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Creamy tuna pasta salad with chopped red, yellow, and green bell peppers in a colorful bowl, garnished with parsley and lemon wedges.
Sonia Khan

Tuna Pasta Salad Recipe (Easy, Creamy & High Protein)

A quick and easy tuna pasta salad made with tender pasta, canned tuna, fresh vegetables, and a creamy Greek yogurt dressing. This high-protein pasta salad is perfect for meal prep, quick lunches, picnics, or light family dinners and comes together in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
chill time 20 minutes
Total Time 40 minutes
Servings: 2
Course: lunch, Main Course, Salad, Side Dish
Cuisine: American, Mediterranean-inspired
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups elbow or rotini pasta
  • 1 can 5 oz tuna in water, drained
  • 2 celery stalks finely chopped
  • 1 bell pepper diced (any color)
  • ¼ small red onion finely chopped
Dressing Ingredients
  • ½ cup mayonnaise or Greek yogurt for a lighter option
  • 1 tbsp lemon juice
  • Salt and pepper to taste
Optional Add-Ins
  • Fresh parsley
  • Cherry tomatoes
  • Olives
  • Croutons

Equipment

  • 1 Large pot
  • 1 colander
  • 1 Mixing bowl
  • 1 Cutting board & knife

Method
 

  1. Cook pasta in salted water until al dente. Drain and rinse under cold water to cool completely.
  2. In a large bowl, whisk together Greek yogurt, mayonnaise, lemon juice, Dijon mustard, salt, and pepper until smooth.
  3. Add tuna, celery, red onion, bell pepper, and peas. Mix gently.
  4. Add cooled pasta and toss until everything is evenly coated.
  5. Chill for at least 30 minutes before serving for best flavor.

Notes

  • Rinsing pasta after cooking prevents it from becoming sticky in the salad.
  • Tuna pasta salad tastes better after chilling because flavors blend together.
  • If it thickens in the fridge, loosen with a spoon of yogurt or lemon juice before serving.
  • Best served cold.