Tuna Pasta Salad without Mayo

5 from 4 votes

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.

Prep Time15

Cook Time15

Total Time30

Course: Salad, Side Dish

Cuisine: American

Keyword: tuna pasta salad

Servings: people

Calories: 307kcal

Author: Christina Koncker

Ingredients

Tuna Tortellini Pasta Salad

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

Chive Dressing

1 jalapeno seeded
½ teaspoon cumin ground
½ teaspoon salt
½ teaspoon garlic powder
2 tablespoons chives fresh, chopped
¼ cup extra virgin olive oil use a good quality EVOO with a mild flavor
5 tablespoons lime juice fresh-squeezed, about 2 small limes

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