A Well Seasoned Kitchen

Category: Pasta Salads

Curry Chicken Salad Recipe with Pasta
Add a burst of deep, bold flavor to your classic chicken salad with our delicious Curry Chicken Salad with Pasta. Tender chunks of chicken, short pasta, crunchy celery, green onion, tart green apple, toasted almonds, and sweet raisins are perfectly complemented by an earthy, peppery, warm curry dressing. Whether you’re looking for a new family favorite or a crowd-pleasing potluck dish, this Curried Chicken Pasta Salad is a winner!

Why This Curry Chicken Salad Recipe Works
This Curry Chicken Pasta Salad recipe isn’t just delicious, it’s a testament to the power of family tradition. It comes straight from my mom’s collection of portable main dish salads perfect for summer gatherings. Like her, I’ve enjoyed bringing these dishes to the Denver Botanic Gardens‘ concerts, and this Curried Chicken Pasta Salad is a guaranteed crowd-pleaser.

Here’s what sets this recipe apart and why it’s a personal favorite:
- Bold flavors. Curry powder brings a warm, earthy depth, while the mango chutney adds a touch of sweet, tangy complexity to the creamy dressing. They both perfectly complement the other ingredients.
- Easy to prepare. This salad comes together effortlessly with readily available ingredients and straightforward steps.
- Make ahead. This recipe is perfect for meal prep, as it can be prepared up to 4 days in advance, reducing stress and allowing for an easy weekday meal.
- Portable. Concerts, potlucks, picnics – this salad is a great option for all three as it travels well and holds its shape.
- Versatile. Feel free to customize! Don’t have mango chutney? Try chopped dried apricots or a drizzle of honey. Swap the almonds for cashews or peanuts.
Ingredients for Curry Chicken Salad with Pasta

Here’s what you’ll need to create this impressive salad, all of which should be available at your local grocery store:

Curry Dressing
- Mayonnaise
- Sour cream or nonfat Greek yogurt – I use a mix of the two, around half of each
- Curry powder – Madras is my personal preference
- Tumeric
- Ground cinnamon
- Cayenne pepper – for just a bit of heat!
- Mango chutney – often sold under the brand Major Grey’s
Chicken Pasta Salad
- Short pasta – orecchiette (in my photos), farfalle (bow ties), or medium shells all work well.
- Cooked chicken – use leftover chicken, store-bought rotisserie chicken, or braised chicken breasts
- Raisins
- Green onions
- Celery – try to find stalks with some leaves as they layer in a bit more subtle flavor.
- Green apple – Granny Smith is my recommendation.
- Kosher salt
- Ground black pepper
- Toasted slivered almonds
Step-by-Step Instructions for Making Curry Chicken Salad with Pasta

Here’s all you have to do to create this easy recipe. No special equipment required!

Curry Dressing
1. Combine mayo and sour cream.
  In a medium bowl, whisk together mayonnaise and sour cream (and/or yogurt).
2. Add spices.
  Whisk in curry powder, turmeric, cinnamon, and cayenne pepper.
3. Add chutney.
  Cut up any large pieces of mango in the chutney and add to the mayonnaise mixture. Mix well.
4. Refrigerate.
  Cover and refrigerate while you prepare the salad.
Chicken Pasta Salad
1. Cook pasta; drain, and pat dry.
  Cook pasta according to package instructions until al dente. Drain, rinse under cool running water, and gently pat dry.
2. Toss together salad ingredients.
  In a large bowl, toss together cooled pasta, shredded chicken, raisins, chopped green onion, celery, and apple (I like to use my hands).
3. Add dressing.
  Add half of the dressing and (using spoons this time!) toss to coat. Add more dressing to your taste (I usually use all of it).
4. Refrigerate.
  Cover and refrigerate for at least 30 minutes, up to 24 hours before serving.
5. Add almonds; adjust seasonings.
  Around 20 to 30 minutes before serving, remove the salad from the refrigerator and stir in almonds. Taste and adjust seasonings with salt, pepper, and cayenne pepper.
Substitutions and Variations
I love this recipe just the way mom always made it, but it is very versatile so feel free to modify it to suit your tastes or the ingredients you have on hand. Here are a few ideas:
- Use roasted peanuts or cashews instead of almonds
- Substitute chopped red onion for the green onion
- Substitute golden raisins for regular
- Add chopped bacon
- Add chopped fresh tomato
- Add chopped jalapeno pepper
Serving and Side Dish Suggestions
My favorite way to serve this colorful salad is to line the outer edge of a serving bowl or platter with lettuce or spinach leaves, then spoon the salad into the bowl or onto the platter.

