This creamy tuna pasta salad is a delicious combination of red bell pepper, capers, and a creamy yogurt dressing, brightened with fresh herbs and lemon.
This creamy tuna pasta salad comes together in about 20 minutes and holds up beautifully in the fridge all week, making it perfect for meal-prepped lunches. Flaky tuna, fresh herbs, capers, red bell pepper, and a tangy yogurt-mayo dressing make this easy pasta salad anything but boring.
Why This Tuna Pasta Salad Works for Meal Prep
While I’m not a huge prep day person, I do love to make one large recipe that can carry my lunches through the week. I’ve done prep day kale salads and grain salads like this citrus curry farro salad. And this season I’ve been on a kick of pasta salad recipes (see also dill pickle pasta salad and taco pasta salad!)
Pasta salads aren’t always high on the protein chart, which is why I added some tuna. Canned salmon would work perfectly here too! Think tuna noodle casserole meets creamy tuna salad! Unlike many classic pasta salads that are mostly pasta and mayonnaise, this version adds protein-rich tuna and Greek yogurt to make it more filling for lunch or a light dinner. Plus fresh herbs, red bell pepper, capers, and lots of lemon for a pasta salad that’s just as perfect for meal prep lunches as it is for summer picnics, potlucks, or a quick weeknight dinner.
Makes about 6 servings, ready in 25 minutes, keeps for 4 days!
Easy Tuna Pasta Salad Recipe
This tuna pasta salad recipe is SO easy to toss together and can be made mostly from ingredients in the fridge and pantry. I used elbow macaroni as a nod to casseroles, and two cans of flaked albacore tuna. The tuna adds plenty of protein, making this pasta salad satisfying enough for lunch instead of just a side dish. I always look for sustainably caught tuna – the MSC seal is a good indicator. Fishwife and Wild Planet are my favorite brands. (Get 10% off Fishwife with the code KATHEATS10).
Ingredients
This easy tuna pasta salad recipe combines elbow macaroni, hearty albacore tuna, red bell pepper, fresh herbs (a must!), and capers in a creamy Greek yogurt dressing with lemon. The bright lemon flavor keeps it fresh and light while the yogurt adds extra protein and a tangy, creamy texture without feeling like you’re getting a cup of mayo in every bite.
Variations
This tuna pasta salad is endlessly adaptable. Swap the albacore tuna for canned salmon or chunk light tuna, use peas or corn instead of bell pepper, add chopped celery or carrots for crunch, or stir in feta, cheddar, or olives for a Mediterranean twist. It’s a great clean-out-the-fridge recipe.
Yep, some of these pics are from my old (old) kitchen!
Lemon zest is key to the dish’s bright flavor, and I also used a handful of herbs from our herb garden: parsley, dill, and basil. Use whatever mix of herbs you have, or just pick your favorite and go all in. I used a red bell pepper because I always have one on hand, but frozen peas or corn – or fresh summer corn cut off the cob – would be great. Chopped celery or even red onion (!) would add crunch. You can also add in some shredded or diced sharp cheddar cheese or crumbled feta. Olives would be a nice Mediterranean addition to go with the capers, too!
- Elbow macaroni – or you can use any pasta shape you like
- Albacore tuna – or swap in salmon or chunk light tuna if you prefer
- Red bell pepper – or the equivalent volume of veggies of your choice
- Herbs – any mix you like. I used parsley, basil, and dill. Baby spinach works too!
- Capers – love them! Leave them out if you don’t, or swap in chopped olives.
For the dressing
- Full-fat Greek yogurt – my go-to in pasta salads to keep the saturated fat at bay and protein high with lots of creamy texture
- Duke’s mayonnaise
- Lemon – zested and juiced
- Salt and pepper – naturally
How To Make This Tuna Pasta Salad
Cook the pasta
Heat a large pot of salted water to boiling. Cook the pasta until al dente according to the package instructions. Drain and rinse with cold water. Return pasta to pot or a large mixing bowl.
Prep the ingredients
Meanwhile, chop the bell pepper and herbs. Drain the capers. Zest and juice lemon. I love lemon zest and use it whenever I use a lemon! I then flip over my microplane and use it to catch the lemon seeds while squeezing out the juice. My lemon yielded about 1.5 tbsp zest and 3 tbsp juice.
Prep the tuna
Drain tuna and flake with a fork.
Make the dressing
Combine yogurt, mayonnaise, lemon, lemon zest, salt and pepper in a bowl and whisk to blend.
Mix pasta salad together
Add chopped pepper, herbs, and capers to the cooked pasta. Then add the tuna. Stir to mix.
Stir in the dressing
Add 3/4 of the dressing to the pasta and stir until combined. Add rest of dressing, if desired.
Serve
Serve as a side dish at a picnic or as a main course for lunch or a lighter dinner.
Store
Store in the fridge in an airtight container for a few days. You may want to freshen it up with a squeeze of lemon juice or extra yogurt dressing since the pasta will gradually absorb the dressing.
Tuna Pasta Salad
Ingredients
- 16 ounces elbow macaroni
- 2 cans albacore tuna
- 1 red bell pepper
- 1/2 cup chopped herbs like parsley, basil, and dill
- 2 ounce jar of capers
For the dressing
- 1 cup full fat greek yogurt
- 2 tbsp Duke’s mayonnaise
- 1 lemon zested and juiced (1.5 tbsp zest and 3 tbsp juice)
- salt and pepper
Instructions
- Heat a large pot of salted water to boiling.
- Cook pasta according to the package instructions, until al dente. Drain and rinse with cold water. Return pasta to pot or a large mixing bowl.
- Meanwhile, chop pepper and herbs. Zest and juice lemon. Drain capers.
- Drain tuna and flake with a fork.
- Make the dressing: combine yogurt, mayonnaise, lemon, lemon zest, salt and pepper in a bowl and whisk to blend.
- Add pepper, herbs, and capers to the cooked pasta, followed by tuna. Stir to mix.
- Add 3/4 of the dressing to the pasta and stir until combined. Add rest of dressing, if desired.
Tuna Pasta Salad FAQs
Can you make tuna pasta salad ahead of time?
Yes! In fact, this tuna pasta salad tastes even better after a few hours in the fridge as the flavors have time to blend together.
How long does tuna pasta salad last?
It’s an excellent meal prep lunch and will keep well for up to 4 days in the fridge in an airtight container. Stir in a squeeze of lemon juice or an extra spoonful of yogurt before serving if it seems dry.
What kind of tuna is best for tuna pasta salad?
I like albacore tuna because it has a firm texture and more flavor, but chunk light tuna or canned salmon both work well – even sardines! Just drain the can thoroughly before mixing it into the salad.
Can I make tuna pasta salad healthier?
Absolutely. Using Greek yogurt in the dressing boosts the protein while keeping the salad creamy and lighter than a mayonnaise-only dressing. You can also add extra vegetables like peas, celery, spinach, or cucumbers for even more nutrition.
What goes with tuna pasta salad?
Serve it on its own in a bowl for an easy lunch or pair it with a peach, watermelon, sliced tomatoes, grilled vegetables, crackers, or a green salad for a complete summer meal.
Can you freeze tuna pasta salad?
I don’t recommend it. The yogurt dressing can separate after thawing and the pasta loses its texture.
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