No-mayo Tuna Pasta Salad

Heart outline Heart 27 people Clock graphic 25 Min Cutlery circle Serves 2

This fresh flavoured pasta salad makes a perfect packed lunch and the yogurt is a great alternative to mayonnaise 


  • 1 John West No Drain Fridge Pot Tuna Steak in Brine
  • 150g dried pasta shapes 
  • 1 spring onion, thinly sliced 
  • Large handful diced red and yellow peppers 
  • 4 cm piece cucumber, diced 
  • ½ stalk celery, thinly sliced 
  • 100g Greek yogurt 
  • 1 tbs chopped fresh herbs (you can use parsley, mint, chives, coriander or a mix) 
  • Black pepper 
  • ½ lemon 

Step 1

Cook the pasta according to the pack instructions but for a minute or so less so its still “al dente”. Drain and cool 

Step 2

While the pasta is cooking, prepare the vegetables. Add the spring onion, peppers, cucumber and celery to a bowl with the yogurt and herbs. Season with black pepper and squeeze over a little lemon juice. Mix well then tip in the pasta and mix again 

Step 3

Add the tuna and stir through gently. Taste and add a little more lemon juice if needed. Chill until ready to eat 


If you don’t have any fresh herbs to hand, use a generous pinch of dried herbs instead

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