Lemon Tuna Pasta Salad with Fresh Herbs and Veggies

Skip the store-bought tuna salad and make a tastier version at home. This easy, nutritious dish is full of flavor and simple to prepare.

The tastiest tuna salad recipe

Salads don’t have to be boring. With the right combination of ingredients you can build hearty, flavorful salads that aren’t reliant on lettuce. This healthy tuna pasta salad is a great example — a bright, satisfying bowl made with rotini, vegetables, tuna, and a creamy yogurt-based dressing. It’s quick to make, full of texture, and perfect for lunches, potlucks, or an easy weeknight dinner.

Ingredients in healthy tuna pasta salad

The recipe divides into two parts: the salad components and the dressing. The salad is packed with vegetables for flavor and nutrition, and the dressing blends Greek yogurt, mayonnaise, vinegar, and seasonings for a creamy, tangy finish.

Salad

• Dried pasta: 4 cups dried pasta (any variety; brown rice fusilli works well).
• Frozen peas: 1 cup frozen peas, added during the last minutes of cooking.
• Chopped carrots: 1 cup chopped carrots for crunch and color.
• Chopped celery: 1 cup chopped celery for freshness.
• Grape tomatoes: 1 cup sliced grape tomatoes for brightness.
• Tuna: Three 4 oz cans of tuna, drained.

Dressing

• Greek yogurt: 1/3 cup nonfat plain Greek yogurt to add creaminess and protein.
• Mayonnaise: 1/3 cup mayonnaise for richness.
• Red wine vinegar: 1 tbsp red wine vinegar (or substitute lemon juice).
• Dijon mustard: 1 tbsp dijon mustard for a bit of tang.
• Garlic: 2 cloves garlic, minced.
• Dried dill: 1 tsp dried dill (or use fresh parsley or other herbs).
• Salt & pepper: 1 tsp salt and 1/2 tsp pepper to taste.

Tools needed to create this recipe

You’ll only need a few basic tools plus measuring spoons/cups:

• Large pot
• Stirring utensil
• Strainer
• Large mixing bowl
• Small mixing bowl
• Whisk

Measuring: 1/2 tsp, 1 tsp, 1 tbsp, and 1 cup.

How to make this tuna pasta salad recipe

This recipe takes about 30 minutes total — roughly 20 minutes prep and 10 minutes cook time.

1. Cook the pasta according to package directions. When 4 minutes of cook time remain, add the frozen peas. Drain and rinse with cold water, then set aside.
2. In a large bowl, combine the chopped carrots, celery, sliced tomatoes, and drained tuna.
3. In a small bowl, whisk together the Greek yogurt, mayonnaise, red wine vinegar (or lemon juice), dijon mustard, minced garlic, dried dill, salt, and pepper.
4. Add the cooled pasta and peas to the vegetable and tuna mixture. Pour the dressing over the salad and stir until everything is evenly coated.
5. Serve immediately or chill before serving.

Enjoy!

Storing leftovers

Store leftovers in an airtight container in the refrigerator for up to five days. Using a sealed container helps maintain freshness and flavor.

What makes this tuna salad healthier

This salad combines vegetables, lean protein, and yogurt to boost nutrition. Peas, carrots, celery, and tomatoes provide fiber, vitamins, and antioxidants, while tuna adds protein and healthy fats. Replacing part of the mayonnaise with Greek yogurt reduces calories and increases protein without sacrificing creaminess.

It’s a versatile dish that works as a snack, lunch, side, or potluck contribution — a lighter take on a classic tuna macaroni salad.

If you liked this recipe, try these variations

Salads don’t always need lettuce. You can swap ingredients or add extras like chopped bell pepper, cucumber, olives, or a handful of fresh herbs to change the flavor profile. Using different pasta shapes, canned salmon, or cooked chickpeas are other easy variations.

Recipe by Erin Morrissey. Photos by The Mindful Hapa.