Here are a few other ideas for serving:
- In hulled-out large tomato halves
- Create a chicken salad sandwich by placing the salad between two pieces of lightly toasted whole-wheat bread
- As a lettuce wrap (inside large boston or romaine lettuce leaves)
- Stuffed inside a pita half
- In individual lettuce-lined bowls
In terms of sides, this salad is fairly rich and filling, so I usually just serve it with one of these chilled soups alongside:
Make Ahead and Storage for Curry Chicken Salad

Curried Chicken Salad can be prepared up to 4 days in advance, placed in an airtight container, and refrigerated. I recommend adding the slivered almonds just before serving, so they stay crunchy. And, I think this salad has the best flavor when served within 24 hours of preparation.

I don’t recommend freezing this dish as it will diminish the flavor and have a funky consistency.

Other Portable Main Dish Salads to Try
FAQs about Curry Chicken Salad

Can I use a different type of pasta for this recipe?
Absolutely! Feel free to experiment with different pasta shapes like farfalle or shells to add variety to the dish.

Can I make this salad ahead of time for a party or gathering?
Yes, this salad tastes better when the flavors have had time to meld together, making it an ideal make-ahead dish for entertaining. While you can make it up to 4 days ahead, I recommend serving it withing 24 hours.

Is there a way to make this salad dairy-free?
Omit the sour cream and use just nonfat Greek yogurt.
Lee Clayton Roper

Curried Chicken Pasta Salad

4.75 from 4 votes

Add a burst of deep, bold flavor to your classic chicken salad with our delicious Curry Chicken Salad with Pasta. Tender chunks of chicken, short pasta, crunchy celery, green onion, tart green apple, toasted almonds, and sweet raisins are perfectly complemented by an earthy, peppery, warm curry dressing. Whether you’re looking for a new family favorite or a crowd-pleasing potluck dish, this Curried Chicken Pasta Salad is a winner!

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Servings: 8
Course: Side Dish
Cuisine: American
Calories: 331

Ingredients Method Nutrition Notes

Ingredients

Curry Dressing
1/2 cup mayonnaise
1/2 cup sour cream or nonfat Greek yogurt or a mix
1 tablespoon curry powder or more to taste
1 teaspoon turmeric
1/4 teaspoon ground cinnamon
Pinch cayenne pepper
1/3 cup mango chutney see Note below
Chicken Pasta Salad
4 ounces short pasta orecchiette, farfalle or small shells will work
2 cups cooked chicken chopped or shredded, around 1 1/4 pounds
1/2 cup raisins
1/2 cup green onions white, light green and some dark green part, chopped
1/2 cup celery including leaves, chopped
1/2 cup green apple heaping chopped – around 1/2 large apple
Kosher salt to taste
Fresh ground pepper to taste
1/4 cup slivered almonds toasted

