Tuna Pasta Salad with Balsamic Vinaigrette is packed with vegetables, tangy feta, and Greek seasoning. It’s a flavorful pasta salad that works well as a satisfying main dish or a light lunch.
This salad is excellent for meal prep, potlucks, or cookouts. It keeps well and is easy to make ahead.
The dressing is bright and simple: extra-virgin olive oil, white balsamic vinegar, Dijon mustard, minced garlic, and a pinch of cayenne for heat. Omit the cayenne if you prefer no spice.
The salad is loaded with fresh ingredients: cucumber, red onion, grape tomatoes, baby spinach, sun-dried tomatoes, avocado, and crumbled feta. The mix is very adaptable — omit or swap ingredients to suit your taste. Red bell pepper or canned garbanzo beans make great additions for extra color and protein.
Tuna Pasta Salad with Balsamic Vinaigrette Recipe Tips:
For best flavor, prepare the salad 30 minutes to 1 hour before serving so the dressing has time to meld with the ingredients.
If you don’t have Greek seasoning, Italian seasoning is a suitable substitute.
Store leftovers in the refrigerator for up to 4 days. Note that avocado will darken over time; add it just before serving if you prefer.
White balsamic vinegar helps keep the pasta’s color bright, but regular balsamic will also work and give a richer flavor.
Any short pasta works well here. Tri-color rotini is used in this recipe, but penne, cavatappi, shells, or farfalle are all good options.
Try These Other Potluck Salad Recipes:
- Bacon Cauliflower Salad
- Healthy Broccoli Apple Salad
- Light Chicken Salad
Tuna Pasta Salad with Balsamic Vinaigrette
Tuna Pasta Salad with Balsamic Vinaigrette combines pasta, tuna, fresh vegetables, and feta with a bright balsamic dressing for a flavorful, easy-to-make dish.
Salad, Side Dish
American
pasta salad
Ingredients
- 12 ounces tri-colored rotini pasta, cooked according to package directions
- 6 to 8 ounces water-packed tuna, drained
- 1/2 cucumber, diced
- 1 avocado, diced
- 1/3 cup finely diced red onion
- 1 cup grape tomatoes, halved
- 1/3 cup sliced black olives
- 1/2 cup crumbled feta cheese
- 2 cups baby spinach leaves
- 1/4 cup chopped sun-dried tomatoes
- 1 teaspoon Greek seasoning
- salt and pepper
Dressing
- 1/4 cup extra-virgin olive oil
- 1/4 cup white balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1/4 teaspoon cayenne pepper
- fresh basil, optional
Instructions
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In a large bowl, combine the cooked pasta, drained tuna, cucumber, avocado, red onion, tomatoes, olives, feta, spinach, sun-dried tomatoes, and Greek seasoning. Season with salt and pepper to taste.
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In a separate bowl, whisk together the extra-virgin olive oil, white balsamic vinegar, Dijon mustard, minced garlic, and cayenne pepper until smooth.
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Pour the dressing over the pasta mixture and toss gently to combine, coating all ingredients evenly.
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Cover and refrigerate for 30 minutes to allow the flavors to meld.
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Garnish with fresh basil if desired and serve chilled or at room temperature.
Nutritional info is provided as a guide only and can vary based on brands of products used, measuring techniques, and cooking methods.
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