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Cold Pasta Salad with Tuna, Vegetables and Herb Vinaigrette

Nathan Congleton / TODAY

Chef notes

I love this pasta salad because it's bursting with freshness. The summery vegetables add satisfying crunch while the zesty dressing adds tangy flavor.


Herb Vinaigrette
  • 1 cup chopped fresh basil
  • 1/2 cup minced fresh chives
  • 2 tablespoons minced garlic
  • 2 tablespoons minced shallots
  • 1 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • Salt and freshly ground black pepper
Pasta Salad
  • 1 pound fusilli pasta
  • 1 large red onion, peeled and cut into 1/2-inch slices
  • 2 red peppers, seeded and cut in half lengthwise
  • 4 ounces canned tuna, drained
  • 1 ear corn, grilled and kernels removed
  • 1 package heirloom cherry tomatoes, cut in half
  • 1/2 pound diced ricotta salata cheese
  • Salt, freshly ground black pepper and dry oregano


For the herb vinaigrette:

In a medium bowl, combine the basil, chives, garlic, and shallots and whisk in the oil, vinegar and mustard. Season with salt and pepper to taste.

For the pasta salad:

Cook fusilli pasta, drain, cool and place in a large bowl. Add the onions, peppers, tuna, corn, cherry tomatoes and vinaigrette; season with salt, pepper and oregano to taste. Toss and place on a platter. Top with the ricotta salata cheese and serve at room temperature or cold.