Tuna Pasta Salad

Share the love. You can easily multiply this recipe 2, 3 or 4 times to feed a few or many more. With the mix of textures, you can make a day early and add the spinach up to 2 hours before guests arrive.
  • Total: 25 min
  • Cook: 25 min
  • Yield: 6-8 Servings
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2 (5 ounce) cans Genova Tuna in Olive Oil

1 (1 pound) box orecchiette pasta

3 tablespoons chopped fresh dill

2 teaspoons sea salt

½ teaspoon freshly ground black pepper

3 tablespoons lemon juice

3 tablespoons lime juice

2 tablespoons red wine vinegar

3 tablespoons olive oil

1 pint cherry tomatoes, cut in half

1 (15 ounce) can garbanzo beans, rinsed and drained

1 (5 ounce) package baby spinach


  1. Drain tuna and reserve oil. Bring a large saucepan of water to a boil over high heat. Stir in pasta and cook until just done, about 8 minutes. Pour into a colander and drain under cool running water. Place reserved oil in a large bowl. Add dill, salt, pepper, lemon juice, lime juice, vinegar and olive oil, whisking to combine. Add tuna, pasta, tomatoes, garbanzo beans and spinach, tossing to combine. Serve immediately or cover and chill for up to 2 hours.

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