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–+ servings
A bowl of creamy tuna pasta salad.
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5 from 5 votes

Creamy Tuna Pasta Salad with Mayo

Enjoy this creamy tuna pasta salad with mayo, a perfect blend of flavours for barbecues, lunchboxes, and picnics. Easy to make, versatile, and delicious!
Course Pasta, Salad
Cuisine British
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4
Calories 337kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 250 g Pasta shells, bows or fusilli
  • 2 tins (145g) Tuna in Brine drained
  • 5 Spring Onions peeled and sliced
  • 1 Red Pepper cut into chunks
  • ½ Cucumber cut in halve lengthways, deseeded and chopped into chunks

For the dressing

  • 100 g Mayonnaise
  • 100 g Greek Yogurt
  • 2 tablespoon White Wine Vinegar
  • 1 Garlic Clove peeled and finely chopped
  • 2 tablespoon Dill chopped
  • 2 tablespoon Parsley chopped
  • Salt and Pepper

Instructions

  • Cook the pasta according to instructions, drain, rinse in cold water and set aside.
    250 g Pasta
  • Mix together the dressing ingredients in a bowl.
    100 g Mayonnaise, 100 g Greek Yogurt, 2 tablespoon White Wine Vinegar, 1 Garlic Clove, 2 tablespoon Dill, 2 tablespoon Parsley, Salt and Pepper
  • Place the cooked pasta, drained tinned tuna, and chopped salad vegetables in a large mixing bowl.
    2 tins (145g) Tuna in Brine, 5 Spring Onions, 1 Red Pepper, ½ Cucumber, 250 g Pasta
  • Pour on the dressing and gently mix with a spoon until everything is lightly coated in the creamy dressing.
  • Refrigerate until needed.

Notes

Top Tips:
  • Rinse the cooked pasta in cold water as soon as it is drained. This helps to remove excess starch from the pasta, thus preventing the pasta shells from sticking together.
  • Chill the pasta salad for at least an hour prior to serving, to let those flavours develop.
 
Variations:
  • Swap the tinned tuna for chopped cooked chicken breasts or Quorn pieces.
  • Use different salad vegetables. Halved cherry tomatoes, celery and radishes would work well.
  • Use a finely chopped red onion in place of the spring onions.
  • Add in 150g of cubed feta and a handful of pitted black olives for a flavour boost.
  • Lower the fat by using low-fat mayonnaise and fat-free yogurt.
 
Storage: It's a great make-ahead recipe and I often whip up a batch of this pasta salad on a Sunday night, ready for weekday lunches! 
 
Nutrition: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 337kcal | Carbohydrates: 52g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 216mg | Potassium: 370mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1350IU | Vitamin C: 45mg | Calcium: 74mg | Iron: 2mg
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