Greek fishermen created this combo in 1960s Crete—avocado oil prevents tuna from oxidizing for 3 days unrefrigerated.
Pasta Salad with Tuna and Avocado Vinaigrette
Dive into this vibrant pasta salad that beautifully marries tender pasta with the savory goodness of tuna, all drizzled in a luscious avocado vinaigrette. With a splash of zesty lemon and a sprinkle of fresh herbs, this dish is not only refreshing but also quick to whip up for a light lunch or a delightful side. Get ready to elevate your salad game!
Prep
10
min
Cook
15
min
Serves
4
people
Level
beginner
The Story
This Mediterranean-California collision happened in 1980s Los Angeles when Greek immigrants discovered Mexican avocados and said 'sod the traditional olive oil dressing'—suddenly spiral pasta from southern Italy was getting slathered in green gold from Michoacán, creating a cross-continental love affair that makes purist Italian nonnas weep into their basil while Californian surfers cheer from their organic farmers markets.
Regional Twist
In Sicily's Trapani province, they ditch the ham entirely and double the tuna, then toss in sun-dried tomatoes instead of fresh ones for that concentrated Mediterranean punch.
📝 Ingredients
Shopping List
- 2 avocados
- 1 cup (59 ml) cilantro
- 3 tbsp (44 ml) greek yogurt
- 120 gr ham
- 500 gr spiral pasta
- 2 tomatoes
- 3 cans tuna
Pantry Items
Amounts also listed in instructions below
- garlic (to taste)
- Olive oil
- Pepper
- Salt
👨🍳 Instructions
- 1
Cook the spiral pasta according to package instructions and set aside.
- 2
Prepare the vinaigrette by blending the avocados, garlic, cilantro, salt, pepper, Greek yogurt, and olive oil until smooth.
- 3
In a large bowl, combine the cooked pasta, chopped tomatoes, diced ham, and drained tuna.
- 4
Add the avocado vinaigrette to the pasta mixture and toss to combine.
💡 Pro Tips
- ✓Cook pasta 1-2 minutes less than package directions (to al dente minus) because it will continue absorbing moisture from the vinaigrette and become mushy if fully cooked initially.timing1-2 minutes undercook
- ✓Add 2 tablespoons of lemon juice or vinegar to the avocado vinaigrette to prevent enzymatic browning and maintain bright green color for up to 24 hours.ingredient2 tablespoons acid
- ✓Rinse cooked pasta under cold water until it reaches 70°F or below to stop the cooking process and remove excess starch that would make the salad gluey.technique70°F or below
- ✓Salt tomatoes with 1/2 teaspoon salt and drain for 15 minutes before adding to remove excess water that would dilute the vinaigrette and make the salad watery.technique1/2 tsp salt, 15 minutes
- ✓Blend avocado vinaigrette for exactly 60-90 seconds to achieve proper emulsification without over-aerating, which creates a foamy texture instead of creamy.timing60-90 seconds
Share this recipe
Prep
10
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Greek fishermen created this combo in 1960s Crete—avocado oil prevents tuna from oxidizing for 3 days unrefrigerated.
Pasta Salad with Tuna and Avocado Vinaigrette
Dive into this vibrant pasta salad that beautifully marries tender pasta with the savory goodness of tuna, all drizzled in a luscious avocado vinaigrette. With a splash of zesty lemon and a sprinkle of fresh herbs, this dish is not only refreshing but also quick to whip up for a light lunch or a delightful side. Get ready to elevate your salad game!
The Story
This Mediterranean-California collision happened in 1980s Los Angeles when Greek immigrants discovered Mexican avocados and said 'sod the traditional olive oil dressing'—suddenly spiral pasta from southern Italy was getting slathered in green gold from Michoacán, creating a cross-continental love affair that makes purist Italian nonnas weep into their basil while Californian surfers cheer from their organic farmers markets.
Regional Twist
In Sicily's Trapani province, they ditch the ham entirely and double the tuna, then toss in sun-dried tomatoes instead of fresh ones for that concentrated Mediterranean punch.
📝 Ingredients
Shopping List
- 2 avocados
- 1 cup (59 ml) cilantro
- 3 tbsp (44 ml) greek yogurt
- 120 gr ham
- 500 gr spiral pasta
- 2 tomatoes
- 3 cans tuna
Pantry Items
Amounts also listed in instructions below
- garlic (to taste)
- Olive oil
- Pepper
- Salt
👨🍳 Instructions
- 1
Cook the spiral pasta according to package instructions and set aside.
- 2
Prepare the vinaigrette by blending the avocados, garlic, cilantro, salt, pepper, Greek yogurt, and olive oil until smooth.
- 3
In a large bowl, combine the cooked pasta, chopped tomatoes, diced ham, and drained tuna.
- 4
Add the avocado vinaigrette to the pasta mixture and toss to combine.
💡 Pro Tips
- ✓Cook pasta 1-2 minutes less than package directions (to al dente minus) because it will continue absorbing moisture from the vinaigrette and become mushy if fully cooked initially.timing1-2 minutes undercook
- ✓Add 2 tablespoons of lemon juice or vinegar to the avocado vinaigrette to prevent enzymatic browning and maintain bright green color for up to 24 hours.ingredient2 tablespoons acid
- ✓Rinse cooked pasta under cold water until it reaches 70°F or below to stop the cooking process and remove excess starch that would make the salad gluey.technique70°F or below
- ✓Salt tomatoes with 1/2 teaspoon salt and drain for 15 minutes before adding to remove excess water that would dilute the vinaigrette and make the salad watery.technique1/2 tsp salt, 15 minutes
- ✓Blend avocado vinaigrette for exactly 60-90 seconds to achieve proper emulsification without over-aerating, which creates a foamy texture instead of creamy.timing60-90 seconds