This Cavatappi Pasta Salad is the perfect side dish for summer BBQs, potlucks, and weekday lunches. With its spiral shape that holds onto creamy dressing and veggies in every bite, this pasta salad is flavorful, colorful, and endlessly customizable. Toss in crunchy bell peppers, cherry tomatoes, cucumbers, olives, cheese, or even grilled chicken for a dish that disappears fast.
Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 10-12 minutes
✨ Why You’ll Love This
✔ Holds up for days – no soggy pasta
✔ Perfect texture – cavatappi catches every bit of dressing
✔ Crowd-pleasing flavors with customizable add-ins
✔ Make-ahead magic – tastes better the next day
Ingredients:
- 1 pound cavatappi pasta
- 2 (5-ounce) cans of tuna in water, drained and flaked
- 1 cup Kalamata olives, pitted and halved
- ½ cup green olives, sliced
- ½ red onion, thinly sliced
- 1 bell pepper (any color), cored, seeded, and diced
- ½ cup fresh parsley, chopped
For the Dressing:
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Equipment:
- Large pot
- Colander
- Large mixing bowl
- Small bowl or jar for dressing
Instructions:
Step 1: Cook the Pasta
Fill a large pot with salted water and bring to a boil. Add the cavatappi pasta and cook according to package directions until al dente.
Step 2: Drain and Rinse the Pasta
Once the pasta is cooked, drain it in a colander. Rinse the pasta with cold water to stop the cooking process and cool it down.
Step 3: Prepare the Vegetables and Tuna
While the pasta is cooking, prepare the vegetables. Drain the tuna and flake it with a fork in a small bowl. Pit and halve the Kalamata olives, slice the green olives, thinly slice the red onion, and dice the bell pepper. Chop the fresh parsley.
Step 4: Make the Dressing
In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until well combined.
Step 5: Assemble the Salad
In a large mixing bowl, combine the cooled pasta, flaked tuna, Kalamata olives, green olives, sliced red onion, diced bell pepper, and chopped parsley.
Step 6: Dress the Salad
Pour the dressing over the pasta salad ingredients.
Step 7: Toss to Combine
Gently toss all the ingredients together until the pasta salad is evenly coated with the dressing.
Step 8: Chill and Serve
Cover the pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.
Pro Tips
✅ Pasta hack: Undercook by 1 minute for perfect texture
✅ Extra crunch: Add ½ cup diced bell peppers
✅ Lighter option: Substitute Greek yogurt for mayo
📊 Nutrition (Per Serving)
| Calories 380 | Protein 10g | Carbs 35g |
| Fiber 3g | Sugar 5g | Vegetarian ✔ |
🍽 Serving Ideas
BBQ Side: With grilled chicken or burgers
Meal Prep: Portion into jars for lunches
Picnic Perfect: Pack in a chilled container
Enjoy your delicious homemade Cavatappi Pasta Salad!
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