Description
This Tuna Pasta Salad is a creamy, tangy, and refreshing dish that’s as quick to make as it is satisfying. It’s the perfect balance of tender pasta, flaky tuna, and crisp veggies tossed in a herby, lemony dressing. Ideal for summer meals, picnics, or weekly lunch prep.
Ingredients
8 oz pasta (elbow, rotini, or gemelli)
2 cans (5 oz each) tuna in water, drained
1 cup cucumber, halved and thinly sliced
1/2 cup red onion, finely diced
1/3 cup mayonnaise
2 tablespoons Greek yogurt (optional)
1 tablespoon Dijon mustard
2 tablespoons fresh dill, chopped
1 tablespoon lemon juice
Salt and pepper, to taste
Optional: 1/4 cup chopped celery, 1/4 cup shredded cheddar, 2 tbsp capers or olives
Instructions
1. Cook pasta in salted boiling water until al dente. Drain and rinse under cold water.
2. Slice cucumbers, dice red onion, and chop dill. Drain and flake tuna.
3. In a medium bowl, whisk mayo, Greek yogurt, mustard, lemon juice, salt, pepper, and half the dill.
4. In a large bowl, combine cooled pasta, tuna, cucumber, onion, and dressing.
5. Gently mix to coat everything evenly.
6. Cover and chill for 15–30 minutes.
7. Stir before serving and garnish with remaining dill.
Notes
Use short pasta with ridges for best texture.
Let the salad chill so flavors meld.
Adjust dressing thickness with a bit of pasta water or lemon juice if needed.
Don’t skip rinsing pasta—it stops the cooking and improves texture.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 430mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 35mg
Keywords: tuna, pasta salad, summer, picnic