This mediterranean tuna pasta salad is a fresh, light dish that’s great for warm weather. With zesty flavors and no mayo in sight, it’s perfect for those who want something healthy and delicious.
This recipe addresses the need for a light pasta salad, quick meal prep, and easy transport for outdoor gatherings without heavy mayonnaise.
I often need quick meal ideas that don’t weigh me down. This salad helps me with that! It’s the kind of dish I can whip up in no time, and it gives me plenty of leftovers for busy days ahead.
What I love about this recipe is how easy it is to prepare. It takes just 15 minutes from start to finish, and you can easily switch up the veggies if you have leftovers in the fridge. It’s great for meal prep or to bring along to picnics.
If you need another simple recipe to try, it’s delicious if you check out Easy Elote Pasta Salad Recipe.
Why You Will Love This Recipe
- Fresh Flavor , The combination of tangy lemon juice and herbaceous olive oil brings a light and zesty flavor to each bite, making it a refreshing option.
- Easy to Make , This salad comes together in just 15 minutes, so you can whip it up quickly for a healthy lunch or dinner without much fuss.
- Customizable , You can easily tweak it to your liking by adding your favorite veggies or herbs, making it your own every time.
- Convenient Storage , It stores well in the fridge for up to three days, making it a great meal prep option that’s ready when you are.
Ingredient Notes
- Tuna: This adds a hearty protein kick to the salad. Go for good-quality canned tuna, ideally packed in olive oil for better taste.
- Mezzi rigatoni pasta: I love using mezzi rigatoni for its unique shape that holds onto the dressing and tuna nicely. You could swap in any short pasta, like penne, if you want.
- Cherry tomatoes: These bring a burst of sweetness and freshness. Pick ones that are bright and firm, as they’ll hold up well in the salad.
- Extra virgin olive oil: This not only dresses the salad but adds a rich flavor. Always go for a good quality oil; it really makes a difference!
- Lemon juice: The zing from fresh lemon juice brightens everything up. If you’re in a pinch, bottled lemon juice works too, though fresh is best!
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If pasta starts to become mushy, cook it just until al dente, which typically takes about 1-2 minutes less than the package instructions.
- When the dressing tastes too acidic, a splash of olive oil can help mellow the flavors; start with one tablespoon and taste before adding more.
- If the tuna flavor dominates too much, consider adding extra vegetables like bell peppers or cucumbers, or fresh herbs such as parsley for a refreshing twist.
- For easy mixing, using a small clean jar to prepare your dressing makes it convenient and ensures all ingredients blend well before pouring.
- If you’re storing leftovers, reserve extra dressing to drizzle on the salad before serving, refreshing its flavor and keeping it vibrant.
Serving Suggestions
- Serve tuna pasta salad with fresh crusty bread or a green salad for additional nutrition. You can also top the salad with cheese like feta or mozzarella.
- This tuna pasta salad works well in wraps, on a bed of greens, or as a filling for lettuce cups. You could use it as a component in a Mediterranean grain bowl or a seafood platter.
- Add a drizzle of olive oil or a sprinkle of lemon juice to brighten the dish. You can also serve it with a tangy vinaigrette for extra flavor.
Storage Guidelines
- To keep your tuna pasta salad fresh, follow these storage tips:
- Refrigeration: Store in an airtight container in the fridge for up to 3 days. Serve at room temperature for best flavor.
- Freezing: Wrap in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw in the fridge overnight.
- Room Temperature: Avoid storing at room temperature to maintain freshness and safety. Refrigerate or freeze as needed.
Recipe Variations
- You can use flaked salmon or mackerel instead of the tuna for a different flavor profile.
- Add 1 tsp dried oregano or ½ tsp garlic powder for an extra kick in the seasoning.
- Either bell peppers or cucumbers can add a fresh crunch to your pasta salad.
- If you’re making a larger portion, increase the pasta to 500 grams (1 lb) and double the other ingredients accordingly.
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Mediterranean Tuna Pasta Salad (No Mayo)
A refreshing and flavorful pasta salad packed with tuna, veggies, and a zesty dressing, perfect for a light meal.
Equipment
- Large pot for cooking pasta
- Large Bowl
- Sharp knife
- Chopping board
- colander or pasta strainer
Ingredients
- 2 tins (145 grams each) tuna drained
- 250 grams mezzi rigatoni pasta (½ lb)
- 200 grams cherry tomatoes (1 ⅓ cups), chopped
- 4 baby cucumbers or half an English cucumber, diced
- 1 red onion chopped
- 2 tbsp capers drained
- ½ cup olives (about 75 grams), sliced
- 2 tbsp fresh chopped parsley
- ¼ cup extra virgin olive oil (60ml)
- 2 tbsp lemon juice (about 1 whole lemon)
- 1 garlic clove minced
- 2 tsp Dijon mustard
- ¼ tsp salt
- pinch black pepper
Instructions
- Start by boiling water in a pot and add the mezzi rigatoni once it is bubbling away. The pasta should feel slightly firm when you bite into it, around 10 minutes usually does the trick. Keep an eye on it so it does not get mushy, as nothing ruins pasta like overcooking!
- While the pasta cooks, chop the cherry tomatoes, cucumbers, and red onion. The fresh smell will fill your kitchen, and the colors will brighten up your space. Having everything prepped means you will create a lovely mix of textures, just be sure not to overly dice your veggies so they stay crunchy.
- Grab a small jar and combine the olive oil, lemon juice, minced garlic, Dijon mustard, salt, and black pepper. Give it a good shake until it is well mixed and you smell that zesty lemon. This dressing adds a light touch, so do not skip it.
- Mix the drained tuna, capers, olives, and fresh parsley into a large bowl. Once you have added the pasta, pour the dressing over and stir gently so everything is coated without mashing the tuna. Watch out for big clumps, as you want a nice, even spread of flavors.
- Let the salad chill in the fridge for a while before serving, around 15 minutes is good for the flavors to mingle. You will be greeted by a refreshing aroma when you pull it out. It is tempting to dig in right away, but give it a little time for the ingredients to get comfy together.
Notes
Store in the fridge in an airtight container for up to 3 days. Best served at room temperature. If the pasta starts to become mushy, cook it just until al dente, which typically takes about 1-2 minutes less than the package instructions.
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