Tuna & Sun Dried Tomato Pasta Salad
The creamiest tuna & sun dried tomato pasta salad! Full of fresh veg, this salad can be made ahead of time, so is great for meal prepping.
You really can’t beat a well made tuna pasta salad & this one couldn’t be easier to throw together!
Here, we’re mixing cold pasta with a load of chopped veg, sun dried tomatoes & the creamiest tuna, mayo & Greek yoghurt dressing. This salad is surprisingly filling, is quick to make & can be prepared several days in advance so is great for meal prepping & packed lunches!
We’re making six generous portions of salad here, with just one tin of tuna. It’s cheap to make yet incredibly delicious!
For some more lunchtime inspiration, take a look at our ever growing collection of lunch recipes! There’s something for everyone here, from tasty salads, scotch eggs, pies & next level sandwiches.
Why You’ll Love This Pasta Salad!
- It’s super easy to make & takes 20 minutes or less to prepare!
- You’ll only need a few ingredients.
- Can be made several days in advance, so is great for meal prepping & packed lunches.
- Super customisable – you can add whatever mix ins you like!
- It’s cheap to make! You’ll only need one tin of tuna.
Components Of This Salad
A good tuna pasta salad only needs a few components! We’re talking good tinned tuna, a creamy dressing, perfectly cooked pasta & fresh veg.
Making this salad couldn’t be easier! Simply mix the dressing then stir through cold pasta, chopped veg & fresh herbs. I also like to sprinkle some smoked paprika on top of each salad, to finish but this is optional.
Tuna Dressing
The dressing makes or breaks this pasta salad, so it’s crucial that we get it right! Commonly, pasta salads tend to be dressed with just mayonnaise but I find that using a mix of both mayo & Greek yoghurt makes for a creamier dressing.
To make our creamy tuna dressing, we mix mayonnaise & Greek yoghurt with a tin of tuna chunks in oil (we’re adding in both the tuna & oil), dijon mustard & lemon zest and juice. This dressing can take a lot of seasoning, so we’re adding in plenty of salt & pepper as well.
Pasta
I used farfalle (bow tie) pasta for my salad but you could use a different shape if you’d prefer. You’ll want to use a type of pasta with a large surface area, so it will catch all of that dressing! Fusilli, penne or macaroni will all work well. Make sure cook your pasta in boiling salted water following the packet instructions, we want it be cooked al dente.
Mix Ins
You can add pretty much whatever you like into your pasta salad! I used roughly chopped sun dried tomatoes, sliced cucumber, diced red onion & red pepper, chopped parsley and some capers. Sweetcorn, celery & avocado would all work as well.
More Lunch Recipes To Try!
- Watermelon, Honey Glazed Halloumi & Za’atar Salad
- Smoked Lamb Shawarma & Za’atar Halloumi Sandwich
- Butter Bean Hummus Bowls
- Crispy Fried Cod Sandwich
- Hazelnut Pesto Pasta Salad
- Spicy Prawn Rolls
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Tuna & Sun Dried Tomato Pasta Salad
Equipment
- Large Saucepan
- Large Mixing Bowl
- Microplane/Grater
Ingredients
- 400 g Pasta (See Notes)
Dressing
- 150 g Mayonnaise
- 100 g Greek Yoghurt
- 145 g Tin Of Tuna Chunks In Oil
- 1 tsp Dijon Mustard
- ½ Lemon (Zest & Juice)
Salad
- 1 Red Onion
- ½ Large Cucumber
- ½ Red Pepper
- 10 Sun Dried Tomatoes
- 1 tsp Capers (Drained)
- 1 tbsp Finely Chopped Parsley
- Smoked Paprika (To Finish)
Instructions
- Cook the pasta in boiling salted water, following the packet instructions to cook al dente. Once cooked, refresh under cold water then leave to drain.
Dressing
- Place the mayonnaise, yoghurt, the tin of tuna (both the tuna & oil), mustard & lemon into a large mixing bowl. Season well with salt & pepper then mix to combine.
Salad
- Peel & finely dice the red onion, de seed the red pepper & finely dice as well. Cut the cucumber in half down the length then slice thinly. Roughly chop the sun dried tomatoes & capers. Add all into the dressing, along with the chopped parsley.
- Add the drained pasta into the dressing then give the salad a good mix.
- Spoon the salad into bowls then sprinkle smoked paprika on top, to serve.