Method

Curry Dressing
In a medium mixing bowl, whisk together mayonnaise and sour cream (or yogurt). Whisk in curry powder, turmeric, cinnamon and cayenne pepper.
Cut up any large pieces of mango in the chutney and whisk in.
Cover and refrigerate while you prepare the salad.
Chicken Pasta Salad
Cook pasta according to package instructions until al dente. Drain, rinse under cool running water, and gently pat dry.
In a large mixing bowl, toss together cooled pasta, chicken, raisins, scallions, celery, and apple (I like to use my hands).
Add half of the dressing and (using spoons this time!) toss to coat. Add more dressing to your taste (I usually use all of it).
Cover and refrigerate for at least 30 minutes, up to 24 hours before serving.Around 20 to 30 minutes before serving, remove the salad from the refrigerator and stir in almonds. Taste and adjust seasonings with salt, pepper, and cayenne pepper.
Line the outer edge of a serving bowl or platter with lettuce or spinach leaves. Spoon salad into bowl or onto platter and serve.

Nutrition

Calories: 331kcalCarbohydrates: 31gProtein: 12gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 41mgSodium: 134mgPotassium: 303mgFiber: 2gSugar: 9gVitamin A: 215IUVitamin C: 4mgCalcium: 49mgIron: 2mg

Notes
Note on mango chutney: A widely available brand is “Major Grey’s Chutney”
Make ahead: Curried Chicken Salad can be prepared up to 4 days in advance, placed in an airtight container, and refrigerated. I recommend adding the slivered almonds just before serving, so they stay crunchy. And, I think this salad has the best flavor when served within 24 hours of preparation.

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June 12, 2024
Orzo Pasta Greek Salad with Lemon-Basil Dressing
Looking for a fresh and colorful side salad or light lunch that’s bursting with Mediterranean flavors? Look no further than this Orzo Pasta Greek Salad with Lemon-Basil Tahini Dressing. This refreshing salad features tender orzo pasta, a rainbow of fresh vegetables, and a zesty dressing made with tahini, lemon juice and fragrant basil. Not only is it a delicious and satisfying dish, it’s also loaded with nutritious ingredients to help you feel your best. Whether you’re looking for a quick and easy lunch or a flavorful side to serve with your favorite main course, this orzo pasta Greek salad is the perfect choice.

You will love this Greek Orzo Salad Recipe
There are many reasons why I love this Greek Orzo Pasta Salad, and you will, too:
- Bursting with flavor. This salad is loaded with fresh, vibrant ingredients that bring a ton of flavor to every bite. From juicy cherry tomatoes to tangy Kalamata olives to sweet artichoke hearts, this salad has something for everyone.
- Easy to make. With just a few steps, you can whip up this salad in no time. Cook the orzo pasta, chop the vegetables and toss with the dressing. How easy is that?
- Versatile. This salad can be served as a side dish or light lunch, making it a versatile addition to your recipe collection. You can also customize it to your liking by adding or swapping ingredients.
- Nutritious. This salad is not only delicious but also packed with nutritious ingredients. Orzo pasta is a good source of carbohydrates, and the vegetables provide a variety of vitamins, minerals and antioxidants.
Lemon Orzo Salad Ingredients

A few years ago, Robert and I spent two weeks in Greece, and we both loved the food – especially the flavorful, colorful salads. I came home and soon started playing around with creating my own version of a Greek-inspired pasta salad, and this recipe is the result. Here’s what you’ll need to create this refreshing salad in your own kitchen:
- Lemon-Basil Tahini Dressing (see details in recipe card below) – can substitute my Dijon Vinaigrette dressing
- Dry orzo pasta
- Lemon flavored extra virgin olive oil (or regular EVOO)
- Canned artichoke hearts in water
- Fresh or smoked Mozzarella cheese – can substitute feta cheese crumbles
- Pitted ripe olives, preferably Kalamata
- Green bell pepper
- Grape or cherry tomatoes
- Shallots
- Kosher salt
- Fresh ground pepper
- Fresh Italian (flat leaf) parsley, for garnish
Dressing for Orzo Salad

Since I love hummus, and the Greek often serve it alongside salad, I decided a Tahini-based dressing would be perfect. Why, you ask? Because Tahini is the base in hummus!

