Easy & Zesty Italian Pasta Salad with Tuna, Tomatoes & Olives
A classic, crowd-pleasing pasta salad packed with flavor, colorful veggies, briny olives, tender tuna, and fresh mozzarella. It's incredibly simple to make, comes together fast, and is perfect for summer picnics, potlucks, or easy weeknight dinners.
Equipment
- Large pot
- Small bowl
- Large Serving Bowl
- Fork or Spoon
Ingredients
For the Salad
- 12 oz dried pasta short shapes like fusilli, orecchiette, penne, or rotini
- 2 standard cans canned tuna packed in olive oil, drained well
- 1 pint cherry tomatoes halved
- 1 large red bell pepper diced
- 0.5 cup sun-dried tomatoes in oil sliced or julienned
- 0.5 cup pitted black olives sliced
- 0.5 cup stuffed green olives (with pimento) sliced
- 8 oz Bocconcini or fresh mozzarella small balls or chunks, cut into bite-size
For the Zesty Dressing
- 3 tbsp extra virgin olive oil or oil from the sun-dried tomatoes
- 3 tbsp red wine vinegar
- 1 tsp dried oregano
- 0.25 tsp garlic powder
- 0.125 tsp red pepper flakes optional
- salt to taste
- black pepper to taste
Instructions
- Step 1: Make the Zesty Dressing. In a small bowl, whisk together the dried oregano, garlic powder, and red pepper flakes (if using). Add the 3 tablespoons of oil (from sun-dried tomatoes or regular olive oil) and the 3 tablespoons of red wine vinegar. Season with salt and black pepper to taste. Mix well and set aside.
- Step 2: Cook the Pasta. Fill a large pot with water and add a generous pinch of salt. Bring to a rolling boil. Add your chosen pasta shape and cook according to the package directions until al dente (about 1-2 minutes less than recommended). Drain the pasta well.
- Step 3: Prep the Mix-ins. While the pasta cooks, drain canned tuna into a large serving bowl and break it up slightly with a fork. Add the halved cherry tomatoes, diced red bell pepper, sliced sun-dried tomatoes, sliced black olives, sliced stuffed green olives, and bocconcini or fresh mozzarella chunks to the bowl with the tuna.
- Step 4: Combine and Dress. Add the warm, drained pasta directly to the bowl with the tuna and veggies. Do not rinse the pasta. Pour the prepared zesty dressing over all the ingredients in the bowl.
- Step 5: Toss and Serve. Gently toss all the ingredients together until everything is evenly coated in the dressing. Serve immediately, or for best results, chill in the fridge for at least 30 minutes (or longer) to allow the flavors to meld. Give it another quick stir before serving.
Notes
Substitutions & Additions: Swap tuna for cooked chicken, chickpeas, or shrimp. Add diced cucumber, celery, red onion, or roasted red peppers. Use feta, provolone, or cheddar instead of mozzarella. Toss in fresh spinach or arugula before serving. Add fresh herbs like parsley, basil, or chives.
Tips for Success: Don't overcook the pasta (al dente is key). Always salt your pasta water generously. Using quality tuna packed in oil enhances flavor and texture. Chilling allows flavors to meld beautifully. Taste and adjust seasoning before serving.
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. If it seems dry later, add a drizzle of olive oil and a splash of red wine vinegar to refresh.