“There are far better things ahead than any we leave behind.” ~C.S. Lewis

Tuna Pasta Salad


  • 12 ounces uncooked rotini pasta
  • 1 (1-oz.) envelope ranch dressing mix
  • 1 tablespoons Champagne vinegar
  • 2 teaspoons lemon zest plus 1/4 cup fresh juice (from 1 large lemon)
  • 2 teaspoons honey
  • 1/4 teaspoon kosher salt
  • 1/2 cup olive oil
  • 2 (6.7-oz.) jars tuna packed in oil, drained
  • 2 cups cherry tomatoes, halved
  • 1/2 cup thinly sliced red onion (from 1 small onion)
  • 1/2 cup jarred sliced tricolor hot banana peppers
  • 3 cups baby arugula (3 oz.)


Prepare pasta according to package directions; drain and let cool completely, about 20 minutes. Place in a large bowl.

Stir together ranch dressing mix, vinegar, lemon zest and juice, honey, and salt in a small bowl. Slowly drizzle in olive oil in a steady stream, whisking constantly, until smooth and combined.

Add drained tuna, tomatoes, onion, and banana peppers to pasta in bowl. Drizzle in dressing; toss gently to coat. Add arugula; toss gently. Serve chilled or at room temperature.

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