No Mayo Tuna Pasta Salad
Looking for a light, refreshing, and protein-packed dish that’s perfect for meal prep, potlucks, or quick lunches? This No Mayo Tuna Pasta Salad is a healthy twist on the classic, using a zesty olive oil dressing instead of heavy mayonnaise. It’s simple, satisfying, and bursting with flavor and texture.
This tuna pasta salad was inspired by my quest to create a healthier version of the comfort food I grew up with.
Traditional mayo-based pasta salads always felt too heavy, especially in the warmer months.
So I started experimenting with lighter Mediterranean-style dressings, adding in fresh veggies, protein-rich tuna, and vibrant herbs.
The result?
A crave worthy dish that’s just as creamy and comforting minus the mayo.
Why You’ll Love This
1. Light and Healthy – Made without mayo, this salad is lighter on calories but full of bold flavors thanks to lemon juice, olive oil, and fresh herbs.
2. Protein-Packed – Canned tuna delivers a hefty dose of lean protein, making this salad filling enough for a main meal.
3. Meal-Prep Friendly – It holds up beautifully in the fridge for a few days, making it perfect for make-ahead lunches or picnics.
4. Quick and Easy – Simple pantry staples come together in just 20 minutes for a no-fuss, satisfying meal.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Cuisines: American, Mediterranean
Servings: 4
Estimated Cost: $8–$10
Equipment:
- Large pot
- Colander
- Mixing bowl
- Whisk
- Cutting board and knife
Ingredients
- 8 oz (about 2½ cups) rotini or penne pasta
- 2 cans (5 oz each) tuna in water, drained
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ¼ cup red onion, finely chopped
- ¼ cup black olives, sliced
- ¼ cup parsley or basil, chopped
- 2 tbsp capers (optional)
- Juice of 1 lemon
- ¼ cup extra virgin olive oil
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Step-by-Step Instructions
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
Step 2: Make the dressing
In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper until smooth and emulsified.
Step 3: Prep the salad mix-ins
While pasta cools, chop the tomatoes, cucumber, red onion, olives, and herbs.
Step 4: Combine everything
In a large mixing bowl, add the cooled pasta, tuna, and all the chopped veggies. Drizzle the dressing over and toss gently to coat. Adjust seasoning if needed.
Step 5: Chill and serve
Let the salad chill in the fridge for at least 30 minutes before serving for best flavor. Serve cold or at room temperature.
Nutrition Facts (Per Serving – Approximate)
- Calories: 350
- Protein: 22g
- Carbohydrates: 28g
- Fat: 17g
- Fiber: 3g
- Sugar: 2g
- Sodium: 420mg
Tips for Success
1. Don’t overcook the pasta: Slightly al dente pasta holds up better in salads without becoming mushy.
2. Rinse with cold water: This stops the cooking process immediately and keeps the pasta firm.
3. Use quality olive oil: Since the dressing is simple, good olive oil makes a noticeable difference in flavor.
4. Customize your veggies: Add bell peppers, sweet corn, or arugula for extra texture and color.
No Mayo Tuna Pasta Salad
Ingredients
- 8 oz (about 2½) cups rotini or penne pasta
- 2 cans 5 oz each tuna in water, drained
- 1 cup cherry tomatoes halved
- ½ cup cucumber diced
- ¼ cup red onion finely chopped
- ¼ cup black olives sliced
- ¼ cup parsley or basil chopped
- 2 tbsp capers optional
- Juice of 1 lemon
- ¼ cup extra virgin olive oil
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
- In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper until smooth and emulsified.
- While pasta cools, chop the tomatoes, cucumber, red onion, olives, and herbs.
- In a large mixing bowl, add the cooled pasta, tuna, and all the chopped veggies. Drizzle the dressing over and toss gently to coat. Adjust seasoning if needed.
- Let the salad chill in the fridge for at least 30 minutes before serving for best flavor. Serve cold or at room temperature.
Notes
2. Rinse with cold water: This stops the cooking process immediately and keeps the pasta firm.
3. Use quality olive oil: Since the dressing is simple, good olive oil makes a noticeable difference in flavor.
4. Customize your veggies: Add bell peppers, sweet corn, or arugula for extra texture and color.
Common Questions
Can I make this ahead of time?
Yes! It actually tastes better after chilling for a few hours or overnight, as the flavors meld together beautifully.
What kind of tuna should I use?
Canned tuna in water is best for a lighter option, but you can use tuna in olive oil for a richer flavor.
Can I use gluten-free pasta?
Absolutely. Gluten-free pasta works great in this recipe—just be sure not to overcook it.
How long will it last in the fridge?
Stored in an airtight container, it stays fresh for 3 to 4 days in the refrigerator.
Hope this tuna pasta salad brings fresh, easy joy to your table.
Whether you’re prepping for the week or sharing it at a summer potluck, it’s a dish you’ll turn to again and again.
Happy cooking!
