Tuna pasta salad was one of the first dishes I learned to make in my teenage years, and I’ve been making it on the regular ever since. Over the years, I’ve changed the recipe many times, depending on my mood, my tastes, and what we have in the fridge. But the recipe you find below is my favourite way to enjoy a tuna pasta salad: creamy and colourful, with cherry tomatoes, corn kernels, spring onion and a yoghurt-and-mayo sauce.
This colourful tuna pasta salad is one of my go-to dishes to whip up when I’m short on time or lacking in cookin’spiration. It requires almost no cooking skills and is ready in a flash; all you do is throw together all of the ingredients, mix, and enjoy!
Aside from being a tasty, filling and easy dinner, it also makes for a banging side dish! It’s one of my favourite salads to have at a braai, and is a great dish to take along to a pot-luck get-together.
I love how easy it is to customise, too. Bell pepper, red onion or cucumber would all make great substitutes if you’re not a fan of tomatoes, corn or spring onion, and some fried mushrooms definitely wouldn’t go amiss. Either way you enjoy it, this dish is fresh, creamy, and crunchy. And oh-so simple.
Creamy Colourful Tuna Pasta Salad
- ½ cup Greek yoghurt
- ⅓ cup mayonnaise
- 2 tbsp lemon juice
- 3 cups of cooked pasta shells
- 1 can shredded tuna
- ½ cup corn kernels
- 1 cup cherry tomatoes halved or quartered
- 1 sprig diced spring onion
- salt and pepper
- ½ tsp paprika
Mix together yoghurt, mayonnaise and lemon juice, and set aside
In a large mixing bowl, add cooked pasta shells, tuna, tomatoes, corn and spring onion. Pour over the creamy sauce and add the spices, then stir until all ingredients are properly mixed in. Serve immediately or store in the fridge for later!
- The servings are given as a guide. Feel free to add more or less sauce, ingredients or spices as you see fit!
- I like to use fusilli pasta shells, but you can use any shells you like. Some of my favourites are conchiglie, penne and farfalle.