This mayo-free tuna pasta salad is fresh, healthy, and perfect for a warm-weather party! It’s satisfying and perfect for meal prep, full of albacore tuna and a lemony mustard vinaigrette. There is flaky tuna and crunch in every bite!
Ingredients for Salad
2 Cans Water Packed Albacore Tuna – I used Wild Planet
2 Cups Red Cabbage
½ Cup Red Onion
1 Can Organic Garbanzo Beans
1 Whole De-Seeded English Cucumber
2 Cups Red Bell Pepper
2 Cups Cherry Tomatoes Cut in Half
10 Fresh Basil Leaves
½ Cup Fresh Parsley
1 Small Jar of Artichoke Hearts
Ingredients for Vinaigrette
½ Cup Olive Oil
Juice of ½ lemon
1 Tablespoon Dijon Mustard
2 Tablespoons White Wine Vinegar
1 Tablespoon Honey or Agave Nectar
½ Teaspoon Sea Salt
½ Teaspoon Cracked Black Pepper
Step 1. Make the Pasta according to the package directions. Drain and rinse under cool water.
Step 2. Chop the Red Bell Peppers, Cabbage, de-seeded Cucumbers, and Onions into medium dice.
Step 4. Drain 3 Tablespoons of Capers and 1 cup of Artichoke Hearts. Cut Artichoke hearts into bite-size pieces. Drain two cans of Albacore Tuna.
Step 5. Cut Cherry Tomatoes in half and chop the fresh basil and parsley.
Step 6. Make the Vinaigrette by whisking 1/2 cup Olive Oil, Juice of a half Lemon, 1 Heaping Tablespoon of Dijon Mustard, 1/4 Teaspoon of Salt, 1/2 Teaspoon Cracked Black Pepper, and 1 Tablespoon of Honey or Agave Syrup in a small bowl until smooth and creamy.
Assemble the salad by placing the pasta on the bottom first, then add all the veggies and herbs and combine. Add dressing and gently toss. Break up the tuna on top of the salad and mix. Add additional cracked black pepper.
*I recommend making extra salad dressing to serve at the table. Serve with lemon wedges and crunchy Italian crackers.
Keywords: Mediterranean Diet, Tuna Pasta Salad, No Mayo Tuna Pasta Salad, Gluten-Free