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Mediterranean Tuna Pasta Salad 1200 x 1200
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5 from 2 votes

Mediterranean Tuna Pasta Salad

Mediterranean Tuna Pasta Salad is the perfect pasta salad packed with protein for summer.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Salad
Cuisine: Mediterranean
Keyword: Mediterranean Tuna Pasta Salad
Servings: 6
Author: julia

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.

Nutrition

Calories: 410kcal | Carbohydrates: 52g | Protein: 19g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 25mg | Sodium: 470mg | Potassium: 546mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1307IU | Vitamin C: 51mg | Calcium: 119mg | Iron: 2mg