Tuna, Kalamata and feta pasta salad

    30 min

    A salad with a Mediterranean influence. This has pine nuts, feta cheese, Kalamata olives, garlic and fresh basil. It has become a summer favourite for us, easy but unique. Can be served warm or cold.

    60 people made this

    Serves: 8 

    • 2 (185g) tins tuna in springwater, drained
    • 1 (500g) packet linguine pasta
    • 12 Kalamata olives, pitted and sliced
    • 3 tablespoons pine nuts
    • 1 clove crushed garlic
    • handful chopped fresh parsley
    • handful fresh chopped basil
    • 110g feta cheese, crumbled (optional)
    • 1 lemon, juiced
    • 6 tablespoons olive oil

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Cook pasta in a large pot of boiling salted water until done.
    2. Meanwhile, mix together tuna, olives, pine nuts, garlic, parsley, basil and crumbled feta cheese.
    3. Drain pasta, and toss with lemon juice and olive oil. Toss with tuna mixture. Serve hot or cold.

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    Reviews in English (43)


    Altered ingredient amounts. I doubled the amount of olives and feta for this recipe. It was delicious and SO easy!  -  21 Jul 2008


    Something else. This recipe is so quick and easy, but that does not prevent this from being a very very tasty dish. Toast the pine nuts for about 4 minutes, and add them just before serving. Toasting really enhances the flavour of the nuts. If you like salt a lot, add capers. Use wild capers, if you can find them.  -  21 Jul 2008


    Altered ingredient amounts. This recipe is amazing! I served it warm, and did double the feta and olives, and used less pasta. it was even better cold the next day.  -  21 Jul 2008