14 Best Tuna Pasta Salad Recipes

Canned tuna is one of the most underrated pantry staples for building a quick, satisfying pasta salad, and this collection of 14 tuna pasta salad recipes proves just how versatile it can be. From the classic creamy version everyone grew up eating to bolder options like spicy sriracha mayo and a curry-spiced take with apple and raisins, there’s a recipe here for nearly every craving.

Whether you want something light and citrusy, like the lemon dill or avocado versions, or something heartier like the tuna nicoise or Southwest black bean salad, each recipe includes a full ingredient list, step-by-step instructions, estimated nutrition per serving, and two extra sections — Why It Works, which explains the technique behind the recipe, and Worth Knowing, which covers substitutions, storage tips, and things to watch for. A consolidated shopping list and answers to common tuna pasta salad questions are included near the end.

Featured image shown uses the Classic Creamy Tuna Pasta Salad photo as a placeholder and will be swapped for a dedicated assortment shot once available.

1. Classic Creamy Tuna Pasta Salad

This classic creamy tuna pasta salad is the version most people grew up eating, and it’s still one of the easiest ways to turn a couple of pantry staples into a satisfying meal. Elbow macaroni is coated in a rich, tangy mayo dressing, then mixed with flaked tuna, crunchy celery, and a bit of red onion.

It comes together in under 30 minutes using ingredients most people already have on hand, which makes it a reliable go-to for busy weeknights or last-minute potluck contributions.

340Calories

18gProtein

32gCarbs

16gFat

Why It Works

• Rinsing the cooked macaroni under cold water immediately after draining stops the cooking process and washes away excess surface starch, which keeps the pasta from clumping once mixed with the dressing.
• Draining the tuna thoroughly and even pressing it gently with a paper towel before mixing prevents excess liquid from thinning out the mayo dressing over time.
• Letting the finished salad rest in the fridge for at least 30 minutes allows the mayo to soak into the pasta, which noticeably improves the flavor compared to serving it right after mixing.

Worth Knowing

• Tuna packed in water rather than oil gives a lighter result and lets the dressing’s flavor come through more clearly, though oil-packed tuna adds a richer taste if that’s what you have on hand.
• This salad thickens as it sits because the pasta continues to absorb the dressing overnight, so stirring in an extra spoonful of mayo before serving leftovers helps restore the original texture.
• This is one of the more freezer-unfriendly recipes on this list, since mayo-based dressings separate and turn watery once thawed, so it’s best made fresh and kept refrigerated.

Ingredients

• 12 oz elbow macaroni
• 2 (5 oz) cans tuna in water, drained
• 2/3 cup mayonnaise
• 2 celery stalks, finely diced
• 1/4 red onion, finely diced
• 1 tbsp lemon juice
• Salt and black pepper to taste
• Paprika for garnish

Instructions

1. Cook the macaroni in salted boiling water until al dente, then drain and rinse under cold water.
2. In a large bowl, whisk together the mayonnaise and lemon juice.
3. Add the cooled macaroni, drained tuna, celery, and red onion to the bowl.
4. Toss everything together until evenly coated in the dressing.
5. Season with salt and pepper to taste.
6. Chill for at least 30 minutes, then dust with paprika just before serving.

2. Mediterranean Tuna Pasta Salad with Olives and Feta

This Mediterranean tuna pasta salad brings brighter, bolder flavors to the table than the classic mayo-based version. Rotini pasta is tossed with flaked tuna, briny kalamata olives, crumbled feta, and crisp cucumber, all finished with a light olive oil and oregano dressing.

Because it’s oil-based rather than creamy, this salad holds up well outdoors on a warm day and doesn’t need to be kept quite as cold as mayo-based versions.

360Calories

20gProtein

34gCarbs

17gFat

Why It Works

• Tossing the pasta with the olive oil dressing while it’s still slightly warm helps the dressing absorb into the noodles more effectively than adding it to fully cooled pasta.
• Draining the tuna well and flaking it into large, distinct chunks rather than shredding it fine keeps its texture noticeable against the softer feta and vegetables.
• Letting the assembled salad rest for at least 20 minutes allows the oregano and garlic in the dressing to infuse into the pasta, similar to how flavors develop in a classic Greek salad.

