Ingredients
Salad Dressing
- ⅓ cup extra virgin olive oil
- 2 Tbsp balsamic vinegar
- 2 Tbsp Dijon mustard
- ½ lemon (juiced)
- 1 Tbsp granulated sugar
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
Salad
- ½ lb short shape pasta (such as penne, rotini, or shells)
- 1 (6.7 oz) jar tuna fish (or canned tuna), drained
- 1 pint cherry tomatoes (or grape tomatoes)
- 2 cups baby arugula (plus extra for serving)
- 2 Tbsp dill, finely chopped
- 2 Tbsp chives, thinly sliced
- 2 Tbsp olive oil (for roasting tomatoes)
- ½ tsp Kosher salt (for roasting tomatoes)
- Flaky sea salt (for serving)
Instructions
- Make the salad dressing: Combine ⅓ cup extra virgin olive oil, 2 Tbsp balsamic vinegar, 2 Tbsp Dijon mustard, juice of half a lemon, 1 Tbsp granulated sugar, ½ tsp Kosher salt, and ¼ tsp freshly ground black pepper in a measuring cup. Whisk thoroughly until emulsified. Alternatively, you can put all ingredients into a mason jar, seal tightly, and shake to combine. Set this vinaigrette aside.
- Roast the tomatoes: Preheat your oven to 425°F (220°C). Place the cherry or grape tomatoes on a rimmed baking sheet. Drizzle with 2 Tbsp olive oil and sprinkle with ½ tsp Kosher salt. Roast the tomatoes in the oven for 15 minutes until they are slightly softened and bursting with flavor.
- Cook the pasta: Bring a large pot of salted water to a boil. Add ½ lb of your choice of short pasta to the boiling water and cook according to package instructions until just past al dente, tender but still holding shape. Drain the pasta well.
- Toss it all together: In a large mixing bowl, add the drained pasta and pour the prepared balsamic vinaigrette over it. Add the roasted cherry tomatoes, 2 heaping cups of baby arugula, chunks of drained tuna, 2 Tbsp finely chopped dill, and 2 Tbsp thinly sliced chives. Gently toss all ingredients together until well combined.
- Chill, then serve: Although you can serve the salad immediately, it’s best when chilled in the refrigerator for at least 2 hours to allow flavors to meld. Serve cold or at room temperature. Just before serving, add an extra handful of fresh baby arugula to retain some crispness and sprinkle lightly with flaky sea salt to finish.
Notes
- The salad improves in flavor and texture when chilled for at least 2 hours, but can also be enjoyed immediately.
- Using balsamic vinaigrette instead of mayonnaise keeps this salad lighter and dairy-free.
- Any short pasta shape works well; try penne, rotini, shell, or farfalle.
- Tuna can be from a jar or canned in water or olive oil, drained thoroughly to avoid sogginess.
- Fresh herbs like dill and chives add brightness—feel free to adjust quantities based on preference.
- Flaky sea salt at the end enhances texture and flavor contrast.
- Make sure to roast the tomatoes until they are just softened for maximum sweetness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Low Fat
