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

Mediterranean Tuna Pasta Salad with Feta and Sun-Dried Tomatoes

A make-ahead Mediterranean tuna pasta salad with feta, olives, sun-dried tomatoes, crisp vegetables, and a bright lemon-pesto dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling 15 minutes
Total Time 40 minutes
Servings: 3
Course: Dinner, Lunch, Salad
Cuisine: Mediterranean
Calories: 445
Ingredients Method Notes

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
For the dressing
  • 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

Method
 

  1. Cook the pasta according to the package instructions until al dente. Drain and spread it in a shallow dish to cool, tossing occasionally.
  2. While the pasta cools, chop the bell pepper, cherry tomatoes, shallot, cucumber, olives, and sun-dried tomatoes into bite-sized pieces.
    Chopped cucumber, bell pepper, cherry tomatoes, shallot, and olives for tuna pasta salad
  3. Transfer the cooled pasta to a large bowl. Add the chopped vegetables, drained tuna, and crumbled feta, and toss gently.
  4. In a small bowl, whisk together the pesto, mustard, lemon juice, olive oil, wine vinegar, black pepper, and salt.
    Lemon-pesto dressing with whole-grain mustard and olive oil in a small bowl
  5. Pour the dressing over the salad and toss gently until evenly coated.
    Tossing tuna pasta salad with lemon-pesto dressing in a large bowl
  6. Garnish with fresh basil. Serve immediately or cover and refrigerate until ready to eat.
    Close-up of tuna pasta salad with crumbled feta and chopped sun-dried tomatoes

Notes

  • Taste before adding more salt: feta, olives, pesto, and tuna all add saltiness.
  • Chilled pasta absorbs some dressing. Refresh with a squeeze of lemon or a drizzle of olive oil before serving.
  • Store in an airtight container in the fridge for up to 3 days. Don't leave it out for more than 2 hours (1 hour above 90°F). Not suitable for freezing.