Tuna Pasta Salad

Ingredients

• 1 tspSalt
• 500 gPasta, any shape
• A drizzleOlive oil
• 2 tins (204 g drained)Tuna in spring water
• 1 can (165 g drained)Sweetcorn
• 1 smallRed onion, finely diced
• ½Cucumber, finely diced
• 10 tbspMayonnaise (low-fat, if preferred)
• 2 tbspWholegrain mustard
• 2 splashesWorcestershire sauce
• To tasteSalt and black pepper
• 5 sprigsFresh parsley leaves, or other herbs

Instructions

1. 1

   Boil the water

   Bring a large saucepan of water to the boil, then add 1 tsp salt.

2. 2

   Cook the pasta

   Add 500 g pasta and cook according to the timing on the packet, which varies by shape and brand. For a firmer, al dente texture, cook it for less time than stated.

3. 3

   Oil the pasta

   Drain the cooked pasta and add a drizzle of olive oil to help stop it sticking together.

4. 4

   Cool the pasta

   Transfer the pasta to a serving dish and leave it to cool while you make the tuna mixture.

5. 5

   Drain the tins

   Drain the tuna and sweetcorn, then put them in a large bowl.

6. 6

   Add the vegetables

   Stir in the finely diced red onion and cucumber.

7. 7

   Mix the dressing

   Add 10 tbsp mayonnaise, 2 tbsp wholegrain mustard and 2 splashes of Worcestershire sauce. Season with salt and black pepper, then mix until combined. Add more mayonnaise if you prefer a creamier mixture.

8. 8

   Combine with pasta

   Pour the tuna mixture over the cooled pasta.

9. 9

   Mix the salad

   Stir until the tuna mixture is distributed evenly through the pasta.

10. 10

    Add the herbs

    Sprinkle over the leaves from 5 sprigs of fresh parsley, or use another herb if you prefer.

11. 11

    Serve the salad

    The salad is ready to serve.

What is tuna pasta salad?

Tuna pasta salad brings cooked pasta together with tuna, vegetables and a creamy dressing. It is a practical, familiar style of British home cooking that suits casual meals and shared tables.

This version pairs sweetcorn and cucumber with red onion for a mix of sweetness and crunch. Wholegrain mustard and Worcestershire sauce add savoury sharpness to the mayonnaise.

Nutrition and macros by portion

The nutrition label shows one serving as written: 496 calories, 25g protein, 81g carbs, 8g fat.

The pasta provides most of the carbohydrates, while tuna supplies much of the protein. Mayonnaise contributes most of the fat; serve a portion with extra salad leaves or other vegetables to round out the plate.

Choosing the pasta and tuna

Pasta shape: Short shapes are easy to scoop and carry the dressing well, but the recipe allows any shape. Cook it to the texture you prefer, keeping in mind that softer pasta can lose its bite once mixed.

Getting the texture right

Cool pasta: Let the drained pasta cool before combining it with the tuna mixture so the dressing stays creamy rather than becoming warm and loose.

Even mixing: Fold the dressing through thoroughly so each portion gets tuna, vegetables and pasta. Add mayonnaise gradually if you want a creamier result.

Balancing the dressing

Mustard and sauce: Wholegrain mustard gives the dressing texture, while Worcestershire sauce brings a savoury note. Taste after mixing and adjust the salt and pepper to your preference.

Preparing the vegetables

Fine dice: Cut the red onion and cucumber into small pieces so they mix evenly through the pasta and are easy to eat in each forkful.

Drain well: Removing the liquid from both tins helps avoid a watery salad and keeps the dressing in better balance.

Serving and timing

Make-ahead meal: The recipe takes 20 minutes in total, with pasta-cooking time depending on the packet instructions. It can be served as soon as it is mixed, or chilled for a packed lunch or picnic.

To serve: Offer it as a meal on its own or alongside a simple green salad. Keep it chilled when packing or serving outdoors.

Recipe notes & tips

• Check the pasta packet and taste a piece near the end of cooking for your preferred firmness.
• Drain the tuna and sweetcorn thoroughly before mixing them with the vegetables.
• Let the pasta cool before adding the dressing mixture.
• Dice the onion and cucumber finely for an even distribution through the salad.
• Add extra mayonnaise a little at a time if you want a creamier finish.
• Use parsley or another fresh herb to finish the salad just before serving.

Variations

• Change the pasta: Use any pasta shape you have, adjusting the cooking time to its packet directions.
• Swap the herbs: Replace parsley with another fresh herb you enjoy.
• Adjust the creaminess: Add mayonnaise gradually until the dressing reaches your preferred consistency.
• Change the mustard: Use a different mustard if wholegrain is not available, adjusting to taste.
• Add more crunch: Include extra finely diced cucumber for a fresher, crunchier salad.

Common mistakes to avoid

• Warm pasta: It can loosen the mayonnaise dressing; let the pasta cool before combining.
• Undrained tins: Excess liquid can make the salad watery; drain the tuna and sweetcorn well.
• Overcooked pasta: It may turn soft when mixed; check it before the packet timing is up if you prefer it al dente.
• Large vegetable pieces: They can be awkward to distribute; dice the onion and cucumber finely.
• Too much dressing at once: It is harder to adjust afterwards; mix in the mayonnaise and seasonings, then add more only if needed.

How to store

Store covered in the fridge and eat within 2 days. Keep it chilled until serving; stir before serving, and do not reheat.

Frequently asked questions