Worth Knowing

• Feta packed in brine tends to hold its texture better in a cold salad than pre-crumbled feta from a tub, which can turn slightly mealy after sitting in dressing for a day.
• This salad’s flavor deepens after several hours in the fridge, making it one of the better make-ahead options on this list for gatherings.
• For a dairy-free version, marinated artichoke hearts or extra olives can replace the feta while keeping the Mediterranean flavor profile intact.

Ingredients

• 12 oz rotini pasta
• 2 (5 oz) cans tuna in water, drained
• 3/4 cup crumbled feta cheese
• 1/2 cup kalamata olives, halved
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/3 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and black pepper to taste

Instructions

1. Cook the rotini in salted boiling water until al dente, then drain.
2. Whisk together the olive oil, red wine vinegar, oregano, salt, and pepper in a small bowl.
3. While the pasta is still warm, toss it with half the dressing.
4. In a large bowl, combine the pasta, drained tuna, feta, olives, cucumber, and cherry tomatoes.
5. Pour in the remaining dressing and toss gently to combine.
6. Chill for at least 20 minutes before serving.

3. Lemon Dill Tuna Pasta Salad

This lemon dill tuna pasta salad is light, bright, and a little different from the heavier mayo-based classics. Small pasta shells are coated in a tangy lemon dressing and mixed with flaked tuna and plenty of fresh dill.

The combination of lemon and dill is a natural pairing with fish, and it keeps this salad tasting fresh rather than heavy, making it a good option for warmer months.

310Calories

19gProtein

33gCarbs

10gFat

Why It Works

• Zesting the lemon before juicing it and adding both the zest and juice to the dressing gives a more concentrated citrus flavor than juice alone.
• Adding the fresh dill close to serving time, rather than mixing it in far ahead, keeps its flavor bright since fresh herbs tend to fade the longer they sit in an acidic dressing.
• Using a light hand with the olive oil keeps this salad from tasting heavy, letting the lemon and dill flavors stay in the foreground rather than being muted by richness.

Worth Knowing

• This is one of the lighter recipes on this list in terms of fat and calories, making it a good option if you’re looking for something less rich than the mayo-based salads.
• Fresh dill makes a noticeable difference here compared to dried; if only dried dill is available, use about a third of the amount called for fresh.
• This salad is naturally dairy-free, and it’s easy to make it egg-free as well since there’s no mayo in the dressing.

Ingredients

• 12 oz small pasta shells
• 2 (5 oz) cans tuna in water, drained
• 1/4 cup olive oil
• 3 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/4 cup fresh dill, chopped
• Salt and black pepper to taste

Instructions

1. Cook the pasta shells in salted boiling water until al dente, then drain and rinse under cold water.
2. Whisk together the olive oil, lemon juice, and lemon zest in a small bowl.
3. In a large bowl, combine the cooled pasta and drained tuna.
4. Pour the lemon dressing over the pasta and tuna, tossing gently to combine.
5. Season with salt and pepper to taste.
6. Chill for 15 minutes, then stir in the fresh dill just before serving.

4. Tuna Pesto Pasta Salad with Pine Nuts

This tuna pesto pasta salad leans on a vibrant basil pesto to coat the pasta in bright, herby flavor, then adds flaked tuna, halved cherry tomatoes, and toasted pine nuts for texture. It tastes far more special than the short ingredient list suggests.

Because pesto is already flavorful on its own, this recipe needs very little additional seasoning, making it one of the quickest recipes on this list to put together.

390Calories

21gProtein

32gCarbs

20gFat

Why It Works

• Tossing the pasta with pesto while it’s still slightly warm, rather than fully cooled, helps the oil-based sauce coat each piece more evenly and prevents clumping once refrigerated.
• Toasting the pine nuts separately before adding them preserves their crunch, since raw pine nuts straight from the bag turn soft once mixed into the salad.
• Folding in the drained tuna gently, rather than stirring vigorously, keeps larger flakes intact rather than breaking it down into a paste-like texture.

Worth Knowing

• Store-bought pesto works well here, but it’s worth checking the label since some jarred versions include cheese made with animal rennet or a few unexpected fillers.
• This salad tends to darken slightly in the fridge because basil oxidizes; a small squeeze of lemon juice mixed into the pesto helps slow that discoloration.
• Toasted walnuts can substitute for pine nuts at a lower cost without significantly changing the overall flavor of the dish.

