Description
This Tuna Pasta Salad is a vibrant and refreshing dish perfect for quick lunches or light dinners. Combining al dente rotini pasta with protein-rich tuna, crisp vegetables, and a zesty Greek yogurt-based dressing infused with lemon, garlic, and fresh dill, it offers a delightful balance of creamy and tangy flavors. Easy to prepare and served chilled, it keeps well in the fridge and makes an excellent make-ahead meal.
Ingredients
Dressing
- 1/3 cup plain Greek yogurt
- 1/4 cup extra virgin olive oil
- 3 Tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 1/2 Tbsp chopped fresh dill (or 1 1/2 tsp dried dill)
- 1 tsp minced garlic (1 clove)
- Salt and black pepper to taste
Salad
- 8 oz. rotini pasta
- 10 oz. tuna in oil, drained
- 1 pint grape tomatoes, halved (red or multi-color)
- 1 medium red bell pepper, roasted and chopped
- 1 1/2 cups chopped English cucumber (about 1/2 cucumber)
- 1/3 cup sliced kalamata olives
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
Instructions
- Prepare the dressing: In a medium mixing bowl, whisk together the plain Greek yogurt, extra virgin olive oil, fresh lemon juice, lemon zest, chopped dill, minced garlic, and season with salt and black pepper to taste. Once combined, transfer the dressing to the fridge to chill and develop flavors.
- Cook the pasta: Boil salted water in a pot and cook the rotini pasta until al dente, following the package directions. Before draining, reserve 1/2 cup of the pasta cooking water. Drain the pasta and spread it out on a greased baking sheet or parchment paper to cool and prevent clumping.
- Combine salad ingredients: In a large salad bowl, toss together the cooled pasta, drained tuna, halved grape tomatoes, roasted and chopped red bell pepper, chopped English cucumber, sliced kalamata olives, chopped red onion, and fresh parsley with the chilled dressing.
- Adjust consistency and seasoning: Add splashes of the reserved pasta water as needed to thin the dressing, keeping in mind that the salad will thicken as it rests because the pasta absorbs moisture. Taste and adjust the seasoning with more salt and pepper if desired.
- Store and serve: Store the tuna pasta salad in the refrigerator for up to 3 days. Before serving, you can thin it with a little water or olive oil if the dressing thickens too much.
Notes
- Roast the red bell pepper by charring it over an open flame or under a broiler until the skin is blackened, then place it in a sealed container or plastic bag to steam before peeling and chopping.
- Using Greek yogurt in the dressing adds creaminess while keeping it lighter than mayonnaise-based alternatives.
- Adding reserved pasta water helps loosen the dressing and helps it coat the pasta evenly without making it soggy.
- This salad keeps well refrigerated for up to 3 days, making it ideal for meal prep.
- For a dairy-free option, substitute Greek yogurt with a vegan yogurt alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
