Puttanesca Recipe: A Pasta Salad You’ll Love
Author
Jess Emin
A food photographer, food stylist, and food TV host whose life revolves around food.
Every summer seems to have the pasta salad. One year it’s the Italian hoagie pasta salad. Another year it’s a creamy dill version. But lately, I wanted something different. This puttanesca recipe takes everything I love about a pasta puttanesca recipe and transforms it into something that’s perfect for BBQs, picnics, and make-ahead lunches. Instead of a creamy dressing, everything gets tossed in a bold tomato vinaigrette made with tomato paste, Dijon, vinegar, oregano, and extra virgin olive oil. It has all the tangy, briny, punchy flavor of classic puttanesca, but in pasta salad form.
I also made one little change that makes this recipe especially crowd-friendly.
Traditional spaghetti alla puttanesca relies on anchovies for its deep savoury flavour. They’re delicious, but not everyone loves them. Instead, I use high-quality tuna packed in olive oil. It gives you that same salty Mediterranean vibe while making this puttanesca pasta salad a little more approachable for family dinners and summer gatherings.
It’s bright.
It’s bold.
And somehow it tastes even better tomorrow.
Ingredients:
- 450 gram (1 lb) fusilli, rotini, cavatappi, or cheese tortellin
- 2 cups cherry tomatoes, halved
- 3/4 cup Kalamata olives, halved
- 3/4 cup green olives, halved
- 1/2 small red onion, very thinly sliced
- 1/4 cup capers or caper berries, roughly chopped if large
- 1/2 cup fresh basil, torn
- 1 can (about 170 g/6 oz) high-quality tuna packed in olive oil, gently flaked, drained of oil or water If using tuna packed in olive oil, reserve the oil for the dressing and top it up with olive oil if needed.
Tomato Puttanesca Vinaigrette
- 2-3 tbsp tomato paste
- 1 1/2 tbsp Dijon mustard
- 2 tbsp balsamic vinegar or glaze
- 2 tbsp white wine vinegar
- 2 tbsp dried oregano
- 1 tbsp chili flakes or red pepper flakes (reduce to taste if you prefer less heat)
- 1 tsp onion powder
- 1/3 cup olive oil
- freshly cracked black pepper
Instructions:
- Bring a large pot of generously salted water to a boil.
- Cook the pasta according to the package directions until just al dente, about 1–2 minutes less than the suggested cooking time.
- Drain and immediately rinse under cold water until completely cool. Set aside to drain well.
- While the pasta cools, prepare the remaining ingredients. Halve the cherry tomatoes, thinly slice the red onion, halve the Kalamata and green olives, roughly chop the capers if using caper berries, tear the fresh basil, and gently flake the tuna into bite-sized pieces.
- In a large mixing bowl, whisk together the tomato paste, Dijon mustard, balsamic vinegar, white wine vinegar, dried oregano, onion powder, chili flakes, and a generous amount of freshly cracked black pepper.
- Slowly drizzle in the olive oil (including the reserved tuna oil if using), whisking constantly until the dressing is thick, smooth, and fully emulsified.
- Add the cooled pasta to the bowl, followed by the cherry tomatoes, olives, red onion, capers, fresh basil, and tuna.
- Toss everything together until every piece of pasta is evenly coated in the tomato puttanesca vinaigrette.
- Taste and adjust the seasoning with another splash of vinegar, a drizzle of olive oil, or additional black pepper if needed.
- For the best flavour, refrigerate the pasta salad for at least 1 hour before serving to allow the dressing to soak into the pasta and the flavours to meld together.
- Serve chilled or at room temperature.
- Don't forget to rate this recipe and leave a comment!
At a Glance
- Ready in about 30 minutes
- Serves 6–8
- Perfect for BBQs and potlucks
- No mayonnaise
- Tomato vinaigrette instead of creamy dressing
- Great for meal prep
- Better the next day
- Mediterranean-inspired
What Is This Puttanesca Recipe About?
If you’ve ever wondered about the name…
You’re not alone.
“Puttanesca” famously translates to “in the style of the prostitute” or “whore’s style,” depending on who you ask. There are plenty of stories about where the name came from, but nobody really knows for sure.
What we do know is that spaghetti alla puttanesca became famous because it relied on simple pantry staples that almost everyone had on hand.
Olives.
Capers.
Tomatoes.
Garlic.
Oregano.
Anchovies.
Red pepper flakes.
Those shelf-stable ingredients created one of Italy’s most iconic pasta dishes, packed with huge flavour from a surprisingly short ingredient list.
This salad borrows that same idea while giving it a fresh summer twist.
Why This Pasta Salad Is Different
Most pasta salads fall into one of two categories.
