Simple Tuna Salad with Pasta

This Tuna Salad recipe with pasta and a delicious, easy dressing, makes a tasty 10 minute meal. Light, healthy and also perfect for picnics and packed lunches.

Word on the street is that Sunday days here in the UK may be arriving very very soon. Might summer ACTUALLY be here?

I’m preparing myself for the school summer holidays. When, after a day of full on parenting, with sun and sugar crazed children, dinner is the last thing on my mind at 5pm.

I need meals that can be ready in a flash and eaten by everyone WITHOUT ANY MOANING. (Gotta focus on your own sanity amiright?)

Let’s be honest, Tuna Salad isn’t fancy fayre BUT with a tasty dressing, it’s a really quick, summery meal that kids (and grown ups) LOVE.

✅ Ready in just 10 minutes

✅ Perfect summer supper

✅ Leftovers make brilliant packed lunches or picnics

Tuna Salad vs Tuna Mayo?

First things first, I *think* USA and UK versions of ‘tuna salad‘ are different.

In the UK, we call tuna fish, mixed with a mayo dressing ‘tuna mayo’ (‘tuna mayonnaise’).

In the US, it seems to be, that any tuna mixed with mayo, and maybe other veg, will be called ‘tuna salad’.

So, either way, I think this recipe definitely counts as Tuna Salad WITH Pasta! 

Ingredients I used:

Tuna – I’ve always used basic (but good quality) canned tuna fish. I’ve recently discovered a more premium tuna fish in jars in olive oil. I have to say, I wouldn’t use it EVERYTIME, but if you can stretch to it occasionally it’s totally delicious.

Pasta – I used pasta bows (farfalle) but you can use whichever shape you have.

Sweetcorn – I use no added sugar, canned and drained corn. You can use frozen (and defrosted) if you prefer.

Peppers (Bell Peppers/Capsicum) – Use whichever colour bell pepper you like, I tend to use red or orange for sweetness.

Cucumber – You can peel the cucumber and deseed it if you’re that way inclined.

How to make Tuna Pasta Salad:

Cook your pasta according to the pack instructions. 

(When you drain it, rinse with cold water if you want to each your tuna pasta salad cold).

Chop all of your other ingredients, mix up your dressing and combine.

Serve with dough balls or garlic bread if you fancy some delicious double carbs.

Top tips:

• This recipe will keep in the fridge in a sealed container for about 3 days.
• If you are planning on storing the salad, if you can store the dressing separately and then mix before serving it will stay more crispy.
• You can substitute any vegetables you prefer.

Variations on the recipe:

Avocado Tuna Salad – Add a large peeled and cubed avocado.

Light Tuna Salad – Replace the mayonnaise or creme fraiche (or both) with low fat greek yoghurt.

Tuna Salad Sandwich – Leave the pasta out, mix everything together well and sandwich between two slices of fresh bread.

Tuna Salad with No Mayo – Replace the mayonnaise with greek yoghurt or more creme fraiche.

Tuna Salad Wrap – Leave the pasta out, mix everything together well and roll into a tortilla wrap.

Slimming World Tuna Pasta – Replace the mayonnaise or creme fraiche (or both) with low fat yoghurt.  Ideally, use light mayo and low fat yoghurt and count the syns.

Tuna Salad with Egg – Add two or more hard boiled eggs, peeled and chopped, to the classic dish.

Fancy some other easy pasta recipes?

• Chicken Pasta Bake with Bacon
• Healthy Tuna Pasta Bake 
• One Pan Tomato Pasta Spaghetti
• Chicken Pesto Pasta
• Chicken Fajita Pasta Bake

Hope you enjoy this recipe. I’d love to know how you got on and what you thought of it if you make this recipe. 

Please rate the recipe using the ⭐️ below!

Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations and try and share as many of them as I can.

Originally published in June 2018, this post has been updated with new photos and tips in June 2019.

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