Tuna-Rigatoni Salad Recipe

Name: Tuna-Rigatoni Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 oz. rigatoni; 2 c. broccoli florets; 1 c. carrots, thinly sliced; 8 oz. tuna, drained and flaked; 1 medium bell pepper, stripped; 1 c. mushrooms, sliced thin; 2 large plum tomatoes, diced; 1/2 c. Italian dressing; 1 Tbsp. Dijon mustard; 1/4 tsp. black pepper (freshly ground)

Servings: persons

4 1/2 oz. rigatoni
2 c. broccoli florets
1 c. carrots, thinly sliced
8 oz. tuna, drained and flaked
1 medium bell pepper, stripped
1 c. mushrooms, sliced thin
2 large plum tomatoes, diced
1/2 c. Italian dressing
1 Tbsp. Dijon mustard
1/4 tsp. black pepper (freshly ground)

1
In large pot of boiling water, cook rigatoni 10 minutes.
2
Add broccoli and carrots; cook 4 to 5 minutes longer, until rigatoni and vegetables are tender.
3
Drain and rinse with cold water; place in large serving bowl.
4
Add tuna, bell pepper, mushrooms and tomatoes; toss to combine.
5
In small bowl, combine dressing, mustard and black pepper.
6
Pour half the dressing over ingredients in bowl; toss to mix well.
7
Cover and refrigerate 1 hour.
8
Toss with remaining dressing; mix well.
9
Refrigerate until ready to serve.

162

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 1/2 oz. rigatoni, 2 c. broccoli florets, 1 c. carrots, thinly sliced, 8 oz. tuna, drained and flaked, and more.

Yes, Tuna-Rigatoni Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tuna-Rigatoni Salad

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