Ingredients
Method
- Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente, about 10-12 minutes.
- While pasta cooks, drain tuna completely and break into chunky pieces in a large mixing bowl. Set aside.
- Drain pasta in a colander and rinse with cold water until completely cooled. Drain thoroughly.
- Add the cooled pasta to the bowl with tuna. Drizzle with olive oil and toss gently to coat.
- In a small bowl, whisk together mayonnaise, lemon juice, oregano, garlic powder, salt, and pepper.
- Add diced onion, celery, and cherry tomatoes to the pasta and tuna mixture.
- Pour the dressing over everything and toss gently until well combined.
- Sprinkle with fresh parsley and give it one final toss. Taste and adjust seasoning if needed.
- Serve immediately or refrigerate for at least 30 minutes to let flavors meld together.
Notes
This salad keeps well in the refrigerator for up to 3 days. You may need to add a splash of olive oil or a little more mayonnaise if it seems dry after storing. For extra flavor, try adding capers, diced pickles, or a handful of olives. The salad tastes great both cold and at room temperature.