Healthy Mayo-Free Mediterranean Tuna Pasta Salad
This delicious, Healthy Mayo-Free Mediterranean Tuna Pasta Salad contains colorful veggies and flaky albacore tuna, perfect for lunch or a barbecue side salad. This cold canned tuna pasta salad contains crunchy cucumbers, tomatoes, garbanzo beans, and fresh herbs with a bright mustard vinaigrette.
This cold mayo-free tuna pasta salad with fresh herbs is healthy and perfect for a warm-weather party! It’s satisfying and perfect for meal prep, with albacore tuna and a lemony mustard vinaigrette. Flaky tuna and crunch in every bite! Tuna is also a rich source of protein and heart-healthy Omega 3 fat. This is an excellent choice for an anti-inflammatory diet. We love our Tuna and Salmon Salads here at Delectable Food Life! This salad is reminiscent of the Mediterranean Diet with all the fresh vegetables and herbs.
What you’ll love about this recipe:
Ingredients for Cold Tuna Pasta Salad
- 2 Cans Water Packed Albacore Tuna
- 1 Package Gluten-Free Penne Pasta or Elbow Macaroni (12 ounces)
- 2 Cups Red Cabbage diced
- 1 Whole de-seeded English Cucumber medium dice
- 1/2 Cup Red Onion diced
- 1 Can Garbanzo Beans
- 3 Tablespoons drained Capers
- 2 Cups Red Bell Pepper diced
- 2 Cups Halved Cherry Tomatoes
- 10 Fresh Basil Leaves
- 1/2 Chopped Fresh Parsley
- 1 Small Jar of Artichoke Hearts
Dressing Ingredients for Mustard Vinaigrette
- 1/2 Cup Extra Virgin Olive Oil
- Fresh Lemon Juice of 1/2 Lemon
- 1 Tablespoon Dijon Mustard
- 2 Tablespoons White Wine Vinegar
- 1 Tablespoon Honey or Agave Nectar
- Salt and Pepper
Ingredient Notes
- Use kalamata or green olives instead of capers
- Use your favorite pasta. I used Barilla Gluten-Free Penne Pasta. You can use whole wheat pasta if you are not gluten-free.
- You could also substitute the tuna for canned salmon or yellowfin tuna.
How to Make Cold Tuna Pasta Salad without Mayonnaise
- Make the Pasta per the package directions in a large pot of salted water. Drain and rinse under cool water.
- Chop the Red Bell Peppers, Cabbage, de-seeded Cucumbers, and Onions into medium dice.
- Drain 3 Tablespoons of Capers and 1 cup of Artichoke Hearts. Cut Artichoke hearts into bite-size pieces. Drain two cans of Albacore Tuna.
- Cut Cherry Tomatoes in half and chop the fresh basil and parsley.
- Make the Vinaigrette by whisking 1/2 cup Olive Oil, half a Lemon juice, 1 Heaping Tablespoon of Dijon Mustard, 1/4 Teaspoon of Salt, 1/2 Teaspoon Cracked Black Pepper, and 1 Tablespoon of Honey or Agave Syrup in a small bowl until smooth and creamy.
- Assemble the salad in a large serving bowl by placing the cooked pasta on the bottom. Then, add all the veggies and herbs and combine. Add the dressing and gently toss. Break up the tuna on top of the salad and mix. Add additional cracked black pepper. Drizzle the top of the salad with extra virgin oil! Enjoy!
Frequently Asked Questions
I recommend approximately 10 minutes until pasta is al dente.
This would be delicious with feta cheese!
This salad can be stored in an air-tight container in the refrigerator for four days. It’s an easy meal prep lunch!
This cold tuna pasta salad is full of healthy protein and Omega-3 fat, tuna is an excellent source of nutrition.
Variations on Healthy Tuna Pasta Salad
- Add hard-boiled eggs and sun-dried tomatoes
- Add 1/2 cup of pine nuts or pistachio nuts for extra crunch
- Add 1 cup of celery
- Add kalamata olives instead of capers
- Toss with baby spinach
- Add a 1/4 Cup of Greek Yogurt to the dressing
Serving Suggestions
- Serve with a bowl of Garden Vegetable Soup
- Serve in a glass mason jar and take on a picnic
- Serve at a Barbecue or Potluck
- Stuff into a lettuce wrap or pita bread!
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Healthy Mayo Free Tuna Pasta Salad with Vinaigrette
This mayo-free tuna pasta salad is fresh, healthy, and perfect for a warm-weather party! It’s satisfying and perfect for meal prep, full of albacore tuna and a lemony mustard vinaigrette. There is flaky tuna and crunch in every bite!
- Prep Time: 20 minutes
- Cook Time: 0 Minutes
- Total Time: 20 Minutes
- Yield: 8 1x
- Category: Dinner
- Method: Chop Salad
- Cuisine: Mediterranean Diet
- Diet: Gluten Free
Ingredients
- 2 Cans Water Packed Albacore Tuna
- 2 cups Red Cabbage
- 1 Whole de-seeded English Cucumber
- 1/2 cup Red Onion
- 1 Can Garbanzo Beans
- 3 Tablespoons drained Capers
- 2 cups Red Bell Pepper
- 2 cups Halved Cherry Tomatoes
- 10 Fresh Basil Leaves
- 1/2 Chopped Fresh Parsley
- 1 Small Jar of Artichoke Hearts
Ingredients for Mustard Vinaigrette
- 1/2 cup Olive Oil
- Juice of 1/2 Lemon
- 1 Tablespoon Dijon Mustard
- 2 Tablespoons White Wine Vinegar
- 1 Tablespoon Honey or Agave Nectar
- Salt and Pepper
Instructions
- Make the Pasta per the package directions in a large pot of salted water. Drain and rinse under cool water.
- Chop the Red Bell Peppers, Cabbage, de-seeded Cucumbers, and Onions into medium dice.
- Drain 3 Tablespoons of Capers and 1 cup of Artichoke Hearts. Cut Artichoke hearts into bite-size pieces. Drain two cans of Albacore Tuna.
- Cut Cherry Tomatoes in half and chop the fresh basil and parsley.
- Make the Vinaigrette by whisking 1/2 cup Olive Oil, Juice of a half Lemon, 1 Heaping Tablespoon of Dijon Mustard, 1/4 Teaspoon of Salt, 1/2 Teaspoon Cracked Black Pepper, and 1 Tablespoon of Honey or Agave Syrup in a small bowl until smooth and creamy.
- Assemble the salad in a large serving bowl by placing the cooked pasta on the bottom. Then, add all the veggies and herbs and combine. Add the dressing and gently toss. Break up the tuna on top of the salad and mix. Add additional cracked black pepper. Drizzle the top of the salad with extra virgin oil! Enjoy!
Notes
*I recommend making extra salad dressing to serve at the table. Serve with lemon wedges and crunchy Italian crackers.
Fun for a potluck!