I make this tuna pasta salad almost every Sunday for easy weekday lunches — it’s bright, filling, and comes together in under 20 minutes. Cold pasta, flaky tuna, crunchy cucumber and bell pepper, and a tangy mayo–Greek yogurt dressing keep it creamy without being heavy. It’s the kind of make-ahead dish that survives a busy week and still tastes fresh on day three. If you love crunchy, make-ahead salads, you might also like this collection of cucumber recipes for more fresh ideas.
Why you’ll love this dish
This tuna pasta salad is a meal-prep champ: quick to throw together, wallet-friendly, and flexible enough to feed picky eaters or a crowd. The tuna adds protein, the veggies deliver fiber and texture, and the Greek yogurt cuts the heaviness of a pure mayo dressing. Make a big batch for work lunches, picnics, or a low-effort weeknight dinner.
“Perfect for busy weeks — creamy, bright, and still crunchy on day two. My go-to for packing lunches.” — Satisfied meal-prepper
It’s also easy to adapt: swap in whole-wheat pasta for extra fiber, or add extra herbs if you want more freshness. If you like seasonal salads, try pairing this with a crisp fruit-and-feta dish like Autumn Harvest Salad for a composed meal.
How this recipe comes together
Quick overview so you know what to expect:
- Cook and cool the pasta so the dressing clings without wilting the veg.
- Mix the tuna and chopped veggies in a large bowl.
- Whisk the mayo, Greek yogurt, and lemon juice into a simple dressing.
- Fold in the cooled pasta, toss gently, taste, and chill for meal prep.
This is a one-bowl finish after the pasta cooks — minimal cleanup and fast assembly.
What you’ll need
- 8 ounces pasta (any shape you like; rotini or penne hold dressing well)
- 1 can tuna, drained (yellowfin or skipjack work fine)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced (English cucumber keeps things less watery)
- 1/4 cup red onion, finely chopped
- 1/2 cup bell pepper, diced (mixed colors look nice)
- 1/4 cup olives, sliced (black or Kalamata)
- 1/4 cup mayonnaise
- 2 tablespoons Greek yogurt (for tang and to lighten the mayo)
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh herbs (parsley or dill) for garnish
Substitution notes: Use plain yogurt instead of Greek yogurt for a lighter dressing (drain a bit if very thin). Canned salmon or shredded rotisserie chicken can replace tuna. For a crunchy boost, add chopped celery or toasted pine nuts. If you want inspiration for more bold salads, check this Brussels and kale salad for flavor-contrast ideas.
Step-by-step instructions
- Bring a pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and spread on a baking sheet to cool quickly.
- While the pasta cools, add the drained tuna to a large mixing bowl and flake with a fork. Add halved cherry tomatoes, diced cucumber, chopped red onion, diced bell pepper, and sliced olives. Toss to combine.
- In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, and a generous pinch of salt and pepper until smooth.
- Add the cooled pasta to the bowl with the tuna and vegetables. Pour the dressing over the pasta and fold gently until everything is evenly coated.
- Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon if needed. Garnish with chopped parsley or dill.
- Serve immediately, or divide into meal-prep containers and chill for up to a few days.
Best ways to enjoy it
- Serve chilled on a bed of mixed greens for a lighter meal.
- Scoop into pita pockets or sandwich thins for portable lunches.
- Offer extra lemon wedges and chopped herbs on the side so diners can brighten their own portion.
- Pair with a crisp side, like roasted asparagus or a simple green salad, if serving for dinner. This salad also travels well for picnics or potlucks — bring extra dressing on the side if you expect a long sit time.
Storage and reheating tips
- Refrigerate in an airtight container for up to 3–4 days. Tuna and mayonnaise-based salads keep best within this window.
- Don’t freeze — texture suffers (pasta gets mushy; mayonnaise separates).
- If making ahead more than a day, store dressing separately and toss before serving to keep vegetables crisp.
- Keep chilled at or below 40°F (4°C) when transporting to comply with food safety guidelines.
Helpful cooking tips
- Rinse pasta briefly under cold water after draining if you want to speed up cooling for meal prep. Otherwise, spread it on a sheet pan to cool faster and avoid clumping.
- Drain the tuna well — excess oil or water will thin the dressing. Press canned tuna lightly with a fork to remove liquid.
- Chop vegetables uniformly so every bite has balance. If you’re prepping for kids, dice the onion finer or rinse it after chopping to mellow sharpness.
- Double the dressing and store it separately for a saucier salad later. For flavor variation, stir in a teaspoon of Dijon mustard or a pinch of smoked paprika.
- For more make-ahead ideas and shortcuts, this fig recipes roundup has tips for prep-friendly fruit and nut add-ins that can elevate a simple salad.
Flavor swaps
- Mediterranean: Add capers, swap parsley for oregano, use lemon zest, and finish with crumbled feta.
- Spicy kick: Stir in 1–2 teaspoons Sriracha or a diced jalapeño into the dressing.
- Lighter / dairy-free: Replace mayo with mashed avocado and skip the Greek yogurt.
- Vegetarian: Substitute canned chickpeas for tuna; fold with a little extra lemon and smoked paprika for depth.
- Protein boost: Add a cup of cooked edamame or cubed roasted chicken.
Common questions
Q: How long does this tuna pasta salad last in the fridge?
A: Store in an airtight container and eat within 3–4 days for best quality and food safety. Keep it chilled and discard if left at room temperature for more than two hours.
Q: Can I use tuna packed in oil instead of water?
A: Yes. Tuna in oil is richer; drain it well. If you prefer a lighter salad, use tuna in water and increase lemon juice for brightness.
Q: Is this recipe freezer-friendly?
A: Not recommended. Freezing changes the texture of mayonnaise-based dressings and pasta. If you must freeze, freeze only the pasta and thaw to reheat in other dishes (not for this dressed salad).
Q: Can I make this gluten-free?
A: Absolutely — swap regular pasta for a gluten-free alternative (rice or lentil pasta work). Note that cooking times vary.
Q: Will the salad get soggy over time?
A: It will soften slightly but should remain pleasant through day 3 if stored properly. To maximize crunch, add delicate ingredients (like avocado or fresh herbs) just before serving.
Conclusion
If you want a lighter riff with similar pantry ingredients, check this Healthy Tuna Pasta Salad – Erin Lives Whole for an alternate dressing approach. For another classic take on tuna and pasta combos, see this Tuna And Pasta Salad recipe for inspiration and variations.
Tuna Pasta Salad
Ingredients
Main Ingredients
- 8 ounces pasta (any shape) Rotini or penne hold dressing well.
- 1 can tuna, drained Yellowfin or skipjack work fine.
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced English cucumber keeps things less watery.
- 1/4 cup red onion, finely chopped
- 1/2 cup bell pepper, diced Mixed colors look nice.
- 1/4 cup olives, sliced Black or Kalamata.
Dressing
- 1/4 cup mayonnaise
- 2 tablespoons Greek yogurt For tang and to lighten the mayo.
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh herbs (parsley or dill) for garnish
Instructions
Preparation
- Bring a pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and spread on a baking sheet to cool quickly.
- While the pasta cools, add the drained tuna to a large mixing bowl and flake with a fork. Add halved cherry tomatoes, diced cucumber, chopped red onion, diced bell pepper, and sliced olives. Toss to combine.
- In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, and a generous pinch of salt and pepper until smooth.
- Add the cooled pasta to the bowl with the tuna and vegetables. Pour the dressing over the pasta and fold gently until everything is evenly coated.
- Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon if needed. Garnish with chopped parsley or dill.
- Serve immediately, or divide into meal-prep containers and chill for up to a few days.
