When the mercury starts climbing, few culinary options satisfy quite like a chilled tuna pasta salad.
You’ll find these eight invigorating recipes are perfect for beating the summer heat while keeping your kitchen cool.
They combine protein-rich tuna with al dente pasta and crisp vegetables, creating meals that work beautifully for picnics, barbecues, or light dinners.
From Mediterranean flavors to Asian-inspired combinations, each version offers a unique twist on this summer classic.
The best part? They’re all waiting to transform your seasonal menu.
Mediterranean Tuna Pasta Salad With Olives and Feta
This vibrant Mediterranean-inspired pasta salad combines protein-rich tuna with briny olives and tangy feta cheese for a revitalizing meal perfect for lunch or dinner.
Ingredients:
- 8 oz rotini or fusilli pasta
- 2 cans (5 oz each) chunk light tuna in water, drained
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup red onion, finely diced
- 3/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
Step 1: Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
Step 2: In a large bowl, combine cooled pasta, drained tuna, halved cherry tomatoes, diced cucumber, sliced olives, diced red onion, and chopped parsley.
Step 3: In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper to make the dressing.
Step 4: Pour the dressing over the pasta mixture and toss gently to combine. Add crumbled feta cheese and fold in carefully.
Step 5: Refrigerate for at least 30 minutes before serving to allow flavors to meld. Garnish with additional parsley if desired.
Nutrition:
- Calories: 320 per serving
- Protein: 18g
- Carbohydrates: 35g
- Fat: 12g
- Fiber: 3g
- Sodium: 480mg
Spicy Sriracha Tuna Pasta Salad With Cucumber Ribbons
This vibrant pasta salad combines the heat of sriracha with cool cucumber ribbons and protein-packed tuna for a rejuvenating yet satisfying meal. Perfect for lunch or a light dinner.
Ingredients:
- 8 oz pasta (penne or fusilli)
- 2 cans (5 oz each) tuna in water, drained
- 1 large cucumber, peeled into ribbons
- 1/4 cup red onion, finely diced
- 2 tbsp sriracha sauce
- 3 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tsp honey
- 2 tbsp olive oil
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions:
Step 1: Cook pasta according to package directions until al dente. Drain and rinse under cold water.
Step 2: Use a vegetable peeler to create cucumber ribbons by running it lengthwise down the cucumber. Set aside.
Step 3: In a large bowl, mix sriracha, mayonnaise, lemon juice, honey, and olive oil until well combined.
Step 4: Add the cooled pasta, drained tuna, cucumber ribbons, diced red onion, and chopped cilantro to the bowl with the dressing.
Step 5: Gently toss everything together until evenly coated with the dressing. Season with salt and pepper to taste.
Step 6: Refrigerate for at least 30 minutes before serving to allow flavors to meld together.
Nutrition:
- Calories: 380 per serving
- Protein: 22g
- Carbohydrates: 45g
- Fat: 12g
- Fiber: 3g
- Sodium: 320mg
Creamy Avocado Lime Tuna Pasta Salad
This invigorating pasta salad combines creamy avocado with zesty lime and protein-packed tuna for a satisfying meal.
Perfect for lunch boxes or picnics, it’s both nutritious and delicious.
Ingredients:
- 8 oz whole wheat pasta (any short shape)
- 2 cans (5 oz each) tuna in water, drained
- 2 ripe avocados, diced
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh lime juice
- 3 tablespoons olive oil
- 1 clove garlic, minced
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon lime zest
- Salt and black pepper to taste
Instructions:
Step 1: Cook pasta according to package directions until al dente.
Drain and rinse under cold water to stop cooking. Set aside to cool completely.
Step 2: In a large bowl, combine the cooled pasta, drained tuna, diced avocados, cucumber, bell pepper, and red onion.
Step 3: In a small bowl, whisk together lime juice, olive oil, minced garlic, lime zest, salt, and black pepper to create the dressing.
Step 4: Pour the dressing over the pasta mixture and gently toss to combine.
Fold in the chopped cilantro.
Step 5: Cover and refrigerate for at least 30 minutes before serving to allow flavors to blend.
Nutrition:
- Calories: 320 per serving
- Protein: 18g
- Carbohydrates: 35g
- Dietary Fiber: 8g
- Fat: 14g
- Sodium: 280mg
- Vitamin C: 45% DV
- Iron: 15% DV
Asian-Inspired Sesame Ginger Tuna Pasta Salad
This vibrant pasta salad combines protein-rich tuna with the bold flavors of sesame, ginger, and soy for an Asian-inspired dish that’s perfect for lunch or a light dinner.
Ingredients:
- 8 oz whole wheat pasta (farfalle or rotini)
- 2 cans (5 oz each) tuna in water, drained
- 1 red bell pepper, diced
- 1 cup shredded carrots
- 1 cucumber, diced
- 3 green onions, sliced
- 1/4 cup cilantro, chopped
- 2 tbsp sesame seeds
- 3 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp fresh ginger, grated
- 1 clove garlic, minced
- 1 tsp sriracha (optional)
Instructions:
Step 1: Cook pasta according to package directions. Drain and rinse under cold water to cool.
Step 2: In a large bowl, combine cooled pasta, tuna, bell pepper, carrots, cucumber, and green onions.
Step 3: In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, ginger, garlic, and sriracha (if using) to make the dressing.
Step 4: Pour the dressing over the pasta mixture and toss gently to combine. Add cilantro and sesame seeds, then toss again.
