Greek Tuna Pasta Salad

READY IN: 15mins
Recipe by Pesto lover

ZWT 6. I adapted this recipe from a hot dish in The Little Noodle Cookbook by Patrica Stapley. I like it better cold. The original recipe called for water-packed chunk tuna, but I like to use tuna in olive oil. If you use olive oil packed tuna, you don't drain the can and you can omit 1 tbsp of olive oil from the recipe.

Top Review by evelynathens

This was fast, delicious and fresh-tasting and exactly what we wanted on a very hot day.

Ingredients Nutrition


  1. Cook pasta to al dente stage. Drain and reserve.
  2. Mix juice of one lemon with olive oil, capers, olives, onion, garlic and tuna.
  3. Mix pasta with tuna mixture.
  4. Season with salt and pepper to taste.
  5. If you are using the feta or hard cooked egg, sprinkle over pasta mixture.
  6. Slice the other lemon into thin wedges and arrange around the sides of the pasta.
  7. Sprinkle parsley on top to serve.

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