Tuna & Sweet Corn Pasta Salad

Ingredients

• ½ box (250 g)fusilli pasta
• 185 gcanned tuna in spring water
• 150 g (1 cup)cucumber, finely chopped
• 165 g (1 cup), rinsedcanned sweetcorn kernels
• 150 g (1 cup)red capsicum, diced
• ½red onion, diced
• 160 g (⅔ cup)plain Greek yoghurt
• 15 ml (1 tablespoon)Dijon mustard
• 60 ml (¼ cup)fresh lemon juice
• 30–45 ml (2–3 tablespoons)fresh parsley, minced
• 2 clovesgarlic, minced
• to tastesalt and pepper

Instructions

1. 1

   Cook the pasta

   Cook the fusilli according to the packet instructions until al dente. Drain it and transfer it to a large bowl.

2. 2

   Mix the dressing

   Meanwhile, stir together the yoghurt, lemon juice, garlic, parsley, mustard, salt and pepper. Taste and adjust the seasoning as needed.

3. 3

   Add the vegetables

   Add the capsicum, sweetcorn, tuna, cucumber and red onion to the bowl with the pasta.

4. 4

   Toss the salad

   Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.

What is tuna pasta salad?

Pasta salad is a familiar American-style dish often served chilled or at room temperature, especially at picnics and summer gatherings. This version pairs tuna and sweetcorn with fresh vegetables and a creamy, lemony yoghurt dressing.

Fusilli catches the dressing in its twists, while cucumber and capsicum bring crunch to the softer pasta and tuna. The result is filling but still bright and fresh.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 23g protein, 55g carbs, 3g fat.

The pasta provides most of the carbohydrates, while tuna and Greek yoghurt contribute much of the protein. The yoghurt also supplies some fat, with smaller amounts coming from the other ingredients; serve a portion with leafy salad or extra vegetables for a more balanced plate.

Choosing the ingredients

Pasta: Fusilli holds the dressing well, but another short pasta shape can work if that is what you have. Cook it just to al dente so it keeps its shape when tossed.

Tuna: Tuna in spring water keeps the salad from becoming oily. Drain it well before adding it, and break up any large pieces gently.

Getting the dressing right

Yoghurt: Plain Greek yoghurt gives the dressing a thick, creamy texture. Stir it with the lemon juice and mustard until smooth before adding it to the salad.

Seasoning: Garlic, parsley and Dijon add savoury depth, while lemon lifts the flavour. Taste the dressing before mixing it through and adjust the salt, pepper or lemon to suit.

Keeping the texture fresh

Vegetables: Finely chopped cucumber and diced capsicum distribute evenly through the pasta while keeping their crisp bite. Rinse and drain the sweetcorn so excess liquid does not thin the dressing.

Tossing: Fold the dressing through gently rather than stirring vigorously. This helps keep the tuna in visible pieces and the pasta intact.

Checking the pasta

Doneness: Follow the packet guidance and taste a piece near the end of cooking; it should be tender with a slight firmness at the centre. Overcooked pasta can turn soft once it is mixed with the dressing.

Cooling: Drain the pasta thoroughly before putting it in the bowl. If it is very hot, let it cool briefly so the yoghurt dressing stays thick rather than loosening.

Making it ahead

This salad can be prepared ahead and chilled until serving. If you want the vegetables at their crispest, keep them separate and toss everything together closer to mealtime.

Give the salad a gentle stir before serving, as the dressing may settle during storage. A small squeeze of lemon can freshen the flavour if it has mellowed in the fridge.

What to serve with it

Serve the salad on its own for a straightforward lunch, or alongside leafy greens for a lighter plate. It also pairs well with sliced tomatoes or other simple summer vegetables.

For a gathering, serve it chilled or let it sit out briefly so the dressing is not too firm. Keep it refrigerated when it is not being served.

Recipe notes & tips

• Salt the pasta water to season the fusilli from the inside.
• Drain the tuna and sweetcorn well so they do not water down the dressing.
• Cut the vegetables into similar-sized pieces for an even mix.
• Taste the dressing before adding it to the pasta and adjust the seasoning.
• Fold the salad gently to keep the tuna in larger flakes.
• Chill the finished salad if you prefer to serve it cold.

Variations

• Use another pasta: Choose a similar short shape, such as shells or penne.
• Add fresh herbs: Replace some or all of the parsley with chopped dill.
• Make it tangier: Add a little more lemon juice to the dressing, tasting as you go.
• Include extra crunch: Stir in finely chopped celery with the vegetables.
• Use a different onion: Swap the red onion for finely sliced spring onions.

Common mistakes to avoid

• Overcooking the pasta: Cook it just to al dente so it stays firm after tossing.
• Adding wet ingredients: Drain the tuna and sweetcorn thoroughly before mixing them in.
• Using hot pasta: Let it cool briefly so the yoghurt dressing does not become runny.
• Overmixing the salad: Toss gently to keep the pasta intact and the tuna in flakes.
• Skipping the taste check: Season the dressing before combining it with the other ingredients.

How to store

Keep the salad in an airtight container in the fridge and eat it within 2 days. It is best served cold or at room temperature; stir gently before serving, and do not leave it out for an extended time.

Frequently asked questions