"This is not your average tuna pasta salad. It uses olive oil and lemon instead of mayo, and Mediterranean flavors like tomatoes, olives, capers, and basil. This tuna pasta salad is healthy, fresh, bright and light!"
Tuna Pasta Salad (No Mayo!)
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A Note from Feedfeed
If tuna and mayo are not your thing-check out this simplified version of tuna pasta salad that uses olive oil and lemon to give it a fresh, light, and tangy flavor instead of overly creamy and indulgent. With capers and olives, you'll get a delightful brininess along with basil and fresh tomatoes, think of it as Mediterranean cuisine in one bite!
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- Recipe Card
Prep time: 20mins
Cook time: 10mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 pound penne or fusilli pasta
- 4 5 oz cans tuna in olive oil, drained
- 1 pound cherry tomatoes, quartered
- 3/4 cup halved kalamata olives
- 3 medium shallots, finely chopped
- 2 large garlic cloves, thinly sliced
- 2 tablespoons capers
- 1/2 cup extra virgin olive oil
- 1 lemon, juiced
- Handful fresh basil, sliced into ribbons
- Salt & pepper, to taste
Method
Step 1
Add drained tuna, olives, capers, basil and tomatoes to a large bowl.
Step 2
While the pasta is boiling, sweat shallots and garlic in olive oil in a pan over medium-high heat for 3-4 minutes. When shallots and garlic look soft and just-cooked, turn off heat and set aside.
Step 3
Drain pasta in a colander and run the pasta under cold water for 1 minute to remove excess starch.
Step 4
Pour the pasta into the bowl with the tuna. Then add the oil mixture, lemon juice, and salt & pepper to taste. Toss.
Step 5
Serve room temperature or slightly chilled. It’s best served right away!
Step 6
Enjoy within 3 days. Store in the fridge, covered, and bring to room temperature for at least 20 minutes before serving, adding an extra splash of olive oil to refresh.