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Mary’s Go-To Pasta Salad
Keep this pasta salad recipe in your back pocket for any family gathering or dinner party.
YIELDS
4
TO
6
Ingredients
- 1/2 red onion, thinly sliced
- 1/2 cup red wine vinegar
- 1 teaspoon granulated sugar
- Kosher salt and black pepper
- 250 g rotini or radiatori pasta
- 1/2 cup (125 ml) mayonnaise
- 2–3 tablespoons prepared basil pesto
- 2 teaspoons Dijon mustard
- 1 lemon, zested and juiced
- 1/2 fennel bulb, thinly sliced and fronds reserved
- 200 g jarred or canned tuna
- 1/4 cup parsley, chopped
- 1 small handful fresh basil leaves
Directions
- In a small bowl or jar, stir together the onion, red wine vinegar, and sugar and season with a teaspoon of salt and some pepper to taste. Set aside to pickle for at least 20 minutes or preferably cover and transfer to the fridge for a few hours or up to 2 weeks.
- Meanwhile, boil a large pot of salted water over high heat. Cook the pasta according to the package directions, then strain it and set it aside to cool to room temperature.
- In a large bowl, whisk together the mayonnaise, mustard, lemon zest, and half of the juice of the lemon. Scoop 2 tablespoons of the onion pickling liquid into the bowl and whisk to combine. Season to taste with salt and pepper. Add the fennel to a bowl and toss with the remaining lemon juice to pull back on the strong fennel-y flavour.
- Add the pasta, sliced fennel, and onions, leaving the pickling liquid behind. Reserve this pickling liquid to add to salad dressings, or add some more sliced onions into the mix so that you have more pickled onions on hand for future recipes. Add in the tuna and toss well to combine.
- Gently stir through the parsley, basil, and fennel fronds and season with more salt, pepper, and lemon juice, if needed.
- Serve immediately or store in the fridge for up to 2 days. Enjoy!
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