Ingredients

• 12 oz penne pasta
• 2 (5 oz) cans tuna in water, drained
• 3/4 cup basil pesto
• 1 cup cherry tomatoes, halved
• 1/4 cup pine nuts, toasted
• Salt and black pepper to taste

Instructions

1. Cook the penne in salted boiling water until al dente, then drain.
2. While the pasta is still warm, toss it with the pesto until well coated.
3. Let the pasta cool slightly, then gently fold in the drained tuna and cherry tomatoes.
4. Season with salt and pepper to taste.
5. Chill for 15 minutes.
6. Top with toasted pine nuts just before serving.

5. Spicy Sriracha Mayo Tuna Pasta Salad

For anyone who wants a little heat, this spicy sriracha mayo tuna pasta salad delivers a creamy, tangy kick in every bite. Rotini pasta is coated in a pale orange sriracha-mayo dressing, then mixed with flaked tuna and thinly sliced scallions, finished with a sprinkle of sesame seeds.

This is one of the more modern, takeout-inspired recipes on this list, and it’s become a popular twist on the classic tuna salad sandwich filling turned into a full pasta dish.

380Calories

19gProtein

33gCarbs

19gFat

Why It Works

• Whisking the sriracha into the mayo before adding it to the pasta, rather than drizzling sriracha on top separately, distributes the heat evenly throughout the salad instead of concentrating it in random bites.
• Starting with a smaller amount of sriracha and adjusting to taste is worth doing here, since different brands vary significantly in heat level.
• Adding the scallions close to serving time keeps their sharp bite fresh rather than mellowing out after sitting in the dressing.

Worth Knowing

• A squeeze of lime juice into the dressing brightens this salad and balances the richness of the mayo against the heat of the sriracha.
• This is one of the spicier recipes on this list, so it’s worth offering a milder option alongside it if serving a crowd with varying spice tolerance.
• Toasted sesame oil, if you have it, can replace a small portion of the mayo for a deeper, nuttier flavor that pairs well with the sriracha.

Ingredients

• 12 oz rotini pasta
• 2 (5 oz) cans tuna in water, drained
• 1/2 cup mayonnaise
• 2 to 3 tbsp sriracha, to taste
• 1 tsp rice vinegar
• 3 scallions, thinly sliced
• 1 tbsp sesame seeds

Instructions

1. Cook the rotini in salted boiling water until al dente, then drain and let cool.
2. Whisk together the mayonnaise, sriracha, and rice vinegar in a large bowl.
3. Add the cooled pasta and drained tuna to the bowl and toss to coat evenly.
4. Chill for 15 minutes.
5. Stir in the scallions just before serving.
6. Top with sesame seeds to finish.

6. Tuna Nicoise Pasta Salad

Inspired by the classic French salad, this tuna nicoise pasta salad combines flaked tuna, blanched green beans, quartered hard-boiled egg, and niçoise olives over fusilli pasta, all lightly dressed in a Dijon vinaigrette.

It’s one of the more composed, elegant-feeling recipes on this list, making it a good choice for a slightly more special lunch or a light dinner rather than a casual potluck side.

370Calories

24gProtein

31gCarbs

17gFat

Why It Works

• Blanching the green beans briefly in boiling water and then shocking them in ice water keeps them bright green and crisp-tender, rather than dull and overcooked.
• Using oil-packed tuna rather than water-packed here adds richness that’s more in keeping with the traditional nicoise flavor profile, though water-packed works fine for a lighter version.
• Assembling the salad with the ingredients arranged rather than fully tossed, similar to the traditional composed salad, keeps each component’s texture distinct.

Worth Knowing

• True niçoise olives are small and black with a distinct briny flavor; if unavailable, kalamata olives make a reasonable substitute, though the flavor will be slightly different.
• Hard-boiled eggs can be made up to three days ahead and stored unpeeled in the fridge, making this salad faster to assemble on the day you plan to serve it.
• This is one of the higher-protein recipes on this list thanks to the combination of tuna and egg, making it filling enough to serve as a complete light meal.

