• Servings 4
  • Prep 10 min
  • Cook 15 min
  • Cuisine
  • Skill Level

Italian Tuna Pasta Salad


  • 1 and 1/2 cups of rigatoni or bow tie pasta
  • 1 (8 oz) can of solid white tuna
  • 1/2 cup ricotta cheese
  • 1 small sliced onion
  • 10 black olives, sliced
  • 10 pimiento stuffed olives halved
  • 1/4 cup roasted red peppers, chopped
  • 1/2 cup sliced celery
  • kosher salt and fresh cracked black pepper to taste
  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tbs parsley, minced
  • 1 small tin of anchovies chopped (optional)
  • quarted Italian tomatoes (optional)
Ricotta cheese adds a unique sweet, salty and creamy texture this salad. The tuna and olives makes this a complete meal.


  • Cook pasta according to package directions. Drain and rinse.
  • Drain tuna and break into chunks. Place in a large bowl along with the cooled pasta.
  • Add all the other ingredients except for the olive oil and red wine vinegar and mix well.
  • In a small bowl mix the olive oil and wine vinegar and mix well.
  • Pour dressing over salad and gently mix well.

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