Rustic Pasta With Tuna & Tomatoes

Prep Time
Cook Time
Ready In

"You can substitute ripe regular tomatoes for the cherry tomatoes. Just chop them add with other veggies. The extra juices will add more moisture to the sauce. The cooking time is for the pasta...nothing else is cooked."

Original recipe yields 6 servings


  • Serving Size: 1 (238.6 g)
  • Calories 474.6
  • Total Fat - 15.3 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 6.1 mg
  • Sodium - 199.7 mg
  • Total Carbohydrate - 72.1 g
  • Dietary Fiber - 10.9 g
  • Sugars - 2.8 g
  • Protein - 14.5 g
  • Calcium - 40.1 mg
  • Iron - 1.8 mg
  • Vitamin C - 20.6 mg
  • Thiamin - 0.2 mg

Step 1

Heat a large covered saucepan with of salted water to boiling on high.

Step 2

Add pasta; cook minimum time that label directs or to your liking.

Step 3

Meanwhile, trim zucchini and squash, cut into quarters lengthwise, then cut into thin slices crosswise.

Step 4

Slice cherry tomatoes in half or if using regular tomatoes, cut into bit size pieces.

Step 5

Slice olives and finely chop parsley.

Step 6

In a large bowl, whisk vinegar. oil, garlic, salt and pepper to taste; stir in tomatoes.

Step 7

Drain pasta well.

Step 8

Add to tomato mixture along with tuna, zucchini, squash, olives and parsley.

Step 9

Toss until well mixed.

Tips & Variations

No special items needed.



This is a great dinner tuna pasta salad which we enjoyed -- this makes a lot so we have plenty left for lunches. Made as directed except my cans of tuna were a bit larger than the ones indicated in the recipe. Served with banana bread for a very easy and good dinner. Thanks for sharing!

review by:
(4 Jun 2020)