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Crunchy Pasta Tuna Salad with Lemon Yogurt Dressing

A flavorful and crunchy pasta salad combining tuna, fresh vegetables, and a tangy lemon yogurt dressing, perfect for a quick and satisfying meal.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 550 kcal

Ingredients
  

Pasta and Chips

  • 0.5 pound Farfalle Pasta cooked
  • 1 tablespoon Olive Oil
  • 1 teaspoon Paprika
  • 0.5 teaspoon Garlic Powder
  • 0.5 teaspoon Onion Powder
  • 1 teaspoon Salt
  • 3 tablespoons Grated Parmesan Cheese
  • 1 cup Plain Greek Yogurt
  • 2 tablespoons Maple Syrup
  • 1 tablespoon Olive Oil
  • 1 teaspoon Dijon Mustard
  • 3 cloves Garlic (minced)
  • 1 lemon Lemon (juiced)
  • 1 teaspoon Salt
  • 0.5 teaspoon Pepper
  • 0.5 teaspoon Red Pepper Flakes

Water (as needed to thin)

  • 2 cans Skipjack Tuna
  • 4 Persian Cucumbers chopped
  • 4 Dill Pickles chopped
  • 0.5 red Red Onion (finely diced)
  • 0.25 cup Fresh Dill (chopped)

Instructions
 

  • Preheat oven to 400°F, cook pasta, drain, and cool. Toss with olive oil, paprika, garlic powder, onion powder, salt, and Parmesan. Bake or air fry until crispy. Set aside.
  • Whisk Greek yogurt, maple syrup, olive oil, mustard, garlic, lemon juice, salt, pepper, and red pepper flakes until smooth. Thin with water if needed.
  • Break up tuna, then combine with chopped cucumbers, pickles, red onion, and dill. Add dressing and toss to coat.
  • Top the salad with crispy pasta chips and serve immediately for best crunch.

Notes

Store pasta chips separately to keep them crispy until serving.
Keyword Lemon, pasta, Tuna