Tuna Pasta Shaker Salad

Tuna Pasta Shaker Salad
  • Prep Time:

  • Cook Time:

  • Recipe Yield: 20

Tuna and Pasta Salad in a convenient to go cup


  • 1, 43 oz. pouch StarKist® Chunk Light Tuna in Water
  • 2 lbs. 8 oz. penne, whole grain
  • 2 tsp. vegetable oil
  • 14 oz. (2qts + 2 cups) lettuce, romaine, EP
  • 1 lb. 13 oz. (1 qt + 2 cups) cucumber, with peel, raw, EP
  • 1 lb. 10 oz. (1 qt. + 2 cups) bell pepper, raw, red, EP
  • 1 qt. + 1 cup Creamy Lemon Vinaigrette Dressing
  • Creamy Lemon Vinaigrette Dressing:
  • 3 cups lemon juice
  • 3 cups Greek yogurt, non-fat
  • 1 pt. honey
  • 1 cup Dijon mustard
  • 1 tsp. salt
  • 1 qt. + 1 pt. vegetable oil


  • Prepare pasta: Place 4 inch deep full size perforated pan inside 4 inch deep solid, full size steamtable pan. Weigh pasta and add to pan. Cover completely with water. Steam until pasta is al dente - fully cooked, but firm. Do not overcook.
  • Rinse with cold water and drain well. Toss with vegetable oil to prevent sticking. Best if made the day before.
 CCP: Hold for cold service at 41° F or lower. CCP: No bare hand contact with ready to eat food.
  • Shred lettuce. Cut romaine head in half lengthwise through root end of lettuce. Rinse both halves thoroughly and drain well in a perforated pan/colander. Make 1 lengthwise cut leaving each root half intact, and then cut across to make ¼” strips. Set aside
  • CCP: Hold at 41° F or lower.
  • Weigh, and then rinse cucumbers and red bell peppers under running water. Drain well in a perforated pan/colander. Dice cucumbers and bell peppers into ½” pieces. CCP: Hold at 41° F or lower.
  • Prepare Dressing: Whisk together lemon juice, yogurt, honey, Dijon mustard, and salt. While continuously whisking, slowly add the vegetable oil. An immersion blender may be used instead of a whisk.
  • Fill gallon container with dressing and insert condiment pump. Dispense ¼ cup (2 fl oz.) into 2 oz. portion cups. Cover each cup with lid. CCP: Hold for cold service at 41° F or lower.
  • To assemble cups:
  • - Place undrained tuna in pan. Crumble into smaller pieces using fresh gloved hand.
  • - Layer ingredients in a 20 oz shaker salad cup in the following order:
  • - 1 c penne pasta
  • - ¼ c cucumber
  • - ¼ c red bell pepper
  • - 2 oz tuna (packed #16 disher)
  • - ½ c romaine
  • Place the 4 oz insert over the salad. Place the filled 2 oz dressing cup on top of the 4 oz insert, and then cover with domed lid. CCP: Hold for cold service at 41° F or lower.
Servings Per Container: 20 Serving Size: 1 salad cup
Amount Per Serving DV%*
Calories 530
Total Fat 25g 32%
Saturated Fat 3.5g 18%
Cholesterol 35mg 12%
Sodium 420mg 18%
Total Carbohydrate 57g 21%
Dietary Fiber 8g 29%
Protein 24g
Vitamin A 2900 58%
Vitamin C 50mg 83%
Calcium 55mg 4%
Iron 3.2mg 18%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.