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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
  • as needed water Water to thin

Tuna and Vegetables

  • 2 cans Skipjack Tuna
  • 4 pieces Persian Cucumbers chopped
  • 4 pieces 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 oil, spices, and cheese, then bake or air fry until crispy. Set aside.
  • Whisk Greek yogurt, maple syrup, oil, mustard, garlic, lemon juice, salt, and red pepper flakes until smooth. Thin with water if needed.
  • Break up tuna, then combine with chopped vegetables and dill in a large bowl. Add dressing and toss to coat.
  • Add crispy pasta chips on top and toss gently. Serve immediately or store separately for crunch.

Notes

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