Chickpea Tuna Pasta Salad

5 from 3 votes

Chickpea Tuna Pasta Salad combines albacore tuna, orecchiette pasta, chickpeas, capers, and veggies with a creamy lemon dressing. This creamy pasta makes a perfect weeknight meal or quick weekend lunch.

Course Main Dish, Salad

Cuisine American

Keyword best pasta salad, chickpea tuna pasta salad

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 564kcal

Author Sue Ringsdorf

Ingredients

Salad ingredients:

18 oz. strained albacore tuna (in water) - two 12 oz. cans of tuna in water
15 oz. chickpeas - rinsed and strained
8 oz. orecchiette pasta
1/4 cup red onion - sliced thin
1/2 cup celery - chopped
1-2 Tablespoons capers - optional

For the dressing

1/2 cup olive oil
6 Tablespoons lemon juice - freshly squeezed
1/4 cup mayo with olive oil
1 Tablespoon honey
kosher salt and freshly ground black pepper

Instructions

Cook pasta. Cook the pasta according to package directions, or to al dente. Strain and place in a large bowl.
8 oz. orecchiette pasta
Combine ingredients. Add the remaining ingredients to the bowl – the tuna, chickpeas, capers, red onion, and celery.
18 oz. strained albacore tuna (in water), 15 oz. chickpeas, 1-2 Tablespoons capers, 1/4 cup red onion, 1/2 cup celery
Make dressing. In a small food processor (or use a mixing bowl and a whisk), combine the salad dressing ingredients – mayonnaise, olive oil, freshly squeezed lemon juice, honey, salt, and pepper. Run food processor until smooth and creamy.
1/4 cup mayo with olive oil, 1/2 cup olive oil, 6 Tablespoons lemon juice, 1 Tablespoon honey, kosher salt and freshly ground black pepper
Add dressing to the salad. Pour the dressing into the salad bowl and stir to combine well.
Serve salad. Serve chickpea tuna pasta salad with extra freshly ground black pepper.

Notes

This pasta salad can be served as soon as you make it (at room temperature) or cold out of the refrigerator.
Store leftover salad in an airtight container in your refrigerator for up to three days.

Nutrition