This refreshing Spring Tuna Pasta Salad combines Fishwife Albacore Tuna, farfalle pasta, crisp veggies, and fresh herbs like mint and dill. A light, zesty dish perfect for warm weather or meal prep!
This refreshing Spring Tuna Pasta Salad combines Fishwife Albacore Tuna, farfalle pasta, crisp veggies, and fresh herbs like mint and dill. A light, zesty dish perfect for warm weather or meal prep!
- • 1 pound farfalle pasta (or any short pasta shape)
- • 3 tins Fishwife Albacore Tuna (including the oil), flaked
- • 1 cup frozen green peas
- • 1 small bunch asparagus, cut into 2-inch pieces
- • 1/4 cup fresh mint, finely chopped
- • 1 lemon, zested and juiced
- • 3 tablespoons olive oil, plus more for drizzling
- • Kosher salt, to taste
- • Freshly ground black pepper, to taste
- • 1 small bunch radishes, thinly sliced
- • 1 small bunch scallions, thinly sliced
- • 1/4 cup fresh dill, finely chopped
- Bring a large pot of heavily salted water to a boil. Cook pasta according to package directions.
- Two minutes before the pasta is done, add the asparagus. 30 seconds before the pasta is done, add the peas.
- Once everything is cooked, drain in the sink and rinse the pasta and veggies in cold water. Toss in olive oil to avoid sticking.
- In a large bowl, mix pasta with tuna, radishes, scallions, mint, dill, lemon zest, lemon juice, and olive oil. Season to taste with salt and pepper.
- Serve in bowls. Pasta salad will keep in an airtight container for up to 5 days.
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