This salad can serve as a meal in itself. Even though it has a distinctive restaurant flavor, it’s very easy to prepare at home. It tastes best after sitting in the fridge for an hour or two.

Directions

Cook the pasta according to package instructions.

Cut the pickles into thin rounds. Remove the pits from the olives. Cut the cherry tomatoes into halves or quarters, depending on their size.

Mix together the mayonnaise and mustard and combine with the pasta and tuna. Stir and add the olive oil, salt, and pepper.

Add the garlic, basil, and all the vegetables.

Stir well and transfer to the fridge for about two hours before serving.

Recipe tags

Basil Black olives Buffet Canned tuna Cherry tomatoes Dairy free Fish Fresh herbs Garlic Garlicky Lean lunch Light Mayonnaise dressing No mayo No mayonnaise Non-dairy Noodles Pareve Parve Pasta Pasta salad Pasta salads Pickles Quick-and-easy Restaurant Restaurant recipes Salad Seudat shelishit Shalosh seudot Shalosh shudes Summer Super easy Tuna Tuna fish Vegetables

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Gitty Weinberger

2 years ago

I would like to serve this for Third Meal. Do I prepare it before Shabbos? will it still feel fresh on Shabbos?? If I do it on Shabbos, what about the crushed garlic? can I crush garlic on shabbos??

sg kr

4 years ago

HIT! We make this over and over… got it from my aunt who had clipped it years ago from a FF magazine. A real winner!! So glad to see it digitalized here.