Tuna BLT Pasta Salad is a refreshing, protein-packed twist on a classic. With tender pasta, juicy tomatoes, crisp lettuce, and flaked tuna all tossed in a creamy, tangy dressing, this dish is light yet satisfying. I love making it for lunch or as a side dish at picnics—it’s easy, flavorful, and comes together in no time.
Why You’ll Love This Recipe
I love this version of pasta salad because it’s simple, fresh, and full of textures. The tuna adds a hearty, savory touch that makes it feel more like a full meal, while the crisp lettuce and sweet tomatoes keep it bright and light. The creamy dressing brings everything together perfectly.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Pasta (like rotini, penne, or bowtie)
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Canned tuna (drained and flaked)
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Cherry or grape tomatoes (halved)
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Romaine or iceberg lettuce (chopped)
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Red onion (thinly sliced, optional)
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Mayonnaise or Greek yogurt
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Sour cream (optional for extra creaminess)
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Apple cider vinegar or lemon juice
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Garlic powder
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Salt and pepper
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Optional: chopped chives or parsley for garnish
Directions
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I cook the pasta according to package instructions, then drain and rinse it under cold water to cool.
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While the pasta cooks, I prepare the tuna by draining and flaking it with a fork.
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In a small bowl, I whisk together the mayo, sour cream (if using), vinegar or lemon juice, garlic powder, salt, and pepper to make the dressing.
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In a large bowl, I combine the cooled pasta, tomatoes, red onion, and flaked tuna.
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I gently toss everything with the dressing until evenly coated.
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Just before serving, I fold in the chopped lettuce to keep it fresh and crisp.
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I garnish with chopped herbs if using and serve chilled or at room temperature.
Servings and timing
This recipe makes about 6 servings. It takes around 15 minutes to prep and 10 minutes to cook, so it’s ready in about 25 minutes total.
Variations
Sometimes I add avocado or a handful of corn for extra flavor and texture. I’ve also swapped the lettuce for baby spinach or arugula, and the pasta for whole wheat or chickpea pasta for more fiber. If I want a citrusy boost, I add a little lemon zest to the dressing.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To keep the lettuce crisp, I store it separately and mix it in just before serving. This salad is best enjoyed cold.
FAQs
What kind of tuna should I use?
I usually use canned tuna in water for a lighter flavor, but oil-packed tuna also works for a richer taste.
Can I make this ahead of time?
Yes, I prep the pasta, tuna, and dressing in advance. I wait to add the lettuce until just before serving.
What pasta shape is best?
I like using short shapes like rotini or bowtie—they hold the dressing well and are easy to eat in a salad.
Can I make it dairy-free?
Yes. I use a dairy-free mayo or yogurt alternative, and skip the sour cream.
Is this a full meal or a side?
It works great as both. I often enjoy it as a light lunch on its own, but it also pairs well with soups or crusty bread.
Conclusion
Tuna BLT Pasta Salad is one of my go-to dishes when I want something quick, balanced, and delicious. With flaked tuna, crunchy veggies, and a creamy dressing, it’s satisfying without being too heavy. Whether I’m packing it for lunch or sharing it at a potluck, it’s always a crowd-pleaser.
