Lunch · Italian

Mediterranean Tuna Pasta Salad

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · August 18, 2026

This is the no-fuss pasta salad you throw together when it's too hot to cook and you still want something that tastes fresh and satisfying. Farfalle, juicy tomatoes, creamy mozzarella, and flaky tuna come together in one bowl, and a short rest lets the flavors settle before you dig in.

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Mediterranean Tuna Pasta Salad

Why you'll love this

  • Comes together with almost no cooking and no stove-side babysitting.
  • Travels well for picnics, potlucks, and packed lunches.
  • Uses pantry tuna and everyday produce you probably already have.
  • Gets better as it sits, so it's perfect to make ahead.

EveryDayMeal recipe

Mediterranean Tuna Pasta Salad

Prep
15m
Cook
10m
Total
55m
Serves
4
Level
Easy

Ingredients

  • 12 oz farfalle (bow-tie pasta)
  • 9 oz (about 1 1/2 cups) baby plum or grape tomatoes
  • 7 oz fresh mozzarella balls (bocconcini), drained
  • 7 oz (about 1 can) canned tuna, drained
  • 1/4 cup green olives, sliced
  • 1 small bunch fresh basil leaves
  • 3 tablespoons extra virgin olive oil
  • to taste salt
  • to taste black pepper

Equipment

  • Large pot
  • Colander
  • Large salad bowl
  • Cutting board
  • Sharp knife

Instructions

  1. Bring a large pot of well-salted water to a rolling boil. The water should taste like the sea, since this is your only chance to season the pasta from the inside out.
  2. Add the farfalle, stir once so it doesn't clump, and cook about 10 minutes or according to the package, until just tender with a slight bite (al dente).
  3. While the pasta cooks, wash and quarter the tomatoes, slice the olives, and rinse the basil. Prepping now means everything comes together fast once the pasta is done.
  4. Put the tomatoes in a large salad bowl, tear the basil leaves over the top, add 1 tablespoon of the olive oil, and toss so the tomatoes start releasing their juices into the oil.
  5. Drain the pasta in a colander and run cold water over it until it's cool to the touch, which stops the cooking and keeps the noodles from turning mushy.
  6. Add the cooled pasta to the bowl with the tomatoes and basil and toss to coat.
  7. Fold in the sliced olives, drained mozzarella balls, and tuna broken into chunks. Mix gently so the mozzarella stays intact.
  8. Let the salad rest at least 30 minutes so the flavors mingle. Just before serving, add a generous grind of black pepper and drizzle with the remaining 2 tablespoons olive oil, then taste and adjust the salt.

Tips from the kitchen

  • Cool the pasta thoroughly under cold water so it doesn't soak up all the oil and go sticky.
  • Undersalt slightly before the rest, then taste and adjust at the end once the flavors have blended.
  • Drain the tuna and mozzarella well so you don't end up with a watery bowl.

Estimated nutrition per serving: 480 cal · 25g protein · 52g carbs · 19g fat

Make it your own

  • Swap tuna for canned chickpeas or white beans for a vegetarian version.
  • Use penne, rotini, or fusilli if that's what's in the pantry.
  • Add a handful of arugula or a squeeze of lemon for extra brightness.

Storing & make-ahead

Store covered in the fridge up to 3 days. Give it a stir and a fresh drizzle of olive oil before serving, since the pasta absorbs the dressing as it sits. Best served cold or at room temperature; no reheating needed.

Good to know

Can I make this the night before?
Yes. It actually improves overnight. Hold off on the final olive oil drizzle and pepper until just before serving so it tastes fresh.
What tuna works best?
Tuna packed in olive oil has the richest flavor, but water-packed works fine too. Just drain it well either way.
How do I keep the pasta from getting mushy?
Cook it al dente and rinse under cold water right away to stop the cooking. Overcooked pasta turns soft after resting in the dressing.
Can I serve it warm?
It's designed to be a cold or room-temperature salad, so the flavors are best after chilling and resting for at least half an hour.

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