Pasta and noodles · Greek · 20 min
Tzatziki Pasta Salad with Tuna, Mixed Veggies, Olives & Feta
- 20 min
- 2–6 servings
- 594 kcal / serving
A cold pasta salad with cucumber, tomatoes, olives, and feta folded into a creamy tzatziki dressing, plus tuna for protein. It comes together quickly for weeknights and holds well in the fridge.
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Ingredients
- 30 mlbalsamic vinaigrette
- 1 (6 oz) canchunk light tuna in water
- ½ (4 oz) pkgcrumbled feta cheese
- ½English cucumber
- ½ pintgrape tomatoes
- ¼ cupKalamata olives, pitted
- 5 ozmacaroni (elbow) pasta
- ½ (10 oz) bagshredded carrots
- ½ cuptzatziki sauce
- English cucumbers
From the pantry: black pepper, oregano, dried, salt
Cookware
can opener · chef's knife · colander · cutting board · measuring cups · measuring spoons · medium saucepan · mixing bowls · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½English cucumber
- ½ pintgrape tomatoes
- ½ (10 oz) bagshredded carrots
- English cucumbers
Meat & seafood
- 1 (6 oz) canchunk light tuna in water
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
- ½ cuptzatziki sauce
Pantry & dry goods
- 5 ozmacaroni (elbow) pasta
Sauces, oils & condiments
- 30 mlbalsamic vinaigrette
- ¼ cupKalamata olives, pitted
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| balsamic vinaigrette | 30 ml | ¼ cup | 90 ml |
| chunk light tuna in water | 1 (6 oz) can | 2 (6 oz) cans | 3 (6 oz) cans |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| English cucumber | ½ | 1 | 1 ½ |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| Kalamata olives, pitted | ¼ cup | ½ cup | ¾ cup |
| macaroni (elbow) pasta | 5 oz | 10 oz | 15 oz |
| shredded carrots | ½ (10 oz) bag | 1 (10 oz) bag | 1 ½ (10 oz) bags |
| tzatziki sauce | ½ cup | 1 cup | 1 ½ cups |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Boil the elbow pasta in a medium saucepan with salted water until al dente, about 8 to 10 minutes, then drain and rinse under cold water to cool.
- In a medium bowl, whisk together tzatziki, balsamic vinaigrette, and the dried oregano, black pepper, and salt to form a cohesive dressing.
- Drain the tuna and break it into flakes, adding it to the dressing bowl to combine.
- Wash and trim the cucumber; dice into small pieces and fold into the tuna mixture.
- Rinse and halve the grape tomatoes, then add them along with the shredded carrots to the bowl; mix to distribute evenly.
- Slice the olives into thin rounds and stir them in.
- Add the cooled pasta to the bowl and gently toss until everything is evenly coated and coated with dressing. Crumble feta over the top for serving.
Two tips
- Leftovers: keep in a sealed container for up to 2 days; store the feta separately if possible and add before serving.
- Serving idea: serve over a bed of greens or with crusty bread for a fuller meal.
Nutrition per serving
- Calories
- 594 kcal
- Protein
- 30 g
- Carbs
- 71 g
- Fat
- 21 g
- Fiber
- 6 g
- Sodium
- 1090 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.