How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Pepper, Tuna and Olive Pasta Salad?

You need 8 ingredients. The key ingredients include: 6 bell peppers (a mixture of red, yellow or orange), 14 ounces pasta, shapes, 3 tablespoons sherry wine vinegar (or white wine vinegar), 3 tablespoons olive oil, and more.

Is Roasted Pepper, Tuna and Olive Pasta Salad suitable as seafood?

Yes, Roasted Pepper, Tuna and Olive Pasta Salad falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Roasted Pepper, Tuna and Olive Pasta Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Pepper, Tuna and Olive Pasta Salad Recipe

Name: Roasted Pepper, Tuna and Olive Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 bell peppers (a mixture of red, yellow or orange); 14 ounces pasta, shapes; 3 tablespoons sherry wine vinegar (or white wine vinegar); 3 tablespoons olive oil; 3 tablespoons capers, rinsed and chopped; 12 ounces tuna packed in brine, drained and flaked; 12 ounces black olives; 2 ounces arugula leaves

Fresh, crisp and full of flavor — this Roasted Pepper, Tuna and Olive Pasta Salad is a must-try. Made with bell peppers, pasta, sherry wine vinegar and …

This Roasted Pepper, Tuna and Olive Pasta Salad relies on simple, everyday ingredients such as pasta, shapes, olive oil, capers, rinsed and chopped and black olives. It comes together quickly and makes 4 servings, at about 615 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

6 bell peppers (a mixture of red, yellow or orange)
14 ounces pasta, shapes
3 tablespoons sherry wine vinegar (or white wine vinegar)
3 tablespoons olive oil
3 tablespoons capers, rinsed and chopped
12 ounces tuna packed in brine, drained and flaked
12 ounces black olives
2 ounces arugula leaves

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
615 kcal
Category
Seafood

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