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Chilled Tuna Pasta Salad - Simple, Fresh, and Satisfying

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 8 ounces short pasta (rotini, bow ties, or shells)
  • 2 (5-ounce) cans tuna, drained (water-packed for lighter, oil-packed for richer flavor)
  • 1 cup celery, finely chopped
  • 1 cup cucumber, diced (seeds removed if watery)
  • 1/2 cup red onion, finely chopped (or use green onions for a milder bite)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup sweet corn (frozen thawed or canned, drained)
  • 1/4 cup chopped dill pickles or capers (optional, for tang)
  • 2 tablespoons fresh parsley or dill, chopped
  • 1/2 cup mayonnaise
  • 1/3 cup plain Greek yogurt or sour cream
  • 1 tablespoon Dijon mustard
  • 2 tablespoons lemon juice, plus more to taste
  • 1 teaspoon honey or sugar (optional, to balance acidity)
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • Olive oil for the pasta (about 1 teaspoon, optional)

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente. Drain and rinse under cold water to stop the cooking and cool the noodles quickly.
  2. Toss with a little oil: Drizzle the cooled pasta with a small amount of olive oil and toss. This helps prevent sticking and keeps the salad glossy.
  3. Prep the dressing: In a large bowl, whisk together mayonnaise, Greek yogurt, Dijon, lemon juice, honey, garlic powder, a pinch of salt, and a few grinds of black pepper. Taste and adjust the seasoning.
  4. Add the tuna: Flake the drained tuna into the bowl with the dressing. Stir gently to coat without crushing it completely.
  5. Fold in vegetables: Add celery, cucumber, red onion, cherry tomatoes, corn, and pickles or capers if using. Sprinkle in the chopped herbs.
  6. Combine with pasta: Add the cooled pasta to the bowl and toss until everything is evenly coated. If it looks dry, stir in another spoonful of mayo or a splash of lemon juice.
  7. Chill: Cover and refrigerate for at least 30–60 minutes. This allows the flavors to meld and the pasta to take on the dressing.
  8. Final seasoning: Before serving, taste again. Add more salt, pepper, or lemon as needed. If the salad tightened up in the fridge, loosen it with a spoonful of yogurt or a drizzle of olive oil.