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Pasta Salad with Tuna & Roasted Peppers

Name: Pasta Salad with Tuna & Roasted Peppers
Prep time: 10 min
Cook time: PT10-12M
Total time: 20 min
Yield: 2-3
Cuisine: European
Ingredients: For the Salad:; 200g (2 cups dry) of your preferred pasta; One can of tuna in olive oil (about 80g drained weight); One jar of roughly chopped roasted red peppers (about 200g drained weight); 1/2 red onion, chopped finely or sliced very thinly; Half a cup (about 75g) of pitted and halved black or green olives (optional); For the Dressing:; Three tablespoons of unsaturated olive oil; One tablespoon of red wine vinegar or sherry vinegar; Half a teaspoon of paprika, smoked; To taste, add salt and freshly ground black pepper.

When you’re too hot and bothered to cook during the week, this pasta salad is a great option. Rich in Mediterranean flavours and ideal for a Costa Blanca summer day. […]

June 17, 2025 Updated on June 17, 2025 One Min Read

When you’re too hot and bothered to cook during the week, this pasta salad is a great option. Rich in Mediterranean flavours and ideal for a Costa Blanca summer day. It can be eaten as a light dinner or as a lunch. a blend of soft pasta, flavourful tuna, fragrant roasted peppers, and, if desired, some olives.

Pasta Salad with Tuna & Roasted Peppers
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Serves: 2-3 Prep Time: 10 minutes Cooking Time: 10-12 minutes 10-12 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

Ingredients

For the Salad:

200g (2 cups dry) of your preferred pasta

One can of tuna in olive oil (about 80g drained weight)

One jar of roughly chopped roasted red peppers (about 200g drained weight)

1/2 red onion, chopped finely or sliced very thinly

Half a cup (about 75g) of pitted and halved black or green olives (optional)

For the Dressing:

Three tablespoons of unsaturated olive oil

One tablespoon of red wine vinegar or sherry vinegar

Half a teaspoon of paprika, smoked

To taste, add salt and freshly ground black pepper.

Instructions

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions (usually 8-10 minutes). Once cooked, drain the pasta well and rinse briefly with cold water to stop the cooking process and cool it down slightly. This helps prevent the salad from becoming gummy. Drain very well again.

In a large mixing bowl, whisk together the olive oil, smoked paprika, sherry or red wine vinegar, salt, and black pepper to make the dressing while the pasta cooks. Use a whisk to mix well.

Mix the ingredients: Pour the dressing into a bowl and add the drained and slightly chilled pasta.

Pour the drained tuna into the bowl and flake it.

Add the halved olives, thinly sliced red onion, and chopped roasted red peppers.

Sprinkle in the freshly chopped parsley.

Taste and adjust the seasoning if needed, adding more salt or, if available, a squeeze of lemon.

Chill (Optional): This salad is delicious straight from the refrigerator, but it's even better after chilling for at least 30 minutes to allow the flavours to meld.

Tags:

summer

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Melissa Williams

Hi, I’m Melissa, a creative writer and ESL teacher with a passion for storytelling. I started writing fiction when I was young, and I eventually discovered that I loved performing, working all over the Costa Blanca as a semi-professional singer. I now write articles that I hope will inspire and engage readers by using my creativity. Whether I'm sharing personal insights or delving into local culture, I try to produce content that is relatable and meaningful. working as a creator of events and features.