Name: Tuna Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1/3 cup plain Greek yogurt; 1/4 cup extra virgin olive oil; 3 Tbsp fresh lemon juice (plus 1 tsp lemon zest); 1 1/2 Tbsp chopped fresh dill (or 1 1/2 tsp dried dill); 1 tsp minced garlic ((1 clove)); Salt and black pepper, to taste; 8 oz. rotini pasta; 10 oz. tuna in oil, drained; 1 pint grape tomatoes, halved (red or multi-color); 1 medium red bell pepper, roasted, chopped; 1 1/2 cups chopped English cucumber (about 1/2); 1/3 cup sliced kalamata olives; 1/4 cup chopped red onion; 1/4 cup chopped fresh parsley

Jump to Recipe

If there’s one dish that never fails to save lunchtime and potluck dilemmas, it’s Tuna Pasta Salad. This recipe sparkles with bright Mediterranean flavors thanks to juicy tomatoes, roasted red pepper, briny olives, herby dill, and a creamy Greek yogurt dressing. It’s one of those reliable, cheerful salads that’s equally at home in an office lunchbox or starring on your weekend picnic table. Packed with color and texture, loaded with protein, and balanced with fresh herbs and lemon, this is a meal you’ll crave over and over again!

Ingredients You’ll Need

Don’t be fooled by how simple the ingredients are: each one brings its own burst of flavor or crunch to the party. The key to a killer Tuna Pasta Salad is choosing fresh, high-quality produce and not skimping on the seasoning! Here’s what you’ll need and why every component matters:

Plain Greek yogurt: Adds a tangy creaminess to bind everything together while keeping it lighter than a mayo-based dressing.
Extra virgin olive oil: Gives the dressing richness and rounds out the flavors beautifully.
Fresh lemon juice & zest: Brightens the whole salad and keeps the flavors popping (don’t skip the zest!).
Fresh dill (or dried): Infuses the salad with an herby freshness that pairs perfectly with tuna.
Minced garlic: Just a clove, but it wakes up the whole dish with savory punch.
Salt and black pepper: Essential for seasoning the dressing and pulling everything into harmony.
Rotini pasta: The spirals hold onto the creamy dressing and little bits of veggies; any short pasta works, but rotini really shines.
Tuna in oil: Oil-packed tuna is richer and more flavorful—just drain before using for the perfect texture.
Grape tomatoes: Bursting with sweetness, multi-colored ones add extra visual flair.
Roasted red bell pepper: Sweet, smoky, and colorful; jarred or homemade both work well here.
English cucumber: Crisp and refreshing; English cucumbers are less seedy and watery than regular ones.
Kalamata olives: Deeply savory and briny, they bring a subtle Mediterranean twist.
Red onion: A little bit gives sharpness and color contrast—dice finely for best results.
Fresh parsley: Scattered through the salad for herbal brightness and a pop of green.

How to Make Tuna Pasta Salad

Step 1: Whisk Together the Creamy Dressing

In a medium mixing bowl, whisk up the Greek yogurt, extra virgin olive oil, fresh lemon juice and zest, dill, and garlic. Season with a generous pinch of salt and a bit of black pepper to taste. Let the dressing chill in the fridge while you prep everything else so the flavors can mingle and develop—it makes all the difference!

Step 2: Cook and Cool the Pasta

Bring a big pot of salted water to a boil and cook the rotini until just al dente (follow the package timing, but taste to be sure). Before you drain, dip out about half a cup of the pasta water and set aside. Drain the pasta, then spread it on a greased baking sheet or parchment paper so the noodles cool quickly and don’t stick together.

Step 3: Toss Together the Salad

In a spacious salad bowl, combine the cooled pasta, drained tuna, halved grape tomatoes, roasted red peppers, chopped cucumber, kalamata olives, finely chopped red onion, and parsley. Pour the creamy dill dressing over the top and gently toss until everything is coated. If it looks a bit thick, splash in some of the reserved pasta water to loosen (a little goes a long way).

Step 4: Adjust and Season

Give your Tuna Pasta Salad a taste and add more salt or black pepper if needed. The pasta will keep soaking up the flavors and moisture as it rests, so adjust the dressing’s consistency with a few extra drops of water or olive oil right before serving if you’d like it creamier.

