Tuna pasta salad

Tuna pasta salad

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  • 8
  • Easy
  • 10 minutes
  • 20 minutes

"I make this pasta often, because these are all affordable ingredients I almost always have at my disposal. The dressing is very much like a herby green mayonnaise – it would be good in sandwiches, too." – Khanya Mzongwana


  • For the dressing:
  • 2 free-range eggs
  • 1 lemon, juiced
  • sea salt and freshly ground pepper, to taste
  • 1 T honey
  • 10 g dill, roughly chopped, plus extra for serving
  • 10 g parsley, roughly chopped
  • 5 g basil, leaves picked
  • 1⁄3 cup avocado oil
  • For the pasta salad:
  • 4 T canola oil
  • 1 red pepper, diced
  • 1 clove garlic, sliced
  • 100 g sweetcorn kernels
  • 2 t chilli flakes
  • 1 T Woolworths spicy seasoning
  • 400 g penne, cooked al dente
  • 1 x 340 g can light meat tuna chunks in vegetable oil , drained
  • 2 avocados, peeled and diced
  • 100 g cherry tomatoes, halved
  • 1 red onion 1, finely chopped

Cooking Instructions


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1. To make the dressing, place all the ingredients except the oil in a jug and blend using a stick blender. Gradually add the avocado oil while blending until the dressing emulsifies and thickens. Set aside.

2. Heat the canola oil in a pan and fry the red pepper until slightly caramelised and softened. Add the garlic and fry for a further minute. Add the sweetcorn, chilli flakes and spicy seasoning. Fry for a further 5 minutes.

3. Combine the penne, tuna, dressing and fried vegetables. Place on a plate and top with the avocado, tomatoes, herbs and onion.

Find more salad recipes here. 

Videography: Romy Wilson 
Photograph: Shavan Rahim

Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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