Name: Mediterranean‑Style Tuna Pasta Salad
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Mediterranean
Ingredients: 200 g short pasta (penne, bow-tie, shells or similar); 1 can (150–170 g) tuna, drained and flaked; 1 cup cherry tomatoes, halved; 1 small cucumber, sliced or half-moon sliced; 1/2 red onion, thinly sliced; 1/2 red bell pepper, thinly sliced (optional); 1/4 cup pitted Kalamata olives, halved or quartered; 1/2 cup crumbled feta cheese (or more, to taste); A handful fresh parsley, chopped; A handful fresh basil or dill, chopped; 1/4 cup extra-virgin olive oil; Juice of 1 lemon (about 2–3 tablespoons); 1 clove garlic, minced or grated; 1/2 teaspoon dried oregano (or a pinch of za’atar or sumac); Salt and freshly ground black pepper, to taste

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This Mediterranean‑Style Tuna Pasta Salad is a refreshing and satisfying dish that blends the briny goodness of tuna and olives with crisp vegetables, tender pasta, and a zesty lemon-olive oil dressing. It’s perfect as a light lunch, summer dinner, or even a make-ahead meal for picnics and potlucks. Every bite bursts with vibrant flavors and wholesome ingredients that I find both nourishing and delicious.

Mediterranean‑Style Tuna Pasta Salad

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

200 g short pasta (penne, bow-tie, shells or similar)

1 can (about 150–170 g) tuna (in water or oil), drained and flaked

1 cup cherry tomatoes, halved (or diced regular tomato)

1 small cucumber, sliced or half-moon sliced

½ red onion, thinly sliced

½ red bell pepper, thinly sliced (optional)

¼ cup pitted Kalamata olives, halved or quartered

½ cup crumbled feta cheese (or more, to taste)

A handful fresh parsley, chopped

A handful fresh basil or dill, chopped (or a mix of herbs)

For the Dressing:

¼ cup extra-virgin olive oil

Juice of 1 lemon (about 2–3 tablespoons)

1 clove garlic, minced or grated

½ teaspoon dried oregano (or a pinch of za’atar or sumac)

Salt and freshly ground black pepper, to taste

Directions

I bring a large pot of salted water to a boil and cook the pasta until al dente, according to package instructions. Once done, I drain it and rinse under cold water to stop the cooking. Then I let it drain well.

While the pasta is cooking, I whisk together olive oil, lemon juice, garlic, oregano (or a spice like za’atar), salt, and pepper in a small bowl to create the dressing.

In a large mixing bowl, I combine the cooled pasta with flaked tuna, cherry tomatoes, cucumber, red onion, bell pepper (if using), and olives. I gently toss them together.

I pour the dressing over the pasta mixture, add the chopped parsley and basil or dill, and then fold in the crumbled feta.

I serve it right away at room temperature or chill it in the fridge for 1–2 hours for a cooler, more refreshing dish. I like how the flavors meld when it's chilled.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cooking Time: 12 minutes

Total Time: 22 minutes

Calories: Approximately 350 kcal per serving (varies depending on tuna and feta amounts)

Variations

I sometimes swap the tuna for grilled or canned salmon for a different flavor.

For a vegetarian version, I leave out the tuna and add chickpeas for protein.

I like using sun-dried tomatoes in place of fresh ones when I want a deeper flavor.

When I want a creamier texture, I stir in a spoonful of Greek yogurt into the dressing.

I’ve also tried this with arugula or baby spinach mixed in just before serving for extra greens.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors develop nicely over time, but I usually give it a quick toss before serving again. If it feels a bit dry after chilling, I drizzle a little more olive oil or lemon juice. I don't recommend reheating it since it’s best enjoyed cold or at room temperature.

FAQs

How do I keep the pasta from getting soggy?

I make sure to cook the pasta al dente and rinse it under cold water right after draining. This stops the cooking and helps maintain its texture.

Can I make this ahead of time?

Yes, I often make it a few hours ahead or even the night before. The flavors deepen beautifully in the fridge.

What kind of tuna works best?

I usually go for canned tuna in olive oil for extra flavor, but tuna in water works well too, especially if I want to keep it lighter.

Can I use a different cheese instead of feta?

Absolutely. I’ve tried goat cheese and even fresh mozzarella chunks when I want a milder, creamier flavor.

Is this salad good for meal prep?

Yes, it's great for meal prep. I portion it into containers and grab it for quick lunches throughout the week.

Conclusion

This Mediterranean‑Style Tuna Pasta Salad is a go-to recipe for me when I want something quick, nourishing, and full of bright flavors. It’s easy to adapt to what I have on hand, and it works for casual meals or serving guests. Whether freshly made or enjoyed as leftovers, this salad is a fresh, satisfying dish that I keep coming back to.

Recipe:

Mediterranean‑Style Tuna Pasta Salad

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Author: Cheryl
Total Time: 22 minutes
Yield: 4 servings
Diet: Low Fat

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Description

This Mediterranean-Style Tuna Pasta Salad is a refreshing and vibrant dish made with tuna, olives, crisp vegetables, and pasta, all tossed in a zesty lemon-olive oil dressing. Perfect for lunch, dinner, picnics, or meal prep.

Instructions

Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Drain and rinse under cold water, then let it drain well.
While the pasta is cooking, whisk together the olive oil, lemon juice, garlic, oregano (or za’atar), salt, and pepper in a small bowl to make the dressing.
In a large mixing bowl, combine the cooled pasta with flaked tuna, cherry tomatoes, cucumber, red onion, bell pepper (if using), and olives. Gently toss to combine.
Pour the dressing over the pasta mixture, add chopped parsley and basil or dill, and fold in the crumbled feta cheese.
Serve immediately at room temperature or chill in the fridge for 1–2 hours before serving for a more refreshing dish.