This creamy tuna pasta salad is a delightful combination of red pepper, capers and creamy yogurt dressing, with fresh herbs and lemon.
This creamy tuna pasta salad comes together in about 20 minutes and keeps nicely in the fridge all week, making it perfect for lunches. Flaked tuna, fresh herbs, capers, red pepper, and a tangy yogurt-mayonnaise dressing make this easy pasta salad anything but boring.
Because this tuna pasta salad works for meal prep
Even though I’m not a huge prep person, I love making a big recipe that can carry my lunches through the week. I’ve made make-ahead kale salads and grain salads like this farro citrus curry salad. And this season I’ve seen pasta salad recipes (see also dill pasta salad and taco pasta salad!)
Pasta salads aren’t always high on the protein chart, so I added some tuna. Canned salmon would work perfectly here too! Think tuna noodle casserole meets creamy tuna salad! Unlike many classic pasta salads that are mostly pasta and mayonnaise, this version adds protein-rich tuna and Greek yogurt to make it more filling for lunch or a light dinner. Add fresh herbs, red pepper, capers, and lots of lemon for a pasta salad that’s just as perfect for make-ahead lunches as it is for summer picnics, potlucks, or a quick weeknight dinner.
Makes about 6 servings, ready in 25 minutes, keeps for 4 days!
Easy tuna pasta salad recipe
This tuna pasta salad recipe is SO easy to throw together and can be made from mostly ingredients in the fridge and pantry. I used elbow spaghetti as a nod to casserole and two cans of flaked tuna. The tuna adds plenty of protein, making this pasta salad satisfying enough for lunch instead of a side dish. I always look for sustainably caught tuna – MSC seal is a good indicator. Fishwife and Wild Planet they are my favorite brands. (Get 10% off Fishwife with code KATHEATS10).
Ingredients
This easy tuna pasta salad recipe combines elbow spaghetti, rich albacore tuna, red bell pepper, fresh herbs (a must!) and capers in a creamy Greek yogurt dressing with lemon. The bright lemon flavor keeps it fresh and light, while the yogurt adds extra protein and a tangy, creamy texture without feeling like you’re getting a cup of mayo in every bite.
Variations
This Tuna Pasta Salad is endlessly customizable. Swap albacore tuna for canned salmon or albacore tuna, use peas or corn instead of bell pepper, add chopped celery or carrots for crunch, or mix in feta, cheddar or olives for a Mediterranean twist. It’s a great recipe to clean out of the fridge.
Yes, some of these pictures are from my old (old) kitchen!
The lemon zest is key to the bright flavor of the dish and I also used a handful of herbs from our herb garden: parsley, dill and basil. Use whatever herb blend you have, or just pick your favorite and toss it all in. I used a red bell pepper because I always have one on hand, but frozen peas or corn – or fresh summer corn off the cob – would be great. Chopped celery or even red onion (!) would add crunch. You can also add some grated or diced sharp cheddar cheese or crumbled feta. Olives would be a nice Mediterranean addition to accompany the capers too!
- Elbow Spaghetti – or you can use any pasta shape you like
- Albacore tuna – or swap with salmon or albacore tuna if you prefer
- Red pepper – or the corresponding volume of vegetables of your choice
- Herbs – whatever mix you like. I used parsley, basil and dill. Baby spinach works too!
- Capers – love them! Leave them out if you don’t or switch to chopped olives.
For the outfit
- Full Greek yogurt – I prefer it in pasta salads to keep the saturated fat and protein high with lots of creaminess
- Duke’s mayonnaise
- Lemon – zest and juice
- Salt and pepper – of course
How to make this tuna pasta salad
Cook the pasta
Heat a large pot of salted water to a boil. Boil the pasta until al dente according to the package instructions. Drain and rinse with cold water. Return pasta to pot or large mixing bowl.
Prepare the ingredients
Meanwhile, chop the pepper and herbs. Drain the capers. Lemon zest and juice. I love lemon zest and use it whenever I use lemon! Then I flip my microplane over and use it to catch the lemon seeds while I squeeze the juice. The lemon gave me about 1.5 tablespoons of zest and 3 tablespoons of juice.
Prepare the tuna
Drain the tuna and flake with a fork.
Make the dressing
Mix the yogurt, mayonnaise, lemon, lemon zest, salt and pepper in a bowl and whisk to combine.
Toss the pasta salad together
Add chopped pepper, herbs and capers to the cooked pasta. Then we add the tuna. Stir to mix.
Mix the dressing
Add 3/4 of the dressing to the pasta and toss until combined. Add remaining dressing, if desired.
Serving
Serve as a side dish at a picnic or as a main course for lunch or a lighter dinner.
Store
Store in the refrigerator in an airtight container for a few days. You may want to freshen it up with a squeeze of lemon juice or extra yogurt dressing, as the pasta will gradually absorb the dressing.
Salad with tuna pasta
This tuna pasta salad is brightened with fresh herbs and lemon and tossed with red pepper, capers and a creamy yogurt dressing.
Ingredients
- 16 ounces elbow spaghetti
- 2 canned albacore tuna;
- 1 red pepper
- 1/2 cup chopped herbs such as parsley, basil and dill
- 2 ounce jar of capers
For the outfit
- 1 cup whole Greek yogurt
- 2 Ms Duke’s mayonnaise
- 1 lemon zest and juice (1.5 tbsp zest and 3 tbsp juice)
- salt and pepper
Instructions
Heat a large pot of salted water to a boil.
Boil the pasta according to package directions until al dente. Drain and rinse with cold water. Return pasta to pot or large mixing bowl.
Meanwhile, chop the pepper and herbs. Lemon zest and juice. Drain the capers.
Drain the tuna and flake with a fork.
Make the dressing: mix the yogurt, mayonnaise, lemon, lemon zest, salt and pepper in a bowl and whisk until smooth.
Add pepper, herbs and capers to the cooked pasta and then the tuna. Stir to mix.
Add 3/4 of the dressing to the pasta and toss until combined. Add remaining dressing, if desired.
Tuna Pasta Salad FAQs
Can you make tuna pasta salad ahead of time?
Yes! In fact, this tuna salad with tuna pasta tastes even better after a few hours in the fridge as the flavors have time to mingle.
How long does tuna pasta salad last?
It makes a great make-ahead lunch and keeps well for up to 4 days in the fridge in an airtight container. Stir in a squeeze of lemon juice or an extra spoonful of yogurt before serving if it seems dry.
Which type of tuna is best for tuna pasta salad?
I like albacore tuna because it has a firm texture and more flavor, but light tuna or canned salmon both work well – even sardines! Just drain the can well before mixing it into the salad.
Can I make tuna pasta salad healthier?
Absolutely. Using Greek yogurt in the dressing boosts the protein while keeping the salad creamy and lighter than a mayonnaise-only dressing. You can also add extra vegetables like peas, celery, spinach or cucumbers for even more nutrition.
What goes with tuna pasta salad?
Serve it alone in a bowl for an easy lunch, or pair it with peaches, watermelon, sliced tomatoes, roasted vegetables, crackers, or a green salad for a complete summer meal.
Can you freeze tuna pasta salad?
I don’t recommend it. The yogurt dressing can separate after defrosting and the pasta will lose its texture.
