It’s 10 a.m. and I just got back from my daily walk (well, technically an hour ago). I started keeping this walking routine at the beginning of the year, when I used to go out around 5–6 p.m. Now that’s impossible—it’s too hot, and it’s not even the height of summer yet. So I changed my routine.
Right now I can think of only one thing: lunch. Specifically, my Mediterranean pasta salad. Easy, fresh, and absolutely perfect for hot days.
Favorite summer lunch? This Mediterranean pasta salad!
I wasn’t sure at first if I should share this recipe. I always thought rice and pasta salads were a bit random—something you throw together with whatever’s in the fridge.
I remember my mum making pasta salads that way when I was a kid: corn, hot dog slices, tuna, pickled onions, peas—anything that came to hand.
Then about ten years ago I stumbled across a version online and we started making it again and again. I can’t claim it as 100% my creation, but over time I’ve adapted and perfected it.
Today this Mediterranean pasta salad is our family favorite for hot, humid days—boyfriend included. It’s straightforward, full of flavor, and I bet it will become one of your go-to summer lunches too.
5 tips for a perfect pasta salad
Everyone knows how to boil pasta—that was probably one of the first dishes we learned. But pasta salad has its own rules. If you’re not fully confident yet, these simple tips will help:
- Cook the pasta al dente: Overcooked pasta becomes sticky and gluey. Cook until just firm to the bite.
- Stop the cooking immediately: Drain the pasta and rinse under cold water to halt the cooking process. Toss with a little olive oil and chill while you prepare the other ingredients.
- Use fresh ingredients: The ingredients make the dish. Choose ripe cherry tomatoes, flavorful mozzarella balls, quality tuna in oil, tasty olives, and fresh basil for the best results.
- Let it rest overnight: While a couple of hours in the fridge is fine, letting the salad rest overnight really improves the flavor as everything melds together.
- Don’t skip the fats: Olive oil, and the oil from the tuna, help keep the pasta from clumping and add flavor—don’t omit them.
Mediterranean pasta salad — FAQs
Absolutely. I often prepare it the evening before and let it rest in the fridge overnight—it’s even better the next day.
This recipe stays moist thanks to the oils from the tuna and the mozzarella. If it seems dry after resting, drizzle in a little extra virgin olive oil and mix gently.
Stored properly, the salad will keep for 3–4 days. I often make a double batch to enjoy for a couple of days. If you use fresh mozzarella, check it before serving to ensure it hasn’t turned sour.
You can, but this salad is best served cold. Enjoy it straight from the fridge or let it sit at room temperature for five minutes before serving.
If you have any other questions, leave a comment and I’ll be happy to answer.
If you like this recipe, please leave a 5-star rating—it would make me very happy!
If you try this recipe or create your own version, tag me on Instagram or send a direct message—I love seeing your photos!
MEDITERRANEAN PASTA SALAD
10
10
2
2 20
2 people
Roberta
Ingredients
- 200 gr Pasta
- 200 gr Cherry tomatoes
- Fresh basil leaves
- 130 gr Tuna fillets in olive oil (130 gr drained weight)
- 100 gr Mozzarella pearls
- 40/50 gr approx. Olives (your favorite variety)
Instructions
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Cook the pasta al dente in salted water.
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Drain and rinse under cold water immediately to stop the cooking.
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Place the pasta in a large bowl and chill in the fridge.
Meanwhile, prepare the other ingredients:
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Wash and chop the cherry tomatoes and put them in a small bowl.
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Wash the basil and add it to the tomatoes.
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Drain the tuna and the mozzarella pearls and add them to the other ingredients.
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Pit the olives and add them as well.
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Combine everything with the chilled pasta in a large bowl and mix gently.
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Let rest in the fridge for two hours or ideally overnight.
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If the pasta clings together the next day, add a little extra virgin olive oil and toss to loosen.
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