Tuna Veggie Pasta Salad Recipe

Light, refreshing, and packed with protein! This Tuna Veggie Pasta Salad is a quick and healthy 30-minute meal perfect for lunch or a light dinner. Made with whole grains, vibrant veggies, and lean tuna, it's easily customizable to your taste and dietary needs (gluten-free option available!). Get ready for a flavor explosion!

Prep Time 15 mins
Cook Time 30 mins
Calories 714.6 kcal
Protein 84g
Rating 5.0 (3 Reviews)
Tuna Veggie Pasta Salad 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tuna Veggie Pasta Salad

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How to Make Tuna Veggie Pasta Salad

  1. Cook 1 pound of pasta in a large pot of boiling salted water according to package directions. Drain and rinse under cold water to stop the cooking process.
  2. While pasta cooks, prepare the vegetables. Chop 1 cup cherry tomatoes in half, 1/2 cup cucumber into small cubes, 1/2 cup red onion thinly sliced, and 1/2 cup bell pepper (any color) into small pieces.
  3. In a large bowl, combine the chopped vegetables, 1 (5 ounce) can tuna (drained), 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon dried oregano, salt and pepper to taste.
  4. Add the cooled cooked pasta to the bowl with the vegetables and tuna mixture.
  5. Gently toss to combine all ingredients thoroughly.
  6. Cover and refrigerate for at least 2 hours to allow the flavors to meld. This step is crucial for best results!
  7. Serve chilled. Enjoy this pasta salad on its own, over a bed of greens, or alongside a baked potato or crackers.
  8. For a gluten-free version, substitute gluten-free pasta for regular pasta.

Nutrition Information (Approximate per serving)

Sodium

41 g

Sugar

38g

Fat

21g

Carbs

31g