So, after several attempts (and trips up the stairs to Robert’s office, with spoonfuls of dressing for him to taste), I finally landed on what we both think is the perfect flavor balance, between the nutty, somewhat bitter taste of tahini and the fresh citrus flavor of lemon, tartness of vinegar and sweetness of honey and basil. The resulting Lemon-Basil Tahini Dressing is fresh, lemon-y, and a bit nutty in flavor.

How to make Greek Lemon Orzo Salad
Here’s an overview of how to put together this pasta salad:
1. Make Lemon Basil Tahini Dressing (or whatever dressing you’re using).
  See details in recipe card below.
2. Cook orzo; cool.
  Cook orzo according to package directions. Drain, rinse and place in a large mixing bowl. Toss with olive oil. Set aside to cool at room temperature, stirring occasionally to keep from sticking together.
3. Dry artichoke hearts.
  Place the artichoke hearts on a double layer of paper towels. Gently pat dry with a third towel. Cut into quarters.
4. Toss all ingredients; season.
  When the pasta is cooled, stir in a few tablespoons of the dressing. Stir in cheese, olives, tomatoes, peppers and shallots. Add the artichoke hearts and remaining dressing. Toss gently to mix. Season to taste with salt and pepper.
How to serve Orzo Greek Salad

Serve salad at room temperature in a large bowl or platter. Garnish with fresh parsley leaves. For a pretty presentation, line the bowl/platter with lettuce leaves.

Note that it’s important for the dressing to sit at least one hour before serving. The flavor changes significantly after the dressing rests!

Storing Greek Orzo Salad

Lemon-Basil Tahini Dressing can be prepared up to 1 week ahead, covered and refrigerated. Bring to room temperature before using. It will thicken as it sits, so you’ll want to thin it by whisking in a tablespoon of water. Pasta can be cooked up to 24 hours in advance, tossed with olive oil, placed in a zip top baggie and refrigerated.

If you have leftovers, place in an airtight container and refrigerate. It will last up to 2 days.

Greek Orzo Pasta Salad FAQs

Should you rinse orzo before cooking?
No you don’t rinse orzo before cooking. However, it is a good idea to rinse it after cooking if using in a salad.

Is orzo a pasta or rice?
Orzo is a pasta, not a rice.

Is orzo pasta healthier than rice?
Orzo and rice are both healthy sources of carbohydrates, and their nutritional value can vary depending on the specific type and how they are prepared. One cup of cooked orzo pasta (about 150 grams) contains approximately 42 grams of carbohydrates, 7 grams of protein and 1 gram of fat. One cup of cooked white rice (about 158 grams) contains approximately 45 grams of carbohydrates, 4 grams of protein and 0.4 grams of fat.

What is Greek orzo made from?
Orzo is traditionally made with semolina flour and a liquid, usually water. It can also be made with whole-grain flour and/or egg instead of water.
Lee Clayton Roper

Greek Lemon Orzo Salad

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This refreshing salad features tender orzo pasta, a rainbow of fresh vegetables, and a zesty dressing made with tahini, lemon juice and fragrant basil. Not only is it a delicious and satisfying dish, it’s also loaded with nutritious ingredients to help you feel your best. Whether you’re looking for a quick and easy lunch or a flavorful side to serve with your favorite main course, this orzo pasta Greek salad is the perfect choice.

