Name: Mediterranean Tuna Pasta Salad with Feta and Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 10 min
Total time: 40 min
Ingredients: 7 oz short pasta ((200 g), dry, such as fusilli, penne, or farfalle); 5.3 oz canned tuna ((150 g) can, packed in water or in its own juice, drained); 1/2 bell pepper (chopped); 5-6 cherry tomatoes (chopped); 1 small cucumber (chopped); 1 small shallot (chopped); 1.4 oz pitted olives ((40 g), chopped); 1.4 oz sun-dried tomatoes ((40 g), drained if oil-packed, chopped); 1.4 oz feta cheese ((40 g), crumbled); fresh basil (for garnish); 1 tsp pesto; 1 tsp whole-grain mustard; 1/2 lemon (juiced); 1 tbsp extra virgin olive oil; 1/2 tsp red or white wine vinegar; 1/4 tsp ground black pepper; 1/4 tsp kosher salt (or to taste)

Jump to Recipe Print Recipe

Looking for an easy meal you can prepare ahead and enjoy when the day gets busy? This Mediterranean Tuna Pasta Salad with Feta and Sun-Dried Tomatoes is a fresh, flavorful option for warm days, quick lunches, and effortless dinners. Tender pasta is tossed with tuna, crisp vegetables, briny olives, tangy feta, and sun-dried tomatoes, then coated in a bright lemon-pesto dressing with whole-grain mustard.

It’s easy to make, satisfying without feeling too heavy, and ideal for preparing in advance. Keep it chilled in the fridge, and you’ll have a delicious meal ready whenever you need it.

Why You’ll Love This Recipe

Perfect for hot days: A refreshing pasta salad that works beautifully for lunch or a light dinner.
Make-ahead friendly: Prepare it in advance so you don’t have to cook when you’re hungry and short on time.
Full of Mediterranean-inspired flavor: Sun-dried tomatoes, olives, feta, pesto, and fresh basil bring plenty of character to every bite.
Easy everyday ingredients: No complicated techniques or long ingredient list required.
Versatile and convenient: Enjoy it at home, pack it for lunch, or serve it at a casual gathering.

Perfect For

Quick weekday lunches
Easy dinners on warm evenings
Meal prep for busy days
Picnics and casual gatherings
A make-ahead dish to keep in the fridge

Ingredients

Pasta — 7 oz (200 g), dry. Short pasta shapes such as fusilli, penne, or farfalle work especially well because they hold the dressing and mix easily with the other ingredients.

Canned tuna — one 5.3 oz (150 g) can. Tuna packed in water (or in its own juice) adds savory flavor and makes the salad more satisfying. Drain it before adding.

Bell pepper — ½ pepper. Adds color, freshness, and a pleasant crunch.

Cherry tomatoes — 5–6 tomatoes. Their juicy sweetness balances the salty olives and feta.

Cucumber — 1 small. Adds a cool, crisp texture that makes this salad especially enjoyable on warm days.

Shallot — 1 small. Brings a mild onion flavor without overpowering the other ingredients.

Pitted olives — 1.4 oz (40 g). Add a briny, savory note that complements the Mediterranean-inspired ingredients.

Sun-dried tomatoes — 1.4 oz (40 g). Bring concentrated tomato flavor and a pleasantly chewy texture. If packed in oil, drain them before chopping.

Feta cheese — 1.4 oz (40 g). Adds a creamy, tangy finish and balances the freshness of the vegetables.

For the Lemon-Pesto Dressing

Pesto — 1 teaspoon. Adds an herby, savory flavor.

Whole-grain mustard — 1 teaspoon. Gives the dressing a gentle tang and texture.

Fresh lemon juice — juice of ½ lemon. Brightens the dressing and balances the richness of the other ingredients.

Extra virgin olive oil — 1 tablespoon. Brings the dressing together and adds a smooth finish.

Red or white wine vinegar — ½ teaspoon. Adds a little extra acidity.

Ground black pepper — ¼ teaspoon. Adds gentle warmth.

Kosher salt — ¼ teaspoon. Enhances the overall flavor. Adjust to taste, as the olives, feta, pesto, and tuna may already contribute saltiness.

Fresh basil — for garnish. Adds a fresh, aromatic finish just before serving.

Ingredients for tuna pasta salad: short pasta, canned tuna, cucumber, cherry tomatoes, bell pepper, olives, feta, and sun-dried tomatoes

How to Make Mediterranean Tuna Pasta Salad

1. Cook the Pasta

Cook the pasta according to the package instructions until al dente. Drain and let it cool. For a quicker cooling process, spread it in a shallow dish and gently toss it occasionally.

2. Prepare the Vegetables

While the pasta cools, chop the bell pepper, cherry tomatoes, shallot, cucumber, olives, and sun-dried tomatoes into bite-sized pieces.

