This pasta fredda con tonno is packed with veggies, tuna, and olives. An easy Italian cold pasta recipe that’s fresh, colorful, and full of flavor!

Pasta fredda con tonno in a bowl and some basil leaves scattered around.

In Italy, pasta fredda simply means “cold pasta” and we have many versions of this recipe. Usually this pasta salad is tossed with veggies, cheese, cold cuts, and/or tuna. Think of it as the Italian answer to a refreshing, no-fuss pasta dish.

This is one of my go-to recipes for potlucks, casual get-togethers, or weekly meal prep because it keeps beautifully and gets even better as it sits.

What’s In

Pasta: Any short shape works, I’m using chifferi (a type of macaroni).
Tuna: I go for canned tuna in olive oil, but water-packed works if you want it lighter.
Cheese: Mozzarella or little mozzarelline (pearl mozzarella) are perfect. You can also cube a bigger one or swap in provola, scamorza, primo sale, or even Parmigiano flakes.
Tomatoes: Cherry tomatoes are my go-to, but any ripe ones cut small will do.
Olives: Black olives give a sweet touch, but use your favorite variety (just make sure they’re pitted).
Extras (optional): Artichokes, sun-dried tomatoes, or veggies sott’olio (packed in olive oil) add great flavor if you have them.
Dressing: Keep it simple with extra virgin olive oil, wine vinegar, salt, and pepper. Fresh herbs like basil, parsley, or oregano make it sing.

Ingredients for pasta fredda con tonno on a kitchen countertop.

How to Make Pasta Fredda Con Tonno

Start with the dressing: add extra virgin olive oil, vinegar, herbs, oregano, sugar, salt, and pepper to a jar. Pop the lid on and give it a good shake until it all comes together. Set it aside.

Now, cook the pasta. Boil it in salted water until just al dente (check the package for timing). Drain, but don’t rinse! and toss it in a big bowl with half the dressing. Let it cool a bit.

Pro tip: coating the pasta right away keeps it from sticking or drying out.

Cooked pasta in a bowl mixed with some dressing.

Next, cut the cherry tomatoes (or regular ones) into bite-sized pieces, chop up the artichokes, then add them to the bowl.

Toss in the mozzarelline and olives too. Shake up the rest of the dressing and pour it over, then toss everything together. Taste and adjust seasoning.

Tip: If you’re using a larger mozzarella or another cheese, just cut it into small chunks. I like leaving olives whole, but you can slice them if you prefer.

Finally, gently fold in the tuna. Serve right away, or cover and chill until you’re ready to eat. Pasta fredda con tonno is delicious cold or at room temp, perfect for summer!

Tuna added to the bowl with pasta and other ingredients.

My Tips & Notes

Let the pasta cool before adding anything (especially cheese) or it’ll melt into a mess.
Don’t rinse the pasta! That little bit of starch helps the dressing and flavors cling beautifully.
Pasta fredda con tonno is best served cold or at room temp, it keeps things fresh and really brings out the flavors.
Cooking for a crowd? Plan about 2 oz (55–60g) of dry pasta per person.

Prep & Store Tips

Like I said before, pasta fredda con tonno is the perfect make-ahead dish. If you’re bringing it to a potluck or saving leftovers, just pop it into an airtight container and leave it at room temp for a couple of hours or in the fridge for up to 3 days.

You can also get ahead by prepping the pasta, veggies, and dressing a day or two early. Toss the pasta with a little olive oil so it doesn’t dry out, then keep everything in separate containers.

When you’re ready to eat, just mix it all together and you’ve got a fresh, flavorful salad in minutes.

One little note: always use your best judgment with storage. The shelf life can change depending on what you add; recipes with cheese or meat won’t last as long as simple veggie versions.

More Italian Recipes to Try

Loved my Pasta Fredda con Tonno recipe? Let me know in the comments below! Also, don’t forget to follow me on TikTok.