Tuna Pasta Salad

photo by Barb G.

- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 8 ounces fusilli
- 2 (6 ounce) cans tuna in water, drained
- 4 scallions, chopped
- 1 small red bell pepper, sliced
- 1 small mango, peeled and cubed
- 2 tablespoons fresh parsley, chopped
- fresh basil leaf (about a handful is recommended)
- 2 tablespoons white wine vinegar
- 3 tablespoons olive oil
- 1 clove garlic, crushed
- 1 teaspoon Dijon mustard
- 1 pinch salt and black pepper
directions
- Boil pasta according to instructions on package; drain and rinse with cold water.
- Place cooled pasta in a large bowl and add tuna, scallions, bell pepper, mango, parsley and basil.
- For the dressing, whisk oil, vinegar, garlic, mustard, salt and pepper together in a small bowl.
- Add dressing to salad and toss well to coat.
- Garnish with some extra basil and serve chilled on 4 plates.
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Reviews
-
Very good! Originally, I was going to rate it as a 4, but since I modified the recipe, I decided that would not be completely fair. Here are my modifications:<br/>1. I used gluten-free red lentil pasta (delicious!)<br/>2. I used regular french mustard for lack of dijon.<br/>3. I skipped the mango (much to my regret) because I did not have it.<br/>All in all, it was very good, and perhaps would've added a clove or two more garlic - can't say how that would taste if I did have mango in it, though.<br/><br/>Thanks!
RECIPE SUBMITTED BY
I'm a real estate agent in the lovely city of Rochester, New York. That's not what I expected to do with my life. I got my bachelor's in psychology, my masters in literacy education, and I taught high school special education for two years. Then I discovered that helping people find the homes of their dreams was my real passion. I've been doing it for over two years now and still absolutely love my career.
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