Easy Tuna Pasta Salad with Mayo and Greek Yogurt
Some of the links on this site may be affiliate links. This means, at no additional cost to you, I may be paid a small commission if you follow the links and make a purchase. Learn more here.
If you’re looking for an easy, make-ahead meal that’s fresh and perfect for busy days, this tuna pasta salad is it! It’s made with pasta, flaky tuna, crisp veggies, and a creamy dressing made with both mayo and Greek yogurt, so it’s lighter than the classic version but still really delicious.
Once the weather starts warming up, this is one of those recipes I end up making all the time. My husband and I love it on hot days because it’s fresh and creamy, and we don’t have to turn on the oven. We even pack it up for sunny picnics at the park. It’s cool, filling, and comes together with pantry staples you probably already have on hand!
It’s also perfect for spring and summer cookouts. When everyone else is hovering around the grill, wishing there was something chilled to grab, this is always the bowl people keep coming back to. It’s simple to throw together and always disappears so fast!
Ingredients you will need
You don’t need anything fancy to make this tasty pasta salad. It’s made with simple pantry staples, canned tuna, and fresh veggies, all tossed in a creamy dressing. See the recipe card for the exact measurements.
- Rotini pasta – the twists hold onto the creamy dressing really well. I used this one for extra protein.
- Canned chunk light tuna – drained well for the best texture
- Mayonnaise – adds classic richness
- Greek yogurt – lightens things up while keeping it creamy
- Dijon mustard – for a little tang and depth of flavor
- Fresh lemon juice – brightens everything up
- Red onion – adds a mild crunch and flavor
- Cherry tomatoes – fresh and juicy
- Cucumber – crisp and refreshing
- Fresh parsley – adds a pop of freshness
- Salt & pepper – to bring all the flavors together
tools you will need
You don’t need anything special for this one!
- Large pot – for cooking the pasta
- Colander – to drain and rinse the pasta so it cools quickly
- Large mixing bowl – big enough to toss everything together
- Whisk – for mixing up the creamy dressing
- Optional: Large serving bowl – I love using a large wood bowl like this to serve this salad. It’s the perfect size for sharing at cookouts!
how to make the best pasta salad
This recipe is super easy to throw together! Here’s a quick look at how it comes together.
- Cook the pasta and let it cool.
Cook your pasta, drain it, and give it a quick rinse with cold water so it cools down. This helps everything mix together nicely later.
- Whisk up the dressing.
In a big bowl, stir together the mayo, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth and creamy.
- Add everything to the bowl.
Toss the cooled pasta into the bowl along with the tuna, veggies, and parsley. At this point, it doesn’t look fancy yet, and that’s okay!
- Mix, chill, and enjoy.
Gently mix everything together until it’s coated in the dressing, then pop it in the fridge for a bit before serving!
FAQs
Yes! Canned tuna makes this recipe quick and easy, which is the whole point. I like using chunk light tuna packed in water and draining it well. You can use solid white albacore if you prefer, but chunk light gives a softer texture that mixes really nicely into the pasta salad.
Absolutely. Rotini works great because it holds onto the dressing, but bowties, penne, shells, or elbows all work well too. Just cook it to al dente so it doesn’t get mushy once it’s mixed and chilled.
Yes, and it actually tastes better after chilling! Making it at least 30 minutes ahead gives the flavors time to come together, making it perfect for meal prep or get-togethers.
Stored in an airtight container, it will keep well in the fridge for about 3 to 4 days. If it dries out a bit, just stir in a spoonful of mayo or Greek yogurt before serving.
variations for this recipe
- Veggie lover? Go ahead and toss in peas, bell peppers, celery, or shredded carrots for extra crunch and color. I’ll often just add whatever fresh veggies I have in the fridge that day!
- Swap the tuna. Try canned salmon or cooked shredded chicken for a different protein option.
- Try a kid-friendly version. Leave out the red onion or chop it very finely if your little ones are picky.
Related Recipes
If you’re looking for fresh, creamy, and easy recipes like this tuna pasta salad, you’ll love these too!
- Spice up your meals with this homemade chipotle sauce. It’s perfect for drizzling on sandwiches, tacos, or salads!
- Make this creamy tarragon chicken salad for your next lunch or meal prep.
- Looking for a fresh and zesty side? Try this 5-minute avocado mango salsa!
Easy Tuna Pasta Salad with Mayo and Greek Yogurt
Fresh, creamy, and super easy to make, this tuna pasta salad comes together with pasta, tuna, veggies, and a mayo–Greek yogurt dressing. Gluten-free if you use gluten-free pasta, and simple enough for busy weekdays!
Ingredients
- 12 oz rotini pasta
- ½ cup mayonnaise
- ½ cup Greek yogurt
- 1 tbsp Dijon mustard
- Juice from ½ lemon
- ¼ tsp salt
- ¼ tsp pepper
- 2 (5 oz) cans chunk light tuna, drained
- 1 cup cucumber, chopped
- 1 cup cherry tomatoes, halved
- 3 tbsp red onion, chopped
- 1 tbsp fresh parsley, chopped, plus extra for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Drain it and give it a quick rinse under cold water so it cools completely.
- In a large bowl, whisk together the Greek yogurt, Dijon mustard, mayonnaise, lemon juice, salt, and pepper until smooth and creamy.
- Add the cooled pasta, tuna, cucumber, cherry tomatoes, red onion, and parsley to the bowl. Gently fold everything together so it’s all coated in that creamy dressing.
- Cover and chill for at least 30 minutes so the flavors have time to come together. It’s worth the wait!
- Give it one more gentle toss, top with a little extra parsley, and dig in!
Notes
- Canned Tuna: Drain the tuna really well so your salad stays creamy and not watery. Chunk light tuna works best, but you can use solid white if you prefer.
- Storage Tips: Store leftovers in an airtight container in the fridge for 3–4 days. The flavors get even better after a few hours.
- Meal prep friendly: This salad is perfect for make-ahead lunches or cookouts. Keep it chilled until ready to serve and toss gently before plating.
Nutrition Information:
Yield: 6 Serving Size: 6Amount Per Serving: Calories: 385 (may vary)
Nutrition information isn't always accurate.
