A lazy weeknight meal or simple meal prep dish that will please a crowd! Whether you’re whipping this out for a no-cook lunch or making it for a BBQ Potluck... this versatile tuna pasta dish is flavorful and flexible. It’s Paleo and AIP-friendly, too.
12oz.gluten-free or grain-free pastacooked according to package directions until al dente (use Cassava pasta for AIP)
1Tbspextra virgin olive oil
10oz.Tuna(2 5oz. Cans - Preferably wild-caught and sustainable, Tongol and Skipjack are lowest in mercury)
1⁄3 cupseedless cucumberspeeled and sliced
1⁄3 cupbaby arugularoughly chopped
1⁄2 cupcelerythinly sliced
1⁄3 cupgreen onionchopped
3tbspfresh dillchopped
1⁄4 cupKalamata olivesroughly chopped
1⁄2 cup chickpeas or green peas(Optional: not Paleo or AIP)
Dressing:
1⁄3cupPrimal Kitchen or homemade Mayo(use mashed avocado* or unsweetened coconut yogurt for AIP)
2-3TbspPrimal Kitchen Greek Salad Dressing(or sub 2 Tbsp extra virgin olive oil with 1 tsp dried oregano for AIP)
1⁄4tsp tsp garlic powder
1⁄2lemonzest, and juice
1pinchsea salt
Instructions
Prepare pasta according to package instructions, drain it, then add 1 tbsp olive oil and a pinch of sea salt. Mix it well and set it aside to let it cool.
In a large mixing bowl, add all other ingredients, then lastly, add the pasta.
Mix the ingredients for the dressing in a separate mixing bowl and pour it over the pasta salad. Toss the pasta salad well with mixing spoons or tongs to coat everything with the dressing. Lastly, season with sea salt to taste.
Serve immediately or store in the refrigerator for 3-5 days in an airtight container. (It tastes even better cold!)
Video
Notes
Make sure to add the olive oil and salt to the pasta after cooking it, as this prevents the pasta from sticking together, and enhances the flavor nicely.
*If using mashed avocado in place of mayo, it may turn brown in the fridge so be sure to eat it all upon serving.