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
