Go Back
–+ servings
Mary Vance (Certified Nutrition Consultant)

Gluten Free Tuna Pasta Salad

This fast & easy gluten free tuna pasta salad uses chick pea pasta and sustainable tuna for a protein and fiber rich meal your whole family can enjoy!
Print Recipe Pin Recipe
Prep Time 20 minutes
Servings: 2
Course: Main Course, Salad, Side Dish
Ingredients Method

Ingredients
  

  • 1 5oz can Wild Planet Tuna (packed in water)
  • 4 ounces Banza chick pea pasta use shells or rotini
  • 2 ribs celery, chopped
  • 1/4 (or less) red onion, diced
  • 3/4 cup frozen peas
  • 1/4 cup Mayo or Greek Yogurt add more to taste
  • 1 tbsp honey or dijon mustard
  • 1-2 tbsp sweet relish more to taste
  • dash tamari or Worcesteshire
  • sea salt & black pepper to taste
  • optional ingredients = splash of Ranch, Sriracha to taste, Aleppo pepper, cooked kale

Method
 

  1. Boil your pasta in salted water unitl done to your liking. I don't recommend al dente for this recipe, but don't overcook chick pea pasta or it gets mushy.
  2. Drain pasta, rinse with cool water. Toss with a bit of sea salt and olive oil to coat and prevent sticking. Set aside.
  3. Chop and dice and prep ingredients while pasta cooks.
  4. Meanwhile, make the tuna salad: Drain tuna & flake into a bowl.
  5. Add mayo & mustard. Stir til well combined.
  6. Add rest of ingredients and taste to correct seasonings.
  7. Add pasta to tuna salad and stire gently to combine well. Add sea salt and pepper and optional Sriracha, Ranch.
  8. Top with more pepper and freshly chopped herbs like dill or cilantro. Enjoy!

Tried this recipe?

Let us know how it was!