This tuna pasta salad recipe is one of those easy go-to recipes that ticks all the boxes…quick, tasty, and ideal for lunches or light dinners. This version is bright and zesty, with flaky tuna, crunchy veg, and a lemony mayo dressing that brings everything together. It’s a bit of a fridge-clear-out dish too, you can throw in whatever you’ve got on hand.
Make it the night before and pop it in the fridge for a grab-and-go lunch, or serve it with a bit of crusty bread for a no-fuss meal. It’s high in protein, super satisfying, and honestly just hits the spot on a busy day.
If you’re into easy tuna recipes, try my Quick Spicy Tuna Wrap too….it’s bold, speedy, and ideal for lunch on the go.
🍴 Tools You’ll Need
Colander – A sturdy one like this helps cool your pasta quickly.
Mixing Bowl – A large bowl like this is ideal for tossing your ingredients together.
Citrus Zester – A tool like this gets fine lemon zest in seconds.
Meal Prep Containers – Handy if you’re packing lunch, this set is my go-to.
Zesty Tuna Pasta Salad Recipe
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.
Top Tips for this Zesty Tuna Pasta Salad Recipe
Cool the pasta properly: Rinse it under cold water straight after draining to stop the cooking and keep it from going mushy.
Flake the tuna gently: Don’t mash it—break it up lightly so you get nice chunky bits throughout.
Chop the veg evenly: It helps everything mix better and gives you a bit of crunch in every bite.
Add extra zing: A splash of white wine vinegar or a little Dijon mustard in the dressing adds a nice lift.
Make it ahead: It tastes even better after a bit of time in the fridge, ideal for meal prep or packed lunches.