You’ll definitely love making this tuna pasta salad because it’s cold, creamy, and the kind of lunch that disappears faster than you planned.

It has tender pasta, crisp vegetables, and enough tuna to make the bowl feel like a real meal.

The sweetcorn and red pepper keep it bright, while the dressing keeps the pasta from feeling dry.

And it also works for lunch, meal prep, or those days when making something hot again feels like too much.

It tastes familiar but still feels light and fresh from the first bite to the last.

So if you want an easy pasta salad that doesn’t taste boring, this one gets the job done.

Watch How to Make it the Easiest Way

Ingredients You Need

4 oz whole wheat fusilli pasta, cooked
1/4 cup red bell pepper
1/4 cup green onion
3 oz tuna
1/4 cup sweetcorn
1 tsp lowfat mayonnaise
1 tsp Dijon mustard
1 tsp fatfree plain yogurt
Salt
Black pepper

How to Make Tuna Pasta Salad

1. Put the cooked whole wheat fusilli into a large bowl.

2. Add the red bell pepper and green onion right over the pasta.

3. Add the tuna and break up the larger pieces as you drop it in.

4. Add the sweetcorn last so it sits over the top of the bowl just like the video shows.

5. Add the low fat mayonnaise, Dijon mustard, and fat free plain yogurt to a small bowl.

6. Stir the dressing until it looks smooth and fully mixed with no big streaks left behind.

7. Spoon the dressing over the pasta mixture.

8. Season the bowl with salt and black pepper.

9. Toss everything together until the pasta, tuna, and vegetables all look evenly coated.

10. Keep mixing just long enough to spread the dressing through the whole bowl, then stop so the vegetables stay crisp.

11. Spoon the salad onto a plate and serve it right away, or chill it for later.

Why This Bowl Works

The pasta gives the tuna and vegetables something soft to cling to, so every forkful feels balanced.

The mayo, mustard, and yogurt make a creamy dressing that still tastes light, which is nice when pasta salads can get heavy fast.

A Few Small Things That Help

Let the pasta cool before you toss it so the dressing stays creamy instead of sliding right off.
Break up the tuna gently so you keep some bigger flakes in the bowl.
Season after the dressing goes in, because thats how the video does it and it coats more evenly that way.

What To Put Next To It

This is good on its own, but it also pairs nicely with sliced cucumber or a simple green salad.

If you want more on the table, pair it with a small fruit bowl and call lunch handled.

If You Have Some Left

Keep it in the fridge for up to 2 days in a covered container.

Give it a quick stir before serving because the dressing settles a bit as it chills.

Use The Extra Sweetcorn

If you have sweetcorn left over, toss it into another salad bowl or spoon it into a wrap the next day.