Greek Tuna Pasta Salad

Total Time
5 mins
10 mins

ZWT 6. I adapted this recipe from a hot dish in The Little Noodle Cookbook by Patrica Stapley. I like it better cold. The original recipe called for water-packed chunk tuna, but I like to use tuna in olive oil. If you use olive oil packed tuna, you don't drain the can and you can omit 1 tbsp of olive oil from the recipe.

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  1. Cook pasta to al dente stage. Drain and reserve.
  2. Mix juice of one lemon with olive oil, capers, olives, onion, garlic and tuna.
  3. Mix pasta with tuna mixture.
  4. Season with salt and pepper to taste.
  5. If you are using the feta or hard cooked egg, sprinkle over pasta mixture.
  6. Slice the other lemon into thin wedges and arrange around the sides of the pasta.
  7. Sprinkle parsley on top to serve.