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Mediterranean Tuna Pasta Salad



untitled420 Calories
2.5g Saturated Fat
17g Protein


  • 2 cans (5 oz each) drained or 1 pouch (5 oz or 6.4) oz tuna
  • 1 pound dry small pasta shells
  • 1 jar (7.5 oz) artichoke hearts, drained and quartered or frozen package
  • 1/4 cup capers, drained
  • 1/2 cup chopped Kalamata olives
  • 1 teaspoon lemon juice
  • 1 tablespoon finely grated lemon zest
  • 1/2 cup extra virgin olive oil
  • 1/8 teaspoon ground black pepper
  • 20 cherry tomatoes, halved
  • 1/2 cup chopped fresh Italian parsley


Prepare pasta according to package directions. Set aside. Combine tuna, artichoke, capers, olives, lemon juice, olive oil, black pepper, tomatoes, and parsley. Add pasta shells to tuna mixture and toss. Garnish with fresh parsley

Linda finds that many of her clients ask about pasta salads which they love – “I say add some protein like tuna and then it can become a complete meal. Make sure that you are getting the equivalent of at least 3 ounces of tuna per person. You might want to add more tuna than the recipe calls for.”

*courtesy of Bumble Bee Tuna