No Mayo Tuna Pasta Salad Recipe
Not to brag, but I make the best no-mayo tuna pasta salad ever! Seriously, everyone who tries it begs for the recipe—even those who don’t usually step foot in the kitchen. Maybe it’s because tuna pasta salad is one of the simplest dinner recipes out there, or perhaps it’s the perfect healthy lunch meal prep idea.
Whatever the reason, this recipe is a total crowd-pleaser. And here’s the secret right up front: it’s all about cutting everything into uniform bite-sized pieces and that heavenly, velvety Greek yogurt dressing everyone raves about.
Without further ado, here’s the recipe—feel free to share it far and wide; the secret’s already out!
How to Make This No-Mayo Tuna Pasta Salad?
Making this creamy tuna pasta salad is a breeze! Just cook up some pasta, whip together a quick Greek yogurt dressing with a zesty kick, and toss it all with tuna, crunchy veggies, and capers.
It’s high-protein, super creamy, and comes together in under 30 minutes—perfect for a healthy, satisfying meal that doesn’t skimp on flavor.
When to Serve This Salad?
This tuna pasta salad is your go-to for summer cookouts, potlucks, or poolside parties—it’s refreshing and easy to share.
But don’t limit it to warm weather; it’s great all year round! Bring it to an office dinner party, serve it on meatless days (whatever your reason), or whip it up when pescatarian friends come over. It’s versatile and always a hit.
How to Store This Greek Yogurt Tuna Pasta Salad?
Store this salad in an airtight container in the fridge, where it’ll stay fresh for up to 3-4 days. If it seems a little dry after a day or two, don’t worry—pasta loves to soak up moisture! Just stir in a dollop of extra Greek yogurt before serving to bring back that creamy goodness.
Similar Recipes You’ll Love
- Easy Cold Chicken Pasta Salad
- Homemade Tuna Helper
- Chicken Tuna Salad Recipe
- Healthy Tuna Salad Wrap
- Creamy Cottage Cheese Pasta Bake
- Creamy Shrimps and Zucchini Pasta
- Cherry Tomato Feta Pasta Bake
No-Mayo Tuna Pasta Salad Recipe
Equipment
- 1 medium-sized pot
- 1 drainer
- 1 Cutting Board
- 1 mixing bowl
- 1 Salad bowl
- 1 Sharp Knife
Ingredients
Basic Ingredients:
- 14 oz pasta (small-sized)
- ½ purple onion, diced
- 7 oz cherry tomatoes, halved
- 1 red pepper, diced
- 1 small can corn drained (4.9 oz)
- 5 oz pickles, about 5 large, diced
- 3 tablespoons capers, drained
- 4 cans of tuna, 15.5 oz, drained
Dressing:
- 1.5 cups Greek yogurt
- ½ lemons juice only
- 1 teaspoon Dijon mustard
- 2 teaspoons honey
- 1½ teaspoons salt
- ½ teaspoon pepper
- 1 teaspoon oregano
Instructions
- Bring a pot of salted water to a boil and cook the pasta until al dente, about 10 minutes. Drain and let it cool for 15 minutes.
- In a medium bowl, whisk together Greek yogurt, lemon juice, mustard, honey, salt, pepper, and oregano until smooth and creamy.
- Drain the corn, capers, and tuna. Dice the onion, red pepper, and pickles into small, uniform cubes. Halve the cherry tomatoes.
- In a large bowl, combine the cooled pasta, vegetables, tuna, and capers. Pour the dressing over everything and mix well to coat.
- Chill for a few minutes if desired, then dig in!
