• Prep Time: 15 mins
  • Cooking Time: 10 mins
  • Serves: 8

Homemade Tuna Pasta Salad

  • Recipe Submitted by on

 Ingredients List

  • 4 cups gluten-free rigatoni noodles (cooked al dente)
  • 2 (5 ounce) cans whole chunk tuna (packed in water )
  • 3/4 cup frozen peas
  • 1/2 cup celery, chopped
  • 4 green onions, finely sliced (white and light green parts only)
  • 2 medium tomatoes, chopped
  • 1 cup kalamata olives, sliced
  • 1/4 cup pepperoncini, sliced
  • 1/4 cup fresh flat leaf parsley, coarsely chopped
  • 3/4 cup Best Foods Mayonnaise (add more as needed)
  • 5 tablespoons Oregano Vinaigrette (add more as needed)


In a large pot of salted boiling water, cook pasta according to the package directions or until al dente, rinse under cold water and drain.
Place the peas in a colander and pour boiling water over them. Drain and set aside to cool.
In a small bowl whisk the mayonnaise and Oregano Vinaigrette until well blended. (Or whisk the mayonnaise with 3 tablespoons extra-virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon dried oregano and 1/4 teaspoon dried basil)
Place the tuna in a large bowl. With a fork, break up the tuna.
Add the pasta, celery, green onion, and peas. Pour the mayo/vinaigrette mixture over the ingredients and gently toss to coat the ingredients well. Mound on a platter and top with the chopped tomatoes, olives, parsley and pepperoncini.
Toss all ingredients together just before serving so the tomatoes won't get soggy.

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