Mediterranean Tuna Pasta Salad

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes, including 20 minutes chilling time

Quick Ingredients

• Pasta: 12 ounces short pasta, such as fusilli, rotini, farfalle, or penne
• Tuna: 2 cans tuna, 5 ounces each, drained and flaked
• Vegetables: 2 cups halved cherry tomatoes, 1 1/2 cups diced cucumber, 1/3 cup finely sliced red onion
• Olives: 3/4 cup pitted Kalamata olives, halved
• Herbs: 1/3 cup chopped fresh parsley and 2 tablespoons chopped fresh basil or dill
• Dressing: 1/3 cup extra-virgin olive oil, 1/4 cup fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon Dijon mustard, 1 small grated garlic clove, 1 teaspoon dried oregano, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper

Do This

• 1. Boil 12 ounces pasta in salted water until just al dente, about 9 to 10 minutes.
• 2. Drain, rinse briefly under cool water, and let the pasta drain very well.
• 3. Whisk olive oil, lemon juice, lemon zest, Dijon, garlic, oregano, salt, and pepper in a large bowl.
• 4. Add pasta, tuna, tomatoes, cucumber, olives, red onion, parsley, and basil or dill.
• 5. Toss gently until everything is glossy and evenly dressed.
• 6. Chill for 20 minutes, then taste and adjust with more lemon, salt, or pepper before serving.

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Why You’ll Love This Recipe

• Picnic-ready and sturdy: This salad travels well and tastes great chilled, making it perfect for lunch boxes, potlucks, beach days, and backyard gatherings.
• Bright, fresh Mediterranean flavor: Lemon, olive oil, herbs, briny olives, crisp cucumber, and juicy tomatoes keep every bite lively.
• Protein-packed but simple: Canned tuna turns pantry pasta into a satisfying meal with very little effort.
• Easy to customize: Add feta, chickpeas, roasted peppers, capers, or extra herbs depending on what you have on hand.

Grocery List

• Produce: Cherry tomatoes, English cucumber, red onion, lemons, fresh parsley, fresh basil or dill, garlic
• Dairy: None required; optional feta cheese for serving or variation
• Pantry: Short pasta, canned tuna, Kalamata olives, extra-virgin olive oil, Dijon mustard, dried oregano, kosher salt, black pepper

Full Ingredients

For the Pasta Salad

• 12 ounces short pasta, such as fusilli, rotini, farfalle, or penne
• 1 tablespoon kosher salt, for the pasta water
• 2 cans tuna, 5 ounces each, packed in olive oil or water, drained and gently flaked
• 2 cups cherry tomatoes, halved
• 1 1/2 cups English cucumber, diced into 1/2-inch pieces
• 3/4 cup pitted Kalamata olives, halved lengthwise
• 1/3 cup red onion, very thinly sliced or finely diced
• 1/3 cup fresh flat-leaf parsley, chopped
• 2 tablespoons fresh basil or dill, chopped

For the Lemon-Olive Oil Dressing

• 1/3 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice, from about 2 medium lemons
• 1 teaspoon finely grated lemon zest
• 1 teaspoon Dijon mustard
• 1 small garlic clove, finely grated or minced
• 1 teaspoon dried oregano
• 3/4 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste

Optional Finishing Touches

• 2 tablespoons chopped fresh parsley, basil, or dill for garnish
• 1 to 2 tablespoons additional fresh lemon juice, if you like a brighter salad
• 1/4 cup crumbled feta cheese, for a richer Mediterranean-style version
• 1 tablespoon capers, drained, for extra briny flavor

Step-by-Step Instructions

Step 1: Cook the pasta until just al dente

Bring 4 quarts water to a rolling boil in a large pot. At sea level, boiling water is about 212°F. Stir in 1 tablespoon kosher salt, then add 12 ounces short pasta. Cook according to the package directions until just al dente, usually 9 to 10 minutes. Aim for pasta that is tender but still has a little firmness in the center, since it will soften slightly as it absorbs the dressing.

