Pasta salad with tuna

Ingredients

• 300 gcanned tuna, drained weight
• 105 ml (7 tbsp)Greek yoghurt
• 15 ml (1 tbsp)lemon juice
• 250 gpasta
• 120 gsweetcorn
• to tastepepper

Instructions

1. 1

   Cook the pasta

   Boil the pasta according to the instructions on the packet.

2. 2

   Mix the dressing

   While the pasta cooks, drain the tuna and put it in a bowl. Add the sweetcorn, Greek yoghurt, lemon juice and pepper, then mix.

3. 3

   Combine the salad

   Drain away the excess water from the pasta. Add it to the tuna and sweetcorn mixture and stir until the pasta is evenly coated.

What is tuna pasta salad?

Tuna pasta salad is a cold or room-temperature dish built around cooked pasta, tuna and a simple dressing. It is a familiar international-style lunch and picnic staple, with versions varying from creamy to sharply dressed.

This version uses Greek yoghurt in place of the more traditional mayonnaise, with lemon juice for a fresh, tangy note. Sweetcorn brings a little sweetness and contrast to the savoury tuna.

Nutrition and macros by portion

The nutrition label shows one serving as written: 341 calories, 26g protein, 54g carbs, 2g fat.

The pasta and sweetcorn provide most of the carbohydrates, while tuna supplies much of the protein. Greek yoghurt contributes creaminess, with relatively little fat compared with a mayonnaise-based dressing; pair a serving with salad leaves or other vegetables for a more varied plate.

Choosing the ingredients

Pasta: Short shapes such as fusilli, penne or shells are easy to mix and catch the dressing. Use the 250 g stated, and follow the packet timing for the shape you choose.

Tuna: The quantity is the drained weight, so remove the liquid before measuring or adding it. Flake the tuna into the bowl so it distributes through the salad.

Yoghurt and lemon: Greek yoghurt gives the mixture its creamy coating, while lemon juice brightens it. Season with pepper to taste.

Getting the pasta right

Cook the pasta according to its packet instructions; the recipe does not specify a separate cooking time. Check a piece near the end so it is cooked through but still holds its shape.

Drain it well before combining. Excess water can thin the yoghurt dressing and make the salad less cohesive.

Mixing without mashing

Tuna: Combine it with the sweetcorn, yoghurt, lemon juice and pepper before adding the pasta. This spreads the dressing ingredients through the bowl.

Pasta: Add the drained pasta and stir gently until coated. A broad spoon helps mix everything without breaking the pasta or turning the tuna into a paste.

Serving and timing

The listed total time is 20 minutes, making this a practical option when you need a quick lunch or a simple dish for a gathering. The method can be followed while the pasta boils, so prepare the tuna mixture in the meantime.

Serve the salad as it is, or alongside crisp salad leaves or sliced tomatoes for a fresh contrast. If making it ahead, keep it chilled until you are ready to serve.

Making it ahead

This salad is suited to advance preparation because its ingredients are mixed together rather than served hot. Refrigerate it promptly in a covered container, and stir before serving if the dressing has settled.

For the best texture, make sure the pasta is well drained before mixing. If the salad seems firmer after chilling, stir it thoroughly before serving.

Recipe notes & tips

• Use the drained weight when measuring the canned tuna.
• Start with the packet's suggested pasta cooking time and check the texture before draining.
• Drain the pasta thoroughly so the yoghurt dressing stays creamy.
• Flake the tuna before mixing so it spreads more evenly through the salad.
• Add pepper gradually and taste the tuna mixture before coating the pasta.
• Keep the salad covered and chilled if you are preparing it ahead.

Variations

• Fresh herbs: Stir through chopped parsley or chives for a greener flavour.
• Crunchy vegetables: Add diced cucumber or finely chopped red pepper just before serving.
• More citrus: Add a little extra lemon juice for a sharper dressing.
• Olives: Fold in sliced olives for a salty, savoury note.
• Wholemeal pasta: Use wholemeal pasta for a nuttier flavour and firmer bite.

Common mistakes to avoid

• Measuring tuna before draining: the recipe quantity is drained weight, so remove the can liquid first.
• Leaving excess water on the pasta: drain it well so the dressing does not become watery.
• Overcooking the pasta: check it towards the end of the packet time so it holds its shape in the salad.
• Mixing too vigorously: stir gently to keep the pasta intact and avoid mashing the tuna.
• Adding too much pepper at once: season to taste, then adjust after mixing the dressing.

How to store

Refrigerate leftovers promptly in a covered container and eat within 2 days. Serve chilled; this salad does not need reheating.

Frequently asked questions