Creamy Lemon Tuna Pasta Salad

Creamy Lemon Tuna Pasta Salad is a bright and refreshing twist on traditional tuna salad. Featuring tender pasta, flaky tuna, crisp vegetables, and a creamy lemon dressing, this dish is as suitable for a casual lunch as it is for a light summer dinner. Its zesty citrus flavor makes it a standout among pasta salads.

Why You’ll Love This Recipe

• Light yet satisfying, with protein-packed tuna and pasta.
• Zesty and flavorful, thanks to fresh lemon and herbs.
• Perfect for meal prep, picnics, or potlucks.
• Quick to make, using pantry and fridge staples.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Pasta (penne, fusilli, or macaroni)
• Canned tuna in water or olive oil, drained
• Red onion, finely sliced
• Mayonnaise
• Greek yogurt or sour cream
• Fresh lemon juice and zest
• Garlic powder
• Parmesan cheese (optional)
• Salt and pepper
• Fresh parsley or dill
• Optional: capers, celery, peas

Directions

1. Cook the pasta: Boil pasta in salted water until al dente. Drain and rinse under cold water.
2. Prepare the dressing: In a bowl, mix mayonnaise, yogurt, lemon juice, zest, garlic powder, salt, and pepper.
3. Combine ingredients: In a large bowl, toss pasta with tuna, red onion, parsley, and dressing. Add Parmesan if using.
4. Adjust seasoning: Taste and adjust salt, pepper, or lemon as needed.
5. Chill and serve: Refrigerate for at least 30 minutes before serving.

Servings and timing

• Servings: 4–6
• Prep time: 10 minutes
• Cook time: 10 minutes
• Chill time: 30 minutes
• Total time: 50 minutes

Variations

• No-mayo version: Use all Greek yogurt for a lighter option.
• Add veggies: Toss in chopped celery, cucumber, or peas for extra crunch.
• Low-carb: Replace pasta with cooked cauliflower or spiralized zucchini.
• Herb boost: Add fresh dill or chives for more aromatic flavor.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 3 days. Serve cold. Stir before serving and adjust seasoning if needed. This dish is not suitable for freezing or reheating.

FAQs

What type of tuna is best?

Solid white or chunk light tuna in water or olive oil both work well.

Can I use a different pasta shape?

Yes—penne, rotini, or bow ties hold the dressing nicely.

Is it necessary to rinse the pasta?

Yes, it helps cool the pasta and prevents sticking in cold salads.

Can I use lemon concentrate?

Fresh lemon juice is preferred for best flavor, but concentrate can be used in a pinch.

What herbs pair best with this salad?

Parsley, dill, basil, or chives all complement the lemon and tuna.

Can I make this dairy-free?

Yes, omit cheese and use a dairy-free yogurt or mayo substitute.

How do I keep it from drying out?

Add a bit more dressing before serving if the pasta has absorbed too much moisture.

What can I serve this with?

It pairs well with greens, crackers, or crusty bread.

Can I add eggs?

Yes, chopped hard-boiled eggs can enhance both flavor and protein.

Is this kid-friendly?

Yes, just reduce the red onion or lemon zest for a milder version.

Conclusion

Creamy Lemon Tuna Pasta Salad is a flavorful, light, and easy-to-make dish that combines the richness of tuna with a bright lemony dressing and satisfying pasta. Perfect for make-ahead meals or warm-weather gatherings, it’s a refreshing update to classic tuna salad.

Creamy Lemon Tuna Pasta Salad

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Creamy Lemon Tuna Pasta Salad is a refreshing, zesty dish combining flaky tuna, tender pasta, crisp vegetables, and a tangy lemon dressing. It’s ideal for light lunches, picnics, or easy dinners.

• Author: Emma Harper
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Yield: 4–6 servings 1x
• Category: Salad
• Method: Mixing
• Cuisine: American
• Diet: Low Calorie

Ingredients

Units USM Scale 1x2x3x

• 8 oz pasta (penne, fusilli, or macaroni)
• 2 cans (5 oz each) tuna in water or olive oil, drained
• 1/4 red onion, finely sliced
• 1/4 cup mayonnaise
• 1/4 cup Greek yogurt or sour cream
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp garlic powder
• 1/4 cup grated Parmesan cheese (optional)
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley or dill
• Optional: 1 tbsp capers
• Optional: 1/2 cup chopped celery
• Optional: 1/2 cup peas

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Instructions

1. Boil pasta in salted water until al dente. Drain and rinse under cold water to stop cooking and cool the pasta.
2. In a medium bowl, whisk together mayonnaise, Greek yogurt or sour cream, lemon juice, lemon zest, garlic powder, salt, and pepper.
3. In a large bowl, combine cooked pasta, drained tuna, sliced red onion, and chopped herbs. Add Parmesan cheese if using.
4. Pour the dressing over the salad and toss until evenly coated.
5. Taste and adjust seasoning as needed. Add optional ingredients if desired.
6. Refrigerate for at least 30 minutes before serving for best flavor.

Notes

• Use fresh lemon juice for best flavor; adjust to taste for more tang.
• Stir before serving and add extra dressing if the pasta has absorbed too much.
• Customize with chopped veggies or boiled eggs for extra texture and protein.
• Great served with crackers, green salad, or crusty bread.
• Not suitable for freezing or reheating.

Nutrition

• Serving Size: 1 cup
• Calories: 310
• Sugar: 2g
• Sodium: 450mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 35mg