Pasta Tuna Salad

It’s another girls night get-together, and it’s time for some new spring recipes.  I’ve got to use some of the never ending asparagus, and I’m in the mood for pasta salad.  I just haven’t decided if the asparagus will make it into the pasta salad, or stand alone.

Pasta Tuna Salad

Pasta Tuna Salad

Total Time: 30 minutes

Yield: Serves 8-12


  • 1 lb of pasta - shells, bow tie, or whatever you like
  • 2 (6 1/2 oz cans) tuna packed in extra virgin olive oil
  • 2/3 cup chopped celery
  • 2/3 cup crumbled feta (or other cheese of your choice)
  • 1 large kosher or dill pickle, minced
  • 1 small onion, thinly sliced (or 1 TBSP granulated onion powder)
  • 1/4 cup chopped fresh dill
  • 1/2 cup drained capers
  • 2 dozen grape tomatoes, halved
  • Bunch of asparagus, roasted and chopped (optional)
  • Salt and pepper
  • 2-3 TBSP extra virgin olive
  • 2 TBSP red wine vinegar
  • 1 tsp dijon
  • 1 tsp honey or agave syrup


  1. Cook pasta to al dente stage (undercook 1-2 minutes), drain, and place in large bowl.
  2. Add to pasta: tuna with oil (flake a little), celery, feta, pickle, onion, dill, capers, tomatoes, asparagus, salt and pepper. I actually just roasted the asparagus, and served it on the side.
  3. Mix vigorously: oil, vinegar, dijon, and honey. Pour over everything. Toss well and let set at room temperature for up to 2 hours. It's also good cold, and a perfect spring dish.