Tuna Tomato Pasta Salad
Tuna, cucumber and tomato turn pasta into a lunch with plenty of contrast in texture. It is useful when you want a bowl to serve cool rather than a rich hot sauce. Drain the cooled pasta a second time before dressing. Keep the tuna in generous flakes and serve promptly or refrigerate the finished portions instead of leaving them out.
North American · Preparation time: 12 min · Cook time: 12 min · Total time: 24 min · 2 servings · Easy
Recipe timing and yield are estimates. This recipe has not been kitchen-tested.
Ingredients
- 160 g Dried pasta
- 140 g Drained canned tuna
- 180 g Tomato
- 120 g Cucumber
- 20 ml Olive oil
- 25 ml Lemon juice
- 2 g Fine salt
- 1400 ml Water
Allergens listed for these ingredients · Wheat, Fish. Check package labels.
Step-by-Step Instructions
- Cook pasta in measured water with half the salt according to its packet. Drain and cool briefly under running water, then drain again thoroughly.
- Dice tomato and cucumber. Whisk oil, lemon juice and remaining salt in a large bowl.
- Fold in pasta, vegetables and well-drained tuna, breaking tuna into large flakes. Serve promptly or refrigerate in covered portions.
Official food storage reference
Equipment
Kitchen scale, measuring jug, knife, cutting board, mixing bowl, sieve or colander, saucepan or pot sized for the ingredients, whisk and spoon.
Storage
Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.
For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.
FDA handling and storage conditions
Ingredient substitution
Use a different dried pasta shape at the same 160 g dry weight if desired. Follow its packet for cooking and drain well; this does not make fresh pasta a weight-equivalent substitute.
Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.
Ingredient substitution principles (Colorado State University Extension)Cooking Tips
Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.
FAQ
Can I change the serving count?
Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.
Is this an exact photograph of this recipe?
Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.