This sweetcorn tuna pasta salad is a yummy dish that’s not only quick to whip up but also loaded with good-for-you ingredients. If you’re looking for something different than just plain old tuna salad, this one’s for you!
This recipe solves blandness in tuna salads, provides make-ahead convenience, and offers a healthier alternative to traditional pasta salads.
I often face the challenge of keeping meals interesting while still being healthy. With my busy schedule, I need recipes that come together fast but still taste amazing. This sweetcorn tuna pasta salad checks all those boxes, making it a great choice for lunch or dinner.
This recipe works because it’s super simple and uses a few staple ingredients. You can have it ready in just 20 minutes, making it perfect for a weeknight meal or to pack for lunch. Plus, the creamy yogurt dressing adds a nice zing without being too heavy.
If you want to try something else that’s easy and tasty, I’ve got a great option for you. If you check out this vegan sesame miso noodle salad, you’ll find it just as simple and delightful!
Why You Will Love This Recipe
- Hearty Flavor , The creamy, tangy dressing from Greek yogurt mixed with the savory tuna and fresh veggies makes every bite satisfying and bursting with flavor.
- Convenient Prep , Whipping this up takes just 20 minutes, making it a quick and easy meal option for busy days or last-minute lunch plans.
- Crunchy Texture , With the addition of seasonal veggies and sweet corn, you get a nice crunch that pairs wonderfully with the creamy pasta.
- Easy Storage , Leftovers can easily be stored in the fridge for 3-5 days, making it perfect for meal prep and enjoying throughout the week.
Ingredient Notes
- Fusilli pasta: This shape grabs onto all the yummy bits, making every bite fun. Look for high-quality options that cook evenly, and you can swap it for any short pasta if you’ve got something else on hand.
- Canned tuna: It adds that tasty protein punch and makes the salad super filling. Opt for tuna in spring water for a lighter taste, and if you’d rather, canned salmon works just as well!
- Canned corn kernels: Sweet corn brings a pop of sweetness and color. Make sure to rinse it well to get rid of any can taste. Fresh corn can be a great swap if you have it!
- Plain Greek yoghurt: This gives a creamy base to the salad and helps bring everything together. Go for a full-fat version for that extra creaminess, or any plain yogurt will do just fine too!
- Dijon mustard: It adds a nice tangy kick to the dressing, balancing the creaminess. If you’re not a fan, yellow mustard works in a pinch or even some mayo for a different flavor!
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If pasta turns out too soft, aim for al dente by cooking it for 1-2 minutes less than the package instructions suggest.
- For a drier salad after dressing, about 1-2 tablespoons of Greek yogurt or a squeeze of lemon juice can add moisture.
- If flavors seem lacking, gradually add 1/4 teaspoon more salt or pepper until it meets your taste preference.
- When choosing corn, fresh or frozen options offer a firmer texture compared to canned varieties.
- If you’d like to vary the taste, consider including different veggies like bell peppers or cucumbers for added crunch and flavor.
Serving Suggestions
- Serve this tuna pasta salad with a green salad for a complete meal. It pairs well with grilled chicken for a heartier option.
- You can also enjoy it alongside crusty bread or rolls for satisfying lunches. Additionally, consider using it as a filling for wraps or pitas.
- A drizzle of olive oil or a splash of lemon juice adds extra flavor. You may also serve it with a tangy vinaigrette to enhance the dish.
Storage Guidelines
- To keep your tuna pasta salad fresh, follow these storage tips:
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days. Enjoy it cold as a quick meal.
- Freezing: Place the salad in a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Repackaging: If transferring, pack tightly in aluminum foil. Store in the fridge for up to 3 days for optimal freshness.
Recipe Variations
- You can use half of the yogurt and mayonnaise to create a creamier texture.
- Add 1 teaspoon garlic powder and ½ teaspoon black pepper for an extra kick of flavor.
- Either use chickpeas or shredded chicken for an alternative protein option.
- If you’re cooking for a larger group, double all ingredients to serve 8 people.
Did you make this recipe? Scroll down to leave a star rating and review!
Tuna & Sweet Corn Pasta Salad
A delicious pasta salad featuring tuna, sweet corn, and a tangy dressing, perfect for a light meal.
Equipment
- Large Bowl
- Mixing bowl
Ingredients
- ½ box fusilli pasta (250g / 9oz), uncooked
- 185 g canned tuna (6.5oz), in spring water, drained
- 1 cup cucumber finely chopped
- 1 cup canned corn kernels rinsed
- 1 cup red capsicum diced (bell pepper)
- ½ red onion diced
- ⅔ cups plain Greek yoghurt
- 1 tablespoon Dijon mustard
- ¼ cup fresh lemon juice
- 2 – 3 tablespoons parsley minced
- 2 garlic cloves minced
- Salt to taste
- pepper to taste
Instructions
- Start by boiling water in a large pot and cook the fusilli pasta until it is just al dente, feeling firm yet tender. Once ready, drain it and let it cool for a bit. Avoid overcooking, as this may cause the pasta salad to become mushy.
- In a mixing bowl, whisk together Greek yoghurt, Dijon mustard, and fresh lemon juice until it is smooth and creamy. You will notice the tanginess of the mustard and lemon.
- In a large bowl, combine the cooled pasta, canned tuna, chopped cucumber, corn, diced red capsicum, and diced red onion. Gently mix until everything is evenly distributed, aiming for a colorful and inviting appearance.
- Pour the dressing over the pasta mixture and stir it all together until every bite is coated. Make sure the creamy texture envelops the ingredients.
- Sprinkle in minced parsley and garlic, and season with salt and pepper to taste. Balance the flavors carefully and do not overuse salt.
- Allow the salad to chill in the fridge for at least 10 minutes before serving. This waiting period helps the flavors blend beautifully. Enjoy it on its own or alongside your favorite grilled meats.
Notes
Store leftovers in an airtight container in the fridge for 3 – 5 days. If pasta turns out too soft, ensure you cook it al dente by following package instructions closely. If the salad is too dry after adding the dressing, incorporate about 1 – 2 tablespoons of Greek yoghurt or a squeeze of lemon juice for extra moisture. If the flavor lacks intensity, gradually add more salt or pepper to meet your preference.
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