This healthy tuna pasta salad is a perfect make-ahead meal with bright, fresh flavors. It combines juicy grape tomatoes, baby spinach, Kalamata olives and toasted pine nuts, all tossed in a vibrant Dijon-dill vinaigrette. This no-mayo version stays light while delivering satisfying texture and flavor.
Skip the heavy, gluey mayo-based salads and opt for this fresh alternative. The Dijon-dill dressing brightens the dish and complements the tuna’s richness. It’s an ideal choice for summer lunches, picnics or an easy weeknight dinner.
Ingredients and swaps:
- Pasta: Any shaped pasta works well—rotini, fusilli, bow tie—regular or gluten-free.
- Tuna: Use a good-quality canned or jarred tuna that you enjoy.
- Grape tomatoes: They add sweetness and color; jarred roasted red peppers are an easy swap.
- Baby spinach: Provides color and nutrition; substitute arugula, watercress or baby chard if preferred.
- Toasted pine nuts: Add a delicate crunch; toasted walnuts also work nicely.
- Dijon Dill Dressing: A zippy vinaigrette of Dijon mustard, lemon, red wine vinegar, shallot, garlic, honey (or maple), dill and olive oil ties everything together.
Dijon dill dressing
The dressing is simple to make: combine Dijon mustard, fresh lemon juice, red wine vinegar, a touch of honey or maple syrup, grated garlic, finely chopped shallot or chives, chopped fresh dill and extra virgin olive oil. Season with salt and pepper and whisk or shake until emulsified. It keeps in the refrigerator for several days, so you can make it in advance for quick assembly.
How to make healthy tuna pasta salad:
- Make the Dijon-dill dressing and set aside.
- Cook your chosen pasta according to package directions. Drain, briefly rinse with warm water, then toss with half of the dressing while still warm—this helps the noodles absorb flavor.
- Let the pasta cool, then add the tuna, halved grape tomatoes, baby spinach, sliced Kalamata olives and toasted pine nuts. If you’re preparing ahead, cover and refrigerate for up to 6 hours.
- When ready to serve, drizzle the remaining dressing over the salad, toss to coat, and taste for seasoning. Garnish with extra dill if desired.
FAQs
Yes. After tossing the warm pasta with half the dressing and assembling the salad, you can refrigerate it for up to 6 hours. Once finished with the remaining dressing, the salad can sit at room temperature for up to 2 hours—convenient for picnics.
Leftovers keep well for up to 2 days and make a tasty lunch.
Shaped pasta such as rotini, fusilli or bow tie holds the dressing well. Use regular or gluten-free pasta depending on your needs.
Ingredient swaps & tips:
- Replace canned tuna with cooked fresh tuna or swordfish if you prefer, but drain canned tuna well before adding to the salad.
- Tossing warm pasta with some dressing before cooling helps it absorb flavor and improves the final taste.
- Use jarred roasted red peppers instead of grape tomatoes for a different flavor profile.
- Swap pine nuts for toasted walnuts if desired.
*This post originally contained affiliate links to products referenced by the author.
Other pasta recipes to try:
- Thai Peanut Noodles Salad
- Fresh Tomato Pesto Pasta
- Cold Rice Noodle Salad with Garlicky Shrimp Kebabs
- Spaghetti with Corn and Bacon
Healthy, easy meals:
- Avocado Chicken Salad (no mayo)
- Spicy Salmon Sushi Wraps
- Paleo Canned Salmon Cakes
- Savory Chickpea Waffles (Vegan)
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Healthy Tuna Pasta Salad (Gluten Free Option)
Ingredients
Dijon Dill Dressing
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon honey or maple syrup
- 2 tablespoons finely chopped shallots or chives
- 1 garlic clove, grated
- 1 tablespoon chopped fresh dill, plus more for serving
- ¼ cup extra virgin olive oil
- Salt and freshly ground black pepper
Pasta salad
- 8 ounces shaped pasta (rotini, fusilli or bow tie), gluten-free or regular
- 1 (5–6 ounce) can tuna, drained and flaked
- 1 cup grape tomatoes, halved
- 2 cups baby spinach
- ½ cup pitted Kalamata olives, sliced
- ¼ cup toasted pine nuts
- Pinch red pepper flakes (optional)
Instructions
Make the dressing
- In a bowl or jar, whisk together Dijon mustard, lemon juice, red wine vinegar, honey, shallot, garlic, dill and olive oil. Season with salt and pepper. Do ahead: the dressing keeps in the refrigerator for up to 5 days.
Cook the pasta and assemble the salad
- Cook the pasta according to package directions. Drain and rinse with warm water, then transfer to a large bowl. Pour half of the dressing over the warm pasta and toss to coat. Season with salt and pepper and let cool.
- Add the tuna, grape tomatoes, spinach, olives, pine nuts and red pepper flakes if using. Do ahead: cover and refrigerate up to 6 hours.
- Pour the remaining dressing over the salad and toss to combine. Adjust seasoning to taste and garnish with fresh dill before serving. Serve immediately or let sit at room temperature for up to 2 hours.
Notes
Storage: Best the day it’s made, but leftovers can be refrigerated for up to 2 days.
Tips:
- Swap spinach for arugula, watercress or baby chard.
- Use jarred roasted red peppers instead of grape tomatoes if you prefer.
- Substitute toasted walnuts for pine nuts.
- Drain canned tuna well before adding to the salad.
Check out the author’s social page for more ideas.