Olive Tapenade and Tuna Pasta Salad
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!
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 5 cups 1x
- Category: Pasta salads
- Method: Combine
- Cuisine: Mediterranean
Ingredients
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
Instructions
- Make pasta. Cook pasta according to package instructions, drain, and rinse to cool down the pasta.
- Combine pasta salad ingredients. In a large bowl, toss pasta with olive tapenade. Then add tuna, tomatoes, feta, and parsley. Gently stir to combine.
- 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.
Notes
*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.