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This Tuna Pasta Salad is about to become a new family favourite! From start to finish, it takes less than 15 minutes. It is incredibly healthy – full of tuna and fresh vegetables and great for bbqs.

tuna pasta salad with fresh vegetables.

Recipe Difficulty – Very Easy

Why this recipe works

Tuna pasta salad with mayo is the perfect meal or side dish for warm weather. Bring this easy tuna pasta salad to your next barbecue or potluck and impress all of your neighbours and friends with it’s flavor.

Healthy tuna pasta salad may seem like quite the contradiction, but this recipe truly is! Despite having some mayonnaise in it, the tuna and veggies make for quite a healthy dish! Tuna is incredibly good for you, boasting many health benefits.

Another great thing about this tuna sweetcorn pasta salad is how easy it is! Basically, it is just a matter of cooking up the noodles and combining the rest of the ingredients. This was inspired by my Vegan Chickpea Tuna Salad recipe and pairs well with this amazing Easy Grilled Salmon Burgers recipe.

Ingredients to make Тuna Pasta Salad

Ingredients to make Тuna Pasta Salad.
  1. Pasta – I used gluten-free Conchiglie noodles, but any small or medium noodles will be great. For another 15 minute pasta try my Sun Dried Tomato Pasta.
  2. Mayo – makes for a deliciously creamy sauce. I have opted for a vegan one but if you can tolerate eggs then go for normal mayo.
  3. Lemon – is used for the fresh lemon juice.
  4. Celery Stalks – are a great low calorie addition that give a great crunch.
  5. Cucumber – brings a great fresh taste to this salad.
  6. Red Bell Pepper – brings a bright colour with a sweet taste.
  7. Fresh Parsley – gives a nice clean and peppery taste.
  8. Sweetcorn – Corn gives a great sweetness to this salad.
  9. Canned Tuna – is the star of this dish and adds protein.

See recipe card for full information on ingredients and quantities.

Substitutions

  • Pasta – you could use any pasta shape such as rotini or farfalle.
  • Mayo – You could use Greek yogurt in place of mayo. If you want more of a Mediterranean tuna salad, you could use olive oil to make a lighter dressing.
  • Vegetables – You can substitute or add the vegetables per your preferences and what you have on hand. Some other good options are spinach, sun dried tomatoes, cherry tomatoes or frozen peas.

Variations

  • Spicy – Add some sriracha to the dressing for a nice kick or even a spoon of dijon mustard into the mayo sauce.
  • Deluxe – Bring this pasta tuna salad up a notch by adding some more toppings. You could try tomato, red onion, broccoli, apple, or grapes. You could also add some feta cheese on top or fresh herbs such as dill or basil.
  • Kid friendly – One way to make this more appetizing to kids is to use a pasta shape they’re familiar with. Whether that is macaroni, shells, or another pasta. You can also cater the vegetables to their tastes.

See this warm version of this Tuna Pasta recipe on my website!

How to make Тuna Pasta Salad

cooking pasta in salted water.

Step 1: Firstly, add the pasta to a large pot of salted boiling water. Cook until al dente per package instructions.

celery, cucumber, and pepper on a cutting board.

Step 2: While the pasta boils, roughly chop the celery, cucumber, and pepper into similar size pieces. Finely dice the fresh parsley.

dressing with mayonnaise in a bowl.

Step 3: Prepare the dressing in a small bowl. Whisk together the mayonnaise and lemon juice until smooth. Season with salt and pepper to taste.

drained pasta in a bowl.

Step 4: Drain the pasta and run under a cold tap to make the pasta cold. Transfer to an extra large bowl.

Adding the chopped celery, pepper, cucumber, chopped parsley, tinned sweetcorn, tinned tuna and dressing to the bowl.

Step 5: Add the chopped celery, pepper, cucumber, chopped parsley, tinned sweetcorn (drained), tinned tuna (drained), pour in the mayonnaise dressing along with a pinch of salt and pepper. Toss well to combine.

