Warm pasta & tuna salad

Warm pasta & tuna salad

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  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

Featured in
Pasta recipes, Main recipes


  • 300g dried pasta spirals
  • 1 tablespoon olive oil
  • 1 425g can tuna packed in oil, drained and gently broken into chunks
  • 1 400g can chickpeas, rinsed, drained
  • 2 tablespoons drained capers
  • 1 medium red onion, finely sliced
  • 2 ripe tomatoes, chopped
  • Ground black pepper, to taste
  • Crusty bread, to serve


  • 80mls (1/3 cup) extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard


  • Step 1
    Cook the pasta in a large saucepan of salted boiling water, following packet directions, until al dente. Drain and rinse well under cold running water, toss with the olive oil and store in an airtight container in fridge until ready to serve.
  • Step 2
    To make dressing, place olive oil, lemon juice and mustard in a small screw-top jar and shake well.
  • Step 3
    To serve, place cooked pasta in a large heat-resistant bowl and cover with boiling water. Stir briefly to heat through. Drain and return to the bowl. Add the tuna, chickpeas, capers, onion, tomatoes and pepper. Toss to combine. Pour dressing over salad and toss gently. Serve with crusty bread.


  • 3043 kj


  • 36g

    Fat Total

  • 6g

    Saturated Fat

  • 32g


  • 563.89mg


  • 5g

    Carbs (sugar)

  • 66g

    Carbs (total)

All nutrition values are per serve


Cook pasta up to 3 days ahead and the dressing up to 1 day ahead. Store in airtight containers in fridge or in cooler bag.

  • Author: Tracy Rutherford
  • Publication: Australian Good Taste

Source: taste.com.au


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