Not your average tuna pasta salad — this one skips the mayo and leans into bold Italian flavors like lemon, mozzarella, marinated artichokes, and olives. It’s fresh, easy, and surprisingly crave-worthy!
For more Mediterranean pasta recipes, check out our Italian Tuna Pasta, Feta Pasta, Orzo Salad, and Asparagus Carbonara.
Simple Ingredients, Bold Flavor
This tuna pasta salad is a simple, reliable recipe that brings together a few classic ingredients — tuna and marinated artichokes — in a way that’s fresh, balanced, and deeply satisfying.
In Italy, this is a beloved pairing, often tucked into sandwiches for a quick bite between breakfast and lunch. Here, those familiar flavors become the foundation of a vibrant, Italian-inspired pasta salad that’s perfect for making ahead.
The ingredient list is short, but every element counts. Mozzarella balls add creaminess, while cherry tomatoes and olives bring brightness and bite. The dressing is fast and flavorful — just extra virgin olive oil, lemon, oregano, salt, and pepper. But keep in mind: the tuna, olives, and artichokes already pack a bold, briny punch. They don’t need much help to shine.
Fresh herbs, though, are non-negotiable. Choose either parsley or basil, and use a generous hand. This salad is ideal when you need something quick, make-ahead, and guaranteed to travel well — whether it’s for a picnic, lunchbox, or easy weeknight dinner.
Ingredients
For quantities, see recipe card at the bottom of the page.
- Short pasta: Traditional shapes like fusilli, penne, or farfalle hold the dressing well and are perfect for a Mediterranean pasta salad. Substitute with any bite-sized pasta you have on hand.
- Cherry tomatoes: Their sweetness balances the briny elements. Substitute grape tomatoes or chopped heirloom tomatoes if in season.
- Mozzarella bocconcini: Use ciliegine (small balls) or larger ones cut in half. Substitute with cubed fresh mozzarella.
- Olives: Taggiasche, Kalamata, or Castelvetrano olives add depth and authentic Italian flavor. Substitute with any high-quality pitted olive, but avoid canned black olives for this no mayo pasta salad.
- Marinated artichokes hearts: These bring a tangy, savory bite. Substitute with sun-dried tomatoes (oil-packed preferred) for a slightly sweeter twist, or with diced avocado for a creamier texture.
- Red onion: Adds sharpness and crunch. Substitute with shallots or soak the slices in water to mellow the flavor.
- Tuna in olive oil: A pantry staple in many Italian homes and essential in a classic tuna pasta salad. Substitute with high-quality canned mackerel or grilled anchovies for a bolder taste. Use chickpeas or white beans to keep the recipe vegetarian.
- Extra virgin olive oil: The base of any good Italian dressing. Substitute with regular olive oil, but avoid vegetable or canola oil.
- Lemon juice: Enhances freshness. Substitute with vinegar if lemons aren’t available.
- Lemon zest: Adds fragrance and zing. Optional, but enhances the dressing—especially if you're skipping fresh herbs.
- Dried oregano: A classic southern-Italian herb. Substitute with dried thyme or Italian seasoning in a pinch.
- Fresh parsley (or basil): Brings an herbaceous finish. Leave it out for a more pantry-friendly version but increase the amount of dried herbs in this case.
How to Make Tuna Pasta Salad
Step 1: Make the Dressing
In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, dried oregano, salt, and a few grinds of black pepper. This simple, bright dressing is what gives the pasta salad its fresh Italian flavor.
Step 2: Marinate the Vegetables
Add the mozzarella balls (boccincini), halved cherry tomatoes, pitted olives, thinly sliced red onion, and marinated artichokes (or sun-dried tomatoes if you're using those) to the bowl with the dressing. Toss everything well, then let it sit for 10–15 minutes. This step gives the vegetables time to soak in the flavor—one of the secrets to a healthy pasta salad that actually tastes great.
Step 3: Add Pasta and Tuna
Bring a large pot of salted water to a boil and cook your short pasta until just al dente. Drain, then rinse it under cold water for about 15 seconds to stop the cooking and cool it down. This is key for cold pasta dishes—you want the pasta to hold its shape and texture.
Add the cooled pasta to the bowl with the marinated veggies. Flake in the tuna and plenty of chopped parsley or basil. Gently toss everything together until it’s well combined. It should look and smell like summer on a plate—simple, rustic, and full of flavor.
Step 4: Chill and Serve
This is one of our go-to easy Italian lunch recipes (we have leftovers for dinner), especially when we don’t feel like turning on the oven. If you have time, chill the pasta salad in the fridge for 30 to 60 minutes before serving.