Step 5: Chill or Serve

You can enjoy this salad right away for maximum freshness, or pop it in the fridge for up to 3 days if meal prepping. Just know that the longer it sits, the more the flavors meld into each happy, savory bite.

How to Serve Tuna Pasta Salad

Garnishes

For an irresistible finish, sprinkle extra chopped fresh parsley and a little more lemon zest over the top right before serving. You can also add a handful of crumbled feta cheese or a swirl of extra olive oil for richness. A few extra dill fronds will look especially pretty for guests!

Side Dishes

A crusty baguette or toasted pita wedges are perfect for scooping up bites of Tuna Pasta Salad. Pair it with a simple green salad or a light vegetable soup for a balanced, picnic-inspired lunch or dinner. It’s also wonderful alongside grilled chicken or shrimp if you’re feeding a crowd and want more protein variety.

Creative Ways to Present

Try serving the salad piled high in avocado halves, roasted bell pepper “bowls,” or layered in mason jars for an adorable, portable picnic meal. It also makes a fun filling for lettuce wraps, adding crunch and freshness that complement the creamy tuna pasta goodness.

Make Ahead and Storage

Storing Leftovers

Leftover Tuna Pasta Salad keeps beautifully in the fridge for up to 3 days. Store it in an airtight container, and give it a gentle stir before eating—if it looks a bit thick, simply mix in a splash of water or olive oil to refresh the creaminess.

Freezing

Freezing is not recommended for this style of pasta salad, as the creamy dressing and fresh vegetables don’t retain their texture well after thawing. It’s best enjoyed fresh or within a few days of making for optimal flavor and crunch.

Reheating

This salad is designed to be served chilled or at cool room temperature. If you prefer it less cold, let it sit out of the fridge for 15–20 minutes before eating. There’s no need to heat—just fluff gently and top with extra fresh herbs as desired.

FAQs

Can I use a different type of pasta?

Absolutely! While rotini is perfect for holding onto the creamy dressing and chunky veggies, penne, farfalle, or even fusilli would also work well. Just choose a shape with nooks and crannies for best results.

Is there a way to make Tuna Pasta Salad dairy-free?

Yes, you can easily swap the Greek yogurt for a dairy-free yogurt or mayonnaise alternative. Make sure to adjust the seasoning and lemon juice to taste, as some substitutes are more bland than others.

Can I add other veggies or proteins?

This salad is very adaptable! Add blanched green beans, baby spinach, artichoke hearts, or even some flaked cooked salmon for variation. Hard-boiled eggs also pair beautifully for even more protein.

Can I prepare Tuna Pasta Salad ahead of time for parties?

Definitely! It’s actually even tastier after a few hours in the fridge as the flavors meld together. Just keep a little extra dressing or olive oil on hand to refresh the salad right before serving if it looks dry.

How do I keep the pasta from getting mushy?

Cook the pasta just until al dente and rinse briefly under cold water to stop the cooking. Spreading the noodles out on a tray to cool quickly will stop any lingering heat and ensure they stay delightfully springy in the salad.

Final Thoughts

If you’re looking for a simple but vibrant dish that’s sure to become a staple, give Tuna Pasta Salad a try. It’s colorful, filling, and customizable—plus, it might just earn a permanent spot in your weekly routine!

Tuna Pasta Salad Recipe

★★★★★

4.9 from 17 reviews

Author: Sophie
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Diabetic

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Description

This Tuna Pasta Salad is a flavorful and refreshing dish perfect for a light lunch or dinner. It features tender rotini pasta, savory tuna, and a medley of fresh vegetables tossed in a creamy Greek yogurt dressing with lemon and dill.

Instructions

Dressing: In a medium mixing bowl, whisk together Greek yogurt, olive oil, lemon juice, lemon zest, dill, garlic, salt, and pepper. Transfer to the fridge.
Cook Pasta: Cook pasta al dente according to package directions in salted water. Reserve 1/2 cup pasta water before draining. Spread out cooked pasta to cool.
Prepare Salad: In a large salad bowl, combine pasta, tuna, tomatoes, bell pepper, cucumber, olives, red onion, and parsley. Toss with the prepared dressing.
Adjust Consistency: Add splashes of reserved pasta water to thin the salad as needed. Adjust seasoning with salt and pepper.
Serve: Store in the fridge for up to 3 days. Thin with water or olive oil before serving if desired.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Mixing, Tossing
Cuisine: Mediterranean