Ingredients

• 12 oz fusilli pasta
• 2 (5 oz) cans tuna in oil or water, drained
• 1 cup green beans, trimmed
• 2 hard-boiled eggs, quartered
• 1/3 cup niçoise or kalamata olives
• 1 cup cherry tomatoes, halved
• 3 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp red wine vinegar

Instructions

1. Cook the fusilli in salted boiling water until al dente, then drain and let cool.
2. Blanch the green beans in boiling water for 2 minutes, then shock in ice water and drain.
3. Whisk together the olive oil, Dijon mustard, and red wine vinegar in a small bowl.
4. In a large bowl, toss the pasta with the dressing.
5. Arrange the tuna, green beans, hard-boiled egg, olives, and cherry tomatoes over the pasta.
6. Serve composed, or toss gently to combine before serving.

7. Curry Tuna Pasta Salad

This curry tuna pasta salad brings warm, complex spice into the mix, with a creamy curry-spiced mayo dressing coating rotini pasta, flaked tuna, diced apple, and golden raisins. The sweetness from the apple and raisins balances the curry powder’s warmth.

This flavor combination might sound unusual for a tuna pasta salad, but it’s a classic pairing borrowed from curried chicken salad, and it works just as well here.

400Calories

19gProtein

40gCarbs

18gFat

Why It Works

• Blooming the curry powder briefly in a little warm oil before mixing it into the mayo intensifies its flavor compared to stirring it in raw, since heat helps release the spices’ aromatic compounds.
• Dicing the apple just before mixing it into the salad, rather than far ahead of time, prevents it from browning and keeps its crisp texture intact.
• Using a tart apple variety like Granny Smith provides a better contrast to the sweetness of the raisins and the richness of the curry mayo than a sweeter apple would.

Worth Knowing

• Curry powder blends vary significantly in heat and flavor between brands, so it’s worth starting with a smaller amount and adjusting to taste.
• This is one of the more unique flavor profiles on this list, making it a good option to introduce some variety if you’re already serving several more classic tuna pasta salads.
• Toasted slivered almonds or cashews make a good addition here for extra crunch, playing into the same flavor family as curried chicken salad.

Ingredients

• 12 oz rotini pasta
• 2 (5 oz) cans tuna in water, drained
• 2/3 cup mayonnaise
• 1 1/2 tsp curry powder
• 1 apple, diced
• 1/3 cup golden raisins
• Salt to taste

Instructions

1. Cook the rotini in salted boiling water until al dente, then drain and let cool.
2. Whisk the curry powder into the mayonnaise in a large bowl until well combined.
3. Add the cooled pasta and drained tuna to the bowl and toss to coat.
4. Fold in the diced apple and golden raisins.
5. Season with salt to taste.
6. Chill for 20 minutes before serving.

8. Tuna Macaroni Salad with Peas and Carrots

This tuna macaroni salad with peas and carrots is a simple, kid-friendly option that keeps things familiar and mild. Elbow macaroni is coated in a creamy mayo dressing and mixed with flaked tuna, sweet green peas, and finely diced carrots.

With minimal chopping and only a handful of ingredients, this is one of the fastest recipes on this list to pull together on a busy weeknight.

330Calories

18gProtein

34gCarbs

14gFat

Why It Works

• Using frozen peas and simply thawing them under warm water, rather than cooking them, keeps them bright green and slightly crisp instead of turning mushy.
• Dicing the carrots very finely, or grating them, ensures they blend well with the small pasta shape and don’t require any separate cooking step.
• A touch of sweet pickle relish stirred into the mayo dressing adds a subtle tang that pairs well with the mild sweetness of the peas and carrots.

Worth Knowing

• This is one of the mildest recipes on the list, making it a reliable choice for picky eaters or young children who might be wary of stronger flavors.
• Fresh peas and carrots can be used in place of frozen when in season, though the carrots should be blanched briefly first since raw carrots are firmer than the softened texture that works best here.
• This recipe scales up easily for large gatherings since none of the ingredients require last-minute cooking beyond the pasta itself.

Ingredients

• 12 oz elbow macaroni
• 2 (5 oz) cans tuna in water, drained
• 2/3 cup mayonnaise
• 1 cup frozen peas, thawed
• 1/2 cup finely diced carrots
• 1 tbsp sweet pickle relish
• Salt and black pepper to taste

Instructions

1. Cook the macaroni in salted boiling water until al dente, then drain and rinse under cold water.
2. Whisk together the mayonnaise and pickle relish in a large bowl.
3. Add the cooled macaroni, drained tuna, peas, and carrots to the bowl.
4. Toss everything together until evenly coated.
5. Season with salt and pepper to taste.
6. Chill for at least 20 minutes before serving.

