Ingredients
Scale
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon honey or maple syrup
- 2 tablespoons finely chopped shallots or chives
- 1 garlic clove, grated
- 1 tablespoon chopped fresh dill, plus more for serving
- ¼ cup extra virgin olive oil
- Salt and freshly ground black pepper to taste
- 8 ounces shaped pasta (such as rotini, fusilli, or bow tie; gluten-free options available)
- 1 (5-6 ounce) can tuna, drained and flaked (preferably pole caught wild albacore tuna)
- 1 cup grape tomatoes, halved
- 2 cups baby spinach
- ½ cup pitted Kalamata olives, sliced crosswise
- ¼ cup toasted pine nuts
- Pinch of red pepper flakes (optional)
Instructions
- Prepare the Dijon dressing by mixing mustard, lemon juice, vinegar, honey, shallots, garlic, dill, and olive oil.
- Cook the pasta in salted boiling water until al dente, then rinse with warm water.
- Combine the warm pasta with half the dressing, mixing well.
- Fold in tuna, tomatoes, spinach, olives, and pine nuts, mixing until combined.
- Add the remaining dressing, adjusting seasoning as needed, and let sit before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Allow the salad to rest for up to two hours to enhance flavors.
Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing and Cooking
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 30mg