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

Ingredients

  • 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

Dressing:

  • 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

Instructions

  • 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!

Notes

*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.