Tuna Noodle Salad Recipe (Under 30 Minutes)
This Tuna Noodle Salad Recipe combines pasta, tuna, veggies, and eggs in a tangy Greek yogurt dressing for a quick and easy recipe you can enjoy as a light lunch, dinner, or snack!
Looking for more ways to use canned tuna? Try my Tuna Melt Deviled Eggs and Tuna Salad with Grated Pickled Egg, too!
This recipe came together almost by accident out of a need to use up random pantry ingredients I had at home. However, when it emerged, it was incredible!
A mash-up of tuna noodle casserole and pasta salad, this tuna pasta salad recipe is served at room temperature or slightly chilled. Tossed with a Greek yogurt-based dressing, it’s light, refreshing, and full of protein to keep you full.
When I tried it out, I loved it so much that I knew it deserved a permanent spot here on the blog! Whip it up with minimal prep time in less than 30 minutes, and you’ll understand why.
Recipe Ingredients
Tuna Noodle Salad
- Pasta – Use any pasta you like best such as elbow macaroni or ziti. Just make sure to cook it to al dente according to the package instructions before you begin.
- Tuna – I recommend using tuna packed in extra virgin olive oil.
- Eggs – I prefer to use hard-boiled eggs, but you can also use medium-boiled or jammy eggs if preferred.
- Vegetables – Sweet onion (or shallots), celery, and jalapeño add a nice crunch with a savory, slightly sweet flavor, and a touch of heat. To prevent your salad from becoming too spicy, be sure to remove the seeds and membrane from the jalapeño before slicing.
- Fresh Dill – This adds a bright, herbaceous taste.
- Avocado – Added to the top of the salad, avocado contributes a creamy consistency and helps tone down the heat while adding a boost of healthy fats.
Dressing
- Greek Yogurt – I recommend using full-fat yogurt for the richest flavor, but any percentage will do. If preferred, you can also substitute mayonnaise.
- Lemon Juice – Freshly squeezed is best! The acidity adds a bright, refreshing flavor that lightens up the dish.
- Dijon Mustard – This adds the perfect touch of tang.
- Seasonings – Kosher salt, garlic powder, and cracked black pepper create a slightly savory taste.
Variations
Feel free to mix and match different ingredients to make this recipe your own! Sliced bell peppers, grilled corn, or red onion make excellent additions. Or, add a few dashes of hot sauce for a bit of heat.
How to Make This Tuna Noodle Salad Recipe
- Create the dressing. In a large bowl, whisk the Greek yogurt, Dijon mustard, lemon juice, kosher salt, garlic powder, and black pepper until well combined and smooth.
- Combine. Add the cooked pasta, diced onion, diced celery, diced jalapeño, tuna, and roughly chopped dill to the bowl of dressing. Toss to combine and coat all the ingredients.
- Top. Top your salad with fresh avocado and sliced or grated hard-boiled eggs.
- Serve. Enjoy the salad immediately, or chill it slightly in the refrigerator before serving. Enjoy!
Frequently Asked Questions
Store any leftovers in an airtight container in the refrigerator for three to four days. Just be sure to give the dish a good stir before serving to redistribute all the ingredients!
I don’t recommend it! The dairy won’t thaw well, and the noodles are likely to become mushy.
Tuna Noodle Salad Recipe (Under 30 Minutes)
Equipment
- 1 pasta pot
- 1 colander
- 1 whisk
Ingredients
- 4 ounces pasta, cooked al dente
- 1 can EVOO tuna, packed with oil
- 2 hard-boiled eggs, diced or grated
- ¼ cup sweet onion , finely diced, or shallots
- ¼ cup celery, finely diced
- 2 tablespoons jalapeno, finely diced, remove seeds and veins
- 2 tablespoons dill, freshly chopped
- ½ avocado, peel, pit and slice as garnish
Dressing
- ¼ cup Greek Yogurt, or mayonnaise
- 1-2 tablespoons lemon juice, fresh squeezed
- 1.5 teaspoons Dijon mustard
- kosher salt, to taste
- garlic powder, to taste
- black pepper, to taste
Instructions
- In a large mixing bowl, combine the Greek yogurt, Dijon mustard, lemon juice, kosher salt, garlic powder and cracked black pepper. Whisk until well combined.
- Next, add the cooked pasta, diced onion, diced celery, diced jalapeno, 1 can of EVOO tuna with the oil and roughly chopped dill. Toss until well combined.
- Top everything with fresh avocado, and sliced hard boiled eggs. You can also grate or dice the eggs if you prefer. Serve immediately or chill and serve.
2 Comments on “Tuna Noodle Salad Recipe (Under 30 Minutes)”
I made this last week and LOVED it! This was the first recipe I made from this site. As a tuna lover, this dish was so flavorful and quick to make. Great meal prep idea!
This was so quick, easy, and delicious! I didn’t have jalapeno or avocado so I added grape tomatoes and chopped pickles and it was so good! Really flavorful and fresh and will definitely be added to my rotation!