Conchiglie Salad with Tuna Lettuce
Delightfully fresh and satisfying, this Conchiglie Salad with Tuna and Lettuce combines tender shell pasta, protein-packed tuna, and a medley of crisp vegetables for a flavor-packed meal. Tossed in a zesty homemade dressing made with lemon juice, Dijon mustard, honey, and garlic, this salad perfectly balances tangy and savory notes. Juicy cherry tomatoes, crunchy cucumber, and briny black olives add layers of texture, while chopped romaine lettuce keeps it light and refreshing. Ready in just 25 minutes, it’s an ideal choice for a quick lunch, a healthy dinner, or a make-ahead option for meal prep. Perfect for seafood lovers and pasta salad enthusiasts alike, this dish is a versatile crowd-pleaser that pairs beautifully with a side of crusty bread or a chilled glass of white wine.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 250 grams conchiglie (shell pasta)
- 200 grams canned tuna in olive oil
- 1 head romaine lettuce
- 200 grams cherry tomatoes
- 1 medium cucumber
- 50 grams black olives (pitted)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 clove garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Add the conchiglie pasta and cook according to package instructions (typically 8-10 minutes) until al dente. Drain the pasta, rinse under cold water to stop the cooking process, and set aside.
While the pasta cooks, prepare the vegetables: Chop the romaine lettuce into bite-sized pieces, halve the cherry tomatoes, slice the cucumber into thin rounds, and roughly chop the black olives. Set everything aside in a large mixing bowl.
Drain the canned tuna, flake it into small chunks, and add it to the bowl with the vegetables.
In a small jar or bowl, prepare the dressing: Combine the olive oil, lemon juice, honey, mustard, minced garlic, salt, and black pepper. Whisk or shake vigorously until emulsified.
Add the cooked and cooled pasta to the mixing bowl with the vegetables and tuna.
Pour the dressing over the salad and gently toss everything together until well combined and evenly coated. Taste and adjust seasoning if necessary.
Serve immediately or refrigerate for 15-20 minutes to allow the flavors to meld. Garnish with additional olives or a lemon slice, if desired.
Nutrition Facts
Calories |
473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 566 mg | 25% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 6.8 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 96 mg | 7% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 698 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
