Hot Tuna Pasta Salad

This comforting Hot Tuna Pasta Salad is a perfect weeknight dinner that balances creamy richness with fresh acidity. The dish features tender medium pasta shells tossed in a warm dressing made from reduced-calorie mayonnaise, zesty lemon juice, and tangy Dijon mustard. It is generously loaded with flaked light tuna and cooked broccoli florets and carrots for a hearty, satisfying bite. The subtle sweetness of sugar and fresh basil leaves rounds out the flavor profile, creating a harmonious blend of savory and bright notes. Unlike cold salads, this version is served warm, making it an ideal comfort food for chilly evenings. It&# 226;ÂÂs simple to prepare using pantry staples and offers a nutritious, protein-packed meal that the whole family will enjoy.

Cuisine: Italian

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 302.3

Description

This comforting Hot Tuna Pasta Salad is a perfect weeknight dinner that balances creamy richness with fresh acidity. The dish features tender medium pasta shells tossed in a warm dressing made from reduced-calorie mayonnaise, zesty lemon juice, and tangy Dijon mustard. It is generously loaded with flaked light tuna and cooked broccoli florets and carrots for a hearty, satisfying bite. The subtle sweetness of sugar and fresh basil leaves rounds out the flavor profile, creating a harmonious blend of savory and bright notes. Unlike cold salads, this version is served warm, making it an ideal comfort food for chilly evenings. It&# 226;ÂÂs simple to prepare using pantry staples and offers a nutritious, protein-packed meal that the whole family will enjoy.

Ingredients

1/2 cup Reduced calorie mayonnaise
1/3 cup ReaLemon lemon juice
1 tablespoon Dijon style mustard
1 tablespoon Sugar
1/2 teaspoon Basil leaves
1/2 teaspoon Salt
1/2 pound Medium pasta shells
2 cans Tuna, chunk light, 6 1/2 oz each
2 cups Broccoli florets, cooked and drained
2 cups Carrots, sliced, cooked and drained

Directions

1
Cook the medium pasta shells in boiling salted water according to package directions until al dente. Drain well.
2
While pasta cooks, prepare the broccoli and carrots by steaming or boiling until tender. Drain thoroughly to remove excess moisture.
3
Drain the two cans of tuna and flake the meat into large chunks using a fork.
4
In a large mixing bowl, whisk together the reduced-calorie mayonnaise, lemon juice, Dijon mustard, sugar, chopped basil leaves, and salt until smooth.
5
Add the hot cooked pasta shells, flaked tuna, cooked broccoli, and carrots to the bowl with the dressing.
6
Toss everything gently but thoroughly until the pasta and vegetables are evenly coated in the creamy dressing.
7
Serve immediately while warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 302.3kcal

% Daily Value *
Total Fat 23.4g36%
Saturated Fat 3.5g18%
Cholesterol 4.2mg2%
Sodium 2589.2mg108%
Total Carbohydrate 20.2g7%
Dietary Fiber 1.2g5%
Sugars 4.6g
Protein 3.6g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Refrigerate leftovers in an airtight container for up to 3 days. The pasta may absorb some dressing over time, so you can add a splash of water or lemon juice to refresh it before reheating or serving cold.

Substitutions: You can use regular mayonnaise for a richer flavor, or Greek yogurt for a lighter, tangier alternative. Any short pasta shape works well, such as rotini, penne, or fusilli.

Variations: Add other vegetables like cherry tomatoes, bell peppers, or corn for extra crunch and color. For a heartier meal, include cooked chicken or chickpeas.

Tip: Ensure all vegetables are well-drained before adding them to the salad to prevent the dressing from becoming watery.

Keywords: tuna, pasta, salad, hot, warm, broccoli, carrots, mayonnaise, lemon, dijon, mustard, basil, shells, italian, vegetables, main dish, easy, comfort food, protein, weeknight

Read it online: https://www.chefs-mate.com/recipe/hot-tuna-pasta-salad/