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Pasta al Mediterraneo

Pasta al Mediterraneo

"This has become a favorite--easy but unique. Can be served hot as a main dish, or or cold as a pasta salad."
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27 m servings 519 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 519 kcal
  • 26%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 59.5g
  • 19%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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. If you are serving it cold, then rinse with cold water until chilled. In a large bowl, toss pasta with lemon juice and olive oil. Stir in tuna mixture. Serve hot, or chill for about 1 hour before serving.

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Read all reviews 31
  1. 36 Ratings

Most helpful positive review

This recipe is so quick and easy, but that does not prevent this from being a very very tasty dish. I make only a few, inexpensive modifications that result in an improved final product. 1. ...

Most helpful critical review

I did not like this recipe very much at all. In fact I threw most of this salad out shortly after making it and tasting it myself. In brief, there was way too much pasta and not much taste. A...

Most helpful
Most positive
Least positive

This recipe is so quick and easy, but that does not prevent this from being a very very tasty dish. I make only a few, inexpensive modifications that result in an improved final product. 1. ...

This is delicious and a very adaptable recipe that can be changed up to suit your taste. I liked it cold and of course changed it up to what I liked more of which was the olives and I did add ca...

I loved this! It is so fresh and easy and perfect for lunch. I used fusilli pasta (1/2 the amount stated) and regular black olives (I find kalamatas too salty for my taste). Otherwise, I didn...

This is exactly what I was looking for. It was quick and easy. I am amazed how great it tastes. I used plain macaroni since thats all I had. I did add extra nuts afterwards since I felt they com...

This was delicious. I used whole wheat pasta and half olive oil half margarine to make it a little healthier. I also used parmesan instead of feta and added salt and pepper at the table. I didn'...

This was certainly different! I used black olives instead of kalamata olives because we're not big fans of the kalamatas. I also used a little more feta cheese than what the recipe called for ...

This recipe is amazing! I served it warm, and did double the feta and olives, and used less pasta (about 3/4 lb). I understand it was even better cold the next day.

This was great! You can also use shrimp that is quickly sauted in some oil and garlic instead of the tuna.

This dish was delicious and not hard to make at all. I don't often make the same recipe twice but I would definitely make this one again!

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