9. Avocado Tuna Pasta Salad

This avocado tuna pasta salad swaps out mayo for creamy diced avocado, coating rotini pasta and flaked tuna in a light lime-cilantro dressing. It’s rich and satisfying without feeling heavy, thanks to avocado’s naturally smooth texture.

Because there’s no mayo, this salad is best made close to serving time, but the fresh, bright flavor makes it worth the timing consideration.

350Calories

19gProtein

31gCarbs

18gFat

Why It Works

• Tossing the diced avocado in lime juice before mixing it into the salad slows down browning, which is the main reason this dish is best assembled shortly before serving.
• Mashing a small portion of the avocado into the dressing while leaving the rest in chunks creates a creamy base while still keeping distinct pieces of avocado throughout.
• Adding the cilantro just before serving keeps its flavor fresh, since fresh herbs tend to wilt and lose brightness the longer they sit in an acidic dressing.

Worth Knowing

• This salad is best eaten the day it’s made; avocado continues to brown even with lime juice, so leftovers won’t look as appealing the next day even though the flavor holds up reasonably well.
• For those who dislike cilantro’s soapy taste (a known genetic trait), fresh parsley makes a suitable substitute without drastically changing the dish’s character.
• This is naturally a dairy-free, mayo-free recipe, making it a good option for anyone avoiding those ingredients specifically.

Ingredients

• 12 oz rotini pasta
• 2 (5 oz) cans tuna in water, drained
• 2 avocados, diced
• 3 tbsp lime juice
• 2 tbsp olive oil
• 1/4 cup fresh cilantro, chopped
• Salt and black pepper to taste

Instructions

1. Cook the rotini in salted boiling water until al dente, then drain and rinse under cold water.
2. Toss the diced avocado with the lime juice in a small bowl to prevent browning.
3. In a large bowl, combine the cooled pasta, drained tuna, and olive oil.
4. Gently fold in the avocado and lime juice mixture.
5. Season with salt and pepper to taste.
6. Stir in the fresh cilantro just before serving.

10. Tuna and Roasted Red Pepper Pasta Salad

This tuna and roasted red pepper pasta salad brings smoky sweetness to the dish through charred roasted red peppers, tossed with flaked tuna and penne pasta, finished with a drizzle of olive oil and fresh parsley.

Roasting the peppers first adds a depth of flavor that raw peppers simply can’t replicate, making this one of the more flavorful vegetarian-adjacent options in the tuna category.

360Calories

19gProtein

37gCarbs

16gFat

Why It Works

• Charring the red peppers under a broiler or over an open flame until the skin blackens, then steaming them in a covered bowl for 10 minutes, makes the skins slip off easily and leaves the flesh tender and smoky.
• Letting the roasted peppers cool before slicing and mixing them into the pasta prevents residual heat from wilting the fresh parsley.
• A light drizzle of balsamic glaze at the end adds a touch of sweetness that plays well against the smoky char of the peppers.

Worth Knowing

• Jarred roasted red peppers can be substituted for homemade to save time, though they tend to be more vinegary and less smoky than peppers charred at home.
• This salad tastes just as good warm as it does chilled, giving it more flexibility depending on the season and occasion.
• Leftover roasted peppers from another meal work well here, making this a good way to repurpose extras rather than roasting a fresh batch specifically for the salad.

Ingredients

• 12 oz penne pasta
• 2 (5 oz) cans tuna in water, drained
• 2 red bell peppers
• 1/4 cup fresh parsley, chopped
• 1/4 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp balsamic glaze
• Salt and black pepper to taste

Instructions

1. Char the red peppers under a broiler or over an open flame until blackened on all sides, then place in a covered bowl to steam for 10 minutes.
2. Peel, seed, and slice the peppers into strips once cool enough to handle.
3. Cook the penne in salted boiling water until al dente, then drain.
4. In a large bowl, combine the pasta, drained tuna, roasted peppers, and red onion.
5. Drizzle with olive oil and balsamic glaze, then toss to combine.
6. Season with salt and pepper, and top with fresh parsley before serving.

