Chickpea Tuna Pasta Salad
Chickpea Tuna Pasta Salad combines albacore tuna, orecchiette pasta, chickpeas, capers, and veggies with a creamy lemon dressing. This creamy pasta makes a perfect weeknight meal or quick weekend lunch.
Equipment
- Food processor
- Large pot for boiling pasta.
- Mixing bowl
Ingredients
- 18 oz. strained albacore tuna (in water)
- 15 oz. chickpeas rinsed and strained
- 8 oz. orecchiette pasta
- ¼ cup red onion sliced thin
- ½ cup celery chopped
- 1-2 Tablespoons capers optional
- ½ cup olive oil
- 6 Tablespoons lemon juice freshly squeezed
- ¼ cup mayo with olive oil
- 1 Tablespoon honey
- kosher salt to taste
- black pepper freshly ground
Instructions
- Cook the pasta: Start by cooking the orecchiette pasta according to the package directions, aiming for al dente so it keeps a nice bite in the salad. Drain well, then scoop the hot pasta into a large mixing bowl so it can cool slightly while you pull together everything else.
- Add salad ingredients: Once the pasta has had a minute to steam off excess moisture, add the strained albacore tuna in water, the rinsed and drained chickpeas, sliced red onion, chopped celery, and capers. Break up any large tuna pieces gently with a spoon so they spread through the salad but still leave some bite.
- Blend the dressing: In a small food processor, add the mayo with olive oil, extra virgin olive oil, lemon juice, honey, kosher salt, and black pepper. Run the processor until the dressing looks smooth and creamy with no streaks of mayo or oil floating on top.
- Toss with dressing: Pour the creamy lemon dressing over the pasta mixture in the large bowl, then stir everything together until the tuna, chickpeas, pasta, and veggies are evenly coated and glossy. Take a moment to fold from the bottom of the bowl so no dressing pools underneath.
- Season and serve: Taste the chickpea tuna pasta salad and add extra freshly ground black pepper if you enjoy a little more bite. Serve it slightly warm at room temperature or chill it and serve cold, and then keep any leftovers in an airtight container in the refrigerator for up to three days so the flavors stay fresh.
Notes
Don’t rinse the pasta. Serve salad cold or at room temperature. This pasta salad can be prepared ahead.