Tuna Pasta Salad
This tuna pasta salad is bright, filling, and comes together in under 20 minutes, perfect for easy weekday lunches.
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.
Notes
Refrigerate in an airtight container for up to 3–4 days. This salad also travels well for picnics or potlucks — bring extra dressing on the side if you expect a long sit time.