Easy Roasted Walnut Oil Pasta Salad with Tuna

Easy Roasted Walnut Oil Pasta Salad with Tuna

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4 cups uncooked pasta (we used bow-ties)

5- 6 oz tuna

3 sticks celery (chopped)

3 tbsp red onion (fine chopped)

2 mini cucumbers (small diced/chopped)

1½ cups small tomatoes (halved, grape or cherry- we used a medley of colors)

1- 2 tbsp fresh parsley (chopped)

2 tbsp balsamic vinegar

1/4 cup La Tourangelle Roasted Walnut Oil

2 tsp honey and salt and pepper to taste


  • Cook pasta al dente per package instructions. Drain, rinse and set aside.
  • Prep all produce: chop celery, onion, cucumbers and parsley. Halve tomatoes.
  • Combine all prepped produce in a large mixing bowl. Then add tuna, and cooked pasta. Gently mix to combine.
  • Next, make dressing by combining vinegar, Roasted Walnut Oil and honey in a jar with lid. Cover and shake until thoroughly mixed. Alternatively you can whisk vigorously to combine.
  • Pour approximately half of the dressing onto your pasta salad and carefully toss to coat. Reserve remaining dressing, in the refrigerator (covered).
  • Generously season pasta salad with salt and pepper to taste.

Then, portion pasta salad out and cover individually, or store covered in a large bowl in the refrigerator until ready to serve. Tip: Allowing pasta salad to sit in refrigerator for at least a couple of hours really helps the flavor!

Once ready to enjoy, simply remove from refrigerator and top with additional dressing as desired.

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