Tuna Pasta Salad (Greek Style) Recipe

If you’re on the hunt for a fresh, vibrant, and super satisfying dish, this Tuna Pasta Salad (Greek Style) Recipe is exactly what you need in your life. I absolutely love how it combines simple pantry staples with the bright flavors of Greece—think tangy feta, briny olives, and zesty lemon dressing all tossed with perfectly al dente pasta and tender tuna. It’s a real crowd-pleaser that’s equally great for busy weeknight dinners, lunch meal prep, or even as a show-stopping picnic dish in the sunshine.

When I first tried this Tuna Pasta Salad (Greek Style) Recipe, I was amazed at how easy it was to throw together yet it tastes so much more special than your average pasta salad. You’ll find that it’s creamy without being heavy and full of colorful, fresh ingredients that keep every bite exciting. Plus, it’s one of those dishes that actually gets better after resting in the fridge, which is perfect for making ahead or feeding a hungry group without stress.

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Ingredients You’ll Need

Each ingredient plays an important role here, creating a harmony of creaminess, crunch, and tang. When shopping, look for good-quality tuna and fresh herbs to make your Tuna Pasta Salad (Greek Style) Recipe really sing.

• Short Cut Pasta: I love fusilli because the twists hold onto that luscious creamy dressing beautifully.
• Tuna: Choose good-quality canned tuna in water or oil, depending on your preference; just make sure to drain it well.
• Baby Plum Tomatoes: Sweet and juicy, they add freshness and a pop of color.
• Cucumber: Keep it crisp and refreshing by slicing and quartering for easy bites.
• Kalamata Olives: Their briny richness is essential for that authentic Greek taste.
• Greek Feta: Crumbled on top, it adds creaminess and a tangy note you’ll keep coming back to.
• Red Onion: A little finely diced provides just the right bite without overpowering.
• Plain Greek Yogurt: Creates light creaminess in the dressing without weighing the salad down.
• Mayo (Full Fat): Helps keep the dressing rich and silky.
• Extra Virgin Olive Oil: Adds a fruity depth to the creamy dressing.
• Lemon Juice: Freshly squeezed lemon juice gives the whole salad its lively zing.
• Fresh Parsley & Dill: These herbs bring a fresh, herbal brightness that lifts the whole dish.
• Sugar & Garlic Powder: Just a touch to balance flavors and add subtle savoriness.
• Salt & Black Pepper: For seasoning—adjust to your taste for the perfect balance.

Variations

I love that this Tuna Pasta Salad (Greek Style) Recipe is so flexible—you can easily swap in ingredients or add extras based on what you have in your kitchen or what you’re craving. Making it your own is part of the fun!

• Use Different Herbs: I sometimes add fresh oregano or basil for an even more aromatic twist, and it never disappoints.
• Spicy Kick: Adding a pinch of crushed red pepper flakes gives the salad a subtle heat that my husband adores.
• Swap the Tuna: For a vegetarian twist, try chickpeas or grilled halloumi cheese instead of tuna.
• Extra Veggies: Feel free to mix in chopped bell peppers, red radishes, or even artichoke hearts for extra crunch and color.

How to Make Tuna Pasta Salad (Greek Style) Recipe

Step 1: Cook Pasta to Perfection

Start by boiling your short cut pasta in plenty of salted water until it’s just al dente—usually about 8 minutes for fusilli. Don’t overcook because you want a nice bite that won’t get mushy when mixed with the dressing. Once cooked, drain the pasta and rinse it under cold water until it’s completely cool. This is a trick I learned to keep the pasta from sticking and to preserve the creamy texture of the salad later—warm pasta can make your dressing clump and lose that silky consistency.

Step 2: Whisk Together the Creamy Dressing

In a small bowl, combine the Greek yogurt, full-fat mayo, extra virgin olive oil, fresh lemon juice, chopped parsley, dill, sugar, garlic powder, salt, and pepper. Give it a good whisk until it’s smooth and well blended. Taste it before mixing: it should be bright, creamy, and just a bit tangy. I usually add a little extra lemon juice if I want more zing—don’t be shy about adjusting to your taste because this is the flavor backbone of the salad.

Step 3: Mix the Salad Ingredients

Grab a large bowl and toss together the cooled pasta, halved baby plum tomatoes, quartered cucumber, Kalamata olives, crumbled feta, drained tuna, and finely diced red onion. Pour the dressing over everything, then gently toss with a spatula or salad tossers until all the ingredients are evenly coated and mixed. You want every forkful to have a bit of creamy dressing and all those bold Greek flavors.

Step 4: Chill and Serve

Cover the salad with cling film and pop it in the fridge for at least 30 minutes to let the flavors meld together. Although you can serve it right away, I find that chilling really enhances the taste and texture. If you’re making ahead for meal prep, it keeps beautifully refrigerated for up to 3-4 days. When you’re ready to eat, give it a gentle stir, and it’s good to go!

How to Serve Tuna Pasta Salad (Greek Style) Recipe

Garnishes

I like to finish this salad with a sprinkle of extra crumbled feta and a few fresh parsley leaves for a pop of color and fresh aroma. Sometimes, I toss in a handful of toasted pine nuts or a few capers for an added burst of flavor—and you might find these tiny extras will become your new favorites too!

Side Dishes

This Tuna Pasta Salad (Greek Style) Recipe pairs beautifully with grilled chicken or fish, warm pita bread, or a simple green salad. I often serve it alongside roasted vegetables for a well-rounded Mediterranean-inspired meal that’s as colorful as it is delicious.

Creative Ways to Present

For special occasions, I’ve served this salad in hollowed-out tomatoes or mini bell peppers for an eye-catching appetizer. You could also layer it in clear glass bowls to showcase all the colorful ingredients, or use it to stuff avocado halves for a fun, elegant twist.

Make Ahead and Storage

Storing Leftovers

I store leftover Tuna Pasta Salad (Greek Style) in an airtight container in the fridge and usually find it keeps well for 3 to 4 days. Just be sure to give it a gentle stir before serving again and if the dressing looks a little thickened, a small splash of water or olive oil can bring back its creaminess.

Freezing

I don’t recommend freezing this salad because the fresh veggies and creamy dressing don’t freeze well and can separate upon thawing. It’s better enjoyed fresh or refrigerated.

Reheating

This salad is best served cold or at room temperature, so I usually pull leftovers out of the fridge about 15 minutes before eating. It’s not meant to be reheated but tastes just as delicious chilled, making it perfect for grab-and-go meals or packed lunches.

FAQs

Final Thoughts

This Tuna Pasta Salad (Greek Style) Recipe has become a staple in my kitchen because it’s just so easy, flavorful, and adaptable. Whether you’re feeding a hungry crowd or just looking for a breezy lunch that ticks all the boxes, I really recommend giving it a try. Once you taste that creamy dressing with all the fresh veggies and tasty tuna, you’ll see why it’s one of my go-to recipes that I keep coming back to—and I know you’ll enjoy it just as much.

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