Best 5 Tuna Veggie Pasta Salad Recipes

Looking for a refreshing and delicious summer meal? Try this easy tuna veggie pasta salad combining tuna, a variety of fresh vegetables, and a tangy dressing. This dish is packed with flavor and nutrients, making it a perfect option for a light lunch or dinner. Plus, it's incredibly versatile and allows for customization to suit your preferences. Whether you prefer a classic tuna salad or a more creative and flavorful variation, this article offers a collection of tuna veggie pasta salad recipes to satisfy your cravings. From a simple and quick 15-minute recipe to a more elaborate version with grilled vegetables, there's something for every taste and skill level. So, gather your ingredients, put on your apron, and get ready to indulge in a delightful tuna veggie pasta salad experience!

Let's cook with our recipes!

MEDITERRANEAN TUNA PASTA SALAD (NO MAYO)

Mediterranean Tuna Pasta Salad (No Mayo) image

This Mediterranean-style Tuna Pasta Salad is a healthy and lighter version of classic pasta salad packed with protein-rich tuna tossed with the best lemon yogurt vinaigrette. This no-mayo tuna pasta salad is an easy make-ahead recipe perfect served as a side dish, easy lunch or dinner.

Provided by Chef Kathy McDaniel

Categories Salad Side Dish

Time 16m

Number Of Ingredients 15

Ingredients

12 ounces short pasta (rotini, penne, farfalle)
2 (5-ounces) canned solid white tuna (in water)
1/2 cup diced onions
1 pint grape tomatoes, halved
1/2 cup Kalamata olives, pitted
1 cup diced cucumber
3 tablespoons capers, drained
3 tablespoons freshly squeezed lemon juice
1/4 cup olive oil
2 tablespoons plain yogurt
1/2 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1 teaspoon sea salt
1/4 teaspoon ground black pepper
1 tablespoon chopped parsley

Steps:

Whisk together the vinaigrette ingredients.
Cook the pasta according to package directions until al dente. Rinse in cold water.
Combine all the ingredients in a large bowl. Add the vinaigrette and toss well to combine. Serve (See Note)

Nutrition Facts : Calories 238 kcal, Carbohydrate 29 g, Protein 12 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 12 mg, Sodium 522 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

VEGETABLE & TUNA PASTA SALAD

Vegetable & Tuna Pasta Salad image

This delicious pasta salad recipe is made with zucchini, sun-dried tomatoes, arugula and chunk light tuna, which is lower in mercury than white albacore tuna. For the best flavor, combine the pasta salad with the dressing about 1 hour before serving. If you're looking for an environmentally sustainable canned tuna option, check the label--tuna that was caught by troll or pole-and-line is considered the best choice, according to Monterey Bay Aquarium's Seafood Watch Program. Or look for the blue Certified Sustainable Seafood label from the Marine Stewardship Council.

Provided by Stacy Fraser

Categories Healthy Salad Recipes

Time 30m

Number Of Ingredients 14

Ingredients

¼ cup extra-virgin olive oil
¼ cup reduced-sodium chicken broth
¼ cup red-wine vinegar
3 tablespoons chopped fresh basil or 1 tablespoon dried
2 tablespoons finely chopped shallots
¼ teaspoon salt
¼ teaspoon freshly ground pepper
8 ounces (about 3 cups) whole-wheat fusilli
3 cups baby arugula
1 cup diced zucchini (about 1 medium)
2 5-ounce cans chunk light tuna, drained
½ cup shredded Parmesan cheese
¼ cup chopped soft sun-dried tomatoes
Freshly ground pepper to taste

Steps:

To prepare dressing: Combine oil, broth, vinegar, basil, shallots, salt and pepper in a jar with a tight-fitting lid. Shake until well combined. (Or whisk in a bowl.)
To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add arugula, zucchini, tuna, cheese, tomatoes, pepper and the dressing; toss to coat.

Nutrition Facts : Calories 275.2 calories, Carbohydrate 28.4 g, Cholesterol 16.7 mg, Fat 12.2 g, Fiber 3.4 g, Protein 15.2 g, SaturatedFat 2.7 g, Sodium 329.7 mg, Sugar 2.7 g

TUNA PASTA SALAD

Tuna Pasta Salad image

Here's a potluck idea to please a crowd! Easy tuna pasta salad is made with convenient canned tuna and frozen peas, plus an extra-fun topping: potato chips!

