Mary’s Go-To Pasta Salad is always a must, with quick pickled onions, store-bought pesto and jarred tuna.
| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/2 red onion, thinly sliced
- 1/2 cup red wine vinegar
- 1 teaspoon granulated sugar
- Kosher salt and freshly ground black pepper
- 8.8 ounces (250 grams) rotini or radiatori pasta
- 1/2 cup (125 milliliters) mayonnaise
- 2 to 3 tablespoons prepared basil pesto
- 2 teaspoons Dijon mustard
- 1 lemon, zested and juiced
- 1/2 fennel bulb, thinly sliced and fronds reserved
- 7 ounces (200 grams) jarred or canned tuna
- 1/4 cup chopped parsley
- 1 small handful fresh basil leaves
Instructions
- Stir together the onions, vinegar and sugar in a small bowl or jar and season with a teaspoon of salt and some pepper, to taste. Set aside to pickle for at least 20 minutes or preferably cover and transfer to the fridge for a few hours or up to 2 weeks.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the pasta according to the package directions then strain and set aside to cool to room temperature.
- Whisk together the mayonnaise, pesto, Dijon, lemon zest and half of the juice of the lemon in a large bowl. Scoop about 2 tablespoons of the onion pickling liquid into the bowl and whisk to combine. Season to taste with salt and pepper. If desired, add the fennel to a bowl and toss with the remaining lemon juice to pull back on the strong fennel-y flavor.
- Add in the pasta, sliced fennel and onions, leaving the pickling liquid behind. Reserve this pickling liquid to add to salad dressings or simply add some more sliced onions into the mix so that you have more pickled onions on hand for future recipes. Add in the tuna and toss well to combine.
- Gently stir through the parsley, basil and fennel fronds and season with a bit more salt, pepper and lemon juice, if needed.
- Serve immediately or store in the fridge for up to 2 days.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 371 |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 13 g |
| Cholesterol | 20 mg |
| Sodium | 399 mg |
Reviews
My husband isn’t a mayo guy. But he loved this recipe. It was perfectly versatile and a keeper!
You are so right the pickled onions, sauce and jarred tuna make this recipe different from all the other pasta recipes! ( I subbed what I had on hand, cucumber/handful of spinach instead of the fennel for the crunch.)
Next time I will use the fennel. Thank you Mary!
You are so right the pickled onions, sauce and jarred tuna make this recipe different from all the other pasta recipes! ( I subbed what I had on hand, cucumber/handful of spinach instead of the fennel for the crunch.)
Next time I will use the fennel. Thank you Mary!
I enjoy Mary’s show SO much, she’s fun & her recipes are delish.
The dressing on this pasta salad is terrific !!!
Thank you Mary.
The dressing on this pasta salad is terrific !!!
Thank you Mary.