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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes

Servings: 6 side servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 451

Ingredients Method Nutrition Notes

Ingredients

Lemon-Basil Tahini Dressing
1/4 cup tahini
3 tablespoons lemon juice
6 tablespoons extra virgin olive oil
1/4 cup basil leaves packed fresh
2 garlic cloves chopped or pressed
1 tablespoon honey or more to taste (see Note)
1 tablespoon Dijon mustard
1 teaspoon lemon balsamic vinegar can substitute white balsamic vinegar
1 teaspoon lemon zest
1/2 teaspoon kosher salt or more to taste
Fresh ground pepper to taste
1/4 cup water – add as needed to thin see directions
Greek Orzo Salad
5 ounces orzo pasta
1 tablespoon lemon extra virgin olive oil or regular EVOO
14 ounces artichoke hearts in water, drained
3/4 cup Mozzarella cheese fresh or smoked, can substitute feta cheese crumbles
1/2 cup ripe olives preferably Kalamata, halved pitted
1/2 cup green bell pepper around 1 medium, seeded and chopped
1/2 cup cherry tomatoes or grape, halved (quartered if large)
1/4 cup shallots chopped
Kosher salt to taste
Fresh ground pepper to taste
Fresh Italian parsley flat leaf parsley, for garnish

Method

Lemon-Basil Tahini Dressing
Place the tahini and lemon juice in the bowl of a small food processor. Process until smooth.
Add the olive oil, basil, garlic, 1 tablespoon honey, mustard, vinegar, zest and salt; process until smooth and mixture resembles mayonnaise.
If needed (depends on thickness of tahini used), slowly add water, a tablespoon at a time, to thin the dressing ( usually use 3 to 4 tablespoons).
Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
Bring to room temperature, taste, and adjust seasonings (ground pepper, honey and/or salt) as needed.
Greek Orzo Salad
Cook the orzo according to package directions. Drain rinse and place in a large mixing bowl. Toss with olive oil. Set aside to cool at room temperature, stirring occasionally to keep from sticking together.
Place the artichoke hearts on a double layer of paper towels. Gently pat dry with a third towel. Cut into quarters.
When the pasta is cooled, stir in a few tablespoons of the Tahini Dressing. Stir in cheese, olives, tomatoes, peppers and shallots. Add the artichoke hearts and remaining dressing. Toss gently to mix. Season to taste with salt and pepper.
Serve in a large bowl or platter at room temperature. Garnish with fresh parsley leaves. For a pretty presentation, line the bowl/platter with lettuce leaves.

Nutrition

Calories: 451kcalCarbohydrates: 31gProtein: 9gFat: 33gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gCholesterol: 11mgSodium: 745mgPotassium: 218mgFiber: 4gSugar: 6gVitamin A: 969IUVitamin C: 32mgCalcium: 122mgIron: 2mg

Notes
Note on honey: I have found that the bitterness of tahini varies significantly by brand – from not bitter at all, to very bitter. As a result, when preparing the dressing you really need to taste and add more honey as needed.
Make ahead: Lemon-Basil Tahini Dressing can be prepared up to 1 week ahead, covered and refrigerated. Bring to room temperature before using. It will thicken as it sits, so you’ll want to thin it by whisking in a tablespoon of water. Pasta can be cooked up to 24 hours in advance, placed in a zip top baggie and refrigerated.

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February 21, 2023
Tarragon Chicken Salad
Tarragon Chicken Salad is a unique twist on the iconic deli chicken salad, adding in complementary fresh ingredients as well as offering two elegant presentations to choose from. And you can prepare it the day before serving, making it perfect for a luncheon or casual busy day dinner.

What’s in Tarragon Chicken Salad

One of my favorite lunch dishes is chicken salad, in all its various forms. Since I was a little girl, deli style has been a particular favorite. You know the one – hunks of cooked chicken tossed with a mayonnaise-based dressing and sometimes celery and green onion. My mom’s version of chicken salad takes the basic ingredients (cooked chicken and mayo), and combines them with fresh mushrooms, juicy tomatoes, sweet green peas, bright red onion and crunchy cucumbers. And, fresh tarragon, basil and Dijon mustard are blended into the mayonnaise. It’s all served atop crispy chopped Napa cabbage.

