Tuna Pasta Salad (No Mayo)
This Tuna Pasta Salad is a light and flavorful dish packed with tender farfalle pasta, rich tuna in oil, briny Kalamata olives, fresh parsley, and crunchy giardiniera. Tossed in a tangy, oil-based dressing, it’s a perfect quick meal or make-ahead dish for any occasion.
Servings 4 Servings
Calories 338kcal
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.
Nutrition
Serving: 1Serving | Calories: 338kcal | Carbohydrates: 48g | Protein: 8g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 0.2mg | Sodium: 978mg | Potassium: 165mg | Fiber: 3g | Sugar: 2g | Vitamin A: 565IU | Vitamin C: 17mg | Calcium: 27mg | Iron: 2mg