ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pasta Salad with Tuna, Olives and Parsley

Kate Sears
Prep time 15 mins
Cook time 12 mins
Yield Serves 6
If you have basil, oregano, mint or other fresh herbs, chop them up and toss in the salad.

Ingredients

  • Salt and pepper
  • 1 pound curly pasta such as fusilli
  • 1/2 cup olive oil
  • 1/2 teaspoon grated lemon zest
  • 1/4 cup lemon juice
  • 1 pint cherry tomatoes, halved
  • 1 12-oz. can oil-packed chunk light tuna, drained, flaked
  • 1/2 cup pitted black olives, chopped
  • 1/2 small red onion, sliced
  • 1/4 cup chopped fresh parsley

Nutrition Information

  • calories 561
  • fat 26 g
  • satfat 4 g
  • protein 23 g
  • carbohydrate 60 g
  • fiber 4 g
  • cholesterol 25 mg
  • sodium 525 mg

How to Make It

  1. Bring a pot of salted water to boil. Add pasta and cook until tender, about 12 minutes, or as package label directs.

  2. In a bowl, whisk oil, lemon zest and juice and 1/2 tsp. salt. Drain pasta; add to bowl with dressing. Add tomatoes, tuna, olives, onion and parsley and toss well. Let cool to room temperature, season with salt and pepper, if desired, and serve.