Dinner

Pasta Salad with Tuna Mayo Recipe

BySophie Carsel January 25, 2026January 25, 2026

Introduction

This pasta salad with tuna mayo is a fresh and flavorful dish perfect for a light lunch or picnic. Combining wholemeal penne with a creamy, tangy dressing and colorful veggies, it’s both healthy and satisfying.

A white rectangular container filled with a creamy pasta salad made of tube-shaped pasta, chunks of light pink tuna, small yellow corn kernels, and bits of red bell pepper, all mixed with green herbs. The pasta and tuna pieces show a soft texture, while the corn and peppers add small pops of color. The container is placed on a white marbled surface, next to a glass of sparkling water and a yellow plate with a pink fork. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g wholemeal penne
240g bio yogurt
2 tsp English mustard powder
2 tbsp extra virgin olive oil
4 tsp apple cider vinegar
1 red onion, finely chopped
Handful of basil leaves, finely chopped
320g tuna in spring water
2 red peppers, deseeded and diced
340g can sweetcorn, drained

Instructions

Step 1: Boil the wholemeal penne in salted water for about 10 minutes until al dente. Drain the pasta and rinse under cold running water to cool, then drain thoroughly again.
Step 2: In a large bowl, combine the bio yogurt, English mustard powder, extra virgin olive oil, apple cider vinegar, finely chopped red onion, and chopped basil leaves. Mix well to create the dressing.
Step 3: Stir the drained tuna, diced red peppers, and drained sweetcorn into the dressing. Mix until evenly distributed.
Step 4: Fold the cooled pasta into the mixture until all ingredients are well coated. Serve immediately in bowls or pack into containers for work or a picnic.

Tips & Variations

For extra crunch, add diced cucumber or celery to the salad.
Swap bio yogurt for Greek yogurt for a thicker, creamier texture.
Add a squeeze of lemon juice to brighten the flavors.
Use fresh herbs like parsley or dill if basil isn’t available.

Storage

Store the pasta salad in an airtight container in the refrigerator. It will keep well for up to 24 hours and tastes great the next day after the flavors have melded. Before serving again, give it a gentle stir; if it seems dry, add a splash of olive oil or yogurt to refresh.

How to Serve

The image shows a close-up of a white rectangular container filled with a pasta salad. The salad has three visible layers: the base layer consists of white penne pasta with a smooth texture, mixed evenly with light yellow corn kernels. The middle layer includes pieces of light brown tuna and small chunks of red bell pepper, adding a mix of rough and soft textures. The top layer displays fresh green parsley leaves scattered across the dish, adding a touch of color contrast. The container is on a white marbled surface, with a glass of clear pink sparkling drink and a white bowl with green sauce and a pink fork nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like fusilli, farfalle, or rigatoni works well in this salad.

Is this salad suitable for meal prep?

Absolutely. This salad holds up well in the fridge and makes a convenient, nutritious option for packed lunches or quick meals.