This tuna pasta salad is the perfect make-ahead dinner or lunch pasta salad. It’s packed full of tuna, crunchy vegetables, and fresh herbs all tossed in a spiced creamy dressing.
Are you craving a delicious, but light, summer lunch or dinner?
Well, this pasta tuna salad is just what you need!
I packed this pasta salad with lots of canned tuna, sweet corn, red bell pepper, red onion, and fresh dill.
Then I tossed it all together with pasta and a homemade lightened creamy sauce.
I made the sauce out of mayonnaise, non-fat Greek yogurt, herbs, and lemon. It’s light, bright, and perfect when tossed with all the salad ingredients.
This tuna pasta salad dish is a great pack of protein and perfect for days when you don’t feel like spending too much time in the kitchen cooking.
Ingredients for tuna pasta salad
- Pasta – I think rotini works well for this pasta salad. If you’re not a fan you could use bowtie, elbow, or orzo in its place.
- Tuna – Albacore is my favorite tuna to use. Use either packed in water or vacuumed packed tuna.
- Sweet corn – Use canned or frozen to make this salad simple. Optionally, grilled corn would taste great here too.
- Bell pepper – Feel free to use whatever color pepper you have on hand but I think red or yellow tastes best in this salad. I like the slight sweetness of colored bell peppers over green bell peppers.
- Red onion – I like the addition of red onion so the salad gets onion flavor without being too overpowering.
- Fresh dill – Fresh herbs bring brightness to a dish and this pasta salad is no different! I like dill but you could also add parsley and cilantro.
- Creamy dressing – I made a dressing out of mayonnaise, non-fat Greek yogurt, spices, and a touch of lemon juice for brightness.
The best tuna to use
I think the best tuna to use for this recipe is either tuna canned in water or vacuum-packed tuna.
You can use tuna packed in oil but I don’t think the added oil (even if drained) is really needed here.
I also prefer to use Albacore tuna but feel free to use whatever your favorite tuna happens to be.
Lastly, fresh tuna is not recommended for this recipe. It’s really best to use tinned or canned tuna.
Curious about how long tinned tuna will last? Check out this super informative that answers the question – how long does tuna last?
Not using mayonnaise
I lighted up the dressing by using half mayonnaise and half non-fat Greek yogurt but feel free to make it as light as you want it to be.
Use all non-fat Greek yogurt or replace the mayonnaise with light mayonnaise or a vegan substitute.
Substitutions and adaptations
This recipe already includes corn, bell pepper, and red onion but feel free to add your favorite veggies!
I think crunchy radishes, blanched broccoli, sweet petite peas, or even bumping up the number of original vegetables called for in the recipe.
Storage and leftovers
I love this pasta dish because it’s a great light summer lunch or dinner.
If you’re blessed with leftovers simply store them in the refrigerator in an airtight container for up to 3 days.
More canned tuna recipes
- Craving Mediterranean flavor? Try my Mediterranean Tuna Orzo Salad.
- Need a quick and easy dish? Try my Tuna White Bean Herb Salad.
- Want a fun twist to typical flatbread sandwiches? Try my Mediterranean Tuna Salad Flatbread.
- Love a flavor-packed sandwich? Try my Pesto Tuna Baguette Sandwich.
For tuna pasta salad:
- 8 ounces uncooked pasta
- 8 ounces tuna in water, drained
- 1 cup canned or frozen sweet corn, drained or thawed
- 1/2 cup small diced red bell pepper
- 1/2 cup small diced red onion
- 2 tablespoons fresh dill, chopped
- 1/2 cup mayonnaise
- 1/2 cup plain non-fat Greek yogurt
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Kosher salt, to taste
- Black pepper, to taste
For tuna pasta salad:
- Cook pasta to al dente according to instructions on the pasta box.
- Once cooked, drain, and rinse with cold water. Set aside to cool.
- In a large bowl add tuna, corn, bell pepper, red onion, and dill.
- Add in the cooled pasta and toss.
- Cover in dressing and stir to combine.
- Taste and season to taste with kosher salt and black pepper.
- Cover the salad and let sit in the refrigerator for at least 30 minutes.
- Add all the ingredients for the dressing to a small mixing bowl and whisk to combine.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 562Total Fat: 24gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 38mgSodium: 510mgCarbohydrates: 58gFiber: 4gSugar: 7gProtein: 29g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.