Moroccan Pasta Salad with Tuna
Bright, zesty, and packed with bold flavors, this Moroccan Pasta Salad with Tuna is a Mediterranean-inspired twist on a classic. Tender pasta serves as the base for a vibrant medley of crunchy cucumber, juicy cherry tomatoes, red bell pepper, and briny black olives, all tossed together with flaky tuna and fresh herbs like cilantro and parsley. A spice-infused dressing featuring cumin, paprika, and a hint of cinnamon elevates this dish into a fragrant, hearty meal that embodies the rich warmth of Moroccan cuisine. Ready in just 30 minutes, this salad is perfect for a quick lunch, a flavorful side, or a refreshing dish to bring to your next picnic or potluck. Enjoy it chilled or at room temperature for a satisfying burst of sunny, North African flair!
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Recipe Information
Ingredients
- 250 grams pasta (fusilli or penne)
- 2 small cans (120 grams each) canned tuna in olive oil
- 1 medium red bell pepper
- 1 medium cucumber
- 0.5 medium red onion
- 150 grams cherry tomatoes
- 50 grams black olives
- 2 tablespoons (chopped) fresh cilantro
- 2 tablespoons (chopped) fresh parsley
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 0.25 teaspoon ground cinnamon
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to cool. Set aside.
While the pasta cooks, dice the red bell pepper, cucumber, and red onion into small, bite-sized pieces. Halve the cherry tomatoes and slice the black olives. Set the vegetables aside.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, ground cumin, ground paprika, ground cinnamon, salt, and black pepper to make the dressing.
Drain the canned tuna, leaving a little bit of the oil for flavor. Flake the tuna into bite-sized pieces using a fork.
In a large mixing bowl, combine the cooled pasta, diced vegetables, halved cherry tomatoes, sliced olives, flaked tuna, chopped cilantro, and parsley.
Pour the dressing over the pasta salad and gently toss to combine, ensuring the ingredients are evenly coated. Taste and adjust seasoning with additional salt or lemon juice if needed.
Let the salad sit for 10-15 minutes to allow the flavors to meld together. Serve at room temperature or chilled.
Nutrition Facts
Calories |
1442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.5 g | 103% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 3484 mg | 151% | |
| Total Carbohydrate | 112.7 g | 41% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 18.1 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 214 mg | 16% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1952 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
