Healthy Tuna Pasta Salad With Feta Cheese (No Mayo)
A Mediterranean-inspired tuna pasta salad loaded with fresh vegetables, tangy feta cheese, and a zesty lemon dressing—perfect for meal prep, summer gatherings, or a nutritious weekday lunch!
Ingredients
- 2 cups uncooked pasta (penne or similar)
- 4.5 oz (ca. 130 g) canned tuna chunks in brine (net weight)
- 1 cup cherry tomatoes
- 1-2 tablespoon capers
- 1 lemon (juice only)
- 1 teaspoon Kosher salt (incl. ½ teaspoon for pasta water)
- ⅓ teaspoon ground black pepper
- 1 tablespoon olive oil
- 3.5 oz (ca. 100 g) feta cheese
- 1 teaspoon erythritol (or sugar, honey, or maple syrup)
- 2 teaspoon mustard (Dijon or English)
- some microgreens or other fresh herbs
Instructions
- Bring a large pot of salted water to a boil. Add your chosen pasta and cook until al dente according to package instructions. Drain it well and rinse it under cold water to stop the cooking process.
- While the pasta is cooking, quarter the cherry tomatoes, rinse the capers, drain the tuna, and mince a garlic clove or two.
- Make the dressing: In a small bowl, whisk together extra virgin olive oil, minced garlic, lemon juice, mustard, and sweetener. Season to taste with kosher salt and ground black pepper.
- Assemble the salad: In a large mixing bowl, combine the cooled pasta, drained tuna chunks, capers, and tomatoes. Pour the dressing over everything and gently toss until well combined.
- Add the crumbled feta cheese and give the salad one more gentle toss to incorporate.
- Sprinkle with microgreens (or other herbs of your choice) and serve cold or at room temperature as a main course or side dish.
