Tuna Pasta Salad with Warm Black Olive Vinaigrette
Experience the perfect blend of Mediterranean flavors with this Tuna Pasta Salad with Warm Black Olive Vinaigrette—a delightful fusion of tender fusilli or penne, flaky tuna, and vibrant vegetables. The star of this dish is the warm black olive vinaigrette, which infuses the salad with bold, savory notes from garlic, capers, and zesty lemon. Tossed with juicy cherry tomatoes, baby spinach, and fresh parsley, this pasta salad is as colorful as it is flavorful. Ready in just 30 minutes, it’s an ideal choice for a quick lunch, weeknight dinner, or picnic staple. Enjoy it warm for a comforting meal or serve it at room temperature for a refreshing twist. Perfectly balanced and irresistibly delicious, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 300 g dry pasta (fusilli or penne)
- 2 cans (120 g each) canned tuna in olive oil
- 100 g black olives (pitted and roughly chopped)
- 150 g cherry tomatoes (halved)
- 1 small red onion (thinly sliced)
- 100 g baby spinach leaves
- 2 tbsp capers (rinsed)
- 2 tbsp fresh parsley (chopped)
- 6 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 clove garlic (minced)
- 1 lemon (zested and juiced)
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain, rinse with cold water to cool, and set aside.
While the pasta is cooking, prepare the vinaigrette. Heat 4 tablespoons of the olive oil in a small skillet over medium heat. Add the garlic and cook for about 30 seconds until fragrant.
Stir in the chopped black olives, capers, red wine vinegar, lemon zest, lemon juice, salt, and black pepper. Cook for 2-3 minutes, stirring occasionally, to warm through and let the flavors meld. Remove from heat and set aside.
In a large mixing bowl, combine the cooked and cooled pasta with the tuna (drained), cherry tomatoes, red onion, spinach, and parsley.
Pour the warm black olive vinaigrette over the pasta salad and toss well to coat all the ingredients evenly.
Taste and adjust seasoning if needed. Add an extra drizzle of olive oil if the salad seems dry.
Serve immediately while the vinaigrette is warm, or allow it to cool to room temperature for a more refreshing dish.
Nutrition Facts
Calories |
2565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.8 g | 169% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4346 mg | 189% | |
| Total Carbohydrate | 257.5 g | 94% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 17.4 g | ||
| Protein | 99.2 g | 198% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 337 mg | 26% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2564 mg | 55% | |
*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.
