Tuna Pasta Salad Recipe at a Glance
- Why you should make this recipe: Just as creamy and delicious as a classic tuna pasta salad, this lighter mayo-free version is packed with Mediterranean flavors, protein-rich tinned fish, crisp veggies and tender noodles all tossed in a flavorful creamy lemon vinaigrette.
- Dietary: This pasta salad with tuna is ideal for people following a traditional or pescatarian lifestyle. This recipe can be made gluten-free and can also be easily transformed into a vegetarian or vegan pasta salad. Simply replace the tuna with beans like chickpeas and the Greek yogurt with a plant-based variety.
- Making ahead: This tuna pasta salad has become a staple in my meal prep routine. It will last 3 to 4 days in the fridge which makes this recipe ideal for both meal prep and entertaining. It will even taste better the day after is made!!
- Quick, easy, versatile: This recipe is easy to make and comes together quickly. Feel free to swap ingredients to your taste or use whatever ingredients are in season.
Mediterrenean-Style Tuna Pasta Salad
This flavorful tuna pasta salad recipe is made with pasta cooked al dente, canned tuna fish, red onion, cherry tomatoes, Kalamata olives, cucumbers and fresh herbs. Although this salad is not tossed with mayo like a classic tuna pasta salad, it has a light creamy consistency from the Greek yogurt used in the lemon vinaigrette.
This creamy tuna pasta salad is one of those easy recipes that can be made ahead and can be served as a main dish, side dish or lunch.
Tuna Pasta Salad Recipe Ingredients
Be sure to check the printable recipe card below for the complete ingredient list and their exact quantities.
- Canned Tuna: I use solid white tuna packed in water. Chunk light tuna is also a good option. My personal preference is to make this recipe with tuna packed in water instead of oil as it contains less calories however, use what you have available in your pantry and when possible, choose wild caught tuna which is usually more flavorful, has a higher nutritional value and its better for the ecosystem.
- Pasta: Short or smaller pasta is best when making a salad. Bowtie pasta, rotini pasta, elbow macaroni and penne are great options.
- Onions: I love the color and mild taste of red onions but brown, white or yellow onions can be used. I prefer any of these options over green onions for this particular recipe.
- Tomatoes: Cherry tomatoes or grape tomatoes, cut in half are a great option but any type of tomato, cut into smaller pieces can be used.
- Kalamata Olives: These Mediterranean olives have a very distinct taste that reminds me of Mediterranean cuisine. I usually buy the olives pitted to save time. Other types of olives can be used as well.
- Capers: I am a big fan of adding capers to fish recipes. I think they add a burst of bright flavor without adding the sweetness an ingredient like sweet pickle relish would add.
- Cucumbers: I used seedless English cucumbers but any type of cucumber can be used. Choose what’s in season and freshly available at the market.
- No Mayo Salad Dressing: Fresh lemon juice, plain yogurt, olive oil, Dijon mustard, garlic powder, salt, pepper and fresh parsley.
Best Tuna for Pasta Salad?
To make tuna pasta salad, I recommend using solid wild albacore tuna packed in water. I prefer this tuna because of its light, mild flavor. The water-packed varieties also gives you full-control over the final taste of the dish by allowing other ingredients and seasonings to shine through.
How to Make this Pasta Salad
- Cook the pasta in a pot of salted boiling water.
- While the noodles cook, whisk together the vinaigrette ingredients and set aside.
- Drain the pasta and allow it to cool. You can rinse the noodles with cold water if you want to speed up the cooling process.
- In a large bowl, toss the cold cooked pasta, tuna fish and the rest of the ingredients together. Pour the lemon yogurt dressing over and toss to combine.
- Serve immediately or allow to sit for about 30 minutes, covered in the refrigerator so the flavors meld together.
🔪 Pasta Salad with Tuna Recipe Tips
- Cool the pasta completely before mixing in the tuna and veggies.
- Salt the pasta cooking water liberally. Doing so guarantees well seasoned pasta from the very beginning.
- We use a small amount of plain Greek yogurt in the dressing to make the salad a bit creamy without using any mayonnaise. Feel free to use sour cream, light mayo or plant-based yogurt.
- Top this delicious tuna salad with crumbled Feta cheese.
Hosting this year?
Which Thanksgiving Are You Hosting?
I wrote four complete menus so you can plan only the dinner you can actually pull off. Each one has its own shopping list, oven schedule and hour-by-hour plan.
✓
Cooking for 2–4
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A classic dinner for 8–12
Menu 2 · Brined turkey, half the work done Wednesday
✓
A big crowd, 12–16
Menu 3 · Ham and slow cooker turkey; guests bring the rest
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Vegetarian guests
Menu 4 · Stuffed acorn squash with mushroom gravy
Free 40-page printable, with a thawing chart, a “What can I bring?” sheet and my fixes for when things go sideways.
