Total Time
Prep 10 mins
Cook 20 mins

This is an excellent change from the traditional creamy tuna pasta salad. Makes a great main course for a light dinner or lunch, and is also great on a bbq buffet or to take to a potluck. Note that you can prepare the sauce while the pasta is cooking, making this quick too. While it keeps well for a day or two, you can also cut it in half to feed two.

Ingredients Nutrition


  1. Put on a large pot of salted water to boil; cook spaghetti until al dente stage; drain well and set aside.
  2. Meanwhile, in a large bowl, whisk together oil, garlic, hot pepper flakes and salt and pepper until well combined.
  3. Stir in tomatoes, roasted peppers (you can substitute raw red bell peppers if you wish, but the taste will be a little different; still good, just different), tuna and olives (I use greek kalamata olives).
  4. Next, stir in parsley and basil (do not substitute dried) and green onions.
  5. Add the well-drained spaghetti to bowl and thoroughly combine with sauce.
  6. Taste; add more salt and pepper if you wish.
  7. This is best served either warm or at room temperature; if you wish to make it ahead of time, cover well and refrigerate, but bring it back to room temp before you serve it.


Most Helpful

This didn't work out for us as well as I expected - mayble next time I'll only use one can of tuna and add some more vegetables and cheese to suit our taste better. Thanks for sharing!

ellie_ June 11, 2005

This was really delicious on a hot day. I was looking for a non mayo based tuna pasta salad, and this hit it. Biggest change I made...which did not affect the taste, I used bowtie pasta instead of spaghetti. I would certainly recommend that. I used roasted red peppers in the jar to save time. (The ones with the olive oil and spices). Everything else was perfect. I will use better olives next time! My finishing touch not in the recipe....I added a couple of ounces of feta cheese. I loved this recipe. Thanks, Lennie.

**Pebbles** June 20, 2004

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