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healthy tuna pasta salad with olives, tomatoes, arugula, and herbs

Healthy Tuna Pasta Salad

This Tuna Pasta Salad Recipe is easy, fast, and healthy. Made without mayo and ready in 20-minutes! Perfect for a make-ahead meal.
Recipe is dairy-free and can be gluten-free if using gluten-free pasta.
Cuisine Mediterranean
Keyword arugula, basil, pasta, tomato, tuna
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4


  • 2 cups penne pasta, dry
  • Approx. 240 grams canned light tuna, drained (about 8.5 oz)
  • 2 cups cherry tomatoes, sliced
  • 2/3 cup green olives, pitted and sliced
  • 1 cup fresh parsley, chopped
  • 1 cup fresh basil, chopped
  • 1-2 handfuls baby arugula


  • 1/4 cup extra virgin olive oil
  • 1/2 a lemon, juiced
  • 2 Tbsp white wine vinegar
  • 1/2 tsp dijon mustard
  • 1/4 tsp liquid honey
  • 1/2 tsp garlic powder
  • Salt and pepper, to taste


  • Bring a large pot of water to a boil and cook pasta according to package directions.
  • While the water boils/pasta cooks, prepare other ingredients. Slice tomatoes and olives, roughly chop parsley and basil, and flake canned tuna with a fork. Set aside.
  • Mix all dressing ingredients into a small jar with a lid. Shake and adjust seasonings as desired.
  • Drain pasta and place in a large mixing bowl. Add all prepped ingredients along with a handful or two of baby arugula. Pour dressing over top, and toss everything well.
  • Serve pasta salad with freshly ground pepper and any other seasonings (as desired). Can be enjoyed immediately or kept in the fridge for later!


*While I used penne for this recipe, feel free to use another small pasta shape (like fusilli, farfalle, or macaroni.
*Recipe will keep in the fridge for about 3 days. Tastes great cold!
*For a gluten-free option, be sure to choose a gluten-free pasta.