Categories weeknight meals main dish salad

Time 50m

Yield 4-6 servings

Number Of Ingredients 15

Ingredients

8 oz. large pasta shells
3/4 c. mayonnaise
1/2 c. sour cream
3 tbsp. fresh lemon juice
2 tbsp. chopped fresh parsley
1 1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
2 5-oz. cans albacore tuna, drained
1 c. frozen green peas, thawed
1/2 c. chopped celery (about 2 stalks)
1/2 c. chopped red bell pepper
1/4 c. chopped red onion
Lettuce, for serving
Potato chips, crushed

Steps:

Cook the pasta according to the package directions. Drain and rinse under cold water to cool the pasta. Let stand 5 minutes.
Whisk together the mayonnaise, sour cream, lemon juice, parsley, salt, garlic powder, and pepper in a large bowl. Add the pasta, tuna, peas, celery, bell pepper, and onion. Gently fold together until well coated, making sure not to break up the tuna too much.
Cover and refrigerate for 30 minutes. Spoon into a serving bowl lined with lettuce leaves. Top with chips just before serving.

CREAMY VEGGIE TUNA PASTA SALAD RECIPE BY TASTY

Creamy Veggie Tuna Pasta Salad Recipe by Tasty image

Here's what you need: lemon, lemon, small red onion, small yellow bell pepper, small red bell pepper, celery stalks, carrots, solid white canned tuna in water, dried farfalle pasta, celery, whole cumin seeds, ground turmeric, white vinegar, dijon mustard, Hellmann's® Mayonnaise, kosher salt, red pepper flakes, freshly ground black pepper, large fresh basil leaves, fresh chives, reserved carrot tops and stem

Provided by Hellmann's

Categories Lunch

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 lemon, zested
1 lemon, juiced
½ small red onion, diced
1 small yellow bell pepper
1 small red bell pepper
3 celery stalks, diced
2 carrots, grated, tops reserved for dressing
12 oz solid white canned tuna in water, drained
8 oz dried farfalle pasta, cooked acording to package instructions
¼ cup celery, finely chopped
½ teaspoon whole cumin seeds, lightly toasted
¼ teaspoon ground turmeric
2 ½ tablespoons white vinegar
1 tablespoon dijon mustard
⅓ cup Hellmann's® Mayonnaise
1 teaspoon kosher salt
¼ teaspoon red pepper flakes
½ teaspoon freshly ground black pepper
4 large fresh basil leaves, finely chopped
¼ cup fresh chives, finely chopped
reserved carrot tops and stem, finely chopped

Steps:

In a large bowl, combine the lemon zest, lemon juice, and red onion. Let pickle for about 15 minutes.
Remove the stems from the yellow and red bell peppers. Cut off the sides of the peppers, keeping the seeds and tops intact in the centers, then slice into strips and dice into small pieces. Transfer the bell peppers to the bowl with the pickled onion, along with the diced celery, grated carrots, tuna, and pasta. Toss to combine.
Make the herb mayo dressing: In a small bowl, combine the cumin seeds, turmeric, white vinegar, Dijon mustard, Hellmann's® Mayonnaise, salt, red pepper flakes, black pepper, basil, chives, and carrot tops. Whisk until smooth.
Pour the dressing over the pasta salad and toss until well coated.
Garnish with the celery leaves and serve immediately.
Enjoy!

Nutrition Facts : Calories 477 calories, Carbohydrate 58 grams, Fat 16 grams, Fiber 18 grams, Protein 25 grams, Sugar 8 grams

TUNA & VEGGIE PASTA SALAD

Tuna & Veggie Pasta Salad image

A quick & healthy pasta salad recipe with everything you need: veggies, whole grains and lean protein.

Provided by Concoctionista

Categories One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 (6 ounce) cans tuna in water, drained
1/2 cup Miracle Whip
4 ounces nonfat plain yogurt
1/3 cup Italian dressing
4 cups pasta, cooked, rinsed in cool water & drained (any pasta, I used wacky mac veggie spirals)
1 (16 ounce) bag frozen vegetables, cooked and cooled (I used california mix)
1/3 cup parmesan cheese, grated
1 teaspoon herbes de provence
1 dash celery salt
1 dash dill

Steps:

Cook the pasta in water with a dash of salt.
Combine all other ingredients in a large bowl with a lid.
When pasta is cooked through, drain and rinse in cold water.
Add pasta to other ingredients & mix thoroughly.
Let sit in fridge for several hours before serving.
May be served over a garden salad, baked potato, with crackers. This recipe is versatile & can be tweaked to your taste. Could be made gluten free if use gluten free pasta.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your pasta salad.
Cook the pasta al dente. This means cooking it until it is just tender, but still has a bit of a bite to it.
Use a variety of vegetables. This will add color, flavor, and nutrients to your pasta salad.
Don't overdress the pasta salad. You want the dressing to enhance the flavor of the ingredients, not overpower them.
Chill the pasta salad before serving. This will help the flavors to meld and the salad will be more refreshing.

Conclusion:

Tuna veggie pasta salad is a delicious and easy-to-make dish that is perfect for a summer picnic, potluck, or light lunch. It is also a great way to use up leftover tuna and vegetables. With its colorful array of vegetables, protein-packed tuna, and tangy dressing, this pasta salad is sure to be a hit with everyone who tries it. So next time you are looking for a quick and easy meal, give tuna veggie pasta salad a try!