3. Combine the Salad Ingredients

Transfer the cooled pasta to a large bowl. Add the chopped vegetables, drained tuna, and crumbled feta. Gently toss to distribute the ingredients evenly.

4. Mix the Dressing

In a small bowl, combine the pesto, whole-grain mustard, lemon juice, extra virgin olive oil, wine vinegar, ground black pepper, and kosher salt. Stir until well combined.

Close-up of tuna pasta salad with crumbled feta and chopped sun-dried tomatoes

5. Dress and Serve

Pour the dressing over the pasta salad and toss gently until everything is evenly coated. Finish with fresh basil and serve immediately, or cover and refrigerate until you’re ready to eat.

Expert Tips

Cool the pasta before mixing. This helps keep the vegetables fresh and prevents the feta from becoming too soft.
Cut the ingredients into similar-sized pieces. Smaller, even pieces make every forkful more balanced.
Taste before adding more salt. Feta, olives, pesto, and tuna can all contribute saltiness.
Let the flavors mingle. If you have time, refrigerate the salad for 20–30 minutes before serving.
Refresh before serving. Chilled pasta can absorb some of the dressing. If needed, add a small squeeze of lemon juice or a drizzle of olive oil and toss gently.

Variations

Add more greens: Fold in a handful of baby spinach or arugula just before serving.
Use your favorite pasta shape: Fusilli, penne, farfalle, and rotini are all good options.
Make it more lemony: Add a little extra lemon juice to taste.
Adjust the olives: Use green or black olives, depending on your preference.
Add extra herbs: Fresh parsley can complement the basil and lemon dressing.

What to Serve With Mediterranean Tuna Pasta Salad

This pasta salad can be a complete meal on its own, but it also pairs well with:

Crusty bread: Perfect for a simple lunch alongside the salad.
A green salad: Add leafy greens with a light vinaigrette for an extra-fresh side.
Grilled vegetables: Zucchini, eggplant, or asparagus make a lovely accompaniment.
Fresh fruit: A simple fruit plate makes an easy finish to a warm-weather lunch.

Storage

Store leftovers in an airtight container in the refrigerator and enjoy within 3 days, provided the ingredients were fresh and the salad was refrigerated promptly. This keeps well within the FoodSafety.gov cold storage guidelines for tuna and pasta salads.

This recipe is a good make-ahead option. Prepare it a few hours before serving or the day before, then keep it chilled. For the freshest appearance, add the basil just before serving.

Do not leave the tuna pasta salad at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C), as advised by the USDA Food Safety and Inspection Service.

Freezing is not recommended because the cucumber and tomatoes can lose their texture after thawing.

Frequently Asked Questions

Can I make this tuna pasta salad ahead of time?

Yes! It is ideal for preparing ahead. Mix the ingredients and dressing, refrigerate the salad in a covered container, and add fresh basil before serving. If the pasta absorbs some dressing while chilling, refresh it with a little lemon juice or olive oil.

Is this pasta salad good for hot days?

Absolutely. The crisp cucumber, juicy tomatoes, fresh basil, and bright lemon dressing make it a refreshing choice for warm-weather lunches and easy dinners. Keep it refrigerated until serving.

Which pasta shape works best?

Short pasta shapes such as fusilli, penne, farfalle, and rotini work well because they are easy to toss and serve.

Can I use tuna in oil instead of tuna packed in water?

Yes. Drain it well before adding. Tuna packed in oil will give the salad a richer flavor, so you may want to adjust the olive oil in the dressing to taste.

Can I prepare the dressing in advance?

Yes. Mix the dressing and store it in a covered container in the refrigerator. Stir it well before tossing it with the salad.

Can I serve it straight from the fridge?

Yes. It is delicious chilled. Let it sit for a few minutes before serving if you prefer the flavors to be a little more pronounced, and toss again before serving.

Nutrition (Approximate Per Serving)

Estimated for 3 servings.

Calories: 445
Protein: 22 g
Carbohydrates: 61 g
Fat: 13 g
Fiber: 5 g
Sodium: about 550 mg

Nutrition is an estimate and will vary depending on the pasta brand, the type of tuna and olives, whether the sun-dried tomatoes are packed in oil, and how much salt you add.

Good to Know

This salad takes about 15 minutes of prep and 10 minutes of cooking, plus 10 to 15 minutes for the pasta to cool, so plan on about 40 minutes in total. Most of that is hands-off: you can chop the vegetables while the pasta cools.

The recipe makes 3 servings. It’s a Mediterranean-inspired, pescatarian pasta salad that works equally well for lunch or dinner.

The only cooking involved is boiling the pasta. Everything else comes down to chopping, whisking the dressing, and tossing it all together in one bowl.

Tuna pasta salad with feta and sun-dried tomatoes, served chilled

Savory Weekend