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Tuna Pasta Salad Without Mayo

Tuna Pasta Salad Without Mayo

This Mediterranean-style tuna pasta salad uses olive oil and lemon instead of mayo for a lighter, fresher taste. Packed with flavorful ingredients like olives, capers, and fresh basil, this dish stays delicious even at room temperature.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course, Pasta
Servings 6
Calories 485 kcal

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

Instructions
 

  • Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente (usually 8-10 minutes).
  • While pasta cooks, add drained tuna (flaked gently), quartered tomatoes, halved olives, capers, and basil ribbons to a large mixing bowl.
  • Heat olive oil in a small pan over medium heat. Add chopped shallots and sliced garlic, cooking for 3-4 minutes until softened but not browned.
  • Drain the cooked pasta in a colander and rinse briefly with cold water to stop the cooking process and remove excess starch.
  • Add pasta to the bowl with the tuna mixture. Pour the warm shallot-garlic oil mixture over everything, then squeeze fresh lemon juice on top.
  • Season with salt and freshly ground black pepper to taste, then toss everything together gently but thoroughly.
  • Serve at room temperature or slightly chilled. For best flavor, let sit for 10-15 minutes before serving to allow flavors to meld.

Notes

  • Quality matters: Use good-quality tuna packed in olive oil for the best flavor and texture.
  • Make ahead: This salad tastes even better after flavors have had time to meld. Store in the fridge for up to 3 days.
  • Serving temperature: For best flavor, bring refrigerated salad to room temperature before serving.
  • Refreshing leftovers: Add a fresh squeeze of lemon and a drizzle of olive oil to refresh leftovers that have been in the refrigerator.
  • Gluten-free option: Works beautifully with gluten-free pasta - brown rice or chickpea pasta hold up especially well.