Today, I’m gonna share with you one of my all-time favorite summer pasta salad recipes: Tuna pasta Salad. I have to admit, I wasn’t always a fan of tuna. When I was younger, it just didn’t appeal to me. But a few years ago, I tried a tuna pasta salad at a gathering (I wish I could remember where!) and it completely changed my mind. It was amazing! Who knew that tuna, pasta, and mayo could be such a perfect match?
This Purslane Tuna Pasta Salad is now a staple in my summer meal rotation. It’s perfect for lunch, picnics, and even dinner. Honestly, it’s so versatile that you can enjoy it any time of the day (except maybe breakfast, but, no judgments!).
Also I have another purslane recipe if you love purslane check the recipe! Cacik con Fresa
For Recipe;
Purslane is a seasonal herb that adds a wonderful freshness to this salad, making it ideal for those hot summer days. If you can’t find purslane or if it’s not your favorite, feel free to substitute it with lettuce. It’s just as delicious!
And for my vegan and vegetarian friends out there, you can easily adapt this recipe by skipping the tuna and using vegan mayo. It’s super simple to convert, and you’ll still get to enjoy a delicious, refreshing meal.
So, what do you need to make this Purslane Tuna Pasta Salad?
– Elbow Pasta: Or any small pasta of your choice will work.
– Purslane: Or lettuce, if you prefer or can’t find purslane.
– Tuna: I use canned tuna for convenience.
– Sweet Corn: I prefer boiled sweet corn, but canned works just fine too.
– Fresh Vegetables: Tomato, cucumber, and pickles add great crunch and flavor.
– Dressing: A mix of mayo, lemon, and olive oil to bring it all together.
Start with cooking pasta to make purslane tune pasta salad. Take a medium sauce pan, boil the pasta with 3 cups water and pinch of salt, drain and let it cool.
While the pasta cooling, the second step is chopping vegetables for tuna pasta salad. Chop all the vegetables, put into a large bowl, add pasta and combine.
The last step for recipe is mixing sauce. Combine mayo, lemon, olive oil and salt. Add to the salad mixture. Serve with tuna. Or if you want you can serve with cold turkey that’s also perfect.
Serving Tip; You can serve with some strawberry, it gives a sweet flavor and matches perfectly 🙂
I hope you enjoy this light and healthy recipe as much as I do. It’s a great way to make the most of fresh, seasonal ingredients and enjoy a meal that’s both satisfying and refreshing.
Bon appétit!
