right before serving.
Notes
- leftover salad will last covered in an airtight container for up to 3-4 days. I like to keep the arugula separate and toss it in right before serving so that it's crunchy and fresh! You can also pack the pasta salad in a mason jar and top it with the arugula that way it's easy to transport and everything still stay fresh!
