Description
This tuna pasta salad comes together with a simple shortcut: olive tapenade creates a bold, flavorful dressing in minutes. Tossed with tomatoes, feta, and fresh herbs, it's perfect for summer lunches and meal prep.
Ingredients
Units
Scale
- 8 ounces dry small pasta (see notes)
- Salt, for pasta water
- 1 cup fresh parsley, finely chopped
- 1 pound cherry tomatoes
- 3/4 cup olive tapenade
- 2 5 oz. cans tuna, packed in olive oil
- 3/4 cup feta, crumbled
- Juice of 1 lemon
- a few turns of freshly cracked pepper
Instructions
- Make pasta. Fill a medium-large pot with water (enough for pasta to cook), and salt until it tastes like the sea. Cook pasta until al dente (see package recommendations for time), then drain and rinse under cool water.
- Prep veggies. While the pasta cooks, halve the cherry tomatoes and chop the parsley if you haven't already.
- Combine pasta salad ingredients. Transfer the pasta to a large bowl, then add parsley, tomatoes, olive tapenade, tuna, feta, and lemon juice. Toss gently to coat everything. Taste and add more lemon or olive tapenade. Top with freshly cracked black pepper, then serve immediately or chill in the fridge until you're ready to eat.
Notes
- Pasta. Use a smaller pasta shape, such as strozzapreti, casarecce, penne, or farfalle. If it has crevices that can hold flavor, it's perfect!
- Storage instructions. Store in an airtight container in the fridge for up to five days.
- Tuna. I personally think tuna packed in olive oil tastes wayyyy better, but feel free to use water-packed if you prefer.
- Prep Time: 10
- Cook Time: 10
- Category: Pasta salads
- Method: Combine
- Cuisine: Mediterranean
Nutrition
- Serving Size: ~2 cups
- Calories: 551
- Sugar: 7.4 g
- Sodium: 626.9 mg
- Fat: 23.2 g
- Carbohydrates: 55.2 g
- Fiber: 5 g
- Protein: 32.3 g
- Cholesterol: 47 mg
