Al dente pasta is mixed with flaked tuna and a host of veggies, then covered in a dreamy, creamy yogurt dressing – this Tuna Pasta Salad recipe is the ultimate summer salad!
This Tuna Pasta Salad Recipe amps up the classic pasta salad with a whole rainbow of delicious ingredients and an addictive Greek yogurt dressing. Easy to whip up and perfect for summer, it’s light, fresh and oh so satisfying!
IF you’re after other delicious pasta salads, why not also try my Creamy Avocado Pasta Salad or my Shrimp Fajita Pasta Salad!
Why you’ll love this Tuna Pasta Salad Recipe
- A healthier pasta salad. Loaded with protein rich tuna, packed with veggies and covered in a light Greek yogurt dressing, this is as close to a guilt free pasta salad as you can get!
- A delicious homemade dressing. Zesty, tangy, slightly creamy and with a kick of heat, this dressing clings onto the ingredients and provides deliciousness in every bite.
- An easy pasta salad. This Tuna Pata Salad Recipe is a breeze to whip up, perfect for parties and BBQ’s. 20 mins from pantry to table!
Ingredients you’ll need
- Rotini Pasta
- Chunk Light Tuna
- Vegetables: Celery, carrot sticks, onion, jalapenos and avocado.
- Italian Parsley
- Eggs
For the dressing
- Greek Yogurt
- Mayonnaise
- Salt & Black Pepper
- Pickle Juice
- Lemon Juice
- Cane Sugar
- Olive Oil
- Dijon Mustard
How to make this Tuna Pasta Salad Recipe
- Cook your pasta. Cook the pasta according to package instructions. Also cook the eggs during this time. Should take about 10 minutes.
- Prep your veggies. Meanwhile, chop the veggies and place them in a bowl.
- Make the dressing. In another bowl, mix the dressing ingredients together until creamy.
- Mix. Cool your pasta, then mix with veggies, diced eggs and toss with the dressing.
- Serve and enjoy!
Recipe notes and tips
- Choose good quality tuna, packed in water so it doesn’t make the rest of the salad oily. Make sure to drain well.
- Keep dressing aside if prepping ahead. Mix when ready to eat.
- Do not cut the avocados ahead to prevent them from discoloring. Only peel and cut when ready to eat.
- You can substitute tuna with shredded rotisserie chicken.
- You can add fresh jalapenos instead of pickled.
- Corkscrew (rotini) pasta is great for this Tuna Pasta Salad Recipe, as it has lots of surface area to grab the dressing and tuna pieces.
- Make sure to season your salad well with salt and freshly ground pepper, to really round out all the flavors.
FAQ’s
What’s the best pasta for pasta salad?
As I mentioned, I love rotini, but any medium shape pasta works well for this recipe especially shells or pasta with ridges to grab that dressing, adding lots of flavor to every bite!
Can I make this Tuna Pasta Salad in advance?
This pasta salad is awesome for, parties, BBQ’s and potluck, but if you want to make it more than a couple of hours in advance, I’d suggest you prepare the salad separate from the dressing, and add the dressing just before serving. Otherwise the pasta will soak up the dressing and you won’t have that creamy texture.
How to store leftover pasta salad
This Tuna Pasta Salad Recipe keeps well in the refrigerator for 3-4 days, as long as it’s properly stored in an airtight container. You can add a little Greek yogurt to moisten the pasta salad if it has dried out a bit, as the pasta will soak up some of the dressing. For the best flavor and freshness I recommend you eat it within 24 hours of making it.
Other delicious salad recipes
I hope you enjoy all the recipes I share with you, including this delicious Tuna Pasta Salad recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Tuna Pasta Salad Recipe
Ingredients
- 1 1/2 cups rotini pasta dry, uncooked
- 8 oz Chunk Light Tuna in oil
- 1/4 cup purple onion finely diced
- 1/4 cup celery petite diced
- 1/4 cup carrot sticks finely chopped (or grated carrots)
- 3 tbsps Italian parsley finely chopped
- 1/4 cup sweet relish
- 3 large eggs hard boiled, diced
- 1/4 cup pickled jalapeños finely chopped
- 1 large avocado peeled and diced
Dressing
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 1 tsp black pepper freshly cracked
- 2 tbsps Dijon mustard
- 1/4 cup sweet pickled juice or less to your preference
- 1 tbsp lemon juice
- 1/2 tsp salt or more to taste
- 1 tbsp cane sugar
- 1 tbsps olive oil
Instructions
- Cook the pasta according to package instructions. Also cook the eggs during this time. Should take about 10 minutes.
- Meanwhile, chop the veggies and place them in a bowl.
- In another bowl, mix the dressing ingredients together until creamy.
- Once the pasta is done cooking, transfer to a sieve and run through cold water to cool. Then transfer again to the bowl of veggies (without the avocado) and add the tuna. Toss them together to mix well.
- Add in the dressing, avocados and the diced boiled eggs. Toss very gently to coat them well.
- Transfer to a bowl and serve.
Notes
- Choose good quality tuna, packed in water so it doesn’t make the rest of the salad oily. Make sure to drain well.
- Keep dressing aside if prepping ahead. Mix when ready to eat.
- Do not cut the avocados ahead to prevent them from discoloring. Only peel and cut when ready to eat.
- You can substitute tuna with shredded rotisserie chicken.
- You can add fresh jalapenos instead of pickled.
- Corkscrew (rotini) pasta is great for this Tuna Pasta Salad Recipe, as it has lots of surface area to grab the dressing and tuna pieces.
- Make sure to season your salad well with salt and freshly ground pepper, to really round out all the flavors.
I have become dairy free within the last three months due to an unexpected and sudden allergy. If I use all mayo with this recipe will it take away the delicious taste you speak about?
Hi Shayla!
Yes you can use Mayo instead. My previous Macaroni salad’s dressing was mostly mayo an I personally like it more. Also add 1 tsp of granulated sugar if you like with the mayo. So good.
Thank you!!!
Will make this for our family cook out for my b.day
Yay! Happy Birthday in advance! Enjoy!