I love making this Tuna Pasta Salad whenever I want a fresh, satisfying meal that comes together with simple ingredients. It combines tender pasta, flaky tuna, crisp vegetables, and briny olives, all coated in a creamy Greek yogurt and lemon dressing. I enjoy serving it for family lunches, meal prep, picnics, or light dinners because it stays delicious even after chilling in the refrigerator.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/3 cup plain Greek yogurt
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 1/2 tablespoons chopped fresh dill or 1 1/2 teaspoons dried dill
1 teaspoon minced garlic
Salt and black pepper, to taste
8 ounces rotini pasta
10 ounces tuna in oil, drained
1 cup grape tomatoes, halved
1 medium roasted red bell pepper, chopped
1 1/2 cups chopped English cucumber
1/3 cup sliced kalamata olives
1/4 cup chopped red onion
1/4 cup chopped fresh parsley
Directions
I whisk together the Greek yogurt, olive oil, lemon juice, lemon zest, dill, garlic, salt, and black pepper in a medium bowl until smooth, then refrigerate the dressing while I prepare the salad.
I cook the rotini pasta in salted water until al dente according to the package directions. Before draining, I reserve 1/2 cup of the pasta cooking water.
Then I drain the pasta and spread it onto a lightly greased baking sheet or parchment-lined surface to cool completely.
I combine the cooled pasta, drained tuna, grape tomatoes, roasted red bell pepper, cucumber, kalamata olives, red onion, and parsley in a large salad bowl.
I pour the chilled dressing over the salad and gently toss until every ingredient is evenly coated.
If the dressing seems too thick, I stir in small amounts of the reserved pasta water until I reach the desired consistency.
I taste the salad and adjust the seasoning with additional salt and black pepper if needed.
I chill the salad until serving and enjoy it cold.
Servings and Timing
Servings: 6
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Calories: Approximately 385 kcal per serving
Variations
I sometimes replace the rotini with penne, bowtie, or whole wheat pasta for a different texture. When I want extra protein, I add chopped hard-boiled eggs or canned chickpeas. For additional freshness, I mix in baby spinach, arugula, or chopped celery. I also enjoy crumbling feta cheese over the top for even more Mediterranean flavor. If I prefer a little heat, I sprinkle in crushed red pepper flakes or diced jalapeños.
Storage/Reheating
I store the tuna pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving leftovers, I stir in a splash of olive oil, water, or lemon juice to loosen the dressing if it has thickened. Since this salad is meant to be enjoyed cold, I do not recommend reheating it.
FAQs
Can I make this tuna pasta salad ahead of time?
Yes. I often prepare it several hours or even a day ahead because the flavors blend together beautifully as it chills.
Can I use canned tuna packed in water?
Yes. I can substitute tuna packed in water if I prefer a lighter version, although tuna packed in oil provides a richer flavor.
What pasta works best for this recipe?
I like using rotini because it holds the dressing well, but penne, fusilli, bowtie, or shells all work wonderfully.
Can I freeze tuna pasta salad?
I do not recommend freezing it because the Greek yogurt dressing and fresh vegetables can lose their texture after thawing.
How do I keep the pasta salad creamy?
I simply stir in a little reserved pasta water, olive oil, or lemon juice before serving to refresh the dressing if it has thickened in the refrigerator.
Conclusion
I enjoy making this Tuna Pasta Salad because it combines fresh vegetables, tender pasta, and flavorful tuna in a creamy lemon dressing that feels both light and satisfying. Whether I prepare it for meal prep, family lunches, picnics, or quick dinners, it always delivers refreshing flavors and simple convenience. I love that it can be customized with my favorite ingredients while remaining easy to prepare and perfect for sharing.
📖 Recipe:
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Tuna Pasta Salad
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Low Fat
Description
A fresh and satisfying tuna pasta salad made with tender rotini, flaky tuna, crisp vegetables, and a creamy Greek yogurt lemon dressing. Perfect for meal prep, picnics, light lunches, or easy dinners.
Ingredients
1/3 cup plain Greek yogurt
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 1/2 tablespoons chopped fresh dill or 1 1/2 teaspoons dried dill
1 teaspoon minced garlic
Salt and black pepper, to taste
8 ounces rotini pasta
10 ounces tuna in oil, drained
1 cup grape tomatoes, halved
1 medium roasted red bell pepper, chopped
1 1/2 cups chopped English cucumber
1/3 cup sliced kalamata olives
1/4 cup chopped red onion
1/4 cup chopped fresh parsley
Instructions
- Whisk together the Greek yogurt, olive oil, lemon juice, lemon zest, dill, garlic, salt, and black pepper until smooth. Refrigerate the dressing while preparing the salad.
- Cook the rotini in salted boiling water until al dente according to package directions. Reserve 1/2 cup of the pasta cooking water before draining.
- Drain the pasta and spread it on a lightly greased baking sheet or parchment-lined surface to cool completely.
- In a large bowl, combine the cooled pasta, tuna, grape tomatoes, roasted red bell pepper, cucumber, kalamata olives, red onion, and parsley.
- Pour the chilled dressing over the salad and gently toss until evenly coated.
- If needed, stir in small amounts of the reserved pasta water until the dressing reaches the desired consistency.
- Taste and adjust with additional salt and black pepper as needed.
- Chill before serving and enjoy cold.
Notes
Substitute rotini with penne, bowtie, fusilli, shells, or whole wheat pasta.
Add chopped hard-boiled eggs or canned chickpeas for extra protein.
Mix in baby spinach, arugula, or chopped celery for added freshness.
Top with crumbled feta cheese for extra Mediterranean flavor.
Add crushed red pepper flakes or diced jalapeños for heat.
Store in an airtight container in the refrigerator for up to 3 days.
Refresh leftovers with a splash of olive oil, lemon juice, or reserved pasta water before serving.
Serve cold; freezing and reheating are not recommended.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boil
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 30 mg