11. Greek Yogurt Tuna Pasta Salad (Lighter Version)

This Greek yogurt tuna pasta salad offers a lighter, tangier alternative to the classic mayo-based version. Small pasta shells are coated in a creamy Greek yogurt dressing, mixed with flaked tuna, diced celery, and red onion, finished with fresh chives.

Swapping yogurt for mayo cuts a meaningful amount of fat while boosting the protein content, without sacrificing the creamy texture people expect from a good tuna pasta salad.

290Calories

23gProtein

32gCarbs

8gFat

Why It Works

• Using plain, full-fat Greek yogurt rather than a low-fat or non-fat version gives a creamier texture that more closely mimics mayo, since lower-fat yogurts tend to taste thinner and more watery.
• Adding a touch of lemon juice to the yogurt dressing brightens the tang that’s naturally present in Greek yogurt without needing much additional seasoning.
• Chilling the salad for at least 20 minutes allows the yogurt dressing to meld with the other ingredients, similar to how mayo-based dressings develop flavor over time.

Worth Knowing

• This is one of the higher-protein, lower-fat recipes on this list, making it a good option for anyone looking to lighten up their usual tuna pasta salad routine without switching to a completely different dish.
• Greek yogurt can taste slightly more tangy than mayo, so a small amount of honey or a pinch of sugar can help balance the flavor if the tanginess feels too sharp.
• This dressing doesn’t hold up quite as well over multiple days as a mayo-based one, so it’s best enjoyed within two to three days for the best texture.

Ingredients

• 12 oz small pasta shells
• 2 (5 oz) cans tuna in water, drained
• 3/4 cup plain Greek yogurt
• 2 celery stalks, finely diced
• 1/4 red onion, finely diced
• 1 tbsp lemon juice
• 2 tbsp fresh chives, chopped
• Salt and black pepper to taste

Instructions

1. Cook the pasta shells in salted boiling water until al dente, then drain and rinse under cold water.
2. Whisk together the Greek yogurt and lemon juice in a large bowl.
3. Add the cooled pasta, drained tuna, celery, and red onion to the bowl.
4. Toss everything together until evenly coated in the dressing.
5. Season with salt and pepper to taste.
6. Chill for at least 20 minutes, then stir in the fresh chives just before serving.

12. Tuna Caprese Pasta Salad

This tuna caprese pasta salad combines the classic Italian caprese flavors of fresh mozzarella, tomato, and basil with flaked tuna, all tossed with fusilli pasta and finished with a drizzle of balsamic glaze.

It’s a simple, fresh-tasting recipe that comes together quickly, making it a good option when you want something that feels a little more special without much extra effort.

380Calories

22gProtein

33gCarbs

18gFat

Why It Works

• Using fresh mozzarella pearls instead of shredded mozzarella keeps distinct bites of cheese throughout the salad rather than having it melt into the dressing.
• Tearing the basil by hand rather than chopping it with a knife prevents the leaves from bruising and turning brown before serving.
• Draining the tuna well before adding it to the salad keeps the dish from becoming watery once combined with the juicy tomatoes.

Worth Knowing

• This salad is best eaten within two days, since the tomatoes release liquid over time and can make the pasta soggier the longer it sits.
• Balsamic glaze, the thick syrupy variety, is not the same as balsamic vinegar; using regular vinegar instead will make the salad noticeably more acidic.
• For a dairy-free version, marinated artichoke hearts or white beans can stand in for the mozzarella while keeping a similar texture.

Ingredients

• 12 oz fusilli pasta
• 2 (5 oz) cans tuna in water, drained
• 8 oz fresh mozzarella pearls
• 1 1/2 cups cherry tomatoes, halved
• 1/2 cup fresh basil leaves, torn
• 2 tbsp olive oil
• 2 tbsp balsamic glaze
• Salt and black pepper to taste

Instructions

1. Cook the fusilli in salted boiling water until al dente, then drain and let cool.
2. In a large bowl, toss the cooled pasta with the olive oil.
3. Add the drained tuna, mozzarella pearls, and cherry tomatoes to the bowl.
4. Season with salt and pepper, then toss gently to combine without breaking up the mozzarella.
5. Fold in the torn basil.
6. Drizzle with balsamic glaze right before serving.

