Tuna Pasta Salad
Servings: people
Not your average tuna pasta salad — this one skips the mayo and leans into bold Mediterranean flavors like lemon, mozzarella, marinated artichokes, and olives. It’s fresh, easy, and surprisingly crave-worthy!
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
SUBSTITUTIONS
- 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.
