Tuna Pasta Salad

This tuna pasta salad is a classic made even better. I love pasta salads because you can do so much with them and really add whatever your heart desires. This one is bright and colorful with an abundance of veggies, high quality tuna, and chickpea noodles for extra protein, all tossed in a herby, creamy Greek yogurt sauce. I bring this to a summer bbq at least once a year and every time I do, I leave with a empty bowl! 

Tuna Pasta Salad

Every pasta salad needs a few things. First up…noodles! I used Banza rotini chickpea noodles to make this even higher in protein but you can swap that out for any other noodle you prefer, just be sure to follow the cooking instructions. 

Next up, veggies. I added red onion, celery, bell pepper, tomato, cucumbers, and peas. All of these give a beautiful crunch to the salad, not mention the abundance of vitamins and minerals you’re getting without even feeling like you’re eating veggies. This salad is great for you, and leaves you feeling great too. Feel free to swap things out to your liking.

Last, but not least, tuna! I only use Wild Planet Tuna. It’s the best quality and you can really tell in the taste. Use your favorite, but if you can find this one, it’s worth the price point and I highly recommend it. 

Is this gluten and dairy free?

The tuna pasta salad is gluten-free if using Banza chickpea noodles or any other gluten-free alternative. Check your noodles to ensure they are gluten-free if going that route.

This recipe has Greek yogurt, low fat mayo, and parmesan cheese so is not dairy-free. You always have the option to swap those out for non-dairy alternatives but I have not tried it so can’t say how it would be. With so many non-dairy alternatives out there, I’m sure it would be just as good!

Ingredients and Substitutes:

These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for this tuna pasta salad recipe.

Chickpea Pasta: this recipe is high in protein due to the use of chickpea pasta which is much higher than typical noodles. You can use any other type of noodle but note the protein may lower. 

Vegetables: in this salad, we’re using red onion, celery, red bell pepper, cherry tomatoes, cucumber, and peas. Feel free to omit or add to your preference. 

Tuna: I am using Wild Planet Tuna. It’s all I use and I highly recommend it. You can use your favorite drained canned tuna. 

Greek Yogurt: I am using Fage non-fat plain Greek yogurt. Use any you prefer but I find Fage is the creamiest and least tangy. 

Low-fat mayo: any kind works for this or use full fat for even more flavor. 

Parmesan cheese: I prefer freshly grated for the best flavor. 

Dijon Mustard: this adds a ton of flavor to the dressing. 

Herbs and spices: Fresh dill, salt and pepper is all you need. Adds so much flavor to the salad.

Lemon Juice: I always prefer fresh squeezed but store bought is ok too and used a lot here since lemons are extremely expensive in Alaska. 

How to make this tuna pasta salad:

Cook the pasta

Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and rinse under cold water to cool it down. Set aside.

Prepare the dressing

In a medium bowl, combine the non-fat Greek yogurt, low-fat mayonnaise, grated Parmesan cheese, Dijon mustard, and lemon juice. Stir well to combine. Season with salt and pepper to taste.

Make your salad

In a large mixing bowl, combine the cooked pasta, celery, chopped red onion, halved cherry tomatoes, bell pepper, peas, chopped cucumber, fresh dill and tuna. Top with the yogurt dressing and mix well to combine and evenly coat the ingredients. 

Serve!

Serve immediately or cover the bowl with plastic wrap and refrigerate prior to serving, to allow the flavors to meld together further. When ready to serve, give the salad a good stir, then transfer it to a serving platter or individual plates. If desired, garnish with chopped fresh parsley. I prefer this dish at room temp vs. straight out of the fridge. 

Serving notes!

This recipe makes a total of 8 servings weighing approximately 185 grams each. Up the protein by adding an additional can of tuna! 

If you like this recipe be sure to check out some of our other easy summer recipes!

• Acai Protein Bowls
• Black Bean Corn Feta Dip
• High Protein Pasta Salad
• Dill Pickle Dip