How to present Tarragon Chicken Salad – version 1

Mom’s original recipe (that’s in our cookbook “A Well-Seasoned Kitchen®”) presents all these colorful, flavorful ingredients layered together in a pretty glass trifle dish or deep glass bowl. To begin, place cabbage on the bottom, then add mushrooms, chicken, onion, peas and then cucumber. Spread dressing on top, and then finish it with halved tomatoes.

You can also create individual layered salads, using mason jars. And, it can be completely assembled the day before serving!

(Photo by Laurie Smith)

How to present Tarragon Chicken Salad – version 2

Recently, I came up with another way to serve this elegant chicken salad. Instead of layering the ingredients vertically, I arrange them horizontally, in rows – like a Cobb salad. You can prepare one large salad on a platter, or individual servings in shallow bowls (like pasta bowls).

Other main dishes salads to try
Adapted from “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper

Tarragon Chicken Salad

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Our Tarragon Chicken Salad is a unique twist on the iconic deli chicken salad, adding in complementary fresh ingredients as well as offering two elegant presentations to choose from. And it can be prepared the day before serving, making it perfect for a luncheon or casual busy day dinner.

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Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes

Servings: 8 servings
Course: Main dish
Cuisine: American
Calories: 432

Ingredients Method Nutrition Notes

Ingredients

Tarragon Dressing
1 1/2 cups mayonnaise or 3/4 cup mayonnaise and 3/4 cup nonfat Greek yogurt
1 1/2 tablespoons Dijon mustard
2 1/2 teaspoons fresh tarragon chopped – see Note
1 1/2 teaspoons fresh basil chopped – see Note
1/4 teaspoon fresh ground pepper
Kosher salt to taste
Chicken Salad
1 medium head napa cabbage chopped – see Note
Kosher salt to taste
8 ounces mushrooms white or cremini
2 1/2 cups cooked chicken shredded (around 1 purchased rotisserie chicken)
1/3 cup chopped or sliced red onion
10 ounces peas frozen, thawed & drained
1 medium cucumber peeled & chopped
1 pint cherry tomatoes grape or small – cut in half

Method

Tarragon Dressing
In a medium mixing bowl, whisk together the mayonnaise, mustard, tarragon, basil and pepper. Season to taste with salt and more pepper (may not need any salt). Set aside.
Chicken Salad Assembly – Layered Version
Spread the chopped cabbage in the bottom of a shallow, 3-quart casserole or serving dish (a pretty 9-by-12 inch dish works well). Sprinkle lightly with salt.
Top with the mushrooms, then chicken, then onion, then peas and scatter cucumber over the top. Again, sprinkle lightly with salt.
Spread dressing evenly over the top. Garnish with cherry tomato halves, cut side up (you may not need the entire pint – it depends on the size of the tomatoes).
Cover and chill salad at least 4 hours or overnight.
Chicken Salad Assembly – Rows in Bowl Version
Spread the chopped cabbage in the bottom of a large shallow platter or 8 large, shallow individual bowls. Sprinkle lightly with salt.
Arrange remaining ingredients in rows – onions, then peas, then cucumber, chicken tomatoes and ending with mushrooms. Again, sprinkle lightly with salt.
Cover and chill salad(s) at least 4 hours or overnight.
Place dressing in a pretty bowl and serve on the side.

Nutrition

Calories: 432kcalCarbohydrates: 14gProtein: 17gFat: 35gSaturated Fat: 6gPolyunsaturated Fat: 20gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 50mgSodium: 351mgPotassium: 750mgFiber: 5gSugar: 7gVitamin A: 1011IUVitamin C: 60mgCalcium: 126mgIron: 2mg

Notes
Note on cabbage: Napa cabbage is oval-shaped and lighter in color than regular cabbage, and the leaves are wrinkly and slightly curled on the edges. If you can’t find it, substitute baby (or regular) bok choy or regular green cabbage.
Note on herbs: Try to use fresh tarragon and basil rather than substituting dried herbs for this recipe – it will taste much better!

