This tuna pasta salad is a healthier, lighter meal, without mayo! It’s made with gluten-free pasta, tuna, and a yogurt dressing.

Tuna pasta salad with chopped veggies in a large blue bowl.

Featured Reader Review

“Yum! Made it for dinner tonight. My husband and I like it a lot. Got my son to eat it… Which works for me. I will be making it again.” – Janell

Quick Overview

  • Servings: 3
  • Calories: 295
  • Protein per serving: 17g
  • Difficulty: Easy
  • Diet types: Gluten-free, dairy-free & soy-free
  • Flavor notes: Fresh and light

Why you’ll love this mayo-free tuna pasta salad

I personally can’t picture warmer sunny days without a classic pasta salad! Serve it up alongside a burger (like my Spinach Avocado Chicken Burgers) and you have the ideal summer day. You may have grown up eating a more traditional version of macaroni salad from the deli that’s made with elbow macaroni, veggies, tuna, and lots of mayo.

Don’t get me wrong, I enjoy mayo, but when you want something light and fresh, pasta smothered in mayo just isn’t the vibe. This Tuna Pasta Salad will leave you feeling much lighter, thanks to gluten-free pasta, canned tuna, Greek or coconut yogurt, seasonal veggies, and fresh herbs.

Here’s why you’ll love it…

Headshot of Michelle Hoover, a brunette woman with pigtails in a pink sweater.
  • It’s made with lots of fresh vegetables and herbs. Cucumber, red onion, peas, dill, and red onion all come together for a light and fresh dish!
  • Great for summer parties! It’s quick to throw together for any BBQ or potluck!
  • Protein-packed pasta salad that actually keeps you full and satisfied. Pasta salad is generally pretty heavy, but this version is filling in the best way, where you’ll leave satisfied, but with protein and veggies.
  • Yogurt instead of mayo for extra protein. This recipe uses yogurt instead of mayo for a creamy dressing. You can use Greek yogurt, or a Greek-style dairy-free yogurt, for a lighter dressing with added protein.

Recipe Ingredients

Tuna pasta salad ingredients on a marble table.
  • Elbow pasta. I use this gluten-free elbow pasta!
  • Canned tuna. Only a single 5oz can is needed.
  • Coconut Yogurt. Sub Greek yogurt if tolerated. I use this option!
  • Lemon juice. The juice from a single lemon is all you’ll need.
  • Chopped veggies. I use celery, cucumber, red onion, and frozen peas.
  • Fresh dill. I highly recommend using
  • Garlic and seasonings.

How to make Tuna Pasta Salad without Mayo

Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.

Yogurt, dill, lemon juice, and seasonings in a bowl.

Step one. Prepare the dressing by combining the yogurt, lemon juice, garlic, salt, pepper, and dill in a small bowl and set aside.

Cooked elbow pasta and peas in a pasta strainer.

Step two. Boil the pasta and add the peas for the last 2 minutes. Strain and set aside to cool.

Tuna pasta salad in a large bowl topped with dressing, unmixed.

Step three. Add all of the ingredients to a large mixing bowl.

Tuna pasta salad in a bowl with a wooden spoon scooping a serving.

Step four. Toss and serve!

Michelle’s Tips & Tricks

  • Drain the tuna well. I always ignore whenever a can of tuna says “do not drain”. Call me a rule breaker, but drained tuna will keep the pasta salad from becoming too watery.
  • Cook the pasta al dente. This will keep it from becoming mushy in the salad!
  • Let the pasta (and prepared pasta salad) chill a bit before serving. No one wants hot pasta salad. You don’t need it to be fully cold, just chill for 15-20 minutes.
  • Up the protein with a protein pasta. Use a chickpea pasta or a protein-added pasta for an extra boost of protein.

Storage instructions

This pasta salad is definitely best fresh. I recommend making it up to 2-3 hours early and storing it in the fridge before serving. If you do store it for later than that, keep the pasta separately to keep it from getting hard and drying out.

More Mayo-Free Recipes To Try

Tuna pasta salad in a bowl, topped with fresh dill

If you tried this Tuna Pasta Salad  or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!

Tuna pasta salad with chopped veggies in a large blue bowl.
5 from 6 reviews

Tuna Pasta Salad (Without Mayo)

Yield: 3 servings
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Author: Michelle
This tuna pasta salad is a healthier, lighter meal, without mayo! It's made with gluten-free pasta, tuna, and a yogurt dressing.
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Ingredients
 

For the dressing

  • 1 cup yogurt, Use Gerek yogurt if tolerated. For dairy free, I use this
  • Juice of lemon
  • 2 cloves garlic, grated
  • Salt and pepper
  • 2 teaspoons fresh dill, chopped

For the pasta salad

  • 6 oz elbow pasta, I use this for gluten-free
  • ½ cup frozen peas
  • 5 oz canned tuna, drained
  • 2 stalks celery, diced
  • ½ whole cucumber, diced
  • ½ whole red onion, diced

Instructions
 

  • Prepare the dressing by combining the yogurt, lemon juice, garlic, salt, pepper and dill. Stir to combine and set aside.
  • Bring a large pot of water to a boil and salt well. Add the pasta and cook according to the package instructions, al dente. Add the frozen peas at the last 1-2 minutes. Strain and rinse, setting aside to allow the pasta to cool.
    • Be sure to not overcook the pasta to keep it from getting mushy!
  • Drain the canned tuna and add to a large bowl. Mash with a fork to break up the tuna.
  • Combine the pasta, veggies, tuna, and dressing in a large mixing bowl. Toss to coat the pasta in the dressing. Allow to chill in the fridge for 15-20 minutes.
  • Serve fresh topped with additional salt and pepper if desired.

Notes

Pasta shape: I do recommend elbow macaroni as the first choice for the pasta shape, but bow-tie pasta or fusilli would be another great choice.
Cook the pasta al dente. This will keep it from becoming mushy in the salad!
Let the pasta (and prepared pasta salad) chill a bit before serving. No one wants hot pasta salad. You don’t need it to be fully cold, just chill for 15-20 minutes.
Serving: 1serving, Calories: 295kcal, Carbohydrates: 47g, Protein: 17g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Cholesterol: 28mg, Sodium: 194mg, Potassium: 288mg, Fiber: 2g, Sugar: 4g, Vitamin A: 233IU, Vitamin C: 2mg, Calcium: 122mg, Iron: 2mg
All nutrition facts are estimated and will vary.
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