Step 5: Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition:
- Calories: 320 per serving
- Protein: 18g
- Carbohydrates: 35g
- Fat: 12g
- Fiber: 5g
- Sodium: 380mg
- Serves: 6
Greek Yogurt and Herb Tuna Pasta Salad
This invigorating tuna pasta salad combines creamy Greek yogurt with fresh herbs for a light, protein-packed meal perfect for lunch or as a side dish at summer gatherings.
Ingredients:
- 8 oz whole wheat pasta (penne or fusilli)
- 2 cans (5 oz each) chunk light tuna in water, drained
- 1 cup Greek yogurt (plain)
- 1 cucumber, diced
- 1 red bell pepper, diced
- ¼ cup red onion, finely chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh mint, chopped
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions:
Step 1: Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking.
Step 2: In a large bowl, combine Greek yogurt, lemon juice, olive oil, minced garlic, and herbs. Mix well to create the dressing.
Step 3: Add drained tuna to the dressing, breaking it up gently with a fork.
Step 4: Add the cooled pasta, cucumber, bell pepper, and red onion to the bowl. Toss everything together until well coated.
Step 5: Season with salt and pepper to taste. Refrigerate for at least 30 minutes before serving to allow flavors to blend.
Nutrition:
- Calories: 320 per serving
- Protein: 25g
- Carbohydrates: 38g
- Fat: 9g
- Fiber: 6g
- Sodium: 320mg
- Serving size: 1 cup
Southwest Tuna Pasta Salad With Black Beans and Corn
This zesty Southwest tuna pasta salad combines protein-rich tuna with black beans, sweet corn, and pasta in a creamy lime dressing for a revitalizing meal perfect for lunch or dinner.
Ingredients:
- 8 oz rotini pasta
- 2 cans (5 oz each) chunk light tuna in water, drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn kernels, thawed
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced (optional)
- 1/4 cup fresh cilantro, chopped
- 1/3 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions:
Step 1: Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking.
Step 2: In a large bowl, combine cooled pasta, tuna, black beans, corn, bell pepper, red onion, jalapeño, and cilantro.
Step 3: In a small bowl, whisk together mayonnaise, lime juice, cumin, and chili powder to create the dressing.
Step 4: Pour the dressing over the pasta mixture and toss gently until well combined. Season with salt and pepper to taste.
Step 5: Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld together.
Nutrition:
- Calories: 380 per serving
- Protein: 24g
- Carbohydrates: 45g
- Fat: 12g
- Fiber: 8g
- Sodium: 420mg
- Serving size: 1 cup
Lemon Dill Tuna Pasta Salad With Capers
This zesty tuna pasta salad combines bright lemon flavors with fresh dill and briny capers for a revitalizing meal perfect for lunch or dinner. Ready in just 20 minutes!
Ingredients:
- 8 oz pasta (rotini or fusilli)
- 2 cans (5 oz each) tuna in water, drained
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 2 tablespoons mayonnaise
- 3 tablespoons fresh dill, chopped
- 2 tablespoons capers, drained
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 2 celery stalks, diced
- Salt and pepper to taste
Instructions:
Step 1: Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process.
Step 2: In a large bowl, whisk together lemon juice, olive oil, and mayonnaise until smooth to create the dressing.
Step 3: Add the drained tuna to the dressing and gently break it apart with a fork.
Step 4: Add the cooled pasta, dill, capers, cucumber, red onion, and celery to the bowl. Toss everything gently until well combined.
Step 5: Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes before serving to allow flavors to develop.
Nutrition:
- Calories: 320 per serving
- Protein: 18g
- Carbohydrates: 38g
- Fat: 12g
- Fiber: 3g
- Sodium: 380mg
- Servings: 4
Mango Curry Tuna Pasta Salad With Cashews
This vibrant pasta salad combines sweet mango, savory tuna, and aromatic curry for a revitalizing meal.
Roasted cashews add delightful crunch while creamy yogurt dressing brings everything together perfectly.
Ingredients:
- 8 oz pasta (fusilli or bow tie)
- 2 cans (5 oz each) tuna in water, drained
- 1 ripe mango, diced
- 1/2 red bell pepper, diced
- 1/2 cup roasted cashews
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup plain Greek yogurt
- 2 tbsp lemon juice
- 1 tbsp curry powder
- 1 tsp honey
- Salt and pepper to taste
Instructions:
Step 1: Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking process.
Step 2: In a small bowl, whisk together Greek yogurt, lemon juice, curry powder, honey, salt and pepper to create the dressing.
Step 3: In a large bowl, combine cooked pasta, drained tuna (flaked), diced mango, red bell pepper, and red onion.
Step 4: Pour the dressing over the pasta mixture and toss gently to coat all ingredients evenly.
Step 5: Fold in chopped cilantro and cashews, reserving some for garnish if desired.
Step 6: Refrigerate for at least 30 minutes before serving to allow flavors to meld. Garnish with remaining cashews and cilantro.
Nutrition:
- Calories: 385 per serving
- Protein: 24g
- Carbohydrates: 48g
- Fat: 10g
- Fiber: 4g
- Sodium: 320mg
Final Thoughts
These tuna pasta salads aren’t just summer’s culinary companions—they’re your ticket to backyard bliss when the mercury rises.
You’ll find yourself returning to these protein-packed pleasures time and again, whether you’re hosting a garden gathering or seeking a satisfying desk-side delight.
With their rainbow of flavors and textures, you’re never more than 30 minutes away from a bowl of cool comfort that nourishes both body and soul.
