Tuna Pasta Salad with Olives and Scallions
A bright, Mediterranean-inspired pasta salad that combines al dente penne with flaked tuna, briny olives, and fresh herbs for a satisfying cold dish. Tart lemon juice and fruity olive oil create a tangy vinaigrette that coats every strand of pasta, while fresh scallions, dill, and chives add herbaceous notes and mild onion flavor. The mix of chewy pasta, tender tuna, meaty olives, and bursts of cherry tomato creates varied textures in each forkful. This no-cook salad is ideal for weeknight dinners, potlucks, or light summer meals when you want something substantial yet refreshing. It's ready in under 20 minutes and requires no oven or complicated technique. Unlike heavier tuna casseroles, this version celebrates clean flavors and simplicity, letting quality ingredients shine without cream or mayo.
Ingredients
Instructions
- 1
Cook penne according to package directions until al dente, drain and let cool completely.
- 2
Whisk together lemon juice, olive oil, sugar, chives, dill, salt and pepper.
- 3
Toss cooled pasta with dressing.
- 4
Slice scallions into rings and halve cherry tomatoes.
- 5
Drain tuna and break into chunks.
- 6
Combine pasta, scallion rings, tuna, olives and tomatoes.
Tips
Cool pasta completely before mixing with dressing to prevent oil from separating. Warm pasta breaks down and won't hold the vinaigrette evenly.
Use canned tuna packed in oil rather than water; the oil adds richness and moisture to the salad without needing extra dressing.
Assemble no more than 2 hours before serving to keep vegetables crisp and prevent the pasta from absorbing too much dressing.
Good to Know
Refrigerate in an airtight container for up to 3 days. The pasta will continue absorbing dressing, so add extra olive oil and lemon juice when serving if dressing has been absorbed.
Cook pasta and prepare dressing up to 1 day ahead. Do not combine with vegetables and tuna until ready to serve to preserve texture and prevent sogginess.
Serve chilled or at room temperature as a light main course with crusty bread, or alongside grilled vegetables or fresh salad greens.
Common Mistakes
Do not skip cooling the pasta completely to avoid the warm pasta breaking down and the dressing separating.
Do not overdress the salad before serving to avoid making the pasta mushy and soaked.
Do not use water-packed tuna without adding extra oil to prevent a dry, bland result.
Substitutions
FAQ
Can I make this salad ahead for meal prep?
Yes, but assemble only when ready to serve. Store cooked, cooled pasta and dressing separately for up to 3 days. Keep vegetables and tuna refrigerated separately. Combine 1-2 hours before eating to maintain crispness.
What if I don't have fresh dill or chives?
Use 1 tablespoon total of any fresh soft herbs: parsley, tarragon, or basil work well. Dried dill is acceptable at half the amount. Fresh herbs brighten the salad significantly, so substitution matters more than omission.
Can I freeze this pasta salad?
Not recommended. The oil-based dressing separates, pasta becomes mushy, and vegetables lose texture when thawed. Freeze cooked pasta plain for up to 3 months, then thaw and dress fresh.