Mediterranean Tuna Pasta Salad with Olives and Cherry Tomatoes

This reliable pasta salad is a family favorite. My mom has made this macaroni salad with tuna for years, and I’ve tweaked it slightly so it turns out right every time. Full of bold flavor and protein, it’s excellent for an easy summer meal and always a hit at barbecues and cookouts.

This simple Tuna Pasta Salad updates old-fashioned macaroni salad by adding canned tuna and chopped hard-boiled eggs for extra protein. It works well as a side dish or a light main on warm days.

Salty green olives, a bright tangy dressing, and crunchy celery add flavor and texture while keeping the recipe easy. Swap in whatever vegetables you have on hand to make it your own.

Why you’ll love this Tuna Pasta Salad recipe

• Simple – It comes together quickly while the pasta cooks and makes a great BBQ or potluck side.
• Flavorful – Briny olives, a zesty dressing, and crunchy veggies give the salad a satisfying mix of tastes and textures.
• Customizable – Use what’s in your fridge: different vegetables, herbs, or pasta shapes all work.

What you’ll need for this Tuna and Shells Salad

Simple, fresh ingredients combine for a tasty, satisfying salad.

• Small pasta shells – Any small pasta works; follow package cooking times.
• Canned tuna – Drained; solid white albacore in water is my preference.
• Hard-boiled eggs – Peeled and chopped.
• Spanish or Manzanilla green olives – Chopped; use small or medium olives.
• Red onion – Minced.
• Celery – Diced for crunch.
• Mayonnaise – Regular or light.
• Dijon mustard
• Fresh lemon juice – Or swap rice or red wine vinegar.
• Garlic powder
• Fresh dill – Chopped; dried can be substituted (about 1/2 teaspoon) or omitted.
• Black pepper and Kosher salt – Salt is used for the pasta water and to adjust the dressing.

How to make Tuna Pasta Salad

Full ingredient amounts and printable instructions are in the recipe card below.

Step 1. Bring a large pot of water to a boil, add 1 tablespoon Kosher salt, and cook the pasta until al dente following package directions. Rinse the cooked pasta under cold water until cool and drain it very well.

Step 2. While the pasta cooks, roughly chop the hard-boiled eggs and olives. In a large bowl, combine the drained tuna, chopped eggs, olives, red onion, and celery.

Step 3. In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, garlic powder, black pepper, and chopped dill. Taste and add salt if needed.

Step 4. Add the drained pasta to the bowl with the tuna and vegetables.

Step 5. Pour the dressing over the salad and toss until everything is evenly coated. Taste and adjust salt and pepper as needed. Serve immediately for a creamier texture or chill for the flavors to meld—the salad will taste even better after a bit of time in the fridge.

Tips and tricks for making this Tuna Pasta

• The dressing soaks into the pasta and the flavors deepen the longer it sits—plan ahead if you can.
• Use solid white tuna and make sure it’s well drained so the salad doesn’t become watery.
• Prep the vegetables and dressing while the pasta is cooking to save time.

Substitutions & variations

• Swap some or all mayonnaise for Greek yogurt or low-fat mayo for a lighter salad.
• Replace tuna with cooked shrimp for a seafood variation.
• If you don’t like olives, use thawed peas, chopped dill pickles, capers, cherry tomatoes, or diced bell peppers.
• Replace celery and red onion with shredded carrots or other available vegetables.
• Add fresh herbs such as parsley or basil for extra brightness.
• Any small pasta (elbows, rotini, orecchiette) will work—use 8 ounces dry pasta. Choose gluten-free if needed.

What to eat with Tuna Pasta Salad

This salad is hearty enough for lunch or a light dinner and pairs well as a side with fried fish, sandwiches, wraps, or grilled chicken.

How to store Tuna Pasta Salad

Store leftovers in an airtight container in the refrigerator for up to four days. It’s ideal for meal prep and quick lunches.

Tuna Salad with Pasta FAQs

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