They’re either loaded with mayonnaise…
…or drowned in Italian dressing.
This one goes another direction entirely.
Instead of a creamy dressing, I build a vinaigrette that tastes remarkably similar to puttanesca sauce.
The tomato paste is the secret.
It gives the dressing body while concentrating the tomato flavour, almost like you’re whisking together a light pasta sauce instead of a vinaigrette.
Once that coats every piece of al dente pasta, you get all those classic puttanesca flavours without the heaviness.
Why I Chose Tuna Instead of Anchovies For This Puttanesca Recipe
I know.
Traditionalists might raise an eyebrow.
A classic pasta puttanesca recipe uses anchovies because they melt into the sauce and create incredible savoury depth.
You absolutely can add them here if you love them.
But for a pasta salad I’m bringing to a BBQ, tuna just makes more sense.
It’s approachable.
It adds protein.
And it pairs beautifully with the briny olives, capers, tomatoes, and fresh basil for garnish.
If your tuna is packed in olive oil, don’t throw that oil away.
Use it in the dressing and simply top it up with more extra virgin olive oil if needed.
There’s flavour in that can.
Use it.
Tips for the Best Pasta Salad
Cook the Pasta Just Past Firm
Nobody likes mushy pasta salad.
Cook your pasta just until al dente, then rinse it under cold water to stop the cooking immediately.
That little bit of extra texture helps the salad hold up beautifully after sitting in the refrigerator.
Seed the Tomatoes
If you’re making this ahead of time, scoop out some of the watery centres from your tomatoes.
It’s a tiny step that makes a huge difference.
Less moisture means the dressing stays bold instead of becoming diluted overnight.
Let It Rest
This is one of those recipes that actually improves after an hour in the fridge.
The tomatoes, olives, tuna, capers, oregano, and vinaigrette have time to mingle together, creating even deeper flavour.
Puttanesca Recipe: Pantry Meets Fresh
One of the reasons I love this pasta recipe so much is the balance.
Most of the ingredients are pantry-friendly.
Olives.
Capers.
Tomato paste.
Dried oregano.
Vinegar.
Tuna.
Then you brighten everything up with juicy tomatoes, torn fresh basil, and thinly sliced red onion.
The result tastes fresh while still being incredibly practical.
It’s exactly the kind of recipe I love having in my back pocket during the summer.
What Should You Serve With This Pasta Puttanesca Recipe?
Honestly?
Almost anything coming off the grill.
Grilled chicken.
Steak.
Italian sausages.
Shrimp.
Even burgers.
It’s also fantastic served with warm focaccia, grilled garlic bread, or crusty bread to soak up any extra vinaigrette left in the bowl.
If you’re craving something a little richer, a creamy sausage and peppers pasta is another fantastic option. It has a completely different feel than this puttanesca pasta salad, relying on a creamy sauce instead of a bright tomato vinaigrette.
Puttanesca Recipe: Frequently Asked Questions
Can I make this ahead of time?
Absolutely. In fact, I think it tastes even better after an hour or two in the refrigerator, and it’s fantastic the next day.
Can I add anchovies?
Definitely. If you love traditional spaghetti alla puttanesca, finely chopped anchovies are a delicious addition.
What’s the best pasta shape?
Fusilli, rotini, and cavatappi all do a great job of holding onto the dressing. Cheese tortellini also makes an incredibly satisfying version.
Can I serve it warm?
You could, but I think this recipe really shines chilled or at room temperature, especially during the summer.
Can I reheat leftovers?
You certainly can in the microwave, but I actually prefer eating this pasta salad cold straight from the fridge.
Final Thoughts On This Puttanesca Recipe
I think every summer needs one pasta salad that people ask you to bring over and over again.
For me, this is it.
It’s bright, briny, fresh, and packed with all the Mediterranean flavours I love, without relying on a heavy, creamy dressing. The tomato vinaigrette makes it feel familiar yet completely different from every other pasta salad on the table.
Whether you’re serving it beside something hot off the grill, bringing it to a picnic, or making it on Sunday for lunches all week, this puttanesca pasta salad somehow gets even better as the days go by. And honestly, that’s exactly what a great summer recipe should do.
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Jess Emin
Every aspect of Jessica Emin’s personal and professional life revolves around food; she’s a food photographer, a food stylist, a sommelier and has hosted two food TV series. Jess credits all the people she’s met along her culinary journey for her confidence in the kitchen–she’s picked up tips, tricks and technique from hundreds of pros–from working pie dough at the age of ten with her mom, to shucking tutorials with oyster farmers, to foraging with chefs to find perfect mushrooms, and watching chefs in Canada’s best restaurants. She lives and breathes the East coast, and its incredible food offerings.Â
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