Why You’ll Love This Recipe
I love how balanced this salad is—it’s loaded with protein, fiber, and fresh vegetables. It’s light enough not to weigh me down but still keeps me full for hours. The dressing is simple but brings everything together with a bright, tangy finish. It’s easy to customize with whatever’s in my fridge, and it holds up well in the fridge, making it great for make-ahead meals.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1½ cups cooked fusilli pasta, cooled
1 can tuna, drained
1 cup mixed lettuce or arugula
½ cup cherry tomatoes, halved
¼ cup shredded carrots
¼ cup thinly sliced red cabbage
5–6 black olive slices
salt and black pepper, to taste
Dressing:
2 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
½ tsp honey
Directions
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I start by cooking the fusilli pasta according to the package instructions. Once it’s al dente, I drain it and let it cool completely before assembling the salad.
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In a large mixing bowl, I combine the cooled pasta, tuna, lettuce or arugula, halved cherry tomatoes, carrots, red cabbage, and olive slices.
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In a small bowl, I whisk together the olive oil, lemon juice, Dijon mustard, and honey to create the dressing.
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I drizzle the dressing over the salad and toss everything gently to coat. I finish by seasoning with salt and black pepper to taste.
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I chill the salad for 15 to 20 minutes before serving—it’s even better cold.
Servings and timing
This recipe makes 2–3 servings as a main dish or 4 as a side.
Prep Time: 10 minutes
Cook Time: 10 minutes (for pasta)
Total Time: 20 minutes
Calories: Approximately 300–350 kcal per serving (depending on portion size and dressing quantity)
Variations
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I sometimes swap the tuna for canned salmon or grilled chicken for a change.
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For extra crunch, I add diced cucumber or bell peppers.
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I’ve made this with chickpea or lentil pasta for a gluten-free, higher-protein option.
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A sprinkle of feta or grated Parmesan adds another layer of flavor.
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When I want more of a creamy texture, I mix a spoonful of Greek yogurt or mayo into the dressing.
Storage/Reheating
I store the salad in an airtight container in the fridge for up to 2 days. If I’m making it ahead, I keep the dressing separate and mix it in just before serving to keep the greens crisp. This dish is meant to be eaten cold, so I don’t reheat it.
FAQs
Can I make this salad ahead of time?
Yes, I often prep it the night before. Just store the dressing separately and toss it all together right before eating for the freshest result.
What kind of tuna works best?
I usually use tuna in water, but oil-packed tuna adds more richness. Either works—just drain it well before mixing.
Can I use a different type of pasta?
Absolutely. Any short pasta like penne, bowtie, or rotini works well. Whole wheat or gluten-free options are great too.
Is it okay to skip the honey in the dressing?
Yes, I’ve made the dressing without honey and it still tastes great—just a bit sharper. A small amount of maple syrup or agave can also be used.
What should I serve with this salad?
I like serving it with crusty bread, crackers, or a cup of soup for a more complete meal. It’s also great on its own as a light lunch.
Conclusion
This Tuna Pasta Salad is a simple, delicious way to enjoy a healthy meal with minimal effort. I love how versatile and vibrant it is—and how it always leaves me feeling refreshed and satisfied. Whether I’m packing lunch for the next day or need a quick dinner on a hot day, this salad is always a win.
Print
Tuna Pasta Salad
- Total Time: 20 minutes
- Yield: 2–3 servings
Description
A light and refreshing pasta salad made with tuna, crisp veggies, and a zesty lemon Dijon dressing—perfect for lunch or meal prep.
Ingredients
Instructions
Cook fusilli pasta according to package directions. Drain and let cool completely.
In a large bowl, combine pasta, tuna, lettuce or arugula, cherry tomatoes, olives, shredded carrots, and red cabbage.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and honey to make the dressing.
Drizzle the dressing over the salad. Toss gently to coat all ingredients.
Season with salt and black pepper to taste.
Chill before serving for best flavor. Enjoy!
Notes
Add boiled eggs or chickpeas for extra protein.
Best served cold—perfect for lunchboxes or picnics.
Substitute whole wheat or gluten-free pasta if needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for pasta)
- Category: Salad, Lunch, Pasta
- Method: No-Cook (aside from pasta)
- Cuisine: Mediterranean, International
