Tuna Pasta Salad Without Mayo (Easy & Healthy Recipe!)

Name: Tuna Pasta Salad Without Mayo
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 pound short pasta (penne,fusilli, or bow ties); 4 5-ounce cans tuna in olive oil, drained; 3/4 cup kalamata olives (halved); 1 pound cherry tomatoes (quartered); 3 medium shallots (finely chopped); 2 large garlic cloves (thinly sliced); 2 tablespoons capers; 1 1/2 lemons (juiced); 1/2 cup extra virgin olive oil; 1/4 cup fresh basil (cut into ribbons); Salt and pepper (to taste)

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I’m really happy to tell you about my new favorite lunch—yep, it’s a tuna pasta salad without mayo. It’s so easy to make, and it tastes bright and fresh.

No heavy, sticky dressing here! I use olive oil and a squeeze of lemon instead. That makes it zippy and perfect for any picnic, too.

This is not the old, boring kind your grandma might make. It’s full of fun Mediterranean flavors that make every bite pop.

Plus, it comes together so fast! Want to make it with me? I’ll show you just how simple it is.

Why You’ll Love This Tuna Pasta Salad

It stays fresh at room temperature, making it perfect for picnics and outdoor gatherings
Mediterranean flavors make it a better choice than tuna salad
It’s healthier than mayo-based versions, but still totally satisfying and filling
You can prep it ahead for quick lunches all week long
Kids eat it without complaints (my 8-year-old calls it “fancy fish pasta”!)

Ingredients You’ll Need

Short pasta: Fusilli, penne, or bow ties catch all those yummy flavors in their nooks and crannies.
Tuna in olive oil: Trust me on this one – oil-packed tuna has way more flavor than the water-packed stuff.
Kalamata olives: They add that distinctive briny bite that makes Mediterranean food so addictive.
Cherry tomatoes: These little gems burst with sweetness that balances the savory elements perfectly.
Shallots: Milder than onions, but still give that gentle aromatic kick that ties everything together
Capers: These tiny flavor bombs add the perfect salty pop in every few bites.
Garlic: Just a couple of cloves transform the whole dish with that unmistakable flavor boost.
Extra virgin olive oil: The backbone of our dressing – use the good stuff here, you’ll taste the difference.
Fresh basil: Those fragrant green ribbons make this dish taste like summer in a bowl.
Fresh lemon: Brightens everything up with zippy freshness that mayo could never deliver.

Equipment You’ll Need

Large pot: You’ll need plenty of room for boiling pasta without it sticking together.
Colander : Makes draining and rinsing the pasta super quick and mess-free.
Sharp knife: Helps you chop all those veggies into perfect bite-sized pieces.
Cutting board: Gives you plenty of space to prep all your colorful ingredients.
Large mixing bowl: You’ll want extra room to toss everything together without spilling.

How to Make Tuna Pasta Salad Without Mayo

Prepare this Mediterranean-style tuna pasta in minutes with minimal cooking. The strong flavors of the fresh ingredients get even better as they mix.

Step 1: Boil pasta in heavily salted water until al dente (8-10 minutes depending on shape). It should be slightly firm because it’ll soften as it absorbs dressing.

Step 2: Prepare mix-ins while pasta cooks. Quarter cherry tomatoes, halve olives, finely chop shallots, thinly slice garlic, and ribbon basil.

Step 3: Add your shallots and garlic to a small pan of heated olive oil. Cook gently for 3–4 minutes to soften without browning. This step gives the oil amazing flavor that permeates the salad.

Step 4: Drain the cooked pasta and rinse briefly with cold water to stop the cooking. This keeps your pasta from getting mushy and removes extra starch that might make your salad gummy.

Step 5: In your large bowl, combine the pasta, drained tuna (flaked gently), tomatoes, olives, capers, and basil. Pour over the shallot-garlic oil mixture and squeeze fresh lemon juice all over. Season with salt and pepper.