Hint: Feel free to enjoy straight away or allow the flavours to mix together and refrigerate until the next day.

Leftovers

Leftover tuna salad with pasta will keep in the fridge for 3-4 days if stored in an airtight container. Just give it a good stir before eating.

Recipe FAQs

Can you freeze leftover cold pasta salad?

Yes, you can, though the quality of it depends on a few things. Oil-based pastas freeze much better than creamy or mayo based pastas. Al dente pasta will also hold together better.

Should I rinse pasta for cold pasta salad?

Yes. Rinsing the pasta helps to cool it down and allow the noodles to stay separated rather than clumping together while it slowly cools. It also helps to rinse the starch off the pasta.

Is it best to make pasta salad the day before?

It’s up to you! Pasta salad can be enjoyed right away, but some people prefer to wait up to a day to enjoy it so the dressing can soak into the pasta better.

Why is my pasta salad mushy?

There could be a few reasons for this. For pasta salad, it is important to cook pasta al dente. If you cook it too much, it can become mushy more easily. It is also important to rinse the pasta after draining. This will cool it down and rinse off the starch, both of which help to prevent it from being mushy.

More Easy Salad Recipes

tuna pasta salad with homemade dressing.

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5 from 3 votes

Тuna Pasta Salad

Quick to prepare, bursting with freshness and absolutely delicious – this Tuna Pasta Salad is sure to become a family favourite!
Prep Time: 4 minutes
Cook Time: 10 minutes
Total Time: 14 minutes
Servings: 4
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Ingredients 

  • 400 g pasta, (I used gluten-free Conchiglie)
  • 150 g mayonaise, I used vegan)
  • ½ juice lemon
  • 3 celery stalks
  • ½ cucumber
  • 1 red bell pepper
  • Handfull fresh parsley
  • 1 165g can sweetcorn
  • 2 225g canned tuna, (in water, brine or oil)

Instructions 

  • Add the pasta to salted boiling water and cook until al dente (roughly 8 minutes, depending on pasta shape).
  • Roughly chop the celery, cucumber, pepper into similar size pieced and finely dice the fresh parsley.
  • Prepare the dressing in a small bowl, whisk together the mayonnaise and lemon juice until smooth. Season with salt and black pepper to taste.
  • Drain the pasta and run under a cold tap to help cool the pasta faster and transfer to an extra large bowl.
  • Finally, add the chopped celery, pepper, cucumber, chopped parsley, tinned sweetcorn (drained), tinned tuna (drained) and the mayonnaise dressing along with a pinch of salt and pepper and mix well to combine.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for 3-4 days.
To Freeze: Pasta salad with tuna will keep for up to four months in the freezer. Because there is mayo in the dressing, it could change the texture and taste. If you are able to freeze before adding the dressing, it will freeze much better. Simply let it thaw in the fridge before enjoying.
Tip 1: Make sure to rinse the pasta in cold water as soon as you drain it. It will help the pasta to cool quickly and removes extra starch, both keeping it from becoming clumpy or mushy.
Tip 2: This cold tuna pasta salad recipe is a great one for variations. Try using whatever veg you have on hand.
Tip 3: If tuna isn’t your jam, you can swap for canned chicken, sausage, pepperoni, or tofu.

Nutrition

Calories: 718kcal | Carbohydrates: 78g | Protein: 30g | Fat: 31g | Saturated Fat: 5g | Fiber: 4g | Sugar: 5g
Did you make this recipe? Tag me Today!Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!
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About James Wythe

Hey, I'm James! A fully qualified health coach, cookbook author, full time food blogger and new dad with over 1 million followers. I started this journey after a sudden illness left me bed bound for 2 years and housebound for 4 years! I’m here to help you make healthy and delicious food for you and your family in less time!

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6 Comments

  1. 5 stars
    It was gorgeous – will definitely make this at the next bbq (I think I might add mustard next time too)