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Tuna Pasta Salad

Tuna Pasta Salad

This Tuna Pasta Salad is creamy, refreshing, and packed with protein. Made with tender pasta, flaky tuna, and crunchy veggies tossed in a light, tangy dressing — it’s perfect for summer pasta salad recipes, picnics, or quick healthy lunch ideas. This easy recipe is budget-friendly and customizable, making it one of the best pasta salad recipes to keep on hand all year long.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 12 oz pasta rotini, fusilli, or bow-tie
  • 2 cans 5 oz each tuna in water, drained
  • 1 cup mayonnaise or Greek yogurt for a lighter version
  • 1 tbsp Dijon mustard
  • Juice of ½ lemon
  • 1 cup celery finely chopped
  • ½ cup red onion diced
  • 1 cup frozen peas thawed
  • ½ cup sweet corn optional
  • Salt and black pepper to taste
  • Fresh parsley or dill chopped, for garnish

Method
 

  1. Cook the pasta: Boil pasta in salted water according to package directions until al dente. Drain and rinse under cold water to cool.
  2. Make the dressing: In a large bowl, mix mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, salt, and pepper.
  3. Add mix-ins: Stir in tuna, celery, onion, peas, and corn.
  4. Combine: Add cooled pasta and toss until everything is well coated.
  5. Chill: Cover and refrigerate for at least 30 minutes to let the flavors meld.
  6. Serve: Garnish with parsley or dill before serving. Enjoy cold or slightly chilled.

Notes

  • Protein boost: Add extra tuna or boiled eggs for a high-protein pasta salad.
  • Make it vegan: Substitute tuna with chickpeas and use vegan mayo.
  • Add flavor: Stir in a spoonful of pesto or chopped sun-dried tomatoes.
  • Storage: Keep in an airtight container in the fridge for up to 3 days. Stir before serving.