Variations
- Green beans: Boil them in salted water and toss into the salad for a boost of greens
- Arugula & Parmesan: Toss in a handful of arugula before serving for a peppery kick. Swap mozzarella with shaved Parmigiano and add a splash of balsamic to complement the greens.
- Avocado: Replace mozzarella with ripe avocado and use lime juice in the dressing for a creamy, tangy, dairy-free twist—great if you’re skipping the olives.
- Capers & Roasted Peppers: Add capers and roasted red peppers for extra briny depth. A perfect match with the classic tonno e carciofini combo.
- Chickpeas (No Tuna): Skip the tuna and stir in cooked chickpeas. They soak up the dressing and keep the salad hearty and satisfying, no fish needed.
Tips
- Salt the pasta water generously. Cold pasta dulls flavor, so seasoning it well from the start helps the whole dish taste better.
- Marinate before mixing: Let the vegetables and mozzarella balls sit in the dressing for 10–15 minutes to soak up flavor. This step builds depth and transforms the dish from basic to crave-worthy.
- Use high-quality tuna in oil: Tuna packed in olive oil has more flavor and blends better into the salad. Add a spoonful of that oil to boost richness.
- Use plenty of fresh herbs. Parsley or basil add freshness and help round out the salty, savory notes of tuna and marinated artichokes. A sprinkle of fresh mint can brighten the dish even more on hot days.
- Cool the pasta just enough: After cooking, rinse the pasta under cold water for 15 seconds. It stops the cooking but keeps a little warmth to better absorb the pasta salad dressing.
- Cut ingredients to bite size: Halve cherry tomatoes and mozzarella, slice onions thinly, and chop marinated artichoke hearts for even flavor in every forkful.
- Season with purpose: Taste and adjust salt and pepper after combining everything. The tuna and olives add saltiness, so you might not need much more.
- Choose the right pasta shape: Use short, sturdy shapes like fusilli, penne, or farfalle to hold dressing and bits of flavor in every crevice.
- Chill if you can: Let the salad rest in the fridge for 30–60 minutes to let the flavors meld and mellow—especially the raw onion and herbs.
- Serve it simply: This is one of those easy Italian lunch recipes that’s perfect with just some grilled veggies on the side and maybe a glass of sparkling water with lemon.
Frequently Asked Questions
Absolutely! This is a great healthy pasta salad to make a few hours—or even a day—ahead. Just keep the basil and a final drizzle of olive oil for right before serving.
Yes—rinsing under cold water for 10–15 seconds stops the cooking and helps the pasta hold up better in cold dishes like this one.
You can skip it for a vegetarian version or substitute with grilled chicken, chickpeas, or even canned white beans for a protein boost.
Definitely. It holds up well in the fridge for 2–3 days and makes one of the easiest Italian lunch recipes you can take to work, school, or a picnic.
Yes, you can use cubed regular mozzarella or a dairy-free version. Feta or goat cheese also work for a tangier twist.
Not necessarily—marinated artichoke hearts bring a bright, tangy flavor that balances perfectly with creamy mozzarella and savory tuna. In Italy, marinated artichokes (carciofini) and tuna (tonno) are a classic, beloved combination. You’ll find them tucked into sandwiches in nearly every bar, especially enjoyed for breakfast or as a mid-morning snack. It’s a flavor pairing rooted in tradition—and it shines in this pasta salad too.
You won’t typically find mustard, honey, or even garlic in traditional Italian pasta salads like this—those are more common in Northern European or American-style dressings. Italians often favor light, zesty marinades that let fresh ingredients like mozzarella balls, tuna or marinated artichoke hearts shine.
Extra virgin olive oil is actually one of the healthiest dressings you can use—rich in heart-healthy fats and full of flavor. In a simple pasta salad dressing, it helps bring everything together and makes the flavors shine. That said, you can reduce the amount if you prefer, or use some of the oil from the tuna or marinated artichoke hearts to keep things lighter.
More Easy Italian Recipes
- Pici all'Aglione (Tuscan Garlic Pasta)
- Baked cod
- Easy Chicken Caprese
- Italian Tuna Salad
- Asparagus Carbonara
- Gnocchi alla Sorrentina
- Caprese Pasta Salad
- Ultimate Focaccia
If you tried this Tuna Pasta Salad recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Recipe
Tuna Pasta Salad
Video
Ingredients
For the Salad
- 8 ounces short pasta farfalle, fusilli, rotini, etc...
