If you love the bold, briny flavours of pasta puttanesca, this tuna pasta salad is your fresh, summer-ready twist. Imagine tender pasta shells tossed with meaty tuna fillets, sweet roasted red peppers, tangy sun-dried tomatoes, salty Kalamata olives, and briny capers — all coated in a vibrant lemon-garlic infused olive oil dressing. No mayo here, just pure Mediterranean sunshine in a bowl. Ready in under 30 minutes, it’s the kind of dish that works for quick weekday lunches, relaxed picnics, or an easy dinner that still feels like something special.
Inspired by the classic puttanesca combination of tuna (rather than anchovies), olives, capers, garlic, and chilli, this chilled version swaps the warm tomato sauce for a bright, zesty dressing that’s perfect for serving cold — bold in flavour, light in feel, and endlessly craveable.
Ingredients for Tuna Pasta Salad
This vibrant Mediterranean pasta salad with tuna is sunshine in a bowl — light yet satisfying, full of texture, and packed with fresh, zesty flavours. Here’s what goes into this mayo-free tuna salad:
- Small pasta shells – orecchiette or another small pasta shape is ideal as it catches the dressing and other ingredients perfectly.
- Extra-virgin olive oil – choose a high-quality, heat-stable olive oil for the best flavour in your garlic-infused dressing. If your tuna is packed in excellent oil, use some of that for an extra layer of richness.
- Garlic & red pepper flakes – gently heated in the oil for mellow spice and aromatic warmth.
- Fresh lemon (zest and juice) – adds brightness, tang, and a hint of citrusy lift.
- Red onion, roasted red peppers & sun-dried tomatoes – a mix of crunchy, sweet, smoky, and tangy notes. Use jarred roasted peppers for ease, or homemade if you have time.
- Kalamata olives & capers – these briny favourites bring that classic pasta puttanesca-style punch.
- Arugula & basil – peppery, fragrant greens that keep the salad tasting fresh and lively.
- Tuna fillets in oil – choose a sustainably sourced, premium brand for a richer, more delicate flavour. The quality of the tuna really makes a difference here.
- Flaky sea salt – Maldon or another coarse sea salt is perfect for finishing.
How to Make Tuna Pasta Salad Without Mayo
The beauty of this salad? It’s ridiculously easy — and every bite tastes like a mini Mediterranean holiday.
- Cook the pasta until just al dente (we want it with a little bite!), then give it a quick cold rinse to stop the cooking and keep things from sticking together.
- Work your magic with the dressing — gently warm good olive oil with garlic and a hint of red pepper flakes until the kitchen smells amazing, then whisk in lemon zest and juice for that sunshine-in-a-bowl vibe.
- Toss it all together — pasta, dressing, tuna, veggies, and herbs — until every shell is coated in flavour and you can’t resist stealing a forkful straight from the bowl.
That’s it — eat and enjoy!
You’ll find the exact ingredient quantities in the printable recipe card below.
Why You’ll Love This Tuna Pasta Salad
- Light but satisfying – packed with protein-rich tuna, hearty pasta, and fresh veggies, it’s filling without feeling heavy.
- Inspired by pasta puttanesca – all those briny, tangy, bold flavours, but in a chilled, mayo-free pasta salad.
- Fast and fuss-free – ready in under 30 minutes, with mostly pantry staples.
- Perfect for any occasion – weekday lunches, meal prep, BBQs, picnics, or an easy weeknight dinner.
- Mediterranean sunshine in a bowl – every bite is bright, zesty, and full of texture.
How to Adapt This Tuna Pasta Salad Recipe
One of the best things about this Mediterranean tuna pasta salad is how easy it is to make it your own:
- Play with the greens – swap arugula for baby spinach or add parsley for a fresh herb kick.
- Change the protein – swap tuna for grilled chicken or chickpeas for a vegetarian twist.
- Switch up the pasta – try fusilli, farfalle, penne, or even wholewheat pasta for extra fibre.
- Boost the veggies – add cherry tomatoes or grilled zucchini for even more colour.
- Swap the roasted red peppers – use marinated artichoke hearts, grilled aubergine (or zucchini), or fresh bell peppers for a different flavour profile.
- Add a crunchy topping – toasted pine nuts or slivered almonds bring extra texture and a nutty richness.
If you love this tuna pasta salad without mayo, you might also enjoy a few other fresh and flavour-packed pasta salad recipes from the blog. Try my Easy Summer Pasta Salad for a light, seasonal twist, or the colourful Roasted Vegetable Pasta Salad for something a little more hearty. The Chicken Pesto Pasta Salad is always a crowd-pleaser, and for a true Mediterranean classic, you can’t go wrong with Greek Pasta Salad. And for something a little different, the Mediterranean Orzo Pasta Salad is a vibrant, flavour-packed alternative to classic pasta shapes.
Tuna Pasta Salad (Without Mayo)
Ingredients
- 250 g small pasta shells (such as orecchiette)
- 6 tablespoons olive oil (90 ml; use some or all of the oil from the tuna can if it’s high quality)
- 2 large garlic cloves, minced
- ¼ teaspoon red pepper flakes, or to taste
- 1 organic lemon, zested and juiced
- 1 medium red onion, finely chopped
- 3 roasted red peppers (from a jar), thinly sliced (about 170 g)
- 60 g oil-packed sun-dried tomatoes, chopped (8–10 halves)
- 60 g pitted Kalamata olives, halved
- 2 tablespoons capers (in brine), drained
- 1 x 120 g can tuna fillets in olive oil, drained (or use oil as above)
- 1–2 handfuls young arugula leaves
- 1 small bunch fresh basil, torn or thinly sliced
- flaky sea salt, to taste
Method
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Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Rinse briefly under cold water to stop the cooking process, then drain well and set aside.
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Make the dressing: In a small pan, heat the olive oil over medium-low heat. Add the garlic and cook gently for 2–3 minutes, until fragrant and golden. Stir in the chili flakes, then remove from heat. Let cool slightly before adding the lemon zest and juice.
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Combine: In a large serving bowl, toss the pasta with the garlic-lemon oil and season with salt. Add the onion, roasted peppers, sun-dried tomatoes, olives, capers, tuna chunks, arugula, and basil. Toss gently until everything is evenly combined.
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Finish: If desired, drizzle with extra olive oil and adjust the seasoning to taste. Serve and enjoy!
Notes
- If not serving immediately, add the basil and arugula just before serving to keep them fresh and vibrant.
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