Mediterranean Pasta Salad with Tuna and Beans

If you ask me, pasta salad is one of those dishes that just makes sense.

This hearty version combines flaky tuna and crisp green beans with a creamy dressing that’s part mayo, part Greek yogurt. Fresh herbs and lemon juice give it a bright, summery taste.

The salad gets tossed with elbow pasta, crunchy cucumber, and juicy cherry tomatoes for plenty of different textures in every bite. A bit of red onion and celery add extra crunch and flavor.

It’s a filling meal that works great for lunch or dinner, especially when you want something satisfying but refreshing.

What Kind of Tuna Should I Use?

For this pasta salad, you can use either tuna packed in water or oil, though I find that water-packed tuna works a bit better since the dressing is already pretty creamy. Solid white albacore tuna will give you larger, meatier chunks, while chunk light tuna is more budget-friendly and still tastes great. If you want to go the extra mile, you could even use a pouch of premium tuna or a jar of Italian tuna packed in olive oil for a richer flavor. Just make sure to drain your tuna really well before adding it to the salad so it doesn’t make everything watery.

Options for Substitutions

This pasta salad is pretty forgiving when it comes to swaps:

• Greek yogurt: If you don’t have Greek yogurt, you can use sour cream or just increase the mayonnaise to 1 cup total. The dressing will be a bit richer but still tasty.
• Elbow pasta: Any short pasta shape works here – try rotini, shells, or penne. They all hold the dressing well and make the salad easy to eat.
• Tuna: Canned salmon or cooked chicken breast are good alternatives if you’re not a tuna fan. You could also use chickpeas for a vegetarian version.
• Green beans: Fresh or frozen green beans both work fine. You can also swap them for snap peas or leave them out if you prefer a simpler salad.
• Dill: Fresh dill is best, but if you only have dried, use about 1/2 teaspoon instead. Basil or tarragon also work nicely in this recipe.
• English cucumber: Regular cucumbers work too – just peel them and scoop out the seeds with a spoon before chopping to avoid excess water in your salad.
• Dijon mustard: Yellow mustard or whole grain mustard can step in if needed, though the flavor will be slightly different.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with pasta salad is adding the dressing while the pasta is still warm, which causes the mayonnaise and yogurt to break down and turn watery – always let your pasta cool completely before mixing in the dressing.

Overcooking the green beans is another common error that leads to mushy vegetables, so stick to the 2-3 minute blanching time and immediately shock them in ice water to stop the cooking process and keep them crisp.

Don’t skip salting your pasta water generously (it should taste like the ocean), as this is your only chance to season the pasta itself, and under-seasoned pasta will make your whole salad taste bland.

For the best flavor, make this salad at least an hour before serving so the dressing has time to soak into the pasta, and if you’re making it ahead, hold back a few tablespoons of dressing to stir in right before serving since pasta tends to absorb moisture as it sits.

What to Serve With Pasta Salad?

This pasta salad is pretty filling on its own, but I love serving it alongside grilled chicken or salmon for a complete meal. It’s also perfect for potlucks and picnics – just bring some crackers and cheese on the side for people to snack on while they’re filling their plates. If you’re making this for a backyard barbecue, it pairs really well with burgers, hot dogs, or any kind of grilled meat. You could also serve it with some warm pita bread or dinner rolls if you want something to round out the meal.

Storage Instructions

Store: This pasta salad actually gets better after sitting in the fridge for a few hours as the flavors meld together. Keep it in an airtight container in the refrigerator for up to 3 days. You might need to stir in a splash of water or a bit more Greek yogurt before serving if it seems dry, since pasta absorbs the dressing over time.

Make Ahead: This is a great recipe to prep the night before a picnic or potluck. The salad holds up really well and tastes even better the next day. Just give it a good stir before serving and adjust the seasoning if needed.

Serve Cold: This pasta salad is meant to be enjoyed chilled, so there’s no need to reheat. Just pull it straight from the fridge about 10 minutes before serving to take the chill off slightly. It’s perfect for lunch boxes or as a side dish at summer gatherings.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1550
• Protein: 75-90 g
• Fat: 40-50 g
• Carbohydrates: 185-210 g

Ingredients

For the dressing:

• 1/2 cup parsley
• 3/8 cup mayonnaise (I prefer Hellmann’s mayonnaise)
• 7/8 cup greek yogurt (I use Fage for a thicker consistency)
• 1 tsp dill
• 1 1/2 tbsp lemon juice
• 3 tbsp water
• 2 tbsp dijon mustard
• 1 tsp salt
• 3/4 tsp black pepper
• 1/2 tsp garlic powder

For the salad:

• 1/2 lb green beans (trimmed and cut into 1-inch pieces)
• 10 oz elbow pasta (I always use Barilla for the best texture)
• 1 english cucumber
• 1 pint cherry tomatoes (halved lengthwise)
• 10 oz tuna (I use Bumble Bee solid white albacore)
• 2 celery stalks
• 1/2 red onion
• 1 tbsp salt
• 1 tsp salt

Step 1: Prepare the Creamy Dressing

• 3/8 cup mayonnaise
• 7/8 cup Greek yogurt
• 2 tbsp Dijon mustard
• 1 1/2 tbsp lemon juice
• 3 tbsp water
• 1 tsp dill
• 1/2 tsp garlic powder
• 1 tsp salt
• 3/4 tsp black pepper
• 1/2 cup parsley

In a medium bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, water, dill, garlic powder, salt, and black pepper until smooth and well combined.

