Mediterranean Tuna Pasta Salad with Capers and Olives is an easy tuna pasta salad recipe. It makes a lovely side dish or a perfect lunch.
I don’t make this cold tuna pasta salad often, because when I do, I can’t control myself. It is soooo good that I keep eating and eating it. It is a perfect side dish to your summer dinner parties, or it can stand alone as a meal. Either way, if you make this, you will be going for seconds!
What can you serve with pasta salad?
This pasta salad is great by itself. However, if you are looking for some side ideas to go with it try melon, cantaloupe, fruit salad, soup, finger sandwiches, vegetables, or a vegetable salad.
How long does tuna pasta salad last?
If you store the tuna pasta in an air sealed container, the tuna pasta salad will last 3-5 days in the refrigerator. It is perfect to make for busy weekdays because you can make it in advance and pull it out when you are ready to eat. It is also great for parties and cookouts, because you can make it ahead of time.
What ingredients do you need for this Mediterranean Tuna Pasta Salad?
For this Mediterranean Tuna Pasta Salad, you will need the following ingredients:
- Rotini Pasta
- Canned Tuna, drained
- Non-pareil Capers
- Boiled Eggs
- Kalamata Olives
- Red Pepper Flakes (optional)
For this salad, I use rotini pasta. Rotini pasta is perfect because all the little chunks of onion, egg, capers, olives, and tuna get trapped in the spirals. This ensures every bite is full of delicious flavor. However you can substitute pasta shells, or fusilli if you would rather. Both of those pastas would accomplish the same effect.
What is the difference between Rotini and Fusilli Pasta?
Rotini and fusilli pasta look very similar. Often times they can be mislabeled at the grocery stores. Fusilli is made as hollow tubes of pasta that are twisted into springs or corkscrews. Rotini is a flat pasta that is twisted. I prefer rotini because of its texture.
Use Non-Pareil Capers
It is important to use good quality olives and capers. They will make or break this dish. I like the tiny Mezzetta non-pareil capers. They are easily found at all of my local grocery stores. It is a matter of personal preference, but I have found some very strong, larger capers that have been too overpowering and have ruined my dishes. I also slice the olives in half so they don’t take over the dish.
What are non-pareil capers, you might ask? Non-pareil capers are the smallest of capers that are the best in flavor and texture. They have the perfect balance of acidity and salt. The larger sizes can be more tart and tough.
Like this recipe? Then you are sure to like these also! Check out the following:
- Southern Tuna Salad
- Mediterranean Quinoa Salad
- Mediterranean Beet Salad
- Marinated Olives and Cheese Ring
- Greek Black Eye Pea Salad
- Open-Faced Shrimp and Basil Lasagna
Mediterranean Tuna Pasta Salad with Capers and Olives
- 16 oz rotini
- 1 cup chopped onion
- 6.8 oz canned tuna drained
- 2.2 oz capers non-pareil
- 3 eggs chopped
- 5 oz kalamata olives cut in half
- ¾ cup mayonnaise
- salt and pepper to taste
- 1 tsp crushed red pepper
- Cook rotini pasta according to directions.
- Rinse and cool noodles.
- Add 1 cup chopped onion, 6.8oz canned tuna drained, 2.2oz capers drained, 3 chopped boiled eggs, 5oz kalamata olives sliced in half, 3/4 cup mayonnaise, and salt and pepper to taste.
- I like to add in a tsp of crushed red pepper, but you can omit this if you do not like spicy food.
- Serve immediately or refrigerate before serving.