This tuna pasta salad is a simple, memorable summer dish that’s perfect for picnics, BBQs, potlucks or quick weeknight meals. Cold pasta combines with flaky tuna, crisp vegetables and a creamy mayonnaise dressing to create a satisfying meal that’s easy to customise.
It’s versatile enough to suit picky eaters or to be adapted for different dietary needs — suggestions for swaps and additions appear below.
Quick to make and ideal when time is short, this tuna mayo pasta salad uses everyday pantry items and comes together in about 20 minutes.
📖 Step by Step Recipe
Tuna Pasta Salad
Transform your weeknight dinners with this quick and easy tuna pasta salad. Packed with protein, vegetables and a creamy dressing, it’s ideal for busy evenings or as a packed lunch.
The recipe is easy to adjust — swap ingredients to suit tastes or dietary needs.
Ingredients
Pasta
- 1 tsp salt
- 500 g pasta (any shape)
- Drizzle of olive oil
Tuna Mayo
- 2 tins tuna in spring water, drained (about 204 g drained total)
- 1 can sweetcorn, drained (165 g)
- 1 small red onion, finely diced
- ½ cucumber, finely diced
- 10 tbsp mayonnaise (low fat if preferred)
- 2 tbsp wholegrain mustard
- 2 splashes Worcestershire sauce
- Salt and black pepper, to taste
- 5 sprigs fresh parsley leaves (or other herbs), chopped
Equipment
- Large saucepan
- Colander
- Large mixing bowl
- Serving dish
Instructions
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Bring a large saucepan of water to the boil. Add 1 tsp salt once boiling.
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Add 500 g pasta and cook according to the package instructions. Reduce the time slightly if you prefer al dente.
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Drain the pasta and toss with a drizzle of olive oil to prevent sticking. Transfer to a serving dish and let it cool while you prepare the tuna mixture.
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Drain tuna and sweetcorn and place them in a large mixing bowl. Add the finely diced red onion and cucumber.
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Stir in 10 tbsp mayonnaise, 2 tbsp wholegrain mustard and 2 splashes Worcestershire sauce. Season with salt and black pepper and mix until well combined. Add more mayonnaise if you prefer a creamier texture.
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Pour the tuna mixture over the cooled pasta and mix until evenly distributed.
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Garnish with chopped fresh parsley, dill or another herb of your choice. Serve immediately or chill before serving.
Nutrition (per serving)
Calories: 496 kcal | Carbohydrates: 81 g | Protein: 25 g | Fat: 8 g | Fiber: 5 g
Video
A short video demonstration is available in the original recipe post to show the steps visually.
Ingredients Overview
These everyday ingredients combine to make a tasty, balanced pasta salad. Use any pasta shape you prefer: macaroni, fusilli, penne or farfalle all work well. The olive oil keeps the pasta from clumping and adds richness, while high-quality canned tuna gives a flaky texture. Sweetcorn adds colour and natural sweetness, and red onion brings a sharp, zesty bite. Cucumber provides a cool crunch and fresh herbs brighten the dish.
Mayonnaise and Swaps
Use a good-quality mayonnaise or make your own for the best flavour. To lighten the dish, replace some or all of the mayonnaise with 0% Greek yoghurt or sour cream. Wholegrain mustard adds texture and tang; Dijon or English mustard, lemon juice or a splash of rice wine vinegar can be used instead. Tuna in sunflower oil will give softer chunks than tuna in spring water.
Alternative Ingredients
Customize the salad with chopped hard-boiled eggs, peas, olives, chopped bell pepper, cherry tomatoes, pine nuts or a squeeze of lemon juice. These additions add flavour, colour and texture.
Healthy Tuna Pasta Salad
To make a healthier version, use whole wheat pasta, increase the vegetables and replace some mayonnaise with fat-free Greek yoghurt. Adjust the mayo-to-yoghurt ratio until you reach your preferred creaminess and tang.
Serving Suggestions
This salad works as a main meal, a side dish or part of a buffet. Serve cold from a bowl for lunch or pack in an airtight container for meal prep. Pair with simple green salad, crusty bread or garlic bread for a complete meal.
Storage Advice
Allow the pasta to cool before combining with the dressing. Store the finished salad in an airtight container in the refrigerator and consume within three days. Remove only the portion you’ll eat and let it sit at room temperature for a short time before serving, if preferred.
More Tuna Ideas
If you enjoyed this recipe, try other tuna dishes such as tuna burgers or a tuna and cheese melt for variety. Feel free to leave a review and share how you customised your salad.