Finely chop the parsley and stir it in.

Set the dressing aside—I like to make this first so the flavors can meld while you prepare the other components, which deepens the overall taste of the salad.

Step 2: Cook the Pasta and Green Beans

• 1/2 lb green beans
• 10 oz elbow pasta
• 1 tbsp salt

Bring a large pot of salted water (about 1 tablespoon salt) to a boil.

Add the green beans and cook for 2-3 minutes until bright green and tender-crisp.

Remove the beans with a slotted spoon and immediately transfer them to a bowl of ice water to stop the cooking process and preserve their color.

Once cooled (about 5 minutes), drain and cut the beans into 1-inch pieces if not already cut.

In the same pot of boiling water, cook the elbow pasta according to package directions until al dente, then drain and set aside.

Step 3: Prepare the Fresh Vegetables

• 1 English cucumber
• 1 pint cherry tomatoes
• 2 celery stalks
• 1/2 red onion
• 10 oz tuna

While the pasta cooks, dice the English cucumber into bite-sized pieces, halve the cherry tomatoes lengthwise, thinly slice the celery stalks, and finely dice the red onion.

Drain the canned tuna and break it into chunks.

Keep all prepared ingredients separate until assembly for easier mixing.

Step 4: Assemble and Dress the Salad

• cooked pasta from Step 2
• cooled green beans from Step 2
• prepared vegetables from Step 3
• dressing from Step 1

In a large serving bowl, combine the cooked pasta, cooled green beans from Step 2, and all the prepared vegetables from Step 3.

Pour the dressing from Step 1 over the mixture and toss gently but thoroughly until all components are evenly coated.

I find that letting the salad sit for 10-15 minutes before serving allows the pasta to absorb some of the dressing and the flavors to marry beautifully, though you can serve it immediately if preferred.

Mediterranean Pasta Salad with Tuna and Beans

Delicious Mediterranean Pasta Salad with Tuna and Beans recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 6 servings

Calories 1450 kcal

Ingredients

  

For the dressing

• 1/2 cup parsley
• 3/8 cup mayonnaise (I prefer Hellmann's mayonnaise)
• 7/8 cup greek yogurt (I use Fage for a thicker consistency)
• 1 tsp dill
• 1 1/2 tbsp lemon juice
• 3 tbsp water
• 2 tbsp dijon mustard
• 1 tsp salt
• 3/4 tsp black pepper
• 1/2 tsp garlic powder

For the salad

• 1/2 lb green beans (trimmed and cut into 1-inch pieces)
• 10 oz elbow pasta (I always use Barilla for the best texture)
• 1 english cucumber
• 1 pint cherry tomatoes (halved lengthwise)
• 10 oz tuna (I use Bumble Bee solid white albacore)
• 2 celery stalks
• 1/2 red onion
• 1 tbsp salt
• 1 tsp salt

Instructions

 

• In a medium bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, water, dill, garlic powder, salt, and black pepper until smooth and well combined. Finely chop the parsley and stir it in. Set the dressing aside—I like to make this first so the flavors can meld while you prepare the other components, which deepens the overall taste of the salad.
• Bring a large pot of salted water (about 1 tablespoon salt) to a boil. Add the green beans and cook for 2-3 minutes until bright green and tender-crisp. Remove the beans with a slotted spoon and immediately transfer them to a bowl of ice water to stop the cooking process and preserve their color. Once cooled (about 5 minutes), drain and cut the beans into 1-inch pieces if not already cut. In the same pot of boiling water, cook the elbow pasta according to package directions until al dente, then drain and set aside.
• While the pasta cooks, dice the English cucumber into bite-sized pieces, halve the cherry tomatoes lengthwise, thinly slice the celery stalks, and finely dice the red onion. Drain the canned tuna and break it into chunks. Keep all prepared ingredients separate until assembly for easier mixing.
• In a large serving bowl, combine the cooked pasta, cooled green beans from Step 2, and all the prepared vegetables from Step 3. Pour the dressing from Step 1 over the mixture and toss gently but thoroughly until all components are evenly coated. I find that letting the salad sit for 10-15 minutes before serving allows the pasta to absorb some of the dressing and the flavors to marry beautifully, though you can serve it immediately if preferred.