Zesty Tuna Pasta Salad Recipe
A fresh, flavour-packed tuna pasta salad with lemon, herbs, and crunchy veg...perfect for lunches, meal prep, or a light dinner.
Ingredients
- 150 g pasta fusilli or penne work well
- 1 x 145g tin tuna in spring water or olive oil drained
- ½ red onion finely diced
- ½ cucumber diced
- 100 g sweetcorn tinned or frozen
- Zest and juice of ½ lemon
- 2 tbsp mayonnaise
- 1 tbsp plain yoghurt optional, for a lighter dressing
- Salt and pepper to taste
- Fresh parsley or chives chopped (to garnish)
Instructions
- Bring a large pan of salted water to the boil. Cook the pasta according to packet instructions, then drain and rinse under cold water to cool it quickly. A good colander like this one makes it easy to drain and rinse the pasta quickly so it doesn’t overcook.
- While the pasta cools, prep the veg, dice the onion and cucumber, and drain the sweetcorn if using tinned.
- In a large bowl, mix the mayonnaise, lemon zest and juice, and yoghurt (if using). Season with salt and pepper. I use a large mixing bowl like this...plenty of space for tossing everything without it spilling over.
- Add the drained tuna, chopped veg, and cooled pasta to the bowl. Toss gently until everything is evenly coated.
- Taste and adjust seasoning. Chill for 15–20 mins before serving if you’ve got time, it helps the flavours settle.
- Garnish with chopped parsley or chives and serve with a lemon wedge on the side. These containers like this set are ideal if you’re making this ahead for work lunches.