Most pasta salad recipes are basically pasta and a mountain of mayo. Mine has two cans of tuna in it. That’s the whole pitch.
This creamy tuna pasta salad comes together in about 20 minutes, start to finish. Red bell pepper, capers, a handful of fresh herbs, and a dressing of Greek yogurt, lemon, and mayo. It’s the good kind of simple: pantry and fridge staples, one pot, one bowl.
The best part is what happens on Thursday. You’re making lunch, you grab a container, and it tastes even better than it did on day one. The flavors settle in while the pasta soaks up the dressing. One batch, about 6 servings, and your week of lunches is basically done.
Why this works
Classic pasta salads are mostly carbs. Here, flaky albacore tuna does the protein work, and the Greek yogurt in the dressing keeps it creamy without feeling like you’re eating a cup of mayo. Lemon does the rest: the zest and the juice cut right through the richness, so every bite lands bright instead of heavy. Think of it as a grown-up, make-ahead cousin of the tuna noodle casseroles we grew up with.
What you’ll need
Everything below lives in the fridge or the pantry. I used elbow macaroni as a nod to casseroles, and two cans of albacore tuna. I like to grab tuna with a sustainability label on it. Fishwife and Wild Planet are my favorite brands, but any flaky, firm canned tuna will do. Any standard mayonnaise works in the dressing, no hunting for a specific brand required.
Pasta salad
- 16 ounces elbow macaroni (or any pasta shape you like)
- 2 cans albacore tuna, drained and flaked (canned salmon or chunk light tuna work too)
- 1 red bell pepper, chopped (or peas or corn instead)
- 1/2 cup chopped fresh herbs – parsley, basil, and dill in my case. Use whatever mix you have
- 2 ounce jar of capers, drained
Dressing
- 1 cup full-fat Greek yogurt
- 2 tablespoons mayonnaise (any brand you already own)
- 1 lemon, zested and juiced
- Salt and pepper
How to make it
1. Cook the pasta. Bring a large pot of salted water to a boil and cook the macaroni until al dente, following the package. Drain it, rinse it cold, and set it back in the pot or a big bowl.
2. Prep while the pasta cooks. Chop the bell pepper and the herbs. Drain the capers. Zest the lemon, then juice it. I flip my microplane over and use the flat side to catch the seeds while I squeeze. From one lemon you’ll get about 1.5 tablespoons of zest and 3 tablespoons of juice.
3. Flake the tuna. Drain the cans well – really squeeze out what you can – and break the tuna apart with a fork.
4. Whisk the dressing. In a bowl, whisk together the yogurt, mayonnaise, lemon juice, zest, salt, and pepper until it’s smooth.
5. Toss it together. Add the pepper, herbs, and capers to the cooked pasta, then the tuna. Stir. Then add three-quarters of the dressing and stir until everything is coated. The rest stays in the bowl. You’ll use it later.
6. Serve, or pack it up. Eat it as a main lunch, a light dinner, or a side at a picnic. It’s just as happy in a container as it is in a bowl.
Storage
Keep it in an airtight container in the fridge for up to 4 days. The pasta absorbs the dressing as it sits, so on day three or four it can look a little dry. A squeeze of lemon juice or an extra spoonful of the held-back dressing fixes it. Don’t freeze it – the yogurt dressing separates after thawing and the pasta goes soft.
Tuna pasta salad, your questions answered
Can I make it ahead? Yes, and honestly, the flavors are better after a few hours in the fridge once everything has had time to mingle.
How long does it keep? Up to 4 days in the fridge, airtight. That’s what makes it a meal prep lunch and not just a one-time dinner.
Which tuna is best? I stick with albacore for the firm texture and stronger flavor. Chunk light tuna and canned salmon both work, even sardines if you’re feeling brave. Whatever you use, drain it thoroughly.
Can I make it lighter? The yogurt dressing is already doing that job – more protein, less mayo. Want it even more? Load up on extra vegetables like peas, celery, spinach, or cucumber.
What goes with it? Nothing. A bowl of this is a complete lunch. If you’re stretching it into a bigger plate, sliced tomatoes, a green salad, or a few crackers round it out.
Can I freeze it? I wouldn’t. The dressing separates and the pasta loses its bite once it thaws.
Make it yours
This recipe is a starting point, not a rulebook. I keep a red bell pepper in the fridge at all times, so that’s what goes in, but frozen peas, corn off the cob, chopped celery, or red onion all bring welcome crunch. Want a Mediterranean lean? Crumbled feta, some cheddar, or a handful of olives alongside the capers.
Twenty minutes, one pot, and a container that’ll be empty by the middle of the week. If it doesn’t fit a Tuesday night, it doesn’t get published.