- 2 cups cherry tomatoes halved
- 8 ounces small mozzarella balls like bocconcini or ciliegine, halved
- ½ cup olives pitted - Taggiasche, Kalamata, or Castelvetrano are best
- 1 red onion thinly sliced
- 1 cup marinated artichoke hearts
- 1 can/jar (5-7 oz) tuna in olive oil
For the Dressing
- ⅓ cup extra virgin olive oil
- 3 tablespoons lemon juice or more to taste
- 1½ teaspoons lemon zest from one lemon
- 1½ teaspoons dried oregano
- ½ cup fresh parsley chopped - sub fresh basil
- 1 teaspoon salt and black pepper to taste
Instructions
- Make the Dressing: In a large bowl, whisk together ⅓ cup extra virgin olive oil, 3 tablespoons lemon juice, 1½ teaspoons lemon zest, 1½ teaspoons dried oregano, 1 teaspoon salt, and 2 twists black pepper.
- Marinate the Vegetables: Add 2 cups cherry tomatoes and 8 ounces small mozzarella balls (halved), ½ cup olives, 1 red onion (thinly sliced), and 1 cup marinated artichoke hearts (quartered if needed). Toss well and let sit for 10–15 minutes.
- Add Pasta and Tuna: Boil 8 ounces short pasta in salted water until al dente. Drain and rinse 15 seconds under cold water. Add pasta to the bowl, flake in 1 can/jar (5-7 oz) tuna, ½ cup fresh parsley (chopped) and toss gently to combine.
- Chill and Serve: Chill for 30–60 minutes if you can. Serve cold. Keeps well in the fridge for up to a couple of days.
Notes
- Short pasta: Fusilli, penne, or farfalle work best. Any bite-sized pasta is fine.
- Cherry tomatoes: Sweet and juicy. Sub with grape or chopped heirloom tomatoes.
- Mozzarella bocconcini: Use small balls or halve larger ones. Sub with cubed fresh mozzarella.
- Olives: Go for Taggiasche, Kalamata, or Castelvetrano.
- Marinated artichoke hearts: Tangy and savory. Sub with oil-packed sun-dried tomatoes, diced avocado, or diced red bell pepper.
- Red onion: Sharp and crunchy. Sub with shallots or soak slices to mellow them.
- Tuna in olive oil: Sub with canned mackerel, grilled anchovies, chickpeas, or white beans.
- Extra virgin olive oil: Best flavor. Sub with regular olive oil — skip vegetable oils.
- Lemon juice: Adds brightness. Sub with vinegar if needed.
- Lemon zest: Optional, but great for extra zing.
- Dried oregano: Southern Italian classic. Sub with dried thyme or Italian seasoning.
- Fresh parsley: Substitute fresh basil. Leave out for a pantry-only version, but increase the dried herbs.
- Salt the pasta water: Cold pasta mutes flavor — season it well from the start.
- Marinate first: Let veggies and mozzarella sit in the dressing for 10–15 min to build depth.
- Go for tuna in oil: More flavor, better texture. Add a spoonful of the oil for extra richness.
- Use fresh herbs: Parsley or basil brighten everything. A few leaves of mint add a cool twist on hot days.
- Cool pasta just enough: Rinse for 15 sec — stops cooking but keeps it warm to absorb dressing.
- Cut it small: Bite-size = better bites. Halve tomatoes and mozzarella, slice onion thin, chop artichokes.
- Season wisely: Taste after mixing. Tuna and olives may give you all the salt you need.
- Pick the right pasta: Short, sturdy shapes like fusilli or farfalle catch the dressing best.
- Chill before serving: Rest in the fridge 30–60 min for flavors to meld and mellow.
- Serve simply: Pair with grilled veggies and a glass of lemony sparkling water.
Jamed says
Came here from TikTok!
I just made this yesterday evening, it’s been marinating overnight so I just cracked it out at lunchtime, it’s definitely crave worthy, so tangy, fresh and moorish - I had to go back for seconds!
Luckily my wife does not like Tuna so there more for me!
Jess says
Just made this for a picnic in Central Park with my girlfriends—so easy, so fresh, and everyone loved it! Definitely adding this to my summer lunch rotation 🇮🇹💛
Nico Pallotta says
Love this! So glad you made it, Jess—and even better that you enjoyed it with friends in the park. That’s exactly how this tuna salad is meant to be shared: simple, fresh, and full of Italian summer vibes 🇮🇹☀️🥗