This Mediterranean-inspired version of pasta salad keeps things simple: ripe tomatoes, briny olives, capers, fresh herbs, and a bright vinaigrette that lets every ingredient shine. American Tuna adds rich, meaty flakes that turn an everyday pasta salad into a satisfying meal, making it just as perfect for backyard gatherings as it is for weekday lunches.
The secret is to dress the pasta while it's still slightly warm so it absorbs the vinaigrette rather than simply wearing it. Fold the tuna in at the end to preserve its beautiful texture, and don't skimp on the herbs or olive oil, they're what give this salad its fresh, unmistakably Italian character.
Pack this for your next picnic or summertime potluck along with some cold Italian pilsners and be the protein-packed hero of the party.
INGREDIENTS
- 1 5 oz. can American Tuna with Salt, gently flaked
- 8 oz. short pasta (fusilli, gemelli, or orecchiette)
- 1½ cups cherry tomatoes, halved and lightly crushed
- ½ cup Castelvetrano or Kalamata olives, pitted and halved
- 1½ Tbsp capers, rinsed
- ¼ small red onion, very thinly sliced
- ¼ cup fresh basil leaves, torn
- 2 Tbsp chopped flat-leaf parsley
- Zest of a lemon
- 2 oz. shaved Parmigiano-Reggiano (optional)
Lemon Herb Vinaigrette
- ¼ cup extra-virgin olive oil
- 2 Tbsp fresh lemon juice
- 1 Tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 small garlic clove, finely grated
- ½ tsp dried oregano
- Freshly ground black pepper
- Flaky sea salt, to taste
Directions
- Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to the package directions. Reserve a few tablespoons of pasta water before draining.
- While the pasta cooks, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, black pepper, and a pinch of flaky sea salt until well emulsified.
- Transfer the warm, drained pasta to a large bowl. Add a tablespoon or two of the reserved pasta water, then pour over about three-quarters of the vinaigrette. Toss well and let the pasta cool for 10–15 minutes so it absorbs the dressing.
- Add the tomatoes, olives, capers, red onion, basil, and parsley and lemon zest. Toss gently to combine.
- Fold in the tuna in generous flakes, including the flavorful oil from the can. Drizzle over the remaining vinaigrette and gently combine, taking care not to break the tuna apart too much.
- Taste and adjust the seasoning with additional lemon juice, flaky sea salt, or freshly ground black pepper as needed. If using, finish with shaved Parmigiano-Reggiano and a drizzle of good extra-virgin olive oil.
- Serve at room temperature or lightly chilled. Garnish with extra basil and parsley just before serving. This salad only gets better after 30 minutes, as the pasta absorbs the vinaigrette and the Mediterranean flavors come together beautifully.
