Tuna Pasta Salad With Mayo — Easy 30-Minute Recipe
I love pasta salad and tuna, so I thought, "why not combine them in my usual pasta salad?" So here goes my pasta salad with mayonnaise and tuna.
Equipment
- Large saucepan
- Colander
- Medium mixing bowl
- Mixing spoon or spatula
- Airtight storage container
Ingredients
- 1-2 cups short pasta such as fusilli or penne, measured dry (100–200g)
- 1 can tuna in water or brine 5oz / 140g drained, drained and flaked
- 1 cup sweet corn kernels canned and drained, or frozen and boiled (160g)
- ½ cup cherry or grape tomatoes halved (75g)
- ½ medium red onion finely diced (about 1/4 cup / 40g)
- 1-2 tablespoons lemon juice
- 1-2 tablespoons olive oil 15–30ml
- 4-6 tablespoons mayonnaise homemade or store-bought (60–90ml)
- 1 tablespoon white wine vinegar 15ml, or to taste
- ¼ teaspoon salt or to taste
- ¼ teaspoon ground black pepper or to taste
Instructions
- Bring a large saucepan of salted water to a boil. Cook the pasta according to package directions until al dente. Drain in a colander and rinse under cold running water until completely cool. Set aside.1-2 cups short pasta, 1/4 teaspoon salt
- In a medium mixing bowl, whisk together the mayonnaise, lemon juice, vinegar, olive oil, salt, and pepper until smooth and well combined.1-2 tablespoons lemon juice, 1-2 tablespoons olive oil, 4-6 tablespoons mayonnaise, 1 tablespoon white wine vinegar, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper
- Add the drained tuna, corn, diced onion, and halved tomatoes to the dressing. Fold gently until everything is evenly coated.1 can tuna in water or brine, 1 cup sweet corn kernels, 1/2 cup cherry or grape tomatoes, 1/2 medium red onion
- Add the cooled pasta to the bowl and toss gently until all the pasta is coated in the dressing. Taste and adjust salt, pepper, or lemon juice as needed. Serve immediately or cover and refrigerate until ready to eat.1-2 cups short pasta, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, 1-2 tablespoons lemon juice
Notes
Storage: Keep in an airtight container in the fridge for up to 3 days. For best texture, store the dressing separately and toss just before eating.
Make-Ahead: Prep the pasta, tuna, corn, and onion up to 4 days ahead. Add tomatoes and dressing only when ready to serve to prevent sogginess.
Substitutions: Swap mayo for Greek yoghurt for a lighter dressing. Use any short pasta — fusilli, penne, or farfalle all work well. Canned chickpeas can replace tuna for a vegetarian version.
Freezing: Not recommended — the mayo dressing breaks and the pasta becomes mushy once thawed.
Pro Tip: Rinse the cooked pasta under cold running water immediately after draining. This stops the cooking, washes off excess starch, and keeps the pasta firm and non-sticky in the salad.
Nutrition
Serving: 1servingCalories: 516kcalCarbohydrates: 39gProtein: 23gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 14gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 42mgSodium: 831mgPotassium: 466mgFiber: 3gSugar: 7gVitamin A: 288IUVitamin C: 15mgCalcium: 39mgIron: 3mg
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