Recipes › Salad › Easy Tuna Pasta Salad Recipe

Easy Tuna Pasta Salad Recipe

Recipe by Pedro M. A. Neves

This Easy Tuna Pasta Salad Recipe is a fresh, no-cook Italian-inspired dish that brings together tender pasta, quality tuna, and bright Mediterranean vegetables in a simple lemon vinaigrette. Ready in under 20 minutes, it's perfect for quick weeknight dinners, lunch boxes, or summer gatherings. The combination of tender pasta, flaky tuna, and crisp vegetables creates a satisfying and wholesome main course.

Ingredients

• 350g (12 oz) dried pasta (penne or fusilli recommended)
• 200g (7 oz) canned tuna in water or olive oil, drained
• 150g (5 oz) cherry tomatoes, halved
• 100g (3.5 oz) cucumber, diced
• 75g (2.6 oz) red onion, thinly sliced
• 60g (2.1 oz) Kalamata olives, pitted and halved
• 45g (1.6 oz) fresh flat-leaf parsley, chopped
• 30g (1 oz) fresh basil, chopped
• 3 tablespoons (45 ml) extra virgin olive oil
• 2 tablespoons (30 ml) fresh lemon juice
• 1 tablespoon (15 ml) red wine vinegar
• 2 cloves garlic, minced
• Salt and black pepper to taste
• Pinch of dried oregano

Instructions

1. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente, stirring occasionally. Reserve 60 ml (1/4 cup) of pasta water before draining.

2. Drain pasta in a colander and rinse briefly under cool running water to stop the cooking process. Transfer to a large mixing bowl.

3. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper until emulsified.

4. Pour the dressing over the warm pasta and toss gently to coat evenly. Add 30 ml (2 tablespoons) of reserved pasta water to loosen if needed.

5. Gently fold in the drained tuna, breaking it into flakes as you incorporate it. Avoid over-mixing to keep the tuna pieces intact.

6. Add the cherry tomatoes, cucumber, red onion, and Kalamata olives. Toss gently to distribute vegetables evenly throughout the pasta.

7. Stir in the chopped parsley and basil. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

8. Allow the salad to rest at room temperature for 10 minutes before serving, or refrigerate for up to 4 hours. Stir gently before serving and add a drizzle of olive oil if the salad appears dry.

Substitutions

• Replace canned tuna with 250g (8.8 oz) fresh grilled tuna steak, cooled and flaked, for a premium version.
• Substitute red onion with 100g (3.5 oz) diced fennel for a slightly sweeter, more delicate flavor.
• Use white beans (150g canned, drained) or chickpeas in place of half the tuna for a vegetarian protein boost.
• Replace Kalamata olives with sun-dried tomatoes (60g), packed in oil and drained, for deeper flavor.

Tips

• For best texture, dress the pasta while still warm so it absorbs the dressing flavors more effectively, but let it cool before adding delicate fresh herbs.
• Prepare ingredients ahead of time and assemble just before serving to maintain the crisp texture of the vegetables and freshness of the herbs.
• If making ahead, store the pasta mixture and fresh vegetables separately, then combine 30 minutes before serving to prevent sogginess.
• A quality extra virgin olive oil and fresh lemon juice are essential—they form the backbone of this simple dish and make a noticeable difference in flavor.

Pasta salads have become popular throughout Italy, particularly in Southern regions during summer months where fresh, light meals are preferred in warm weather. This dish reflects the Italian principle of simplicity and quality ingredients rather than complex preparation, allowing each component to shine.

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