Olive Tapenade and Tuna Pasta Salad

Olive tapenade and tuna pasta salad in clear bowl with spoon

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A quick and easy, high-protein pasta salad recipe with tuna, tomatoes, feta, and parsley tossed in olive tapenade as a sauce. Perfect for picnics, barbecues, work lunches, or any time! 


Units Scale
  • 8 oz. dry small pasta (I used Barilla chickpea casarecce)
  • 3/4 cup olive tapenade
  • 2 5 oz. cans solid white albacore tuna, in water or olive oil
  • 1 lb. tomatoes (your favorite kind), diced large
  • 1/2 cup feta crumbles
  • 1 cup parsley, chopped
  • Juice of 1 lemon
  • 2 tablespoons extra virgin olive oil (more if desired)
  • a few turns of freshly cracked pepper


  1. Make pasta. Cook pasta according to package instructions, drain, and rinse to cool down the pasta.
  2. Combine pasta salad ingredients. In a large bowl, toss pasta with olive tapenade. Then add tuna, tomatoes, feta, and parsley. Gently stir to combine.
  3. Lemon & olive oil. Finish the pasta by adding the lemon juice and olive oil. Top with freshly cracked pepper, and serve immediately or chill until ready.


*If you want the olive tapenade to have a thinner consistency with a more olive oily coating, whisk a couple tablespoons of olive oil in with the 1/3 cup tapenade before adding it to the pasta.