A light and refreshing pasta salad made with tuna, crisp veggies, and a zesty lemon Dijon dressing—perfect for lunch or meal prep.

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Cook fusilli pasta according to package directions. Drain and let cool completely.

In a large bowl, combine pasta, tuna, lettuce or arugula, cherry tomatoes, olives, shredded carrots, and red cabbage.

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and honey to make the dressing.

Drizzle the dressing over the salad. Toss gently to coat all ingredients.

Season with salt and black pepper to taste.

Chill before serving for best flavor. Enjoy!

Add boiled eggs or chickpeas for extra protein.

Best served cold—perfect for lunchboxes or picnics.

Substitute whole wheat or gluten-free pasta if needed.