+Mediterranean Tuna Pasta Salad

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Mediterranean Tuna Pasta Salad

Course: Salad
Keyword: dairy-free, gluten-free, pasta, seafood
Calorie: 400-500, Under 500
Protein: 31+g, Over 20g, Over 25g
Fiber: 5-10g
Servings: 4
Calories: 474kcal


  • 8 ozs Chickpea Pasta
  • 1/4 cup Extra Virgin Olive Oil
  • 1 Lemon (juiced)
  • 1 tbsp Italian Seasoning
  • Sea Salt & Black Pepper (to taste)
  • 1/2 cup Green Olives (sliced)
  • 1/2 cup Sun Dried Tomatoes (sliced)
  • 2 cans Tuna (drained and flaked)
  • 8 cups Arugula
  • 2 tbsps Hemp Seeds


  • Cook the chickpea pasta according to directions on the package.
  • While the pasta is cooking, combine the olive oil, lemon juice, Italian seasoning, salt and pepper in a small bowl and whisk to combine.
  • When the pasta is done cooking, drain it and rinse with cold water until cooled.
  • In a large bowl, toss the pasta, olives, sun dried tomatoes, tuna, arugula, hemp seeds and dressing until will combined. Divide between plates and enjoy!


  • No Chickpea Pasta

    Sub edamame pasta for equivalent/more protein. Wheat pasta is fine but will decrease protein content.
  • Vegan

    Use chickpeas or lentils instead of tuna.
  • Leftovers

    Keeps well in the fridge for up to 3 days.


Serving: 4g | Calories: 474kcal | Carbohydrates: 43g | Protein: 32g | Fat: 22g | Cholesterol: 30mg | Sodium: 366mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1112IU | Vitamin C: 13mg | Calcium: 136mg | Iron: 6mg

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