My Tuna Pasta Salad (No Mayo) is fresh, vibrant, and packed with Mediterranean flavors. Al dente cooked pasta, rich canned tuna in oil, and Kalamata olives are tossed with a tangy lemon vinaigrette for a light yet satisfying pasta dish. With cherry tomatoes, red onion, and fresh parsley, every bite is bursting with briny flavor and the perfect balance of textures. Whether you're looking for a quick summer lunch, an easy meal prep option, or a delicious side dish, this is an excellent choice!
Tuna Pasta Salad (No Mayo) is my go-to for a light, fresh meal, especially in the summer months. Inspired by Mediterranean flavors, it skips the mayo for a tangy lemon vinaigrette, letting briny Kalamata olives, cherry tomatoes, and red onion shine. Perfect for meal prep, a summer lunch, or a flavorful side dish, it only gets better as the flavors meld!
Looking for more? Try my Zucchini Couscous, Cucumber Salad, Panzanella Salad, Burrata Tomato Peach Salad, and German Potato Salad.
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🌟 Why You'll Love this Recipe
- Fresh, Vibrant Flavors – Briny Kalamata olives, tangy giardiniera juice, and fresh parsley create a bright, Mediterranean-inspired pasta dish with every bite.
- Light Yet Satisfying – With al dente cooked pasta, protein-rich canned tuna in oil, and a healthy fat-based dressing, this tuna pasta dish is filling without being heavy.
- Perfect for Meal Prep – This tuna pasta salad holds up beautifully in the fridge, making it an excellent choice for a quick summer lunch, an easy side dish, or a no-fuss picnic favorite!
🥘 Ingredients
- Tuna in Oil – Using canned tuna in oil adds richness and depth to the dish, eliminating the need for extra dressing. Opt for albacore tuna for a firmer texture, or use light tuna for a milder flavor.
- Farfalle (Bowtie) Pasta – This short pasta shape holds onto the dressing and ingredients beautifully, making each bite balanced. For a healthier twist, whole wheat pasta adds fiber, or gluten-free pasta works as an alternative—just be sure to cook it al dente.
- Kalamata Olives – Their briny flavor enhances the Mediterranean feel of this pasta dish. If you prefer a milder bite, green olives or even chopped artichoke hearts make good options.
- Red Onion – Adds a sharp, slightly sweet contrast to the richness of the tuna and olives. For a milder flavor, soak the sliced onions in cold water before adding them to the salad.
- Cherry Tomatoes – Their natural sweetness and juicy bite balance the saltiness of the tuna and olives. If cherry tomatoes aren’t available, sun-dried tomatoes can add a deeper, concentrated flavor.
- Giardiniera – This tangy, pickled vegetable mix gives the dish a punch of acidity and crunch. Using the giardiniera juice in the dressing enhances the bright, zesty lemon vinaigrette.
- Fresh Parsley – A classic herb that adds freshness and color. Fresh basil or fresh dill can also work if you prefer a different herbaceous note.
- Giardiniera Juice – Instead of vinegar, the brine from the giardiniera brings acidity and tang to the dressing, tying all the flavors together. If needed, balsamic vinegar or fresh lemon juice are great substitutes.
- Extra Virgin Olive Oil – This healthy fat rounds out the dressing, ensuring a smooth, well-coated pasta dish. For a more robust taste, use a high-quality olive oil with a peppery finish.
See recipe card for quantities.
🔪 Step by Step Instructions
Make the Dressing: In a small bowl, whisk together the giardiniera juice, extra virgin olive oil, black pepper, and salt until well combined. Set aside.
Prepare the Ingredients: In a large mixing bowl, add the cooked pasta, tuna with its oil, cherry tomatoes, red onion, Kalamata olives, and chopped giardiniera. Gently toss to distribute the ingredients evenly.
Dress the Salad: Pour the prepared dressing over the pasta mixture, tossing gently to coat all the ingredients. Make sure the dressing is evenly distributed for the best flavor.
Let the Flavors Meld: Cover and refrigerate the salad for at least 15 minutes before serving. This allows the flavors to develop and enhances the briny, tangy notes.
Garnish and Serve: Just before serving, stir in the fresh parsley for a burst of freshness. Serve chilled or at room temperature as a refreshing side dish or light meal.
👩🏼🍳 Chef's Tips
- Let It Rest for Maximum Flavor: After tossing the salad with the dressing, let it sit in the fridge for at least 15 minutes—longer if possible. This allows the Mediterranean flavors to meld, making every bite even more delicious. If you're making it for meal prep, the flavors will intensify even more by the next day!
📖 Substitutions & Variations
Balsamic Vinegar Instead of Giardiniera Juice – If you don’t have giardiniera juice, balsamic vinegar adds a tangy depth while still complementing the Mediterranean flavors. For a lighter option, use fresh lemon juice.
Feta Cheese for Extra Creaminess – Crumbled feta cheese adds a salty, creamy contrast to the briny Kalamata olives and fresh parsley, making the salad even more flavorful.
Baby Spinach for Added Greens – Toss in a few handfuls of baby spinach for a nutrient boost and a fresh, slightly peppery bite that pairs well with the dressing.
💭 Recipe FAQs
Absolutely! This is a great meal prep dish because the flavors only get better as they meld. Store it in an airtight container in the fridge for up to 3 days. If the pasta absorbs too much of the dressing, just toss it with a little extra extra virgin olive oil or a splash of giardiniera juice before serving to freshen it up.
🥣 Storage & Reheating
Store in an airtight container in the fridge for up to 3 days. Refresh with extra virgin olive oil or giardiniera juice before serving. Let sit at room temperature for a few minutes for the best flavor. Freezing is not recommended.
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🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Tuna Pasta Salad (No Mayo)
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Equipment
- Large mixing bowl
- Small bowl
- Whisk or fork
- Cutting board
- Sharp knife
- Measuring cups & spoons
- Spoon or tongs for tossing
Ingredients
- 2 cans tuna in oil do not drain
- 3 cups cooked farfalle bowtie pasta, cooled
- ¼ cup fresh parsley chopped
- ½ cup Kalamata olives pitted and sliced
- ½ small red onion thinly sliced
- 1 cup cherry tomatoes halved
- ½ cup giardiniera chopped
For the Dressing:
- ¼ cup giardiniera juice from the jar
- 3 tablespoon olive oil
- Salt & pepper to taste
Instructions
- Make the Dressing: In a small bowl, whisk together the giardiniera juice, olive oil, salt, and pepper.
- Assemble the Salad: In a large bowl, combine the pasta, tuna (with oil), parsley, olives, red onion, cherry tomatoes, and giardiniera.
- Dress & Toss: Pour the dressing over the salad and toss gently until well combined.
- Chill & Serve: Let sit for at least 15 minutes in the fridge before serving to enhance flavors.
Notes
- Letting the salad sit allows the flavors to meld for a better taste.
- Crumbled feta or shaved parmesan can add extra richness.
- A pinch of red pepper flakes can bring some heat.
- For extra tang, add more giardiniera juice.
- Serve chilled or at room temperature for the best flavor.
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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