Go Back
Mediterranean Tuna Pasta Salad served in a white bowl with bright vegetables and herbs
Julia Monroe

Mediterranean Tuna Pasta Salad

This Mediterranean tuna pasta salad is fresh, filling, and packed with bright flavors—juicy tuna, tangy feta, briny Kalamata olives, crisp veggies, and lemony herbs. Perfect for quick lunches, easy dinners, meal prep, or summer picnics.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner, Lunch, Salad
Cuisine: Greek-Inspired, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • pasta (fusilli or penne), cooked al dente
  • high-quality canned tuna packed in olive oil, drained and flaked
  • cherry tomatoes, halved
  • cucumber, diced
  • red onion, thinly sliced
  • Kalamata olives, sliced or halved
  • feta cheese, crumbled
  • mayonnaise and/or Greek yogurt (for creaminess)
  • fresh lemon juice
  • fresh parsley (or dill), chopped
  • salt and black pepper, to taste

Equipment

  • large pot
  • colander
  • cutting board
  • chef’s knife
  • large mixing bowl
  • mixing spoon

Method
 

  1. Boil the pasta until al dente according to package directions.
  2. While the pasta cooks, chop the cherry tomatoes, cucumber, and red onion.
  3. Drain the pasta and let it cool slightly (so it doesn’t melt the dressing).
  4. Add flaked tuna to a large bowl, then toss in the pasta and chopped veggies.
  5. Stir in mayonnaise and/or Greek yogurt for creaminess. Add Kalamata olives and crumbled feta.
  6. Finish with lemon juice, fresh parsley, salt, and pepper. Chill for 30 minutes if possible, then serve cold or at room temperature.

Notes

Tips: Cook pasta al dente (overcooked pasta turns mushy). Start with less dressing and add more to taste. Chill 30 minutes before serving for best flavor. Store in an airtight container up to 3 days; stir before serving.
Variations: Dairy-free: skip feta and add artichokes/extra olives. Gluten-free: use gluten-free pasta. Swap tuna for chickpeas or grilled chicken. Replace mayo with a lemon-herb vinaigrette or olive oil dressing. Add roasted red peppers, sun-dried tomatoes, capers, fresh basil/dill, or chili flakes.