Tuna Pasta Salad without Mayo

Tuna Tortellini Pasta Salad is a simple, vibrant dish that stars a lovely homemade Chive Vinaigrette that you’ll want to drizzle on every type of cold pasta salad.

Course Salad, Side Dish

Cuisine American

Keyword tuna pasta salad

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 307kcal

Author Christina Koncker

Ingredients

1 pound dried tri-color tortellini pasta
2 5-ounce cans yellowfin tuna in olive oil reserve the olive oil for use in the salad
12 ounces red cherry tomatoes quartered
1-2 shallots finely diced
½ cup chive vinaigrette or a vinaigrette of your choosing
fresh chives, chopped optional, for garnish

Instructions

Cook tortellini according to package directions. Rinse tortellini with cold water to prevent them from continuing to cook. Let excess water strain off and add tortellini to a bowl.
1 pound dried tri-color tortellini pasta
Add 2 (5-ounce) cans of tuna in olive oil to a bowl. The olive oil the tuna is packed in will be added to the salad as it’s packed with flavor.
2 5-ounce cans yellowfin tuna in olive oil
Add quartered cherry tomatoes, diced shallots, and strained tortellini to the bowl. Add Chive Vinaigrette (or a vinaigrette of your choosing) and stir until well combined.
12 ounces red cherry tomatoes, 1-2 shallots, ½ cup chive vinaigrette
Refrigerate in a lidded container until serving. For best results, chill for 2-4 hours before serving to let the flavors meld.
When serving, garnish with freshly chopped chives (optional).
fresh chives, chopped

Notes

For best results, store leftover Tuna Pasta Salad in a lidded container in the refrigerator for up to 4 days.

Nutrition