13. Southwest Tuna Pasta Salad with Corn and Black Beans

This Southwest tuna pasta salad combines flaked tuna with charred corn, black beans, and diced red bell pepper, all coated in a zesty chili-lime dressing and finished with fresh cilantro. It’s colorful, filling, and packed with fiber from the beans and corn.

The bold, smoky-spicy flavor profile makes this one of the more distinctive recipes on this list, especially good for anyone who wants a tuna pasta salad with a little more kick.

410Calories

22gProtein

44gCarbs

13gFat

Why It Works

• Charring the corn in a dry skillet before adding it to the salad, rather than using it straight from the can or freezer, adds a smoky depth that plays well against the bright chili-lime dressing.
• Rinsing the canned black beans thoroughly removes excess sodium and the slightly starchy canning liquid, which otherwise can make the dressing taste muddled.
• Adding the cilantro just before serving rather than during initial mixing keeps its flavor fresh, since cilantro tends to lose its brightness quickly once cut and combined with acidic dressings.

Worth Knowing

• This is one of the higher-fiber recipes on this list thanks to the black beans, which also helps it stay satisfying despite being relatively lower in fat.
• For those sensitive to cilantro’s soapy taste, fresh parsley makes a suitable substitute without drastically changing the dish’s character.
• This salad holds up well for meal prep, keeping its texture and flavor for up to four days in the refrigerator.

Ingredients

• 12 oz rotini pasta
• 2 (5 oz) cans tuna in water, drained
• 1 cup corn kernels
• 1 (15 oz) can black beans, drained and rinsed
• 1 red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 3 tbsp olive oil
• 2 tbsp lime juice
• 1/2 tsp chili powder
• Salt to taste

Instructions

1. Cook the rotini in salted boiling water until al dente, then drain and let cool.
2. Heat a dry skillet over medium-high heat and char the corn kernels for 3 to 4 minutes, stirring occasionally, then let cool.
3. Whisk together the olive oil, lime juice, chili powder, and salt in a small bowl.
4. In a large bowl, combine the pasta, drained tuna, charred corn, black beans, and diced red bell pepper.
5. Pour the dressing over the salad and toss to coat.
6. Fold in the fresh cilantro just before serving.

14. Tuna Apple Walnut Pasta Salad

This tuna apple walnut pasta salad closes out the list with a sweet-and-crunchy twist. Small pasta shells are coated in a light mayo dressing, then mixed with flaked tuna, crisp diced apple, and toasted walnuts for texture, finished with fresh parsley.

The combination of crunchy apple and toasted walnuts against the soft pasta and tuna creates a textural contrast that makes this one of the more interesting recipes on the list to eat.

400Calories

19gProtein

36gCarbs

21gFat

Why It Works

• Toasting the walnuts in a dry skillet for a few minutes before adding them intensifies their flavor and crunch compared to using them raw straight from the bag.
• Dicing the apple just before mixing it into the salad, rather than far in advance, keeps it from browning and preserves its crisp bite.
• Using a firm, slightly tart apple like Honeycrisp or Granny Smith holds its texture better in the dressing than a softer variety, which can turn mushy.

Worth Knowing

• This salad’s apple will soften somewhat if stored for more than a day, so it’s best enjoyed within 24 hours for the ideal crisp texture, though the flavor still holds up afterward.
• Toasted pecans can substitute for walnuts if that’s what you have on hand, providing a similar crunch with a slightly sweeter flavor.
• A small squeeze of lemon juice tossed with the diced apple before mixing it into the salad helps slow browning if you need to prep it slightly ahead of time.

Ingredients

• 12 oz small pasta shells
• 2 (5 oz) cans tuna in water, drained
• 1/2 cup mayonnaise
• 1 apple, diced
• 1/3 cup walnuts, toasted and chopped
• 2 tbsp fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. Cook the pasta shells in salted boiling water until al dente, then drain and rinse under cold water.
2. In a large bowl, combine the cooled pasta, drained tuna, and mayonnaise, tossing to coat.
3. Fold in the diced apple and toasted walnuts.
4. Season with salt and pepper to taste.
5. Chill for 15 minutes.
6. Top with fresh parsley just before serving.