This tuna pasta salad features flaky tuna, al dente pasta, crisp peppers, and a creamy dressing, all served cold with a pop of fresh herbs. It’s a quick, bright mix that’s creamy and crunchy in each bite.
I used to dread dull office lunches and soggy salads, so I tried adding avocado chunks for extra creaminess and to keep it from going limp. I’ve tested it on hectic mornings and it stayed fresh for days.
I found that rinsing pasta under cold water stops it from sticking (and cools it fast), so you get firm bites. It’s ready in 10 minutes, even when I’m calling kids to the table and I was relieved it tasted spot-on despite the dressing smelling too tangy at first.
If you enjoy fresh herbs and ricotta cheese in pasta salads, check out my Farfalle Pasta Salad with Herbed Ricotta.
Why You Will Love This Recipe
- Creamy and zesty dressing The mix of Dijon, lemon juice, mayo and crème fraîche is lightly blended so tuna stays flavorful without overwhelming sweetcorn and pasta.
- Crunchy and tender textures Crisp cucumber and bell pepper cubes contrast with soft pasta and flaked tuna, giving a lively bite that stays just as inviting day after day.
- Quick assembly You can have the salad ready to eat in under ten minutes by draining cooked pasta, mixing diced veggies, drained tuna and whisked dressing.
- Lasts for days Stored in the fridge, the salad keeps firm pasta and crisp veggies fresh for up to three days, making weekly lunch planning easy.
Ingredient Notes
- Pasta: Any short dried pasta like penne or fusilli: boil until al dente then rinse under cold water to chill and prevent it from getting mushy.
- Tuna: Use good quality canned tuna in water or oil: drain well to avoid a soggy salad; flake for even bites. Or use cooked fresh tuna.
- Sweetcorn: Choose canned sweetcorn with no added sugar: drain thoroughly to prevent watering down the salad. Swap with defrosted frozen peas if you like.
- Cucumber: Chop cucumber into small chunks with skin on for extra crunch; deseed first if you want a firmer texture and less moisture.
- Red bell peppers: Pick red or orange bell peppers with firm, glossy skin: deseed and cube. Green peppers work but add a sharper taste.
- Mayonnaise: Use plain mayonnaise for the creamy dressing: it binds the salad. Swap half with Greek yogurt for a lighter version.
Find the printable recipe with measurements below.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If you prefer it warm, omit the step of rinsing pasta under cold water after cooking and stir the drained pasta directly with the other ingredients.
- If the pasta clumps, run it under cold water after draining to separate the strands before adding dressing.
- If you want a lighter dressing, swap some or all of the mayonnaise or creme fraiche for low fat Greek yoghurt when you combine the dressing ingredients.
- If you’d like to prep in advance, transfer the salad to a sealed container and chill; it keeps for up to 3 days in the fridge.
- If you’re out of sweetcorn, thaw and drain frozen peas before mixing them with pasta and tuna.
Serving Suggestions
- Serve tuna pasta salad with ciabatta slices rubbed with garlic and drizzled with olive oil. Cut slices into fingers.
- Pair tuna pasta salad with roasted mushroom pasta. Garnish both dishes with chopped chives.
- Add a side of butter lettuce leaves tossed in vinaigrette. Scatter radish slices and pea shoots over greens.
Storage Guidelines
- Refrigeration: Store in an airtight container in the fridge at 40°F or below for up to 3 days. No extra steps needed before serving.
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Tuna Pasta Salad
This creamy Tuna Pasta Salad recipe with a delicious, easy dressing and colourful veggies makes a quick meal.
Ingredients
- 200 g Pasta (7 oz)
- 220 g Tuna (8 oz, drained)
- 520 g Sweetcorn (1.1 lb, drained)
- Cucumber Chopped into small chunks
- 2 Red peppers Deseeded and chopped into cubes
- Sea salt Season to taste
- 4 tbsp Mayonnaise
- 4 tbsp Creme fraiche
- 2 tsp Dijon mustard
- 1 Lemon Juice only
- 15 g Fresh chives (1 tbsp, finely chopped)
Instructions
- You’ll boil the pasta following the pack instructions until it’s tender and easy to bite.
- You’ll whisk mayonnaise, creme fraiche, Dijon mustard, lemon juice, and chives in a bowl until smooth and well blended.
- Once cooked, drain the pasta and run it under cold water to cool it down and avoid any sogginess.
- In a large bowl you’ll combine pasta, tuna, sweetcorn, cucumber, peppers, salt and pepper to taste, then pour over the dressing and gently stir to coat everything.
Notes
- If you prefer it warm, omit the step of rinsing pasta under cold water after cooking and stir the drained pasta directly with the other ingredients.
- If the pasta clumps, run it under cold water after draining to separate the strands before adding dressing.
- If you want a lighter dressing, swap some or all of the mayonnaise or creme fraiche for low fat Greek yoghurt when you combine the dressing ingredients.
- If you’d like to prep in advance, transfer the salad to a sealed container and chill; it keeps for up to 3 days in the fridge.
- If you’re out of sweetcorn, thaw and drain frozen peas before mixing them with pasta and tuna.
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