Tuna Pasta Salad – This light and easy Pasta Salad is loaded with Mediterranean flavors! Tender noodles, protein-rich tuna, tomatoes, cucumbers, red onions, Kalamata olives and capers are tossed in a flavorful lemon yogurt vinaigrette.
This Tuna Pasta Salad is the perfect dish to serve for lunch, at potlucks, picnics and backyard parties. I like to serve it as a side dish or as a main dish on hot evenings that call for lighter meals.
This Pasta Salad recipe is tossed in a quick and easy to make lemon-yogurt dressing. The dressing is light and adds so much flavor to the noodles and the vegetables. Although I love a super creamy and rich pasta salads like this flavor-packed Mexican Street Corn Pasta Salad, this No-Mayo Pasta Salad is incredibly tasty and one of our favorite pasta salad recipes.
How To Make Tuna Pasta Salad
- Cook the pasta in salted water according to package directions, until al dente.
- While the pasta cooks, make the dressing. Whisk all the dressing ingredients together in a bowl, or pour ingredients in a lidded jar and shake away!
- Drain the pasta. You can rinse the noodles with cold water if you want to speed the cooling process.
- When the pasta is at room temperature, add the tuna and vegetables and toss to combine.
- Pour the lemon yogurt dressing over the pasta salad and toss!
- You can serve it immediately or let it sit for at least 30 minutes in the refrigerator so the flavors have time to meld and intensify.
Frequently Asked Questions, Tips and Notes about Tuna Pasta Salad
- Can this Pasta Salad Recipe Be Made Ahead?
Yes, actually the longer the pasta salad sits in the fridge, the better it tastes. You can make it the night or day before you want to serve it. If it looks a bit dry, just drizzle a little olive oil and toss it. - How Long Can Tuna Pasta Salad Keep?
Properly stored, in an airtight container, tuna pasta salad should keep between 3 – 4 days in the refrigerator. - Is Canned Tuna Good For You?
Tuna is low in fat and high in protein. Due to high content of omega-3, tuna fish may support brain function, help lower cholesterol, and reduce blood pressure. - What Type Of Tuna Should I Use For This Easy Pasta Salad Recipe?
I use Solid White Tuna in Water, my second option is Chunk White Tuna in Water. Because the dressing has oil, I do not recommend tuna packed in oil as the pasta can get too oily.
When possible I get sustainable wild tuna (available canned). - I add a bit of oil to the pasta water when making cold pasta dishes.
- You can customized this salad by adding:
Diced Red Bell Peppers
Corn
Chopped Avocado
Fresh Dill - If you like tuna, take a look at these recipes:
Fabulous Trio of Crostini with Mini Tuna Melt
Weeknight Classic Tuna Casserole
Classic Tuna Salad Deviled Eggs
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Mediterranean Tuna Pasta Salad (No Mayo)
Ingredients
For the Pasta Salad
- 12 ounces short pasta (rotini, penne, farfalle)
- 2 (5-ounces) canned solid white tuna (in water)
- 1/2 cup diced onions
- 1 pint grape tomatoes, halved
- 1/2 cup Kalamata olives, pitted
- 1 cup diced cucumber
- 3 tablespoons capers, drained
For the Vinaigrette
- 3 tablespoons freshly squeezed lemon juice
- 1/4 cup olive oil
- 2 tablespoons plain yogurt
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon chopped parsley
Instructions
To Make the Vinaigrette
- Whisk together the vinaigrette ingredients.
To Make the Pasta Salad
- Cook the pasta according to package directions until al dente. Rinse in cold water.
- Combine all the ingredients in a large bowl. Add the vinaigrette and toss well to combine. Serve (See Note)
Video
Nutrition
Bejany says
Great sauce, but I doubled it because it seemed too dry. Very delicious recipe. I substituted pickled okra for the capers
Kathy says
Thank you!
Halina says
Great recipe, had to have seconds!
Angie rodriguez says
I made this recipe today. It was delicious and full of flavor, like something you’d eat from a restaurant! We got a little bit left and my husband already decided it will be him that will eat it either later or tomorrow! Another awesome one, Kathy!
Kathy says
Thank you!!
Christina says
I made this recipe and take it to work for lunch, hmmm so delish. Sometimes I used different types of noodles if I don’t have rotinis in my pantry!!
Kathy says
I do too! Any noodle will do! Thanks for the feedback!
Terry says
I just made this. It’s light and delicious. Thanks for the recipe,
Kathy says
Thank you Terry! Glad to hear you liked it.
Jennifer Stewart says
This pasta salad looks so light and delicious. And that Vinaigrette, Amazing!
Maria Clarys says
I stumbled on to you r site, and am I glad I did! My entire family LOVED this recipe, and I will try variations on the them. I added chopped spinach, and was out of Kalamata olives; I substituted marinated artichoke hearts. I also added a can of white beans, as I had only one can of tuna.
This is a keeper, and I will be following you, Kathy! Thanks much.
From, A Crazy Busy Mom (Maria)
Kathy says
So glad to hear! Thank you for your feedback
Patricia says
I was looking for a pasta salad recipe and luckily found yours, I am going to give it a try today. What attracted me to your recipe is the vinaigrette which must make the pasta so delicious! I am from the Mediterranean and the simple ingredients attracted me to this recipe, just perfect for today’s weather!
Kathy says
Thank you Patricia. Glad you find us. My family loves the simplicity and flavors of the salad. Enjoy!
Michele says
This dressing with the lemon and the small bit of yogurt holds this Mediterranean salad perfectly. All of the flavors make me feel like summer is here with all of the freshness. We enjoyed this so much and will be making this often this summer!
Kathy says
Thank you! So easy and simple yet satisfying!