Beetroot, tuna and avocado pasta salad in two bowls

Easy beetroot, tuna and avocado pasta salad

This is a quick and easy gluten free lunch option for those busy weekdays when you don’t know what to make – beetroot, tuna and avocado pasta salad. Ever since I started working from home, I felt a bit of a secret relief that I don’t have to prepare snacks and lunch for the next day. But cooking every single meal at home can still mean long hours in the kitchen. This easy but healthy lunch can be a basis for many other options. You can use all those fresh leftovers by mixing and matching ingredients into a delicious wholesome meal. Beetroot and avocado are the stars of this salad, with tuna offering protein and pasta, the carbs your body needs.

The penne pasta gets its pink colour by mixing them after boiling with the chopped beetroot pieces separately. I buy already boiled beetroots in a vacuum packaging as boiling raw beetroot takes a long time, depending on their size, 20-40 minutes).

Let’s get cooking.

Easy beetroot, tuna and avocado pasta salad

Course: Gluten free lunchCuisine: WesternDifficulty: Very easy


Prep time


Cooking time





This is an easy gluten free lunch option for those busy weekdays when you don’t know what to make – beetroot, tuna and avocado pasta salad. Not only is it quick to make, but can be adapted to whatever fresh ingredients you have at home.


  • Salad
  • 2-3 handfuls of dry penne pasta (I used Juvela Fibre Penne)

  • 2 small boiled beetroots, peeled

  • 1/4 whole cucumber or 1 small cucumber

  • 1 can of tuna in olive oil

  • a few lettuce leaves, or any other greens

  • 5-6 baby plum tomatoes

  • 1 medium avocado

  • Salad vinaigrette
  • Lemon juice squeezed from 1/2 lemon, or 1 tbsp cyder vinegar

  • 2-3 tbsp extra virgin olive oil

  • fine sea salt, ground pepper and dried thyme to taste

  • Optional topping
  • Roasted sesame seeds


  • Boil the pasta as per the instructions, drain and rinse with cold water to cool them down.
  • Wash and chop all the fresh ingredients.
  • Mix the vinaigrette in a small bowl and.
  • After the pasta has dried and cooled down, mix them with the beetroot pieces to give them a nice pink shine.
  • Mix all the other ingredients with the vinaigrette, except the pasta and beet mixture.
  • Place them in layer onto plates: all other mixed ingredients to the bottom, pasta and beetroot next and top it all up with roasted sesame seeds if preferred. Enjoy!

If you’ve made this recipe and are on Instagram, use the hashtag #TheNonGlutenOne so I can re-share the love. Please let me know if there’s anything I can improve with this recipe. Use my contact page or email me at

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