Tuna Pasta Salad Recipe for Easy Lunch

A protein-rich, creamy tuna pasta salad with tender pasta, fresh vegetables, and a zesty lemon-mayo dressing. Ready in 20 minutes, perfect for weekdays or meal prep.

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Course: Lunch Salad

Cuisine: American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Calories: 450kcal

Author: Eva Stoner

Ingredients

8 oz (225g) elbow macaroni or penne pasta
2 cans (5 oz/140g each) solid white albacore tuna in water, drained
1 cup (150g) chopped celery
1/2 cup (75g) finely diced red onion
1/2 cup (70g) chopped red bell pepper
1/2 cup (120g) mayonnaise
1 tbsp fresh lemon juice
1 tbsp chopped fresh parsley
1 tsp Dijon mustard (optional)
Salt and black pepper to taste

Instructions

Bring a large pot of salted water to a boil. Add pasta and cook until al dente (8-10 minutes). Drain and rinse with cold water to cool.
In a large bowl, mix tuna with mayonnaise, lemon juice, Dijon mustard, parsley, salt, and pepper until well combined.
Add celery, red onion, bell pepper, and cooked pasta to the bowl with the tuna mixture. Toss gently to combine.
Cover and refrigerate for at least 15 minutes to let flavors meld. Serve chilled or at room temperature.

Notes

Customize with cherry tomatoes, olives, or additional peppers. Store in an airtight container in the refrigerator for up to 3 days.
For a lighter version, substitute half the mayo with Greek yogurt.

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