THE RECIPE JOURNAL · Lunch
Pasta Salad with Tuna and Garden Greens
This refreshing pasta salad combines tender noodles with flavorful tuna and crisp garden greens for a light yet satisfying meal. Perfect for quick lunches or casual gatherings, it’s easy to make and packed with wholesome ingredients.
FROM THE KITCHEN • Pasta Salad with Tuna and Garden Greens
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by bringing a large pot of salted water to a boil. Cook the elbow macaroni until it’s tender but still has a bit of a bite, about 8 minutes, stirring now and then. While the pasta cooks, mix together the tuna, bell pepper, celery, carrot, radishes, green onions, and parsley in a big bowl. Once the macaroni is done, drain it and rinse with cold water to cool it down, then drain again really well. Add the pasta to the bowl with the veggies and tuna. In a separate small bowl, whisk together the mayonnaise, ranch dressing, Parmesan cheese, and a pinch of salt and pepper. Pour this dressing over the salad and give everything a good toss to coat evenly. Cover the salad and pop it in the fridge for at least a couple of hours so the flavors can come together before you dig in.
Why you’ll love it
This dish is fresh, light, and packed with protein and nutrients. It combines the heartiness of tuna with crisp garden greens for a satisfying meal. It’s perfect for warm days or as a quick lunch.
How to serve
Serve chilled or at room temperature for a refreshing taste. It pairs well with crusty bread or a simple vinaigrette on the side. Add a wedge of lemon for an extra zesty touch.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to two days. Toss gently before serving to redistribute the dressing and keep the salad fresh. Avoid freezing, as it can affect the texture of the greens and tuna.
