Tuna Pasta Salad

Why You’ll Love This Recipe

I love how this salad brings together pantry staples and fresh produce in one colorful, balanced bowl. The fusilli pasta holds the dressing well, the tuna adds hearty protein, and the mix of cherry tomatoes, lettuce, carrots, and cabbage gives it a bright crunch. The lemony Dijon dressing ties everything together with a tangy, slightly sweet finish. It’s easy to make ahead, naturally dairy-free, and full of flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1½ cups cooked fusilli pasta
• 1 can tuna, drained
• 1 cup mixed lettuce or arugula
• ½ cup cherry tomatoes, halved
• ¼ cup shredded carrots
• ¼ cup thinly sliced red cabbage
• 5–6 black olive slices
• Salt and black pepper, to taste

For the Dressing
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• ½ tsp honey

Directions

I start by cooking the fusilli pasta according to the package instructions. Once it’s al dente, I drain it and let it cool completely.

In a large bowl, I combine the cooled pasta, drained tuna, mixed greens, halved cherry tomatoes, shredded carrots, red cabbage, and olive slices.

In a small bowl, I whisk together the olive oil, lemon juice, Dijon mustard, and honey to make a quick, bright dressing.

I drizzle the dressing over the salad ingredients and toss everything gently to coat. Then I season with salt and black pepper to taste.

I like to serve this salad chilled, and sometimes I garnish it with extra herbs or a few lemon wedges for an extra punch of freshness.

Servings and timing

This recipe makes about 2–3 servings and comes together in just 15–20 minutes, including cooking and cooling the pasta. It’s ideal for a quick lunch, light dinner, or a portable meal on the go.

Variations

I sometimes swap the fusilli for penne or rotini, depending on what’s in the pantry. If I want more richness, I stir in a spoonful of Greek yogurt or a little crumbled feta. For extra crunch, I add diced cucumber or bell pepper. I’ve also used canned salmon or grilled chicken in place of tuna for a protein twist.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. It tastes best cold, so I don’t usually reheat it. If the pasta soaks up some of the dressing, I add a small splash of olive oil or lemon juice before serving to freshen it up.

FAQs

Can I use a different type of pasta?

Yes, I’ve used penne, bowties, or even whole wheat pasta. Any short pasta works as long as it holds the dressing well.

Can I make this ahead of time?

Absolutely. I often prep it a day in advance. I keep the dressing separate until just before serving to keep the salad crisp.

What kind of tuna works best?

I usually go for canned tuna in water for a lighter option, but oil-packed tuna adds more flavor if I want something richer.

Can I make it dairy-free or gluten-free?

It’s naturally dairy-free as is. For gluten-free, I use gluten-free pasta and double-check that the mustard and tuna are certified gluten-free.

What else can I add for more protein?

Hard-boiled eggs, chickpeas, or white beans are great additions if I want to increase the protein content without changing the overall flavor.

Conclusion

This Tuna Pasta Salad is a simple, satisfying dish that I can throw together anytime I want something quick and nourishing. It’s packed with fresh ingredients, easy to adapt, and perfect for everything from work lunches to casual dinners. Light, zesty, and full of texture, it’s a go-to recipe I keep in rotation year-round.