Fresh, filling, and endlessly adaptable, this vibrant pasta salad is ideal for packed lunches, picnics, and potlucks and is equally perfect as a simple, family-friendly weeknight meal.
Welcome to Season 2 of Fountain Avenue Kids! In the latest edition, sisters Coco and Britt share their signature dish, a family recipe that has truly stood the test of time. The versatile pasta salad is a great recipe to bring to a gathering of family or friends, and they love to meal prep it for grab-and-go convenience throughout the week.
My nieces, Coco and Britt, recently moved into their first apartment together. Coco graduated from college in May and started a full-time job in June, and Britt is working and going to school to become a nurse.
Given their busy schedules (and no longer having mom or a meal plan as a primary food provider), they had a specific request: meal prep recipes.
They wanted recipes that could be prepared in advance and reheated at the end of a long day. Or packable meals that would travel well for lunch.
Coco and Britt also prioritize affordable and wholesome meals. They want to stretch their hard-earned dollars and eat healthy too.
Coco commented that meals that are visually appealing with lots of color and variety make it easier to eat well. The saying, “We eat with our eyes” really is true.
I recently gave Coco and Britt some recipes that fit these parameters and I thought they would enjoy. (We’ll be sharing a new favorite soon!) Lucky for me, they also shared one of their favorites.
The following hearty pasta salad has long been a go-to for Coco and Britt. They’ve made it with their mom for years, serving the veggie-loaded dish over greens for a light-yet-filling meal. (As you’ll see in the video, there’s some disagreement as to how many years this recipe has been in the rotation…but suffice it to say a lot!)
The combination is simple yet satisfying, and I love how easy it is to customize the recipe based on what you enjoy and have on hand.
But there’s more. Coco and Britt’s recipe includes an unexpected ingredient that I truly adore: croutons.
Never before had I thought to top pasta salad with croutons. The result is a delightfully crunchy finishing touch – akin to what crumbled tortilla chips add to a burrito bowl or taco salad. The first time I served the salad this way to my family, they gave bonus points to the croutons.
Since that first time, we’ve enjoyed the salad for easy dinners, packed lunches, and backyard entertaining. Prep-ahead convenience, portability, and the ability to customize to taste and various eating restrictions also means the salad is ideal when making a meal for a friend in need. It’s perfect potluck material too.
Your favorite store-bought options for the vinaigrette and croutons are fair game. For those who like the DIY approach, the following recipes require simple ingredients while delivering great flavor and make-ahead convenience:
- Homemade Parmesan Croutons (great gluten-free option)
- Homemade Zesty Italian Dressing (Coco and Britt’s personal favorite for the pasta salad, this recipe can be made into “packets,” just like the classic brand.)
- Favorite Balsamic Vinaigrette
- Absolutely Famous Greek Vinaigrette
Variations for the tuna pasta salad:
- Stir in a cup or so of chickpeas.
- The vegetables are easy to adjust. No cucumber? Add peas, snap peas, broccoli, or zucchini.
- Don’t like bell peppers or tomatoes? Skip them and replace with a vegetable you do enjoy.
- Add fresh herbs like parsley, basil, and chives if you have them on hand.
- Add crumbled feta (or fresh mozzarella or diced cheddar cheese) or olives for a hint of extra flavor.
- Not a fan of tuna? Use canned or leftover cooked salmon. Ham and other Italian meats like salami and pepperoni work well too.
- Use your favorite store-bought Italian, Greek, or balsamic vinaigrette or one of my homemade options, linked above. Coco and Britt’s favorite is this Zesty Italian Vinaigrette.
- Choose your favorite pasta shape. My nieces prefer bowties, but we’ve made this salad with rotini and a variety of other short spiral or tubular pastas.
- Use a gluten-free pasta, if needed. Having cooked a lot of very good gluten-free pastas over the years, I will mention that leftovers tend to be better when heated; the noodles tend to firm up after being refrigerated overnight and reheating refreshes them. A cold, gluten-free pasta salad can lose its luster after the first day, so day-of consumption is usually better.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook.
Bon appétit!
Tuna Pasta Salad
Ingredients
- 8 ounces farfalle (bowtie) or other short pasta like rotini, fusilli, cavatappi, or gemelli
- 1 red, orange, or yellow bell pepper (or a mix), seeded and diced*
- 6 ounces (½ pint) cherry or grape tomatoes, halved
- ½ a large (10 to 12-ounce) cucumber, quartered lengthwise and then sliced (or 2-3 mini cucumbers, sliced into half-moons)
- ¼ of a small red onion, slivered (or 2-3 scallions, sliced)
- 1 (5- to 7-ounce) can tuna, drained and chunked
- ½ cup Italian Vinaigrette, Balsamic Vinaigrette, or Greek Vinaigrette (homemade or your favorite store-bought)
- Optional add-ins: ½ cup halved kalamata or green olives; ½ cup crumbled feta; 1 cup chickpeas; 1 avocado, diced; ¼ cup chopped fresh parsley or fresh herbs of choice to taste
- For serving: Croutons (Homemade Parmesan Croutons or store-bought) and butter lettuce or salad greens of choice
Instructions
- Cook the pasta in salted water according to the package instructions. Drain well and transfer to a large bowl.
- Add the bell pepper, tomatoes, cucumber, onion, tuna, and any optional add-ins. Drizzle with the vinaigrette and toss to evenly coat, starting with about ⅓ cup and adding more to your liking. Season with salt and pepper to taste. If you have time, refrigerate the pasta salad for 30 minutes to an hour before serving to let the pasta marinate in the dressing.
- Serve over fresh greens (you may toss them with additional vinaigrette if desired), and sprinkle with croutons. Enjoy!
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