Pin it
This tuna and veggie pasta salad really wakes up your plate with loads of color. The fun mix of corn, peppers, and a light yogurt sauce makes it perfect for pretty much any time. You can throw it together fast and it'll keep you full and happy.
True Allrounder
This salad fits right in, whether you’re having a grill night or a quick office lunch. It skips heavy mayo in favor of tangy yogurt sauce, keeping things light. Fresh goodies make it awesome for warm days.
You’ll Need
- Sauce: Stir together plain yogurt, lemon, salt, and pepper.
- Veggies: Go for things like tomatoes, arugula, corn, pepper.
- Main Stuff: Grab small pasta like penne or spirals and a can of tuna packed in its own juice.
Pin it
Super Simple
- Finish Up
- Toss it all together, but don’t add the sauce until you’re almost ready to eat.
- Veggies
- Chop tomatoes, dice up pepper, clean that arugula.
- Pasta
- Cook just til firm, cool with cold water, then chill it for a bit.
- Sauce
- Whisk yogurt, lemon, and those spices together.
Little Tricks
Quick-searing the tomatoes gives more flavor. Keep the sauce on the side if you want the salad to stay crunchy in the fridge. Throw in olives or sun-dried tomatoes for a punchier taste.
Fresh and Light
Yogurt sauce keeps things easy on calories but the pasta and tuna fill you up right. Tastes great and is balanced so you don’t get bored.
Switch It Up
If you’re out of arugula, leafy greens work well too. Pine nuts add a nice bite. Lemon and olive oil give a Mediterranean spin, and vegetarian swaps taste awesome here as well.
Always Good
This salad’s great with just grilled veggies or bread, or set out on the buffet table. However you serve it, it’s a winner.
Pin it
Stays Fresh
This one will last about two days chilled. Keep the dressing separate so the veggies stay crisp.
Kid-Friendly
For the little ones, skip onions but toss in sweet cherry tomatoes and mozzarella. Everyone in the family digs it.
Leftover Win
Use up any extra noodles and veggies here. It’s easy, delicious, and cuts down waste.
Pin it
Spruced Up
Class it up with a little smoked salmon, capers, or truffle oil. This one’s even ready for special gatherings!
Frequently Asked Questions
- → How long will the salad last?
- The salad's good in the fridge for 2–3 days. Just pop it in an airtight container.
- → Which pasta shapes work here?
- Go for small shapes like penne, bow ties, or spirals. They mix up real easy with the veggies.
- → Any swaps for tuna?
- Yep, you could use different fish. Or, for a veggie version, try feta cheese or chickpeas.
- → Why rinse the pasta after cooking?
- Rinsing stops the cooking right away. Keeps the noodles from turning mushy and helps them cool fast.
- → Can I use other veggies?
- Totally. This salad’s super flexible—toss in cucumbers, tomatoes, peas, whatever you’ve got handy.