Mediterranean Tuna Pasta Salad is the perfect pasta salad packed with protein for summer. Fresh Mediterranean inspired ingredients are mixed with tuna, pasta and a light lemon dressing. This salad is finished off with loads of fresh herbs and lemon zest. Your guests will love this!
Summer calls for all the pasta salads, right?
When I entertain family and friends I love making a couple of salads to go with our meal. The perfect summer entraining salad to serve your guests packed with all of your favorite Mediterranean ingredients.
My favorite part of this salad is the light lemony dressing with sumac that it is finished off with. If you don’t have sumac you can use whatever spice you like!
I like to keep a can of tuna in my pantry to add protein to a variety of meals.
It is a nice low calorie protein that is packed with omega-3 fatty acids.
If you like tuna you should also try my Mediterranean Tuna Patties, Mediterranean Tuna Salad, Easy Tuna Noodle Casserole, Tropical Tuna Stuffed Avocado and Italian Style Tuna Salad when I am craving tuna.
Recipe Ingredients You’ll Need
- Tuna: This salad uses albacore chunk tuna in water or oil. If you are trying to control the oil in your diet I would opt for water. You will want to drain the tuna before using.
- Pasta: I suggest a medium pasta shape like bow tie or shells. You also could use a small shape like macaroni but I do find the medium shapes hold up better.
- Vegetables: The fresh vegetables adds a nice crunch to the salads. I used tomatoes, cucumber, roasted red peppers, red onion and green onions.
- Olives: If you like olives you can add them in but they can of course be skipped. Try kalamata olives or green olives.
- Cheese: Feta cheese is a nice addition to any Mediterranean salad. I opt for a block of feta cheese and crumble it myself as I find it fresher but you can buy pre crumbled feta if you want.
- Herbs: The fresh herbs are the perfect finishing touch. I used fresh parsley, dill and mint.
- Dressing: The dressing is a light lemon dressing with a touch or sumac or za’atar. If you don’t have those spices on hand you can use paprika or just leave the spices out.
For exact ingredient amounts and instructions, see the full recipe card below.
How to Make a Mediterranean Tuna Pasta Salad
Step 1: Cook Pasta: Bring a large pot of water to a boil. Add the pasta and cook according to the package to al dente. Drain.
Step 2: Make Dressing: In a mason jar or salad dressing container mix together the olive oil, lemon juice, garlic, salt, pepper and sumac {or spice of your choice}.
Step 3: Combine Salad Ingredients: In a large mixing bowl combine the tuna, tomatoes, cucumbers, olives, roasted red peppers, red and green onions.
Step 4: Mix Salad: Once pasta is done cooking let it cool. Stir in the pasta to the salad and mix well. Gently stir in the parsley, dill and mint and then add the feta cheese. Drizzle the salad dressing on the tuna pasta salad.
Ways to Modify this Tuna Pasta Salad
- Greens: Greens would be a nice addition to this salad. I like adding arugula, spinach or a spring mixture of lettuce.
- Cheese: I added feta cheese to this salad but you could also use goat cheese, Parmesan cheese or mozzarella.
- Vegetables: When I make pasta salads I often open the fridge to see what I can add. Other vegetables that work nicely are carrots, radishes, celery or bell peppers.
- Herbs: Fresh herbs make everything better! I load up on them when making pasta salads. Some that I love are dill, mint, basil, parsley and oregano.
- Dressing: The dressing I created is a light lemony dressing. Feel free to add your favorite spice to the salad dressing. If you have a store-bought dressing that is your favorite that works too.
Storage Tips
Store this tuna salad in an airtight container for up to 4 days. When you are ready to serve you might want to add a drizzle of olive oil to help the salad after sitting for a few days.
Recipe FAQ
Yes it helps to rinse your pasta under cold water to stop it from cooking and help it cool down for the salad. It also helps the pasta to not stick. You can add a drizzle of olive oil to help it not stick as well.
Yes! I actually think this salad tastes even better after a few hours in the fridge as the flavors meld. I suggest giving it a stir before serving and add more of the lemon dressing if needed.
Other Pasta Salad Recipes
Mediterranean
Mediterranean Zucchini Pasta Salad
Salads
Summer Orzo Pasta Salad
Side Dish
Italian Tortellini Salad
Mediterranean Tuna Pasta Salad
Ingredients
- 2 – 5- ounce cans of albacore tuna, in water, drained
- 12 ounces medium pasta, like bow tie or shells
- 1 pint cherry tomatoes, sliced in half
- 1/2 of an english cucumber, diced
- 1/4 cup of kalamata olives, sliced in half
- 1/2 cup of roasted red peppers, chopped
- 1/4 cup of red onion, diced
- 1/2 cup of feta cheese, crumbled
- 6 green onions, white and green parts chopped
- 1/4 cup of fresh parsley, chopped
- 2 Tablespoons of fresh dill, chopped
- 1/4 cup of fresh mint, chopped
FOR THE DRESSING
- 1 lemon, juiced + zest of 1/2 of a lemon
- 1 garlic clove, minced
- 1/4 cup extra virgin olive oil
- 2 teaspoons of your favorite spice {I like sumac or za’atar}
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Bring a large pot of water to a boil. Add the pasta and cook according to the package to al dente. Drain.
- In a mason jar or salad dressing container mix together the olive oil, lemon juice, garlic, salt, pepper and sumac {or spice of your choice}.
- In a large mixing bowl combine the tuna, tomatoes, cucumbers, olives, roasted red peppers, red and green onions.
- Once pasta is done cooking let it cool. Stir in the pasta to the salad and mix well.
- Gently stir in the parsley, dill and mint and then add the feta cheese.
- Drizzle the salad dressing on the tuna pasta salad {I start with half and stir to see how I like the flavor}.
- Add lemon zest to the salad and serve immediately or refrigerate.
- Taste and add salt and pepper to taste.
Notes
- Store the leftoevers in a sealed container in the fridge for 3-4 days.
- This salad tastes great the day after so you can easily make it the day before. I might wait to add the fresh herbs because I think they taste best right after they are chopped and added in.
- For the dressing if you are making it ahead of time I would add half of the dressing and then the other half when you are ready to serve it.
