This Italian tuna pasta salad is packed with tomatoes, mozzarella, cucumber, and olives. A 20-minute pasta recipe perfect for hot days!
If you’re looking for a quick, healthy, and flavor-packed meal, this Italian tuna pasta salad is one to make on repeat all summer long!
It’s fresh, colorful, and comes together in less than 20 minutes. It’s perfect for busy days or when you don’t want to spend too much time in the kitchen.
Made with the simple everyday ingredients I grew up with, I’ve enjoyed it every summer in Sicily since I was little and I still make it on a weekly basis!
It’s a fresh and easy pasta salad that’s perfect for beach days, family gatherings, picnics, and more.
Think juicy tomatoes, creamy mozzarella, crunchy cucumber, briny olives, and al dente pasta, all tossed with flaky tuna and a drizzle of good extra virgin olive oil.
If you’re looking for more Italian summer recipes to enjoy all season long, try I adding this classic zucchini parmesan, this super quick tuna puttanesca pasta and this burrata panzanella into your weekly menu – trust me they’re all incredibly delicious!
Ingredients
This Italian tuna salad is incredibly easy to make, and you’ll need just 8 simple ingredients!
Here are my go-to ingredient picks for the best results, each one brings its own flavor, so try to choose the best quality you can find.
- Pasta: Use short pasta shapes such as fusilli, penne or rigatoni. I recommend using pasta from Gragnano because it holds the cooking time beautifully and has a firm, slightly rough texture.
- Tuna: I like to use canned tuna from a jar whenever possible, stored in olive oil or water for the best flavor and texture.
- Tomatoes: Use your favorite tomatoes, I personally like sweet and juicy datterini or cherry tomatoes, but fresh San Marzano tomatoes work great too.
- Mozzarella: Pick high-quality mozzarella, or try buffalo mozzarella for its rich creaminess. For an extra special touch, try making homemade mozzarella.
- Cucumber: Always welcome in any Mediterranean salad, and adds a refreshing crunch.
- Olives: Use your favorite olives, personally I think you can’t go wrong with Kalamata olives or Taggiasca olives.
- Olive oil: Use the best extra virgin olive oil you can find.
- Oregano: Fresh or dried oregano adds an amazing flavor to this salad, fresh basil works beautifully too.
How to make Italian tuna pasta salad
This tuna pasta salad recipe comes together in just four simple steps and under 20 minutes.
It’s one of those easy Italian summer recipes that’s always a hit — fresh, colorful, and full of Mediterranean flavor.
Below you’ll find the easy step-by-step recipe instructions with photos to guide you through each stage.
Just scroll to the bottom of the post for the full printable recipe.
STEP 1. Cook the pasta until al dente, about 3 minutes less than the package instructions, then drain and let it cool slightly.
STEP 2. Chop the tomatoes, mozzarella, and cucumber into evenly sized pieces.
STEP 3. Toss the tuna, chopped veggies, olives and oregano together in a large mixing bowl.
STEP 4. Add the pasta and drizzle with olive oil, then mix gently until everything is combined.
Tuna pasta salad recipe tips
- Don’t overcook the pasta – Al dente pasta keeps the salad fresh and light, and prevents it from going mushy.
- Cool the pasta quickly by spreading it on a tray or running it under cold water. This will help stop the cooking.
- Dress just before serving if you’re making it ahead, so the pasta stays fresh and doesn’t absorb all the oil.
- Add more herbs – Both fresh basil and lemon thyme are great additions alongside oregano.
Storage tips
Store any leftover pasta salad with tuna in an airtight container in the fridge for up to 2 days.
For the best texture, add a drizzle of olive oil and give it a gentle toss before serving again.
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Recipe
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This Italian tuna pasta salad is packed with tomatoes, mozzarella, cucumber, and olives. A 20-minute pasta salad recipe perfect for hot days!
Serving: 4
Calories: 565kcal
Ingredients
- 320 g pasta such as penne, fusilli or farfalle, approx 4 US cups
- 1 cucumber
- 250 g cherry or datterini tomatoes, approx 1 ½ US cups
- 150 g fresh mozzarella, approx 1 US cup
- 200 g canned tuna in olive oil or water, drained, approx 1 US cup
- 80 g Kalamata or Italian black olives, approx ½ US cup
- ½ teaspoon fresh or dried oregano
- 2 tablespoons extra-virgin olive oil
- sea salt and black pepper, to taste
- a handful of basil leaves, optional
Instructions
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Bring a large pot of lightly salted water to a boil. Cook the pasta until al dente, about 3 minutes less than the package directions. Drain and let cool slightly.
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Chop the tomatoes, a well drained mozzarella ball, and the cucumber into evenly sized pieces.
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In a large mixing bowl, combine the tuna, chopped vegetables, olives, and dried oregano.
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Add the pasta to the bowl, drizzle generously with extra-virgin olive oil, and gently mix until everything is well combined. Adjust seasoning with salt and pepper, then garnish with fresh basil and serve.
Nutrition
Calories: 565kcal | Carbohydrates: 65g | Protein: 29g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 48mg | Sodium: 670mg | Potassium: 542mg | Fiber: 4g | Sugar: 5g | Vitamin A: 720IU | Vitamin C: 17mg | Calcium: 243mg | Iron: 3mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