Tuna Pasta Salad Recipe Swaps and Variations
- Plant-Based Protein: Make his salad vegetarian or vegan by swapping the tinned tuna for beans such as chickpeas or cannellini beans.
- Swap Proteins: Instead of tuna, you can used canned salmon, canned chicken or choose any beans or legumes such as lentils, chickpeas or beans.
- Swap Greek Yogurt: Instead of plain Greek yogurt, use sour cream or light mayonnaise. You can also use plant-based, dairy-free yogurt like almond milk yogurt.
- Skip the Capers: If you are not a big fan of capers, you can skip them. Adding chopped pepperonccinni or banana peppers can add a bright, tangy flavor to this creamy pasta salad.
- Fresh Herbs: Fresh dill compliments fish well and is an excellent substitution for fresh parsley. Fresh tarragon and basil are also delicious options.
- Veggies: You can use your favorite veggies. To keep this pasta salad Mediterranean-style, add roasted bell peppers, artichoke hearts, roasted Brussel sprouts, asparagus, chopped roasted eggplant.
Make Ahead and Storing Tips
Making Ahead: This delicious pasta salad can be made 1 to 2 days in advanced and stored in an airtight container in the refrigerator. As the noodles absorb the flavorful lemony dressing, they may seem a bit dry. Drizzle a bit of oil and toss the salad to bring it back to its former creamy glory.
Storage: You can store the tuna pasta salad in one large airtight container or meal prep it into individual servings and store it in the refrigerator for 3 to 4 days.
Frequently Asked Questions
Is canned tuna good for you?
Canned tuna is low in fat and calories and high in protein with 26 grams of protein per can! Because of its high omega-3 content tuna may support brain function, help lower cholesterol, and reduce blood pressure.
Can tuna pasta salad be made ahead?
Yes, this recipe can be made ahead of time. Actually the longer the pasta salad sits in the fridge, the better it tastes. You can make it 1-2 days ahead of time. If it looks a bit dry, just drizzle a little olive oil and toss it.
Take a look at these other pasta recipes:
Mediterranean-Style Tuna Pasta Salad
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)
Chef’s Notes
- Swap Proteins: Instead of tuna, you can used canned salmon, canned chicken or choose any beans or legumes such as lentils, chickpeas or beans.
- Swap Greek Yogurt: Instead of plain Greek yogurt, use sour cream or light mayonnaise. You can also use plant-based, dairy-free yogurt like almond milk yogurt.
- Plant-Based Protein: Make his salad vegetarian or vegan by swapping the tinned tuna for beans such as chickpeas or cannellini beans.
- Making Ahead: This delicious pasta salad can be made 1 to 2 days in advanced and stored in an airtight container in the refrigerator. As the noodles absorb the flavorful lemony dressing, they may seem a bit dry. Drizzle a bit of oil and toss the salad to bring it back to its former creamy glory.
- Storage: You can store the tuna pasta salad in one large airtight container or meal prep it into individual servings and store it in the refrigerator for 3 to 4 days.
24 responses
The perfect recipe! i have made this about 6 times. i followed the recipe to a T two times and it is amazing. However, u can really get creative by adding whatever u need to get rid of in your pantry. white beans, garbonzo beans, black beans, marinated artichoke hearts, and banana pepper rings really add texture and taste to this dish. The only thing that i do not stray from is the dressing. i also add feta cheese everytime along with the olives, capers, onion, and especially the cucumber. ive even substituted chicken in place of the tuna. A#1! Thank you so much for sharing this recipe!
Thank you Sha! Yes, this is a get creative and clean the fridge kind of recipe. i am so glad you enjoyed it.
I made this today for my second time. It is so delicious and looks like a professional made it – and I’m not. I am trying it today with farfalle pasta. I know we are going to enjoy it again today as much as we loved it the first time. Thank you for a super recipe.
Thanks Randall. I really appreciate the feedback.
This recipe looks wonderful! Is it possible to skip the yogurt? We are not fans in our house and was wondering if I can just omit it. Thanks for any info!
Hi Elisa, Yes, you can omit the yogurt. It just gives the vinaigrette a slightly creamy touch. It’s such a small amount so you can certainly skip it. You could also add a tablespoon of mayo if you would like but honestly without is as good as if you added it.
Great sauce, but I doubled it because it seemed too dry. Very delicious recipe. I substituted pickled okra for the capers
Thank you!
Great recipe, had to have seconds!
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!
Thank you!!
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!!
I do too! Any noodle will do! Thanks for the feedback!
I just made this. It’s light and delicious. Thanks for the recipe,
Thank you Terry! Glad to hear you liked it.
This pasta salad looks so light and delicious. And that Vinaigrette, Amazing!
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)
So glad to hear! Thank you for your feedback
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!
Thank you Patricia. Glad you find us. My family loves the simplicity and flavors of the salad. Enjoy!
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!
Thank you! So easy and simple yet satisfying!