Tuna Pasta Salad is an incredibly delicious dish that is simple to prepare. It can be made in advance and enjoyed either hot or cold. You will love the fantastic flavours of this delicious salad.
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Why we love this recipe:
Tuna Pasta Salad is a versatile dish that is perfect for meal prep or when you are after an easy meal! You can easily make this gluten-free by using the appropriate pasta.
This tasty salad is ideal for:
- Prepping for a work lunch or when you are entertaining – it can be made in advance, and the flavours just develop further.
- Taking to a party, barbecue, or a potluck.
- An easy dinner – it is delicious served hot or cold.
- Entertaining – you can easily multiply the quantities to feed a crowd!
We have used Perino Tomatoes in this recipe for the high-quality, great flavour and texture. They are fantastic in this pasta salad and provide a delicious, sweet element, as well as great colour.
Perino Tomatoes are great to use in salads but also work well in cooked pasta dishes. They cook down quickly and retain a wonderful flavour. (My godmother used to always say this was the sign of a good quality tomato!)
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Perino Tomatoes – these are small, grape tomatoes with an oval shape. Their firm texture and naturally sweet flavour make them ideal for use in our Tuna Pasta Salad. You can purchase Perino Tomatoes at your local Coles Supermarket.
Pasta – my preference for this recipe is a short pasta, such as fusilli or penne.
Canned tuna – I use good quality tuna, packed in oil, as I feel that it has more flavour than tuna packed in water.
Kalamata olives – delicious in flavour and work so well with the tuna and tomatoes. You could also use green olives.
Olive oil – to complement the flavour of the tomatoes, my preference is for extra virgin olive oil.
Parsley – for the best flavour, my preference is the flat-leaf, Continental variety.
Garlic – a small clove of minced garlic adds lovely flavour to the finished dish.
Lemon zest – adds brightness and freshness.
Chilli flakes – add to your liking or omit if you would prefer.
Sea salt and freshly ground black pepper – it is important to properly season the pasta salad to your liking. For the best flavour, my preference is sea salt flakes and freshly ground black pepper.
Step by step instructions:
- In a large saucepan of boiling salted water, cook your pasta until al dente. While the pasta is cooking, add the olive oil and minced garlic to a large bowl and mix to combine.
- Once the pasta is cooked, drain well. Add the pasta to the bowl with the oil and garlic. Stir well and set the pasta aside to cool.
- While your pasta is cooling, chop your tomatoes. I like to chop the grape tomatoes in quarters for this recipe.
- Add the tomatoes to the pasta, along with the remaining ingredients. Season well and toss to combine.
Tips for success and FAQs:
This Tuna Pasta Salad is delicious hot or cold – but if serving cold, remove it from the fridge a short time prior to serving to take the chill off the dish.
Ensure the dish is seasoned to your liking – adjust the salt, pepper, dill and lemon to your preference.
The Tuna Pasta Salad can be prepared the day before it is required. It will last for three days, however, for the best flavour and texture, is best consumed within the first two days.
Instead of canned tuna, you could also use canned or smoked salmon. If you prefer, you could also use some shredded cooked chicken.
I have used Perino Tomatoes. They have firm flesh and naturally sweet flavour, which works perfectly in this salad.
More delicious recipes for you to try:
We love to use tomatoes in many preparations. These are some more of our favourite recipes:
- Fresh Tomato Salsa
- Caprese Pasta Salad
- Smoked Salmon and Tomato Salad
- Whipped Ricotta with Tomatoes
- Tomato Puff Pastry Tart
- Grilled Chicken and Tomato Salad
You will love how easy and delicious this Tuna Pasta Salad is, and I am sure you will find many occasions to enjoy it. Be sure to let me know in the comments below when you have tried this tasty recipe!
Alex xx
Tuna Pasta Salad
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 300 g (10.5 oz) dried penne pasta See Note 1
- 2 cups (400 g) Perino Grape Tomatoes – quartered See Note 2
- ⅓ cup (80 ml) extra virgin olive oil See Note 3
- 1 clove garlic – minced
- 370 g (13 oz) canned tuna in oil – well-drained See Note 4
- ½ cup Kalamata olives – pitted and cut into thirds
- ⅓ cup flat-leaf parsley – finely chopped See Note 5
- 1 teaspoon dried chilli/red pepper flakes – or to taste
- 1 teaspoon lemon zest See Note 6
- sea salt and freshly ground black pepper – to taste See Note 7
Instructions
- In a large saucepan of boiling salted water, cook your pasta until al dente.
- While the pasta is cooking, add the olive oil and minced garlic to a large bowl and mix to combine.
- Once the pasta is cooked, drain well. Add the pasta to the bowl with the oil and garlic, and stir well. Set the pasta aside to cool slightly.
- While your pasta is cooling, chop your tomatoes. I like to chop the grape tomatoes in quarters for this recipe.
- Chop the olives and parsley, and zest the lemon. Drain the tuna.
- Add the remaining ingredients to the pasta, and toss to combine. Season well and serve.
Notes
- A short pasta, such as penne or fusilli is best for this recipe. You can use gluten-free pasta if required.
- I have used Perino Grape Tomatoes for this recipe. Tomatoes are best enjoyed at room temperature, as refrigeration can dull their flavour.
- With so few ingredients, to obtain the best flavour I prefer to use extra virgin olive oil.
- I find that tuna packed in oil has a better flavour. However, if you prefer, you can use tuna packed in water. For vibrance of flavour, I prefer to drain the oil from the tuna and use fresh olive oil with the pasta salad.
- Continental/Italian parsley is the flat-leaf variety. To me, the flavour and texture is superior to curly parsley.
- Be careful to remove just the zest and avoid the bitter white pith.
- Ensure that the dish is adequately seasoned to your liking, to bring out the best flavour.
- The Tuna Pasta Salad can be made a day in advance. Store in the fridge and allow to come to room temperature before serving, or warm in a saucepan or the microwave.
- Please note, the nutritional information is based on this recipe being served as a main course. It will serve 6 people as a side dish. It does not include what the salad is served with. The nutritional information is an estimate only.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Jeannie
great salad recipe and combination! I serve it to my friends and am so glad to enjoy it! Super thanks for this.
Alexandra
Hi Jeannie, I am so pleased that you and your friends enjoy the Tuna Pasta Salad. Thank you for letting me know. 🙂
Jamie
This was such an easy pasta salad! I substituted green olives since I didn’t have kalamata and it was delicious! I’m saving the rest for lunch tomorrow and looking forward to having it again. Thank you!
Alexandra
That is great to hear, Jamie – thanks for taking the time to let me know!