No-Mayo Tuna Pasta Salad
 
 
Makes 6-8 servings
Ingredients
Dressing:
  • ⅓ cup olive oil
  • ¼ cup freshly squeezed lemon juice
  • 3 tablespoons Dijon mustard
  • 1 teaspoon finely grated lemon zest
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
Salad:
  • 12 ounces short pasta, like campanelle or penne
  • 2 5 oz. cans tuna in water, drained
  • 1 14 oz. can artichoke hearts in water, drained and quartered
  • 1½ cups cherry tomatoes, halved crosswise
  • ½ cup pitted Kalamata olives, torn into ½" pieces
  • ½ cup sun-dried tomatoes in oil, removed from oil and chopped
  • 1 stalk celery, finely diced
  • ½ small red onion, finely diced
  • ¼ cup chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons capers, rinsed and drained
  • ½ cup Feta cheese crumbles
  • kosher salt and freshly ground black pepper, to taste
Instructions
Make the dressing:
  1. Combine the dressing ingredients in a small jar with a lid and shake vigorously until emulsified.
Make the salad:
  1. Cook pasta according to package directions until al dente. Rinse with cold water, drain well and transfer to a large bowl. Add 2 tablespoons dressing and toss to combine.
  2. Add next 11 ingredients (tuna through Feta cheese) and about two-thirds of the remaining dressing and toss to combine. Add additional dressing, salt and pepper to taste. Serve at room temperature or slightly chilled.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/no-mayo-tuna-pasta-salad/