Easy Italian Tuna Pasta Salad
(Family Recipe from Italy)

This Italian Tuna Pasta Salad is a simple, fresh family recipe made with tuna, pasta, tomatoes, lettuce and bocconcini. There’s nothing fancy about this recipe, and that’s exactly why it’s so good.

Italian Tuna Pasta Salad with lettuce, bocconcini, spiral pasta and cherry tomatoes served in a white dish

This Italian tuna pasta salad has been in our family for over 30 years. My brother was first served it while living in Italy, when an older Italian lady made it for him at her family home.
He came back with the recipe, and we’ve been making it ever since.
It’s one of those simple, no-fuss meals that always works – fresh, filling, and easy on the budget. Perfect for warm days, quick lunches, or when you just want something light but satisfying.

💰 Estimated cost.

Based on typical supermarket prices as of April 2026:
Spiral Pasta (500g) – $1.00
Cherry tomatoes (punnet)– $3.00
Bocconcini (220g) – $4.80
Tuna in oil – $3.30
Lettuce – $4.20
Estimated total: $16.30

(Not including olive oil & salt, as these are part of my pantry staples.)

How to Make Italian Tuna Pasta Salad

This simple tuna pasta salad is perfect for picnics, potlucks and family gatherings. It comes together quickly and is a budget-friendly meal when you need something fresh, filling and easy to prepare.

This salad is best served fresh, when the lettuce is crisp and the flavours are bright. It’s a recipe that proves simple ingredients can make a delicious meal without much effort.

Print Recipe

Italian Tuna Pasta Salad

A simple, fresh pasta salad made with tuna, lettuce, tomatoes and bocconcini – an easy family favourite inspired by a recipe from Italy.

Servings: 4-6 depending on serving size.

Prep Time15

Cook Time10

Total Time25

Course:Main Course

Cuisine:Italian

Ingredients

425 grams tuna in oil drained
1/2 head lettuce torn
1 punnet cherry tomatoes quartered
220 grams bocconcini quartered
500 g spiral pasta
olive oil
salt to taste

Instructions

Cook the pasta according to packet instructions. Drain and set aside to cool slightly.
In a large bowl, add the tuna and gently flake it apart with a fork.
Add the cherry tomatoes and bocconcini.
Tear the lettuce into bite – sized pieces and add to the bowl.
Once the pasta has cooled, add it to the bowl. (Avoid adding it while hot, as it will wilt the lettuce.)
Drizzle with olive oil – just enough to lightly coat everything.
Season with salt to taste and gently mix to combine.

Notes

Best eaten fresh, as the lettuce will wilt once mixed with the oil.
If making ahead, combine everything except the lettuce and add it just before serving.
This is a flexible recipe – adjust quantities to suit your taste.

Storage.

If you do have leftovers, store them in the fridge in an airtight container and try to eat within a day.

A note from me.

This is one of those recipes that’s been made so many times in our family, no one really measures anything anymore. It’s simple, fresh, and always disappears quickly.
I’ve taken this recipe to multiple potluck dinners because it can be made in no time at all and always tastes great.

Easy Italian Tuna Pasta Salad (Family Recipe from Italy)