Mediterranean Pasta Salad with Tuna ~ I know, it’s the end of a long day and you’re starving. So yes, open that can of tuna, but don’t eat it over the sink. This beautiful salad’s got everything you crave: carbs, protein, and lots of pretty colorful bits, too. It’s a spiffier version of the pasta salad with tuna that mom made. #adulting
This is not only a quick meal, it’s also a no-shop, straight-from-the-pantry meal, meaning everything you need should be right in your kitchen. If you have to run out for something, you’re not making it right!
This is one of our favorite transition meals made to span that no man’s land between late summer into fall. We’re not quite ready for meatloaf, but we’re still hungry at the end of the day. The good news is that no ingredient in this go-to meal is sacrosanct ~ everything is replaceable, from the pasta to the herbs, so mix and match with what you have.
I use high flavor pantry staples like olives and marinated veggies, they’re a great vivid counterpoint to the comforting but bland bowties and beans (and Italian antipasto flavors are a natural fit with tuna.) If I know I’m going to make this ahead of time, I like to visit the olive bar at my supermarket and fill a small container with various olives and marinated peppers, etc. That way I can buy just what I need, with no leftover cans or jars to store in the fridge.
An old potato salad technique my grandma taught me works for pasta salads too ~ immediately after draining I’ll toss the hot pasta with some of the dressing. This way the bowtie pasta absorbs all that flavor while its ‘pores’ are open!
This salad keeps well, so you can make it ahead and, I know it’s a cliché but it really does get better with age. We use it all summer long and then into the fall for great weekday lunches.
I love canned tuna. It’s one of the few proteins that you can stock in the pantry, and that makes it super helpful for quick meals, just be sure to buy the good stuff (i.e. packed in oil, sustainable, etc.) Here are a few more of my favorite canned tuna recipes ~
Spicy Tuna Wonton Cups
Rainbow Poke Bowl with Canned Tuna
Tuna Mason Jar Salads
Mediterranean Pasta Salad with Tuna is one of our quick go to dinners, it's got everything we crave when we're super hungry ~ carbs, protein, and lots of fun colorful bits and pieces. It's ready in the time it takes to cook the pasta.
Ingredients
- 1/2 lb bow tie pasta
- 1/2 cup marinated artichoke hearts, chopped
- 1/2 cup marinated peppers
- 1/2 cup cucumber, cut in small dice
- 1/2 cup cherry tomatoes, halved or quartered
- 1/2 cup radicchio, cut in shreds
- 1/4 cup black olives
- 1/4 cup green olives
- 1/4 cup diced red onion
- 14 ounce can white beans, drained and rinsed
- 6 ounce can of albacore tuna, drained
- 2 hard cooked eggs, cut in quarters
- handful of fresh basil and thyme leaves
- salt and fresh cracked black pepper to taste
- 1/4 cup extra virgin olive oil
- 4 Tbsp (more or less to taste) red wine vinegar
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- salt and fresh cracked black pepper to taste
Instructions
- Cook the pasta just to the al dente stage, drain.
- Whisk the dressing together while the pasta cooks, then toss the hot pasta with some of the dressing.
- Add the rest of the ingredients to the bowl with the pasta and toss with more of the dressing.
- Serve garnished with more fresh herbs.
Make this Mediterranean Pasta Salad with Tuna your own ~
- Make it vegetarian ~ leave out the tuna and add some feta cheese for extra protein.
- Make it with chicken or shrimp.
- Make it low carb and gluten free ~ omit the pasta and serve it over greens.
9 Comments
Patti
July 5, 2019 at 4:13 pmis there a recipie? ingredients for the pasta salad with tuna? what is the dressing?
Sue
July 5, 2019 at 6:09 pmYes, the recipe is just above where you left your comment Patti, scroll up!
Michelle
June 2, 2019 at 9:54 pmSo full of amazing flavors! This was such a good lunch Sue, and I can’t wait to eat it the next few days also!
Rain Adkins
May 23, 2019 at 1:49 pmWith the tuna version, try substituting lowfat cottage cheese for the beans. (Press out some of the whey as you spoon it from the container, but don’t get obsessive. ) You’ll thank me; the tuna/olive/onion/cottage cheese combination with the tangy dressing is wonderful.
Mary Ann | The Beach House Kitchen
September 6, 2018 at 7:56 pmChock full of all my favorite ingredients Sue! Can’t wait to try your recipe!
2 Sisters Recipes
September 6, 2018 at 2:49 pmLove Love this salad !! We love canned tuna and always looking for new ways to use it. Thanks SUE!
Chris Scheuer
September 3, 2018 at 8:39 amSo much goodness in this one bowl. I love all the beautiful colors, textures and all my favorite ingredients
Tricia
September 3, 2018 at 5:23 amI bet this is very filling and flavorful Sue – and so beautiful too! I often forget about tuna, and yes I’ve eaten it out of the can over the sink – you know the drill ;)
angiesrecipes
September 3, 2018 at 2:50 amSuch a beautiful and delicious salad! I love how you combine all the different colours and flavours in one salad…simply amazing, Sue. Miss the time when I still ate noodle and rice.