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August 6, 2021
Tuna and Roasted Red Pepper Pasta Salad
This cold Tuna Pasta Salad recipe is both easy to prepare and extremely versatile – you can serve it for brunch, lunch or dinner. It calls for a tasty pesto dressing with no mayo, making it perfect for picnics and potlucks, too!

I found this intriguing recipe for Tuna and Roasted Red Pepper Pasta Salad buried in my mom’s kitchen files. It was given to her by Marne Kellogg — a friend to us both and the daughter of my parents’ good friends Margie and Jack Davis.

Cooked short pasta (like fusilli, rotelle, rotini, or gemelli) is tossed together with hunks of canned albacore wild tuna, chopped marinated roasted red peppers, green peas or edamame beans, prepared pesto and Parmesan cheese. How easy is that?

I love the flavor combinations in this pasta salad! And, with no mayo, only 2 tablespoons of pesto and 1 tablespoon of cheese per person, it’s healthy too. I can see why this recipe was in mom’s files. She loved recipes that were easy to make ahead of time with pantry ingredients, elegant to serve, and scrumptious – and this salad is all that, and more.

What’s the best pesto to use?
For this Tuna Pasta Salad, I like to use our Spinach Basil Pesto or Genovese Pesto. Feel free to make your own favorite; store-bought will also work. Just purchase prepared pesto that’s in the refrigerated section of your grocery store – it has the most/best flavor in my opinion.

Which canned tuna is best?
I absolutely love Wild Planet Albacore Wild Tuna packed without oil. It’s moist but not oily and has great tuna flavor, without being too fishy tasting. Plus, Wild Planet tuna are line caught, which is better for the environment and means the fish are smaller with less mercury.

How long will this Tuna Pasta Salad last in the refrigerator?
We recommend making it 1 hour up to 24 hours ahead of time, for maximum flavor. However, I have made it 2 days ahead and everyone still loved it!

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(From “Fresh Tastes” by Lee Clayton Roper)

Tuna and Roasted Red Pepper Salad Recipe

5 from 1 vote

This cold Tuna Pasta Salad recipe is both easy to prepare and extremely versatile – you can serve it for brunch, lunch or dinner. It calls for a tasty pesto dressing with no mayo, making it perfect for picnics and potlucks, too!

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Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes

Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 476

Ingredients Method Nutrition Notes

Ingredients

1 pound gemelli pasta short twisted, rotelle (wagon wheel) or rotini (corkscrew) pasta
10 ounces shelled edamame beans see Substitute below
10 ounces white albacore tuna in water, drained and broken into chunks
16 ounces marinated roasted red peppers drained and chopped
1 cup Spinach Basil Pesto or regular basil pesto
1/2 cup grated Parmesan cheese
Kosher salt to taste
Freshly ground black pepper to taste

Method

In a large pot, cook the pasta according to package directions. Add the edamame beans to the cooking pasta during the last 6 minutes.
Drain cooked pasta-bean mixture in a colander; rinse with cold water, drain again. Set the pasta mixture aside to cool.
In a large mixing bowl, combine tuna, red peppers and pesto, tossing to blend. Add the cooled pasta mixture and toss. Add the Parmesan cheese and toss again. Season to taste with salt and pepper.
Chill for at least 1 hour. Bring to room temperature before serving.

Nutrition

Calories: 476kcalCarbohydrates: 53gProtein: 24gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 19mgSodium: 1319mgPotassium: 499mgFiber: 4gSugar: 3gVitamin A: 980IUVitamin C: 26mgCalcium: 171mgIron: 3mg

Notes
Make ahead: Salad can be made up to 24 hours in advance, covered and stored in the refrigerator.
Substitute for edamame: use frozen green peas that have been thawed and drained. Skip directions for cooking the beans.

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Note: if this recipe looks familiar, it’s because it’s an update to a post from a few years ago. I’ve added new photos as well as answers to your questions.
May 12, 2020