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Tuna Pasta Salad with Eggs, Roasted Peppers and Crunchy Veggies. This pasta salad with tuna fish is easy, simple, and packed with protein.
Made with pantry staples and fresh veggies, it’s perfect for summer lunches, meal prep, BBQs, or summer picnics. Inspired by Mediterranean flavors, this basic tuna pasta salad features fork-tender elbow macaroni or bow-tie pasta, flaky tuna, creamy eggs, and a simple vinaigrette — no mayo needed! If you’re craving a high-protein tuna pasta cold salad that’s satisfying and refreshing, this one has it all.
Why You’ll Love This Tuna Farfalle Recipe
- High-protein, balanced, and satisfying
- A great way to use pantry staples like canned tuna and pasta
- Light, zesty vinaigrette keeps it fresh — no mayo required
- Easy to customize with simple substitutions
- A classic tuna pasta salad that stores well and works for meal prep
What You’ll Need for This Pasta Salad with Tuna, Eggs and Roasted Peppers
- 300g (about 3 cups) elbow macaroni, bow-tie pasta, or fusilli
- 1–2 cans tuna in olive oil, drained (or use canned salmon as a variation)
- 1 cup chopped roasted red bell peppers (jarred or homemade)
- 1 cup diced cucumber
- 1/3 cup diced red onion
- 1.5 cups halved cherry tomatoes
- 1.5 cups chopped romaine or iceberg lettuce (add before serving)
- 6–8 quail eggs or 3 hard-boiled eggs, halved or sliced (I used quail eggs, which are easy to find in Bulgaria and look beautiful sliced on top.)
- 1/3 cup plain Greek yogurt (optional – stir in for extra creaminess)
- Fresh dill or parsley (optional, for garnish)
For the Dressing:
- 3-4 tbsp olive oil
- 2 tbsp lemon juice or white wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp dried oregano
- 1/4 tsp garlic powder
- Salt and black pepper, to taste
How to Make Easy Tuna Pasta Salad
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and rinse briefly under cold water to stop the cooking process.
- In a small bowl or jar, whisk together olive oil, lemon juice, mustard, oregano, garlic powder, salt, and pepper.
- In a large bowl, combine cooked pasta, tuna, roasted peppers, cucumbers, red onion, and tomatoes.
- Pour the dressing over the mixture and stir until everything is well coated.
- Gently fold in chopped lettuce and boiled eggs just before serving. Optionally, stir in Greek yogurt for a creamier twist. This is just an option, I prefer the salad without Greek yogurt.
- Garnish with fresh herbs if desired.
Recipe Tips
- Stir in Greek yogurt to make it creamy without mayo.
- Make it ahead but add lettuce and eggs right before serving.
- Substitutions: Use salmon instead of tuna, or gluten-free pasta.
- Add olives, capers, or sun-dried tomatoes for extra flavor.
- This tuna and pasta salad can be made with any short pasta — try penne, fusilli, or elbow macaroni.
- Great as a side dish for BBQs, grilled chicken, or summer picnics.
Storage
- Store in an airtight container in the fridge for up to 2 days.
- If prepping ahead, keep lettuce and eggs separate until ready to serve.
More PastaTuna Salad Recipes You May Like:
This is one of those tuna and pasta salad recipes that’s easy to throw together but feels elevated — fresh, filling, and flavorful. For the full recipe, scroll down to the printable recipe card.
You can prep everything 1–2 days in advance, but for the best texture, store the romaine lettuce separately and toss it in just before serving.
Canned tuna in olive oil adds more flavor and richness, while tuna in water is a lighter option. Both work well — just be sure to drain it well.
Absolutely. It’s high in protein and holds up well in the fridge. Just keep any greens or delicate herbs out until the day you plan to eat it.
Just skip the Parmesan or use a dairy-free alternative. To reduce carbs, use a chickpea- or lentil-based pasta, or swap some of the pasta for more veggies like roasted zucchini or cucumber.
Pasta Salad With Tuna Fish
Ingredients
- 10 oz pasta, elbow, fusilli, or bow-tie
- 1 –2 cans tuna, 10 oz total
- 1 cup roasted red bell peppers
- 1 cup cucumber
- 1/3 cup red onion
- 1.5 cups cherry tomatoes
- 1.5 cups romaine or iceberg lettuce
- 6 –8 quail eggs or 3 hard-boiled eggs
- 1/3 cup plain Greek yogurt, optional
Dressing:
- 4 tbsp olive oil
- 2 tbsp lemon juice or vinegar
- 1 tsp Dijon mustard
- 1/2 tsp dried oregano
- 1/4 tsp garlic powder
- Salt & pepper
Instructions
- Cook pasta in salted water, rinse under cold water.
- Whisk dressing ingredients.
- In large bowl, mix pasta, tuna, peppers, cucumbers, onion, tomatoes.
- Pour dressing and stir well.
- Add lettuce and eggs before serving.
- Optional: stir in Greek yogurt.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
