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Delicious creamy tuna pasta salad served in a bowl

Creamy Tuna Pasta Salad

A quick and creamy tuna pasta salad that is perfect for busy weeknights and potlucks, featuring fusilli, fresh veggies, and a tangy yogurt-mayo dressing.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Tuna
  • 3 cups dried fusilli pasta Spirals hold the dressing well; can use rotini or gemelli.
  • 14 ounces canned tuna, drained and flaked Preferably in water; drain thoroughly.
Vegetables
  • 1½ cups cucumber, chopped Seed if watery.
  • 1 cup red bell pepper, chopped
  • ¼ cup red onion, finely chopped
Dressing
  • ½ cup light mayonnaise
  • ½ cup Greek yogurt (plain, full- or low-fat)
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon capers (optional) Can substitute chopped olives.
  • 1 tablespoon fresh dill weed, chopped Add more for the flavor.
Seasoning
  • Garlic salt, black pepper, and red pepper flakes to taste
  • Salt to taste for cooking the pasta

Method
 

Preparation
  1. Fill a large pot with water and bring to a rolling boil. Salt it heavily.
  2. Add the fusilli and cook until al dente, about 8–11 minutes. Drain and rinse under cold water.
  3. Chop the cucumber, bell pepper, and red onion. Flake the drained tuna into a bowl.
Mixing
  1. In a large bowl, combine the cooled pasta with rice wine vinegar, garlic salt, black pepper, and red pepper flakes. Toss to coat.
  2. Add the chopped vegetables, capers or olives, and flaked tuna. Fold gently.
  3. In a separate bowl, whisk the Greek yogurt, light mayonnaise, and chopped dill until smooth. Pour over the pasta mixture and fold until coated.
  4. Taste and adjust seasoning. Serve immediately or chill for 30–60 minutes.

Notes

You can swap Greek yogurt for sour cream or tuna for canned salmon or chickpeas to make it vegetarian. Draining the tuna well prevents excess moisture.