Tuna Pasta Salad with Sundried Tomatoes and Fresh Basil Vinaigrette
Looking for a quick, flavorful, and refreshing cold pasta salad? This tuna pasta salad with sundried tomatoes and fresh basil vinaigrette is a perfect choice. Combining penne pasta with tender canned tuna, diced sundried tomatoes, fresh parsley, and a zesty lemon-basil dressing that’s blended for maximum flavor, this salad is ideal for summer lunches, picnics, or light dinners.
Ready in under 30 minutes, it’s both nutritious and delicious — a crowd-pleaser that’s easy to customize and perfect for meal prep.
Why You’ll Love This Tuna Pasta Salad
- Quick and easy: Made while your pasta cooks.
- Balanced and fresh: Protein-packed tuna with fresh herbs and citrus.
- Flavorful vinaigrette: A creamy, blended lemon and basil dressing that coats every bite.
- Highly versatile: Add grilled veggies, hard-boiled eggs, or capers for extra flair.
Ingredients
For the salad:
- 300-400 g (14 oz) penne pasta (or any short pasta)
- 160 g (about 5.5 oz) canned tuna, drained (roughly 2 small cans)
- 80 g (2.8 oz) sundried tomatoes, diced
- 10 g (about 2 tbsp) fresh parsley, chopped
For the blended vinaigrette:
- 25 ml (1.5 tbsp) fresh lemon juice (juice of half a lemon)
- 60 ml (4 tbsp) extra virgin olive oil
- 5 g (1 tsp) salt
- 1 g (½ tsp) black pepper
- 10 g (about 1 cup loosely packed) fresh basil leaves
Instructions
1. Cook the pasta
Boil a large pot of salted water. Cook 300-400 g (14 oz) penne pasta according to package directions until al dente. Drain, rinse under cold water to stop cooking, and drain well. Let cool completely.
2. Make the basil vinaigrette
In a blender or food processor, combine:
- Lemon juice
- Olive oil
- Salt
- Pepper
- Fresh basil
Blend until smooth and slightly creamy. This emulsifies the olive oil and infuses the dressing with fresh basil flavor.
Looking for more pasta salad inspiration? Try this Cold Cheese Tortellini Salad for something creamy and satisfying, or this Greek Pasta Salad with Oregano Vinaigrette for a bold Mediterranean twist. You can also check out our Fusilli Pasta Salad with Sun-Dried Tomatoes — fresh, tangy, and full of texture.
3. Assemble the salad
In a large bowl, mix the cooled pasta, drained tuna, diced sundried tomatoes, and chopped parsley.
4. Add the vinaigrette
Pour the basil vinaigrette over the salad and gently toss until all ingredients are well coated.
5. Chill and serve
Refrigerate the salad for at least 30 minutes to let the flavors meld. Stir gently before serving.
Tips for the Best Tuna Pasta Salad
- Use good-quality tuna: Tuna packed in olive oil adds richness; tuna in water works too for a lighter salad.
- Rinse pasta well: Prevents clumping and controls how much dressing it absorbs initially.
- Blend your dressing: Don’t skip this step—blending helps emulsify the dressing and spread the basil flavor evenly.
- Let it chill: The salad tastes best after resting for 30 minutes to 2 hours in the fridge.
Substitutions and Variations
- Pasta: Fusilli, rotini, or farfalle can be used instead of penne.
- Tuna: Substitute with canned salmon, mackerel, or shredded cooked chicken for variety.
- Sundried tomatoes: Swap for roasted red peppers or cherry tomatoes if preferred.
- Parsley: Try cilantro, chives, or dill for different herb profiles.
- Basil: If fresh basil isn’t available, use 1 tsp dried basil or a spoonful of pesto (though fresh is best).
Storage
- Store in an airtight container in the fridge for up to 3-4 days.
- Not suitable for freezing as pasta and tuna texture degrade.
- Perfect for packed lunches and meal prep.
Frequently Asked Questions (FAQ)
Can I use other types of tuna?
Yes! Tuna in olive oil adds more flavor, but tuna in water works fine for a lighter salad.
Can I make this without a blender?
You can finely chop the basil and whisk the dressing by hand, but it won’t be as smooth or emulsified.
Is this recipe kid-friendly?
Absolutely! Chop ingredients finely for little ones, and it’s a great way to introduce herbs.
Can I prepare this the day before?
Yes! The flavors improve after a few hours in the fridge.
Can I serve it warm?
This salad is best served cold or at room temperature, but you can let it sit out for 15-20 minutes before serving if preferred.
What to Serve with Tuna Pasta Salad
- A light vegetable soup or gazpacho
- Hard-boiled eggs or fresh crudités
- Crusty bread or baguette slices
- A refreshing glass of iced tea or sparkling water with lemon
In Summary
This tuna pasta salad with sundried tomatoes and basil vinaigrette is a quick, fresh, and flavorful meal perfect for warm weather. Its vibrant, herbaceous dressing paired with tender tuna and pasta makes it an easy go-to recipe for lunches, potlucks, or light dinners. Prep ahead for easy weekday meals or pack it for your next picnic.
More Delicious Pasta Salads to Try
- Cold Cheese Tortellini Salad — simple, refreshing, and family-friendly.
- Greek Pasta Salad with Oregano Vinaigrette — herbaceous and full of zing.
- Creamy Pasta Salad with Bell Peppers — satisfying and colorful.
- Fusilli Pasta Salad with Sun-Dried Tomatoes — rich in flavor and vibrant on the plate.
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Tuna Pasta Salad with Sundried Tomatoes and Fresh Basil Vinaigrette
Ingredients
Ingredients
- 300-400 g 14 oz penne pasta
- 160 g 5.5 oz canned tuna, drained
- 80 g 2.8 oz sundried tomatoes, diced
- 10 g 2 tbsp fresh parsley, chopped
Basil Vinaigrette
- 25 ml 1.5 tbsp lemon juice
- 60 ml 4 tbsp olive oil
- 5 g 1 tsp salt
- 1 g ½ tsp black pepper
- 10 g 1 cup loosely packed fresh basil leaves
Instructions
- Cook pasta al dente, rinse and cool.
- Blend vinaigrette ingredients until smooth.
- Mix pasta, tuna, sundried tomatoes, parsley in a bowl.
- Toss with vinaigrette and chill 30+ minutes.
Notes
Storage
- Store in an airtight container in the fridge for up to 3-4 days.
- Not suitable for freezing as pasta and tuna texture degrade.
- Perfect for packed lunches and meal prep.
