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Chilled Tuna Pasta Salad

This isn’t just your average tuna pasta—it’s the cool, sophisticated cousin who actually knows how to dress up. Sweet cherry tomatoes get crispy in the oven, while fresh zucchini, briny olives, and flaky tuna make every bite refreshing and delicious. Perfect for hot summer days when cooking should be as effortless as your vacation mindset.
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Prep Time 20 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine Italian
Servings 4

Equipment

  • Baking sheet
  • Parchment paper
  • Large pot
  • Colander
  • Mixing bowl
  • Knife
  • Mandoline (optional)

Ingredients
  

  • 2 cups short pasta penne, fusilli, or similar
  • 40 cherry tomatoes halved
  • 5 tablespoons breadcrumbs
  • 5 tablespoons grated Pecorino cheese
  • 1 garlic clove minced
  • 2 tablespoons chopped fresh parsley
  • 1 small zucchini
  • ⅓ cup pitted black olives
  • 8 ounces canned tuna in olive oil drained and flaked
  • 2 tablespoons olive oil
  • 1 teaspoon fresh thyme leaves
  • Salt
  • Black pepper

Instructions

  • Roast the Tomatoes: Preheat the oven to 400°F. Toss the halved cherry tomatoes in a bowl with breadcrumbs, Pecorino cheese, minced garlic, parsley, salt, and black pepper. Press the cut side of each tomato into the mixture and place them on a parchment-lined baking sheet, cut side up. Roast for 15 minutes or until golden and crispy.
    40 cherry tomatoes, 5 tablespoons breadcrumbs, 5 tablespoons grated Pecorino cheese, 1 garlic clove, 2 tablespoons chopped fresh parsley, Black pepper
  • Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package instructions. Drain and rinse under cold water to stop the cooking process. Transfer to a large bowl and toss with olive oil.
    2 cups short pasta, 2 tablespoons olive oil
  • Prepare the Veggies and Tuna: Thinly slice the zucchini using a knife or mandoline, then cut into half-moons to ensure even bites. Add the zucchini, olives, and drained, flaked tuna to the pasta.
    1 small zucchini, ⅓ cup pitted black olives, 8 ounces canned tuna in olive oil
  • Assemble the Dish: Gently fold in the roasted cherry tomatoes last to preserve their crispy texture. Sprinkle fresh thyme leaves over the top, then taste and adjust salt and black pepper as needed. Drizzle with additional olive oil if desired. Serve immediately or let it rest for 30 minutes for the flavors to meld.
    1 teaspoon fresh thyme leaves, Salt