This Tuna Pasta Salad is set to become a new family favourite. Ready in under 15 minutes, it’s packed with tuna and fresh vegetables and makes a healthy, crowd-pleasing dish for barbecues and potlucks.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Tuna Pasta Salad
- Substitutions
- Variations
- How to make Tuna Pasta Salad
- Leftovers
- Recipe FAQs
- More Easy Salad Recipes
- Rate it…
- Tuna Pasta Salad Recipe
Why this recipe works
This tuna pasta salad is an ideal warm-weather meal or side. It’s simple to make, bright in flavour, and balanced—creamy mayo meets lean tuna and crisp vegetables for a satisfying dish.
Though it uses a bit of mayonnaise, the salad remains nutritious thanks to the tuna and vegetables. Tuna provides protein and beneficial nutrients, while the veg adds fibre, crunch and colour.
The recipe is quick: cook the pasta, chop a few vegetables, mix a simple dressing, and combine. It’s adaptable and pairs well with grilled dishes or served on its own at picnics and gatherings.
Ingredients to make Tuna Pasta Salad
- Pasta – I used gluten-free conchiglie, but any small or medium pasta works well.
- Mayonnaise – creates a creamy dressing; use vegan mayo if preferred or regular mayo if you tolerate eggs.
- Lemon – fresh lemon juice brightens the dressing.
- Celery stalks – add crisp, low-calorie crunch.
- Cucumber – brings a cool, fresh flavour.
- Red bell pepper – adds sweetness and colour.
- Fresh parsley – lends a clean, peppery note.
- Sweetcorn – gives a touch of natural sweetness.
- Canned tuna – the main protein; drain before adding.
See the recipe card below for exact quantities and full details.
Substitutions
- Pasta: any short pasta like rotini, farfalle or macaroni will work.
- Mayo: swap for Greek yogurt for a lighter texture, or use olive oil and lemon for a Mediterranean-style dressing.
- Vegetables: use what you have—baby spinach, cherry tomatoes, sun-dried tomatoes or frozen peas are all good options.
Variations
- Spicy: add sriracha or a spoonful of Dijon mustard to the dressing for heat and tang.
- Deluxe: add sliced tomato, red onion, broccoli florets, apple or grapes. Top with feta or fresh herbs like dill or basil.
- Kid friendly: use a familiar pasta shape (macaroni, shells) and choose vegetables your children like.
How to make Tuna Pasta Salad
Step 1: Add the pasta to a large pot of salted boiling water and cook until al dente, following package timings.
Step 2: While the pasta cooks, roughly chop celery, cucumber and pepper to similar sizes. Finely chop the parsley.
Step 3: Make the dressing: whisk mayo and lemon juice in a small bowl until smooth. Season with salt and black pepper to taste.
Step 4: Drain the pasta and run under cold water to cool and remove excess starch, then transfer to a large bowl.
Step 5: Add chopped celery, pepper, cucumber, parsley, drained sweetcorn and drained tuna to the pasta. Pour in the dressing, season with salt and pepper, and toss to combine.
Hint: Enjoy immediately or refrigerate for a few hours or overnight to allow the flavours to meld.
Leftovers
Store leftover tuna pasta salad in an airtight container in the fridge for 3–4 days. Stir before serving.
Recipe FAQs
Yes, but quality varies. Oil-based dressings freeze better than creamy mayo-based ones. If possible, freeze without the dressing and add it after thawing.
Yes. Rinsing cools the pasta quickly and removes surface starch, helping the noodles stay separate and preventing clumping.
It’s a matter of preference. You can serve it immediately, but chilling for a few hours or overnight allows the dressing to soak in and deepen the flavour.
Mushy pasta usually results from overcooking. Cook al dente, rinse under cold water after draining, and avoid letting it sit in hot water or dressing for too long before chilling.
More Easy Salad Recipes
- Tofu Salad
- Courgette Salad
- Prawn Salad
- Chicken Satay Salad
- Aubergine Salad
- Three Bean Salad
- Vegan Potato Salad
- Rocket Salad
YOU MIGHT ALSO LIKE…
Dinner
Tuna Pasta Bake
Lunch
Chickpea Tuna Salad
Dips/Sauces
Vegan Mayonnaise
Sides
Smoked Mackerel Pate
Rate it…
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Tuna Pasta Salad
Ingredients
- 400 g pasta (I used gluten-free conchiglie)
- 150 g mayonnaise (I used vegan)
- ½ lemon, juiced
- 3 celery stalks, chopped
- ½ cucumber, chopped
- 1 red bell pepper, chopped
- Handful fresh parsley, chopped
- 1 x 165g can sweetcorn, drained
- 2 x 225g cans tuna, drained (in water, brine or oil)
Instructions
- Add the pasta to salted boiling water and cook until al dente (roughly 8 minutes, depending on shape).
- Roughly chop celery, cucumber and pepper into similar-sized pieces and finely dice the parsley.
- Whisk together mayonnaise and lemon juice in a small bowl, seasoning with salt and pepper to taste.
- Drain the pasta and rinse under cold water to cool and remove excess starch, then transfer to a large bowl.
- Combine pasta with the chopped vegetables, drained sweetcorn, drained tuna and mayonnaise dressing. Season and mix well.
Notes
Step-by-Step Photos: The post includes photos to guide you through each step.
Substitutions & Variations: See the suggestions above for easy swaps.
To Store: Keep in an airtight container in the fridge for 3–4 days.
To Freeze: Pasta salad can be frozen for up to four months, but mayo-based salads may change texture. Freeze without the dressing if possible and add it after thawing.
Tips: Rinse drained pasta in cold water to stop cooking and remove starch. Use whatever vegetables you have on hand. If you prefer, replace tuna with canned chicken, cooked sausage, pepperoni, or tofu.
Nutrition
Carbohydrates: 78 g |
Protein: 30 g |
Fat: 31 g |
Saturated Fat: 5 g |
Fiber: 4 g |
Sugar: 5 g
