Vegan Tuna Pasta Salad

Share on twitter
Share on facebook
Share on pinterest
Share on email

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