Step 2: Drain and cool the pasta properly

Drain the pasta in a colander, then rinse it briefly under cool running water for 10 to 15 seconds to stop the cooking and remove excess surface starch. Shake the colander well and let the pasta drain for 3 to 5 minutes. The pasta should be cool to the touch and not dripping wet; too much water will dilute the lemon-olive oil dressing.

Step 3: Whisk the lemon dressing

In a large mixing bowl, whisk together 1/3 cup extra-virgin olive oil, 1/4 cup fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon Dijon mustard, 1 finely grated garlic clove, 1 teaspoon dried oregano, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Whisk for about 30 seconds, until the dressing looks slightly thickened and glossy.

Step 4: Prepare the tuna and vegetables

Drain 2 cans of tuna well, then gently flake the tuna into large bite-size pieces with a fork. Halve 2 cups cherry tomatoes, dice 1 1/2 cups cucumber, halve 3/4 cup Kalamata olives, and thinly slice or finely dice 1/3 cup red onion. Chop 1/3 cup fresh parsley and 2 tablespoons fresh basil or dill. Keeping the tuna in larger flakes gives the salad a satisfying texture rather than making it mushy.

Step 5: Toss the pasta with the dressing first

Add the cooled, well-drained pasta to the bowl of dressing. Toss for 30 to 45 seconds, making sure the pasta is evenly coated. This step helps the pasta absorb the lemony dressing before the tender tuna and vegetables are added.

Step 6: Fold in the tuna, vegetables, olives, and herbs

Add the flaked tuna, cherry tomatoes, cucumber, Kalamata olives, red onion, parsley, and basil or dill to the dressed pasta. Use a large spoon or flexible spatula to fold everything together gently. Try not to overmix; you want the tuna to stay in appealing pieces and the tomatoes to remain juicy and intact.

Step 7: Chill, taste, and serve

Cover the bowl and refrigerate the salad for exactly 20 minutes before serving. This short chill helps the flavors mingle while keeping the vegetables crisp. After chilling, toss once more, then taste. Add 1 to 2 tablespoons extra lemon juice for brightness, a pinch more kosher salt if the flavors seem muted, or more black pepper if you like a sharper finish. Serve cold or cool, ideally at 40°F or below for food safety.

Pro Tips

• Use pasta with ridges or curves: Fusilli, rotini, farfalle, and penne hold the lemon dressing and small bits of herbs beautifully.
• Drain the tuna well: Excess liquid can make the salad watery. If using tuna packed in olive oil, drain it but do not worry about getting it completely dry; a little oil adds flavor.
• Soften the red onion if needed: For a milder flavor, soak the sliced onion in cold water for 10 minutes, then drain and pat dry before adding.
• Season after chilling: Cold pasta often needs a final touch of salt or lemon just before serving, so always taste at the end.
• Keep picnic portions cold: Pack the salad in a chilled container with ice packs and keep it out of direct sun.

Variations

• Greek-inspired version: Fold in 1/2 cup crumbled feta cheese and 1 tablespoon drained capers just before serving.
• Extra hearty version: Add 1 can chickpeas, 15 ounces, rinsed and drained, and increase the lemon juice by 1 tablespoon.
• Roasted pepper version: Add 1/2 cup chopped roasted red peppers and replace the basil or dill with fresh mint for a sweet, smoky, refreshing twist.

Storage & Make-Ahead

Store Mediterranean tuna pasta salad in an airtight container in the refrigerator at 40°F or below for up to 3 days. For the best texture, make it up to 24 hours ahead and stir in an extra 1 tablespoon olive oil and 1 tablespoon lemon juice just before serving if the pasta has absorbed much of the dressing. If packing for a picnic, keep the salad chilled with ice packs and do not leave it at room temperature for more than 2 hours, or more than 1 hour if the outdoor temperature is above 90°F.

Nutrition (per serving)

Calories: 405 kcal | Carbs: 47g | Protein: 17g | Fat: 17g | Saturated Fat: 3g | Fiber: 4g | Sugar: 4g | Sodium: 620mg | Cholesterol: 22mg