Description
This Tuna Pasta Salad (Greek Style) is a refreshing, creamy, and protein-packed dish combining al dente fusilli pasta with tuna, fresh vegetables, kalamata olives, and crumbled feta, all tossed in a zesty yogurt and mayo-based dressing infused with lemon, fresh herbs, and garlic. Perfect for a make-ahead lunch or light dinner, it offers a harmonious blend of Mediterranean flavors and textures.
Ingredients
Units
Scale
Pasta Salad
- 10.5oz / 300g Short Cut Pasta (Fusilli recommended)
- 2x 6.5oz / 185g cans of Tuna, drained
- 3.5oz / 100g Baby Plum Tomatoes, halved
- 3.5oz / 100g Cucumber, sliced and quartered
- 3oz / 75g Kalamata Olives, halved
- 2oz / 60g Greek Feta, crumbled
- 1/2 small Red Onion, finely diced
Creamy Dressing
- 1/2 cup / 120g Plain Greek Yogurt
- 1/2 cup / 120g Mayonnaise (full fat)
- 1.5 tbsp Extra Virgin Olive Oil
- 1 Lemon, juice only (or to taste)
- 1 heaped tbsp Fresh Parsley, finely diced
- 1 tbsp Fresh Dill, finely diced
- 1/2 tsp Sugar
- 1/4 tsp Garlic Powder (or 1/2 small cloves, minced/grated)
- 1/4 tsp Salt & Black Pepper, or to taste
Instructions
- Cook pasta: Add your pasta to a large pot of salted boiling water and cook until al dente, approximately 8 minutes. Drain the pasta in a colander and rinse thoroughly with cold water to stop the cooking process and cool it down completely. Allow the pasta to rest to drain any excess water.
- Prepare dressing: In a small mixing bowl, combine 1/2 cup mayo, 1/2 cup Greek yogurt, 1.5 tablespoons extra virgin olive oil, juice of one lemon (adjust to taste), 1 heaping tablespoon finely diced fresh parsley, 1 tablespoon finely diced fresh dill, 1/2 teaspoon sugar, 1/4 teaspoon garlic powder, and salt and black pepper to taste. Mix well until smooth and creamy. Taste and adjust seasoning if necessary. Set aside.
- Assemble salad: In a large bowl, add the cold cooked pasta, halved baby plum tomatoes, sliced and quartered cucumber, crumbled feta, halved kalamata olives, drained tuna, and finely diced red onion. Pour the prepared creamy dressing over the salad.
- Toss and serve: Stir gently using a spatula or toss with salad tossers until all ingredients are fully coated with the dressing and evenly distributed throughout the pasta. Cover the bowl with cling film and refrigerate if making ahead, or serve immediately chilled.
Notes
- Fillings – Feel free to adjust the quantities of the salad fillings to your preference, for example adding more olives or cucumber for increased flavor and texture.
- Cold Pasta – It is important that the pasta is completely cooled before mixing in the dressing to prevent it from congealing and losing its creamy texture, especially if preparing in advance.
- Make Ahead – This pasta salad is ideal for making ahead. You can prepare the dressing or the entire salad in advance. Keep tightly covered in the fridge for 3-4 days for best freshness.
- Calories – Nutrition estimates are based on serving the salad to 6 people.
Nutrition
- Serving Size: 1/6 of recipe (approx. 280g)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 460 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 40 mg
