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Mediterranean tuna pasta salad on a white plate with a fork
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5 from 1 vote

Mediterranean Tuna Pasta Salad

This quick and easy Mediterranean Tuna Pasta Salad with a vinaigrette-style dressing can be served for lunch, as a light dinner or as a side dish. And you can make it in just 30 minutes!
Prep Time20 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 (for lunch or as a light dinner)
Estimated Calories: 548
Author: Michelle

Ingredients

For the Salad

  • 8 ounces medium pasta shells
  • 2 (5-ounce) cans solid white albacore tuna in water, drained well and lightly flaked (or your favorite tuna)
  • 2 cups halved cherry tomatoes
  • 2 cups quarter-circle sliced cucumbers, peeled or partially peeled (I use English cucumber and partially peel it)
  • 1 cup chopped red onions
  • ½ cup halved pitted kalamata olives
  • ¼ cup chopped fresh basil, for topping the salads

For the Dressing

  • 6 tablespoons extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon salt, or to taste (I use kosher salt; if using regular table salt, you may want to use half the amount)
  • ½ teaspoon black pepper, or to taste (freshly cracked recommended)

Instructions

  • Cook the pasta shells in boiling salted water as per the package instructions to al dente.
    To use your time most efficiently, prepare the tuna and veggies while waiting for the pasta water to boil and while the pasta cooks.
  • Drain the pasta and immediately rinse it with cold water until the pasta is no longer hot. Then drain the rinsed pasta very well so that your salad isn't watery (I give it a good shake it in the colander right after rinsing, let it sit in the colander and drain for about 5 minutes, and then give it one final shake).
    Rinsing the pasta with cold water stops the cooking process so the pasta doesn't overcook and become mushy, and it rinses away the excess starch so that the pasta doesn't stick together.
  • While waiting for the pasta to drain, make the dressing.
    In a small bowl, whisk together the olive oil, vinegar, garlic, salt, and pepper until well-combined; set aside.
  • Place the drained pasta in a large bowl and add the tuna, tomatoes, cucumbers, red onions, and olives; set aside.
  • Pour the dressing over the salad in the bowl; gently toss until well-combined and everything is evenly coated with the dressing, being careful not to break up the tuna too much so you are left with some bigger pieces.
  • Taste and add more salt and pepper, if needed.
  • Serve immediately.
    Alternately, if you'd like to serve the salad chilled, you can put it in the refrigerator for an hour or two.
  • Top each serving with chopped fresh basil and enjoy!

Recipe Notes

  • If not serving immediately, keep in mind that the pasta will soak up some or all of the dressing as the salad sits in the refrigerator. You may want to make and add some extra dressing at serving time to help moisten things up a bit. 
  • Store leftover salad covered or in an airtight container in the refrigerator for up to 2 to 3 days. The sooner you enjoy the leftovers, the better, as the veggies will lose their freshness and crispness the longer they sit (I like to eat mine the next day).
  • Although the prep time is 20 minutes and the cook time is 20 minutes, the total time for the recipe is only 30 minutes because about 10 minutes of the prep time is done during the cooking time. 
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