Hello and welcome! How about a quick and easy Greek Pasta to kick off the week? I love this dish because it’s great hot and cold, so it makes for easy leftovers and meal prep. I found this extra-large fusilli that works really well to grab the herbs, feta, and little chunks of tuna, for a perfect bite every time. Regular fusilli or tubular pasta like penne, will work great too. This recipe takes just about as much time as it takes for the pasta to cook, it’s super quick – so let’s get right to it!
What You’ll Find in Today’s Post
Greek Pasta with Tuna Ingredients
Nothing in this recipe needs cooking aside from the pasta. We have roughly chopped fresh herbs, grape or cherry tomatoes, Kalamata olives, butter, and Parmesan, mixing them into the cooked pasta. I suppose you might have to toast the panko breadcrumbs if you don’t have some already on hand. Let’s start with the pasta water. Get 4 quarts of water set to boil over high heat.
- 16 oz. Pasta like Fusilli, Penne or Rigatoni
- 2 tbsp. Butter
- 8-10 oz. Grape or Cherry Tomatoes
- 3/4-1 cup Kalamata Olives
- 1/2 cup Chopped Fresh Parsley
- 1/2 cup Chopped Fresh Dill, reserve a little for garnish
- 3/4 cup Grated Parmesan Cheese
- 6-12 oz. Oil Packed Tuna (about 3 oz. per serving)
- 1/4 cup Crumbled Feta
- 2-4 tbsp. Toasted Breadcrumbs
- Kosher Salt and Cracked Black Pepper to Taste
Breadcrumb Prep
Meanwhile, if you need to toast some panko, just get a 12-inch nonstick pan heating over medium heat. Drizzle in a little olive oil and swirl it around the pan. When the oil is hot, pour in up to 1 cup of panko breadcrumbs. Shake the pan lightly to get the panko evenly covering the pan. Then let the panko get toasted, watch the breadcrumbs, and shake the pan regularly to evenly toast the panko. Sprinkle with kosher salt and pepper. When the panko is golden, remove from the heat and let cool before transferring to a jar.
How to Prepare Greek Pasta with Tuna
Step 1
Get a pot with 3 quarts of water set to boil. When the water is boiling, salt the water with 2 tablespoons of Diamond Crystal Kosher Salt. Cook the pasta according to the package directions for just shy of al dente. This is usually about 1 minute less than the package directions for al dente. Scoop out 2 cups of the pasta water and set aside before draining the pasta.
Step 2
Add the drained pasta back to the pot, turn the heat to medium-low, and add 2 tablespoons of butter along with 1/2 cup of the reserved pasta water. Stir vigorously until the butter is melted and the pasta water has thickened slightly. Add the Grape tomatoes and Kalamata olives. Stir in the chopped fresh dill and parsley. Stir vigorously to fully incorporate the herbs.
Step 3
Then add 3/4 cup grated Parmesan cheese. Drizzle about 1/4 cup more hot pasta water and stir vigorously to fully mix in and melt the parmesan. Some herbs might stick to the cheese and clump a bit. But don’t let that worry you too much. Cut the heat, and we’re ready to serve.
Step 4
Our Greek Pasta is almost there! Portion the pasta, tomatoes, and olives into wide shallow bowls. We will top each serving with jarred tuna fillets, feta cheese, and toasted breadcrumbs. The Tonnino brand tuna fillets packed in olive oil are my favorite. One 6.7-ounce jar is enough for two servings.
Step 5
Break up each fillet into bite-sized pieces and arrange on top of the pasta.
Step 6
Then sprinkle feta over the dish and top with a sprinkling of breadcrumbs. A couple of cranks of fresh cracked black pepper and a few reserved dill fronds complete the dish.
This is such a fresh-tasting dish. The herbs are punchy and bright, while the tuna is moist and tender. Grape tomatoes add a juicy pop, and the olives are briny, along with the creamy feta. The toasted panko adds a nice textural difference. Definitely pin this recipe – it will be a great option come summer! Another great Mediterranean Salad is my Lentil Salad with Oranges and Feta. Thank you so much for joining me today. Take care and be well. xo Kelly
More Quick and Easy Recipes for Weeknights
- Blue Cheese Bucatini with Greens & Pancetta
- Coconut Chicken Noodle Soup
- Teriyaki Salmon Bowls
- Quick Hot & Sour Soup with Dumplings
FAQs – Greek Pasta with Tuna
Absolutely! Fusilli, penne, rigatoni, or any tubular pasta works great. You want something that can grab onto the herbs, feta, and chunks of tuna.
You can, but I really recommend the oil-packed tuna fillets (like Tonnino) for this dish. They’re more tender and flavorful than regular canned tuna and make a big difference.
Yes! This pasta is delicious hot or cold, making it perfect for meal prep. Store it in the fridge for up to 3 days. If serving cold, you may want to add the tuna, feta, and breadcrumbs fresh before eating.
Sure! Just leave out the tuna. You could add white beans or chickpeas for extra protein if you like.
Goat cheese or ricotta salata would both work well if you’re not a feta fan.
Fresh dill and parsley really make this dish pop, so I highly recommend them. Dried herbs won’t give you the same bright, fresh flavor.
Heat a drizzle of olive oil in a nonstick pan over medium heat, add the panko, and shake the pan regularly until golden. Season with salt and pepper, then let cool.
Key Equipment
Recipe Card
Greek Pasta with Tuna, Olives, and Feta
Ingredients:
- 16 oz. Pasta like Fusilli Penne or Rigatoni
- 2 tbsp. Butter
- 8-10 oz. Grape or Cherry Tomatoes
- 3/4-1 cup Kalamata Olives
- 1/2 cup Chopped Fresh Parsley
- 1/2 cup Chopped Fresh Dill reserve a little for garnish
- 3/4 cup Grated Parmesan Cheese
- 6-12 oz. Oil Packed Tuna about 3 oz. per serving
- 1/4 cup Crumbled Feta
- 2-4 tbsp. Toasted Breadcrumbs
- Kosher Salt and Cracked Black Pepper to Taste
Instructions:
- Get 3 quarts of water set to boil over high heat.
- When the water is boiling, salt the water with 2 tablespoons of Diamond Crystal Kosher Salt. Cook the pasta according to the package directions for just shy of al dente. This is usually about 1 minute less than the package directions for al dente. Scoop out 2 cups of the pasta water and set aside before draining the pasta.
- Add the drained pasta back to the pot, turn the heat to medium-low, and add 2 tablespoons of butter along with 1/2 cup of the reserved pasta water. Stir vigorously until the butter is melted and the pasta water has thickened slightly. Add the Grape tomatoes and Kalamata olives. Stir in the chopped fresh dill and parsley. Stir vigorously to fully incorporate the herbs.
- Then add 3/4 cup grated Parmesan cheese. Drizzle about 1/4 cup more hot pasta water and stir vigorously to fully mix in and melt the parmesan. Some herbs might stick to the cheese and clump a bit. But don’t let that worry you too much. Cut the heat and we’re ready to serve.
- Portion the pasta, tomatoes, and olives into wide shallow bowls.
- Break up each tuna fillet into bite-sized pieces and arrange on top of the pasta.
- Then sprinkle feta over the dish and top with a sprinkling of breadcrumbs.
- A couple of cranks of fresh cracked black pepper and a few reserved dill fronds complete the dish.
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