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Simple Tuna And Pasta Salad Recipe - Served on Plate

Simple Tuna and Pasta Salad recipe

Course: Dinner, Lunch, Salad
Cuisine: International, Mediterranean
Diet: Kosher, Low Fat
Keyword: simple tuna and pasta salad, simple tuna and pasta salad recipe, tuna and pasta salad, tuna and pasta salad recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
15 minutes
Total Time: 35 minutes
Servings: 4 portions
Calories: 674kcal
Author: Timea
I don’t know how you are, but for me, it seems like a simple tuna and pasta salad recipe it is perfect for a quick and delicious lunch or dinner. Besides the fact that it can be done in a very short time, we can use almost anything we have in the kitchen, it just depends on our imagination.
Print Recipe


  • mixing bowl


  • 200 g penne pasta
  • 3 cans tuna chunks in sunflower oil
  • 160 g bistro salad
  • 1 can sweetcorn
  • 1 piece cucumber
  • 1 piece red bell pepper
  • 6 pieces springs onions
  • 1 bunch chives
  • 1 piece lemon juice
  • 1,5 tbsp sea salt
  • 2 teaspoons ground pepper
  • 1 teaspoon dried oregano
  • 50 ml sunflower oil


  • Put the pasta to boil in water with a spoonful of salt, which after they have boiled, we have to cool them under a stream of water. Until the pasta boils, we will clean and cut the vegetables. I start with the cucumber that I will cut into not too big cubes. I will do the same with spring onions and the sweet red bell pepper, which I will cut into not very small pieces.
  • I put the salad mix in the bowl over which I put the cucumbers cut into cubes. Follow the rest of the vegetables, spring onions and red bell peppers cut in cubes. Then add the canned tuna with oil and canned corn strained with its own liquid. I seasoned with sea salt, ground pepper and dried oregano, after which I mixed everything lightly. Now I add the cooked and drained pasta and two-thirds of the chopped chives and the juice from a lemon, and mix again.
  • Taste and if necessary season more and because the pasta absorbed a lot of the juice from the salad, I added a little sunflower oil. Rest 15 minutes and serve at room temperature, on a flat plate, sprinkled with the remaining chives chopped on top and a glass of white wine.


Calories: 674kcal | Carbohydrates: 65g | Protein: 47g | Fat: 26g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 3163mg | Potassium: 1026mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1789IU | Vitamin C: 59mg | Calcium: 47mg | Iron: 3mg