Creamy tuna pasta salad with mayo! You will love this cold tuna salad with pasta, it is quick to whip up, easy and delicious, and packed with flavors. This cold salad recipe is healthy and delicious. Perfect for lunch, light supper, picnics, and more.
Let me show you how to make it with my simple step-by-step guide
Why you will love this cold pasta salad
- It is economical but that doesn’t mean it tastes cheap. This pasta is packed full of flavors and about to be your family’s favorite.
- Fresh, light and packed with protein
- Perfect for picnics, potlucks, BBQs, summer parties, and more
- It can be made ahead of time which makes It perfect for meal prepping as it stays fresh in the fridge for up to 5 days.
Related posts: This canned tuna pasta recipe is simple, quick, and easy and can be on your dinner table from your kitchen in 20 minutes.
Ingredients
Here is the list of ingredients you will need to make the best cold tuna pasta with mayo and yogurt
Pasta: I used fusilli but you can use any other pasta of choice. Farfalle (bowtie pasta) and penne pasta and macaroni are great options.
Canned tuna: I love to use tuna packed in oil for this salad recipe, however, if you’ll prefer, you can use tuna packed in brine or spring water.
Mayonnaise
Greek yogurt
Cucumber
Rice wine vinegar
Capers; this is optional, substitute with kalamata olives, while they are exactly the same thing, it would do the job in this instance.
Red bell peppers
Onion: I used red onion but you can substitute with chives, green onions or shallots as it is milder in taste.
Fresh dillweed; substitute with dried dill but make sure to use half of the amount specified in the recipe card.
Garlic salt
Black pepper
Red pepper flakes
How to make tuna pasta salad
Cook the pasta in salted boiling water according to the packet instructions, drain and rinse under cold water to stop it from cooking, and set aside.
Prep the ingredients: while the pasta is boiling, chop the cucumber, red bell peppers, onions and set aside. Drain the tuna and measure out the rest of the ingredients.
Make the salad: To a large bowl, combine cooled cooked pasta, rice wine vinegar, garlic salt, red pepper flakes, black pepper, and mix to combine
Add chopped red bell pepper, cucumber, onions, caper, drained tuna, and mix to combine.
To a small bowl, combine Greek yogurt, mayonnaise, dill weed, and whisk to combine. Add into the salad and mix all to combine. Taste test and adjust seasoning accordingly.
Serve immediately or store in the fridge for up to 30 minutes for the flavors to develop before serving. Enjoy!
How to store
Tuna pasta salad will keep fresh in the fridge for up to 5 days in an airtight container. Add more yogurt or mayonnaise to the salad if it looks dry.
Tips
- You can use any veggies of choice other than the one used in today’s recipe. Peas and sweetcorn are very popular in tuna pasta recipes, it might be a great way to start especially if you have a picky eater. Other veggies you can use include tomatoes, celery, and more
- If you wouldn’t be serving this salad immediately, it is best to make the dressing separately and add it to the salad just before you serve. This will keep the pasta creamy for longer.
FAQs
Is tuna pasta salad the same as tuna macaroni salad?
Yes, macaroni is a type of pasta salad, it is also known as elbow pasta.
Can I add boiled eggs to this pasta salad?
Yes, you can add boiled eggs to tuna pasta salad, simply chop it into bite sizes and enjoy.
How long can you keep tuna mayo pasta?
Tuna salad will last in the fridge for 3 to 5 days if stored under the right temperature and in an airtight container.
Can I reheat tuna mayo pasta?
Yes, you can reheat a tuna pasta salad that has mayonnaise or yogurt in it for a few seconds in the microwave. If time permits then you should reheat it in the oven or air fryer @170C/34OF until warm though to your liking.
Can I freeze it
No, I wouldn’t recommend freezing this salad as it contains mayonnaise. Mayonnaise does not freeze well and this might affect the overall taste of the salad. Also, it is worth knowing that, pasta when defrosted does not retain its freshness and in some cases might be mushy too.
Watch how to make it
More salad recipes you will love
Tomato mozzarella cucumber salad
If you made this easy creamy tuna pasta salad recipe, don’t forget to leave me feedback and rate it 5 stars. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes to your inbox
Creamy Tuna Pasta Salad Recipe
Ingredients
- 3 cup dried fusilli pasta sub with farfalle bowtie pasta, penne pasta, macaroni is a great option.
- 14 ounces canned tuna drained sub with tuna packed in brine or spring water.
- ½ cup light mayonnaise sub with full-fat mayonnaise
- ½ cup Greek yogurt
- 1 ½ cup cucumber chopped
- 1 tablespoon rice wine vinegar
- 1 tablespoon capers optional substitute with kalamata olives, while they are exactly the same thing, it would do the job in this instance.
- 1 cup red bell peppers chopped
- ¼ cup red onion chopped substitute with chives green onions or shallots as it is milder in taste.
- 1 tablespoon fresh dillweed substitute with dried dill but make sure to use half of the amount specified in the recipe card.
- Garlic salt to taste
- Black pepper to taste
- Red pepper flakes to taste
- salt to cook the pasta
Instructions
- Cook the pasta in salted boiling water according to the packet instructions, drain and rinse under cold water to stop it from cooking and set aside.
- Prep the ingredients: while the pasta is boiling, chop the cucumber, red bell peppers, onions and set aside. Drain the tuna and measure out the rest of the ingredients.
- To a large bowl, combine cooled cooked pasta, rice wine vinegar, garlic salt, red pepper flakes, black pepper, and mix to combine
- Add chopped red bell pepper, cucumbers, onions, caper, drained tuna, and mix to combine.
- To a small bowl, combine Greek yogurt, mayonnaise, dill, and whisk until combine. pour it over the salad and mix all to combine. Taste test and adjust seasoning accordingly.Serve immediately or store in the fridge for up to 30 minutes for the flavors to develop before serving. Enjoy!
Notes
- You can use any veggies of choice other than the one used in today’s recipe. Peas and sweetcorn are very popular in tuna pasta recipes, it might be a great way to start especially if you have a picky eater. Other veggies you can use include tomatoes, celery, and more
- If you wouldn’t be serving this salad immediately, it is best to make the dressing separately and add it to the salad just before you serve. This will keep the pasta creamy for longer.
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
Amanda says
Thank you for your recipe. Your information was so helpful. This turned out beautifully - easy to make with regular household ingredients. The dish was exactly as said, super speedy and delightfully tasty! The children gobbled it up too. I even put some leftover on a cracker to have a bite and it was still great. Needless to say it did not make the 5 day mark sitting around 🙂 This will be a regular go-to recipe card for putting a zing in that can of tuna sitting in the cupboard. I appreciate it, thank you
Ajoke says
Aw, thank you, Amanda for your feedback! I am always happy when the whole family approves of my recipe. Ajoke x