Tuna Pasta Salad with sweetcorn, tomatoes, spring onions and celery, and a nice helping of mayo and Greek yogurt, a delicious recipe for every occasion. It's filling, but light and refreshing, just perfect for a warm day.
Isn't it funny how usually the cheapest and easiest to store ingredients end up being the most useful when it comes to whipping up a quick and easy meal? For me, that's always the case with canned tuna and chickpeas. If you run out of dinner ideas, these 2 can make be life savers.
Take a tin of tuna, from a good old tuna sandwich, to some yummy tuna patties, tuna dip to please a crowd, or a more filling Tuna Pasta Bake for a nice midweek dinner, there are so many options here.
In summer, I tend to serve just some quick and easy bites, rather than cook an elaborate meal, no one really fancies hot food when the temperatures are rising. And this tuna pasta salad is such a perfect meal for a hot summer's day.
Cold pasta salads are my favourite in the hot season, they are fantastic sides for an bbq, a good addition to your picnic basket, or, why not, a meal on their own. They are also nutritious and filling, and absolutely everybody will love them. Or why not add it to your Easter menu?
Jump to:
Ingredients used
- macaroni pasta -or any other shape
- spring onions - or yellow, red onion or shallots
- sweetcorn - canned one is great, but you can also use Air Fryer Corn on the Cob that can be sliced off easily
- celery stalks - they add a nice crunch to the salad
- cherry tomatoes - or any other tomatoes
- tuna - canned tuna is amazing
- mayo - I prefer the full-fat mayo, rather the light version
- Greek yogurt - it adds creaminess to the salad
- lemon - juice only
- salt & pepper
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Easy swaps
This dish can't be any easier. Or more delicious for that matter. But you can always use up whatever you have around, no need to buy specific ingredients for this recipe only.
I used canned sweetcorn, as it is inexpensive and super easy to store - not to mention delicious, but if you have some leftover corn on the cob, either grilled or boiled, that can do too.
Other great additions to this salad would be: olives of any kind, cucumber, red onion, peas or any frozen mixed vegetables, avocado, salad leaves, and so on.
Just make sure that the pasta is completely cool before you add the mayo and yogurt, otherwise it will need refrigerating before serving - I'm not a fan of mayo added to hot/warm dishes (is there anyone though?).
Step-by-Step photos and instructions
It's such an easy dish, it will definitely make its way on out table more often. Once the pasta is ready and cooled down completely, the rest is just a matter of mixing ingredients together.
- cook the pasta according to the packet instructions - I used macaroni, but any other shape can do: fusilli, penne, farfalle, shells, and the list is quite large
- drain and rise with cold water until the pasta is cold
- transfer to a large bowl
- chop the spring onions, cherry tomatoes (I halved them), celery sticks, add the drained sweetcorn and tuna, and add everything to the pasta bowl
- add the mayo, yogurt and lemon juice, season to taste with salt and pepper, and mix well
- serve straight away, or cover with a clingfilm and refrigerate until ready to serve
Expert tips
Make sure the pasta is cold before adding the mayo and yogurt mixture, otherwise the salad would look soggy and watery.
Also, the tuna needs to be drained well before adding it to the salad, or it could be too watery and sloppy.
Other tuna recipes
If you’ve liked my TUNA SWEETCORN PASTA SALAD or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Tuna Sweetcorn Pasta Salad
Ingredients
- 2 cups macaroni pasta (or any other shape)
- 2 spring onions
- 1 cup tinned sweetcorn
- 2 celery stalks
- 1 cup cherry tomatoes
- 2 tins tuna (100 g each)
- â…“ cup mayo
- â…“ cup Greek yogurt
- 1 lemon, juice only
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Instructions
- Cook the pasta according to the packet instructions.
- Drain and rinse well with cold water until the pasta is completely cool.
- Transfer to a large bowl.
- Chop the spring onions, celery stalks and cherry tomatoes, and add them to the bowl together with the drained tuna and sweetcorn.
- Mix all the ingredients.
- Add the mayo, yogurt and lemon juice, season with salt and pepper, and mix everything together.
- Serve immediately, or cover the bowl with clingfilm and refrigerate until ready to serve.
Notes
- Make sure the pasta is cold before adding the mayo and yogurt mixture, otherwise the salad would look soggy and watery.
- Also, the tuna needs to be drained well before adding it to the salad, or it could be too watery and sloppy.
Leave a Reply