Step 6: Toss everything gently but thoroughly to coat all the pasta in those delicious flavors. Taste and adjust seasoning if needed – I usually add a bit more lemon and black pepper.

Tips for the Best Tuna Pasta Salad Without Mayo

Don’t overcook the pasta! Aim for al dente or even slightly firmer since it’ll continue absorbing moisture from the dressing. Nobody likes mushy pasta salad!
Let the flavors mingle for at least 30 minutes before serving if you have time. The pasta will soak up all those amazing Mediterranean flavors and taste even better.
Use good-quality tuna packed in olive oil for the best flavor. I learned this one the hard way after using water-packed tuna for years – the difference is night and day!
Season generously with salt and pepper. Cold foods need more seasoning than hot foods to taste properly flavored, so don’t be shy with the salt shaker.
Add the basil right before serving to keep it bright green and fragrant. If making ahead, save some basil to sprinkle on top just before you dig in.

Variations and Substitutions

Make it gluten-free by using your favorite gluten-free pasta. Brown rice or chickpea pasta works beautifully in this recipe and holds up well to the dressing.
Swap the protein by using canned salmon or shredded rotisserie chicken instead of tuna for a different but equally delicious take on this salad.
Add some crunch with diced cucumber, bell peppers, or even some toasted pine nuts sprinkled on top for texture contrast.
Go spicy with a pinch of red pepper flakes or a diced jalapeño if you like a little heat in your meals. The cooling lemon balances it perfectly!
Try different herbs like fresh dill, parsley, or oregano instead of (or alongside) the basil for a new flavor profile.

Make-Ahead and Storage Tips

Prep components separately if making more than a day ahead. Cook and store the pasta with a tiny bit of oil, and combine with other ingredients right before serving for maximum freshness.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually improve after sitting for a day as everything melds together!
Refresh before serving by adding a squeeze of fresh lemon juice and a drizzle of olive oil, as the pasta will absorb dressing as it sits. This instantly brings back the vibrant flavors.
Don’t freeze this salad as the texture of the pasta and vegetables will suffer. It’s so quick to make fresh that it’s not worth freezing anyway!
Pack for lunch in leakproof containers. This salad actually tastes great at room temperature, making it perfect for lunchboxes that won’t be refrigerated.

Serving Ideas

Simple lunch: Serve with crusty bread for sopping up the delicious olive oil and lemon juice at the bottom of the bowl. I never want to waste a drop!
Family dinner: Pair with a simple green salad for a complete meal that comes together in minutes. Perfect for hot summer evenings when you don’t want to heat up the kitchen.
Beach picnic: Pack in mason jars with extra lemon wedges on the side. This stays delicious even without refrigeration for a few hours, unlike mayo-based salads.
Meal prep: Portion into individual containers for grab-and-go lunches all week. Your coworkers will be eyeing your lunch with envy!

Frequently Asked Questions (FAQs)

This pasta salad is a healthier pick than those made with a lot of mayo. It uses olive oil, which is good for your heart, and tosses in veggies for extra vitamins/antioxidants. Tuna gives lean protein and omega-3s too.Read about tuna nutrition.

Add chickpeas, white beans, or chopped hard-boiled eggs to make the salad heartier. Adding extra tuna or some cheese, like feta or little mozzarella balls, packs in more protein and makes every bite even more satisfying.

Solid or chunk light tuna packed in olive oil brings big flavor to the salad. The olive oil makes the pasta rich and tasty. If using tuna in water, just add a spoon or two of olive oil to bring back some moisture and make everything blend well.

Look for short pasta with twists or ridges like fusilli, rotini, bow ties, or penne. These shapes help hold onto the dressing and all the yummy bits. Stay away from long pasta like spaghetti, which doesn’t mix as well in a salad like this.

Yes! This salad actually tastes even better after a few hours because everything mixes together nicely. Just keep it in the fridge for up to 3 days. Before you eat, add a squeeze of lemon and a splash of olive oil to make the flavors pop.