Tuna Pasta Salad

Tuna Pasta Salad is a creamy, protein-packed dish that combines tender pasta, flaky tuna, and crisp vegetables, all tossed in a flavorful dressing. It’s perfect for a quick lunch, meal prep, or a refreshing side dish. Serve chilled for a refreshing and sat

“Traditional tuna pasta salad can be dense and overloaded with mayonnaise, but this version is a game-changer! It’s a bright, zesty, and invigorating dish that screams summer. Perfect as a wholesome picnic treat or a breezy al fresco meal.”

The worst thing is bringing the salad to a summer picnic, and 10 minutes later, no one wants to eat it because the mayo is warm and icky. Since this salad is olive oil based, it lasts longer and tastes better in a picnic setting.

The pasta salad can be relatively generic and bland. But every time I make this recipe, the reaction is “tuna pasta salad can taste like this?” and “it’s so light and lemony and fresh”! Mediterranean flavors make this t salad pop!

How to make Pasta Salad:

Prepare the pasta by following the directions on the packaging, then strain it and let it cool slightly. Mini shell pasta works wonderfully, though any small-sized pasta will do.
As the pasta is cooking, dice the celery and onion, drain the canned tuna, and heat the peas. Alternatively, you can toss the peas into the boiling pasta water during the final minute of cooking for convenience.
Let me know if you’d like additional adjustments or need help with anything else. Happy cooking!

Combine the mayonnaise and Greek yogurt in a bowl, stirring until the mixture is silky and well-blended.
Place the cooked pasta, drained tuna, diced celery, chopped onion, and warmed peas into a large mixing bowl. Drizzle the dressing over the ingredients and gently mix until everything is evenly coated.
If you’re preparing this dish ahead of time, it’s best to hold off on adding the sauce until just before serving. This ensures the pasta remains creamy, as it won’t absorb the dressing prematurely.

Tuna Pasta Salad

Recipe by StephenCourse: SaladsDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

450

kcal

This Salad is a creamy, protein-packed dish that combines tender pasta, flaky tuna, and crisp vegetables, all tossed in a flavorful dressing. It’s perfect for a quick lunch, meal prep, or a refreshing side dish. Serve chilled for a refreshing and satisfying meal!

Ingredients

• 2 cups pasta (rotini or penne)

• 1 can (5 oz) tuna (drained)

• ½ cup cherry tomatoes (halved)

• ¼ cup red onion (finely chopped)

• ½ cup cucumber (diced)

• ¼ cup black olives (sliced)

• ½ cup sweet corn (optional)

• ¼ cup mayonnaise (or Greek yogurt for a lighter option)

• 1 tbsp Dijon mustard

• 1 tbsp lemon juice

• Salt & pepper to taste

Directions

• Cook the Pasta
  Boil a pot of salted water and cook the pasta until al dente.
  Drain, rinse under cold water, and set aside.
• Prepare the Ingredients
  Drain the tuna and flake it into small pieces.
  Halve the cherry tomatoes and slice the black olives.
  Dice the cucumber and finely chop the red onion.
• Make the Dressing
  In a small bowl, whisk together mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, salt, and pepper.
• Assemble the Salad
  In a large mixing bowl, combine the cooked pasta, tuna, cherry tomatoes, cucumber, red onion, black olives, and sweet corn.
• Add the Dressing & Toss
  Pour the dressing over the salad and gently toss until everything is well coated.
• Chill & Serve
  Cover and refrigerate for at least 30 minutes for the flavors to meld.
  Garnish with fresh parsley or extra lemon juice before serving.

Steps to Prepare

1. Cook the Pasta:
   • Boil pasta in salted water until al dente. Drain and rinse under cold water to cool and prevent sticking.
2. Prepare the Tuna:
   • Drain the tuna and flake it into bite-sized pieces with a fork.
3. Chop the Vegetables:
   • Dice all vegetables into small, uniform pieces for even mixing.
4. Make the Dressing:
   • In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, olive oil, Dijon mustard, garlic powder, salt, and pepper until smooth.
5. Combine Ingredients:
   • In a large bowl, mix the cooked pasta, tuna, vegetables, and any optional add-ins.
6. Add the Dressing:
   • Pour the dressing over the salad and gently toss to coat everything evenly.
7. Taste and Adjust:
   • Adjust seasonings, adding more lemon juice or mustard if needed.
8. Chill and Serve:
   • Refrigerate for at least 20-30 minutes to let the flavors meld before serving.

Steps to Prepare

Cook the Pasta:

• Boil pasta in salted water until al dente. Drain and rinse under cold water to cool and prevent sticking.

Prepare the Tuna:

• Drain the tuna and flake it into bite-sized pieces with a fork.

Chop the Vegetables:

• Dice all vegetables into small, uniform pieces for even mixing.

Make the Dressing:

• In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, olive oil, Dijon mustard, garlic powder, salt, and pepper until smooth.

Combine Ingredients:

• In a large bowl, mix the cooked pasta, tuna, vegetables, and any optional add-ins.

Add the Dressing:

• Pour the dressing over the salad and gently toss to coat everything evenly.

Taste and Adjust:

• Adjust seasonings, adding more lemon juice or mustard if needed.

Chill and Serve:

• Refrigerate for at least 20-30 minutes to let the flavors meld before serving.

Nutritional Benefits

• Tuna: High in lean protein and omega-3 fatty acids for heart health.
• Pasta: Provides sustained energy, especially if you use whole grain or legume-based pasta.
• Vegetables: Packed with fiber, vitamins, and antioxidants for overall wellness.
• Dressing: Balances creaminess with tangy brightness, making it lighter and healthier than all-mayo versions.

Notes

Make Ahead: Perfect for meal prep; store in an airtight container in the fridge for up to 2 days.

Texture Boost: Sprinkle toasted nuts or seeds like sunflower or pumpkin seeds just before serving.

Mediterranean Twist: Add chopped sun-dried tomatoes, artichoke hearts, and fresh basil for a Mediterranean vibe.

Spicy Version: Mix in red pepper flakes or a dash of hot sauce to give it a kick.