Vegan Tuna Pasta Salad


This vegan pasta salad by Desiree of ICanYouCanVegan comes  together in no time at all, making it a simple summer lunch option or crowd pleasing recipe for a summer gathering.


  • 1 can 20oz. Jackfruit (in brine, about 1 cup) shredded and pat dry. Optional: Season to taste with your favorite seafood seasoning.
  • ½ cup sweet relish
  • 2½ cups cooked Ancient Harvest Gluten Free Elbows
  • ½ cup diced celery about 2 large stalks
  • ¼ cup red onions diced small
  • ½ tsp minced garlic
  • 1 tbsp lemon juice
  • ¾ to 1 cup vegan mayo
  • salt and pepper to taste


  1. Begin by cooking your Ancient Harvest Supregrain Elbows according to the package directions.
  2. Once the pasta is done cooking, strain the water using a colander and rinse with cold water 2-3 times until pasta is room temperature.
  3. In a large bowl, add in all of the ingredients and stir until combined.
  4. Serve and enjoy!
Servings: 6