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A wholesome, protein-rich tuna pasta salad made with whole grain pasta, fresh vegetables, and a creamy Greek yogurt dressing, perfect for a quick and satisfying meal or side.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 cups whole grain pasta (fusilli or penne)
  • 1 can (5 oz) tuna, drained (water-packed preferred)
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup cucumber, chopped
  • 1/4 cup red onion, finely diced
  • 1/4 cup bell pepper, diced (any color)
  • 1/4 cup corn (canned or thawed frozen)
  • 1/4 cup Greek yogurt
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste
  • Fresh herbs such as parsley or basil, chopped (optional)

Instructions

  1. Bring a large pot of salted water to a boil and cook the whole grain pasta until al dente according to package instructions.
  2. Drain the pasta and rinse under cold water to stop cooking and cool the noodles.
  3. Wash and chop cherry tomatoes, cucumber, red onion, bell pepper, and corn while pasta cooks.
  4. Drain the canned tuna.
  5. In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, salt, and pepper to prepare the dressing.
  6. In a large bowl, gently mix the cooled pasta, drained tuna, and chopped vegetables.
  7. Pour the dressing over the pasta mixture and toss gently to coat while keeping the tuna in chunks.
  8. Optionally, cover and refrigerate the salad for about 30 minutes to chill and meld flavors.
  9. Give the chilled salad one last gentle stir, taste, and adjust salt and pepper as needed.

Notes

Fresh herbs like dill, parsley, or basil add fresh flavor and color when sprinkled just before serving., The salad can be enjoyed chilled or at room temperature depending on preference., Great paired with whole grain bread, pita chips, or fresh fruit for a full meal., Store in an airtight container in the fridge for up to 3 days for meal prep convenience., The salad can also be frozen for up to 2 months; thaw in the refrigerator before serving and stir gently., Variations include adding olives, feta, or artichoke hearts for Mediterranean flavor, adding jalapeños or hot sauce for spice, or substituting pasta with chickpea or lentil pasta for extra protein and a gluten-free option., Canned chicken can be used as a substitute for tuna if desired (drained well)., Other vegetable additions like zucchini, spinach, or snap peas are encouraged to vary the texture and flavor., Pasta can be replaced with cooked quinoa or omitted altogether for a low-carb alternative.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Salad

Nutrition

  • Serving Size: 1 serving
  • Calories: Approx. 350 calories per serving
  • Fat: Approx. 10 g per serving
  • Carbohydrates: Approx. 40 g per serving
  • Protein: Approx. 25 g per serving