Dinner

Pasta Salad with Tuna Mayo Recipe

ByLuna Ryder January 4, 2026January 4, 2026

Introduction

This pasta salad with tuna mayo is a light and satisfying dish perfect for lunch or a picnic. Combining wholemeal penne with a creamy yogurt dressing, fresh vegetables, and tuna, it’s both nutritious and delicious.

The image shows a yellow rectangular container filled with a creamy pasta salad. The salad has three main layers visible: the base is white penne pasta coated in a smooth white sauce, mixed throughout with yellow corn kernels, small red bell pepper pieces, and green herbs like parsley. On top, there are chunks of light pink tuna scattered evenly. The container is placed on a yellow surface and next to it is a transparent glass with a sparkling drink and a white bowl with a pink fork. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g wholemeal penne
240g bio yogurt
2 tsp English mustard powder
2 tbsp extra virgin olive oil
4 tsp apple cider vinegar
1 red onion, finely chopped
Handful of basil leaves, finely chopped
320g tuna in spring water
2 red peppers, deseeded and diced
340g can sweetcorn, drained

Instructions

Step 1: Boil the wholemeal penne in a large pot of salted water for 10 minutes until al dente. Drain the pasta and rinse under cold running water to cool it down, then drain again thoroughly.
Step 2: In a large bowl, combine the bio yogurt, English mustard powder, extra virgin olive oil, apple cider vinegar, finely chopped red onion, and basil leaves. Mix well to create the dressing.
Step 3: Stir the tuna (drained), diced red peppers, and sweetcorn into the yogurt dressing until evenly coated.
Step 4: Add the cooled pasta to the bowl and gently toss everything together until the salad is well combined.
Step 5: Serve immediately in bowls or pack into containers for work or a picnic. Keep any leftovers covered in the fridge.

Tips & Variations

Use Greek yogurt for a thicker, creamier dressing.
Swap basil for fresh parsley or dill for a different herb flavor.
Add chopped cucumber or cherry tomatoes for extra crunch and freshness.
For a vegan version, substitute tuna with chickpeas and use a plant-based yogurt.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 2 days. It’s best eaten chilled. When ready to serve, stir gently to refresh the flavors. Avoid freezing as the texture of the yogurt dressing and vegetables may change.

How to Serve

A close-up image of a yellow rectangular container filled with creamy pasta salad. The dish shows three main layers: a base layer of white penne pasta with a smooth and slightly glossy texture, mixed throughout with chunks of pink tuna, scattered pieces of yellow corn, and small bits of red bell pepper and green herbs. The creamy dressing coats all the ingredients, giving a soft shine to the pasta and vegetables. The container is placed on a white marbled surface with a clear glass of fizzy water nearby that has a pinkish tint. A green bowl and pink fork are partially visible on the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta instead of wholemeal penne?

Yes, regular pasta works well in this recipe. Wholemeal penne adds extra fiber and a nuttier flavor, but feel free to use your preferred pasta type.

Is this salad suitable for meal prep?

Absolutely. This pasta salad keeps well in the fridge for a couple of days, making it an excellent option for preparing meals ahead of time.