Italian Tuna Pasta Salad is full of fresh and zesty flavors and comes together in just minutes!
One bite of this delicious Italian Tuna Pasta Salad will have you rethinking your classic tuna salad recipe. Made with tuna in oil, cannellini beans, pasta, roasted red bell peppers, arugula, and kalamata olives, you're going to love the flavors of this dish.
If you love pasta salads, don't miss this Pesto Pasta Salad recipe or this Tuna Pasta Salad with Dill. For another Italian favorite, don't miss this Antipasto Pasta Salad recipe!
Why You Need to Make this Salad!
If you love fresh mediterranean flavors, you're going to love this delicious Italian Tuna Pasta Salad. It's perfect for a lunch or a great side dish.
The combination of flavors in this salad make it extra special. I like to mix it with a hearty bunch of arugula to give it a slightly spicy and crunchy flavor and texture.
Here, I use jarred roasted red bell peppers and kalamata olives, similar to what you would see on an antipasto platter. You could use your other favorite jarred vegetables like artichokes or pepperoncini to change up the flavors.
Tuna in olive oil is a great addition in this pasta salad. It has heart healthy oils and much more flavor than traditional tuna packed in water.
This Italian Tuna Pasta Salad is a fun dish to have during the warmer months when you don't feel like cooking. It's also a great option for a barbecue side dish or potluck meal.
Give this recipe a try! You're going to love it.
Ingredients and Substitutions
- Arugula: arugula is a peppery, spicy, and slightly tart leafy green. It's fairly common in Italian food and can be found in the bagged salad section of the grocery store. Spinach or parsley would be a good substitute.
- Farfalle: this classic bowtie pasta is a fun addition to the Italian Tuna Pasta Salad. You can use other shapes likes shells or fusilli.
- Tuna in Oil: I love to use the tuna in oil whenever I can find it because it has more flavor. Just drain off the oil before adding it to the salad. Canned tuna in water or canned salmon would be a good substitute.
- Cannellini Beans: cannellini beans are a hearty and healthy addition. You can substitute northern beans or chickpeas here.
- Kalamata Olives: briny olives add a nice flavor to this salad. If you don't have kalamata, you can use any other olives you like.
- Roasted Red Bell Peppers: jarred roasted bell peppers can be found in most grocery stores. You can always substitute fresh diced bell peppers if needed.
- Celery: you will need two stalks for this recipe.
- Red Onion: diced red onion adds a nice bite. You can substitute diced green onions for a more mild flavor.
- Olive Oil & Vinegar: since there are so many flavors already in this salad, I prefer to top it with a simple dressing of just olive oil and red wine vinegar.
How to Make Italian Tuna Pasta Salad
This is a big salad, so make sure you are using a large mixing bowl so you can combine all of the ingredients.
Step 1: wash and trim arugula
In a large bowl, add in the arugula. I like to lightly chop the greens before adding them so they are more uniform in size with the other ingredients.
Step 2: boil and rinse the pasta
Next, boil the pasta until just al dente. Drain and rinse pasta in cold water. This will help to cool it down and remove the starches from the pasta. Pour on top of the arugula.
Step 3: add in the remaining ingredients
To the bowl, add in beans, celery, red onion, chopped roasted bell peppers, kalamata olives, and drained tuna.
Step 4: add the dressing and toss
Lastly, pour on the olive oil, red wine vinegar, kosher salt, and pepper. Use tongs to toss the salad altogether. Taste for seasonings.
Recipe Tips
- Roughly chop the arugula before adding it to the salad.
- If you can't find farfalle (bowtie) pasta, fusilli or shells would be a good option.
- Tuna canned in oil is common Italian food. If you can't find it, tuna in water is a good option.
- If you are making this ahead of time, add the olive and red wine vinegar before serving.
- Leftover Italian Tuna Pasta Salad can be stored in an airtight container in the refrigerator for up to 5 days.
Frequently Asked Questions
Canned tuna in oil is similar to tuna packed in water but has the added benefits of being packed in olive oil. This gives the fish much more flavor and brings in heart healthy fats. I recommend draining off the oil before eating, however, there is no need to rinse the tuna.
Arugula is usually found next to the prepackaged salads in the grocery store. If you can't find it, fresh spinach is a great substitute.
An Italian Tuna Pasta Salad has extra flavor thanks to using tuna in oil, rather than tuna in water. Toss with pasta and other flavors such as onions, olives, and bell peppers, and toss with olive oil and vinegar rather than mayo.
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Italian Tuna Pasta Salad
Ingredients
- 8 ounces farfalle pasta
- 3 ounces arugula, roughly chopped
- 8 ounces tuna packed in oil, drained
- 15 ounce can cannellini beans, rinsed and drained
- ½ cup roasted red bell peppers, diced
- ½ cup kalamata olives, diced
- 2 stalks celery, diced
- ¼ cup red onion, diced
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- salt and pepper to taste
Instructions
- Bring a pot of salted water to boil. Cook farfalle pasta until just al dente. Drain and rinse with cold water; set aside.
- In a large bowl, combine the arugula, tuna, cannellini beans, bell pepper, olives, celery, and red onion. Add in the cooled pasta and toss gently.
- Pour in the olive oil and vinegar and toss. Taste for seasonings, adding salt and pepper if needed. Serve immediately.
Notes
- Roughly chop the arugula before adding it to the salad.
- If you can't find farfalle (bowtie) pasta, fusilli or shells would be a good option.
- Tuna canned in oil is common Italian food. If you can't find it, tuna in water is a good option.
- If you are making this ahead of time, add the olive and red wine vinegar before serving.
- Leftover Italian Tuna Pasta Salad can be stored in an airtight container in the refrigerator for up to 5 days.
Fay Vagnoni
Looks delicious, can’t wait to make it !