I’ve made a version of this spicy tuna pasta salad many times and it always hits the spot. The mix of tender rotini, flaky tuna, and a creamy sweet-hot dressing just works every time.
I used to wrestle with bland tuna and pasta on a chaotic afternoon (yes, I once forgot salt), so I tweaked dressings and tossed in crisp veggies. I found a tuna pasta salad that avoids watery sauce and clumped noodles.
And after cooking the pasta for about 10 minutes and letting it chill an hour, you end up with a creamy, tangy dish that tastes better the next day. It holds up well, so you can make it early for lunch prep.
If you want a warm twist on pasta sides, try Herb Roasted Mushroom Pasta for a simple change in your salad lineup.
Why You Will Love This Recipe
- Sweet and spicy dressing: The mix of pickle relish and sriracha gives a bold kick with a touch of sweetness that coats every twirl of pasta evenly.
- Crunchy veggie contrast: Diced bell pepper, celery, and grated carrot add crisp bites that cut through the creamy dressing and flaky tuna in each serving.
- Easy make-ahead meal: Assemble up to a day ahead, chill at least an hour, and store in fridge up to four days without losing its creamy spice.
- Shines at potlucks: Serve this spicy tuna pasta salad right from the bowl, this chilled salad holds its texture outdoors and keeps flavours bright at barbecues.
Ingredient Notes
- Rotini or fusilli pasta: choose a sturdy shape that holds dressing, cook until al dente, rinse under cold water to stop cooking and reduce stickiness.
- Canned tuna: use chunk-light or albacore in water, drain thoroughly to keep salad from getting soggy; you can swap in pink salmon.
- Bell pepper: pick firm, glossy red peppers, remove seeds and dice small for sweet crunch; yellow or orange peppers work too.
- Carrot: grab fresh, firm carrots and grate coarsely so each forkful has a bit of crunch; you could use shredded zucchini.
- Celery: pick crisp, pale-green stalks, trim ends and dice small for mild crunch; fennel stalks work as an interesting substitute.
- Red onion: choose small, firm bulbs, peel and dice finely to avoid overpowering bites; soak in cold water for milder flavor.
Find the printable recipe with measurements below.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- When the pasta feels sticky after cooking, rinse under cold water right after draining to stop cooking and remove starch that causes clumping.
- If water pools in the pasta after rinsing, allow it to drain thoroughly so no excess water dilutes the dressing flavours.
- When all ingredients are mixed, chill in the fridge for at least an hour so flavours blend evenly and the salad stays cold.
- If the dressing lacks spiciness, add more Sriracha above 3 tablespoons; to reduce heat, use less to suit your taste.
- If the dressing tastes bland, start with 1 teaspoon sea salt then adjust to taste before tossing with pasta.
Serving Suggestions
- Place pasta salad in a bowl. Top with diced bell pepper. Add celery sticks alongside.
- Layer pasta salad and grated carrot in a jar. Close jar. Pack beside Vegan Tuna Pasta Salad Recipe.
Storage Guidelines
- Fridge Storage: airtight container in refrigerator for up to 4 days. Drain excess liquid before sealing. Stir before serving.
- Freezer Storage: freezer-safe container in freezer for up to 3 months. Thaw overnight in refrigerator. Gently stir before serving.
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Spicy Tuna Pasta Salad
Spicy Tuna Pasta Salad is an easy cold pasta salad to serve during grilling season or to bring to your next potluck. It’s perfect as a make-ahead side dish or lunch.
Equipment
- Mixing bowls
- Chef’s knife
- Measuring spoons
- Box grater
Ingredients
- 1 lb rotini or fusilli pasta uncooked
- 2 5-ounce cans tuna drained
- 1 bell pepper diced (red preferred)
- 1 cup carrot grated
- 1 cup celery diced
- ½ cup red onion small-dice
- 1 cup Greek yogurt
- 1 cup mayonnaise
- 3 tablespoons sweet pickle relish
- 2-3 tablespoons sriracha or your favourite hot sauce (adjust amount to taste)
- 2 tablespoons apple cider vinegar
- 1 teaspoon sea salt or to taste
- ½ teaspoon black pepper
Instructions
- Cook pasta: Bring a large pot of water to a boil and cook the pasta according to package instructions until tender, about 10 minutes—you’ll see the noodles swell and feel firm but not stiff.
- Rinse pasta: Drain the hot water, then run cold water over the noodles until they’re cool. Shake off excess water thoroughly to prevent a watery dressing and sticky noodles.
- Whisk dressing: In a medium bowl stir together Greek yogurt, mayonnaise, relish, sriracha, apple cider vinegar, salt and pepper until smooth and evenly colored. Taste and tweak the seasoning or hot sauce to your liking.
- Combine ingredients: In a large bowl toss the pasta with tuna, bell pepper, carrot, celery and red onion. Pour in the dressing and stir gently until everything is well coated with the creamy mixture.
- Chill salad: Cover the bowl and refrigerate for at least an hour. Letting it rest gives the flavors time to blend, and you’ll serve it cold and refreshing.
Notes
- When the pasta feels sticky after cooking, rinse under cold water right after draining to stop cooking and remove starch that causes clumping.
- If water pools in the pasta after rinsing, allow it to drain thoroughly so no excess water dilutes the dressing flavors.
- When all ingredients are mixed, chill in the fridge for at least an hour so flavors blend evenly and the salad stays cold.
- If the dressing lacks spiciness, add more Sriracha above 3 tablespoons; to reduce heat, use less to suit your taste.
- If the dressing tastes bland start with 1 teaspoon sea salt then adjust to taste before tossing with pasta.
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