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

Tuna Pasta Salad

Yield 6 Servings
Jazz up pasta salad with canned tuna for a quick and easy lunch or dinner that tastes great and is economical too.


  • 1 pound farfalle pasta
  • 2 (6 oz.) cans tuna packed in oil, drained
  • 4 plum tomatoes, seeded, cored and diced
  • 1 small red onion, chopped
  • 1 (14 oz.) can artichoke hearts, drained and quartered, large heartscut into sixths
  • 1/3 cup pitted black olives, such as kalamata, Niçoise or picholine
  • 3 tablespoons capers, rinsed and drained
  • 1/3 cup coarsely chopped parsley
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon black pepper

Nutrition Information

  • calories 510
  • fat 17 g
  • satfat 2 g
  • protein 28 g
  • carbohydrate 61 g
  • fiber 3 g
  • cholesterol 58 mg
  • sodium 1 mg

How to Make It

  1. In a large pot of boiling salted water, cook pasta until al dente, about 12 minutes. Drain in a colander, rinse with cold water and then drain thoroughly.

  2. In a large bowl, gently toss together tuna, tomatoes, onion, artichokes, olives, capers and parsley. Stir in drained pasta, oil, vinegar, salt and pepper. Mix ingredients together thoroughly. Serve pasta salad at room temperature.