Tuna Pasta Cucumber Salad
There’s something so satisfying about a bowl of pasta salad, simple, fresh, and full of flavor. This Tuna Pasta Cucumber Salad is the perfect example. It’s light yet filling, packed with protein, and tossed in a bright, zesty dressing that ties everything together beautifully. Made with flaky tuna, juicy cherry tomatoes, crunchy cucumbers, and tender pasta, it’s a wholesome meal that works for lunch, dinner, or meal prep.
Why You Will Love This Recipe
Fresh and flavorful. The mix of juicy cherry tomatoes, crunchy cucumbers, and a zesty dressing adds a burst of brightness in every bite. It’s the kind of salad that feels satisfying yet light.
Packed with protein. The tuna gives it a hearty boost that keeps you full for hours without feeling heavy. It’s an excellent option for lunch, dinner, or even post-workout fuel.
Versatile. You can easily customize it by adding your favorite mix-ins. Think olives, feta cheese, boiled eggs, or avocado for extra creaminess. And if you’re meal prepping, you’ll be happy to know that it stores beautifully for days in the fridge while the flavors continue to develop.
Ingredients Needed For Tuna Pasta Cucumber Salad
- Chickpea pasta: High in protein and fiber, supports digestion, and keeps you full longer.
- Canned tuna: Great source of lean protein and omega-3s for heart and brain health.
- Cucumber: Hydrating and rich in antioxidants.
- Cherry tomatoes: Packed with vitamin C and lycopene for immune and skin health.
- Onion: Contains antioxidants that support heart health.
- Parsley: Detoxifying and rich in vitamins A, C, and K.
- Olive oil: Heart-healthy fats that reduce inflammation.
- Red wine vinegar: Aids digestion and helps balance blood sugar.
- Crushed pepper: Boosts metabolism and adds antioxidants.
- Garlic powder: Supports immunity and has anti-inflammatory properties.
- Black pepper: Enhances nutrient absorption and improves digestion.
- Oregano: Antibacterial and loaded with antioxidants.
- Salt
How To Make Tuna Pasta Cucumber Salad
Cook chickpea pasta according to package directions. Drain and rinse under cool water, then set aside to cool completely.
Dice the cucumber, halve the cherry tomatoes, chop the onion and parsley, and drain the tuna.
In a large mixing bowl, add the cooked pasta, tuna, cucumber, tomatoes, onion, and parsley.
In a small bowl or jar, whisk together olive oil, red wine vinegar, garlic powder, oregano, crushed pepper, black pepper, and salt.
Pour the dressing over the salad and toss everything together until well-coated. Taste and adjust seasoning if needed.
You can serve immediately or chill in the fridge for 30 minutes to let the flavors meld. Alternatively, you can add the mixture to glass meal prep bowls and store them in the refrigerator for up to 4 days. Please look at the recipe card below for a detailed recipe.
Commonly Asked Questions
Can I use a different type of pasta? Absolutely! Any short pasta, like rotini, penne, or bow tie, works perfectly. Just choose one that holds the dressing well and gives a nice bite.
Can I make this recipe ahead of time? Yes! In fact, this tuna pasta salad tastes even better after sitting in the fridge for a few hours. The flavors have time to blend, making it perfect for meal prep or next-day lunches.
How long does tuna pasta salad last in the fridge? It will stay fresh for up to 3–4 days when stored in an airtight container. If it starts to dry out a little, just drizzle a bit more dressing before serving.
What can I serve it with? This salad is excellent on its own, but you can also pair it with fruit, crackers, or a slice of whole-grain bread for a more filling meal.
More Salad Recipes You Will Love
Ground Turkey Taco Salad with Mayo Dressing
Black Bean Quinoa Salad with Lemon Dressing
Crunchy Bean Salad and Dijon Maple Dressing
Ground Turkey and Rice with Chipotle Dressing
Tuna Pasta Cucumber Salad
Ingredients
- 2 cups cooked chickpea pasta
- 2 cups canned tuna (drained)
- 1 ½ cups diced cucumber
- 1 cup cherry tomatoes (halved)
- ¼ cup chopped red onion
- ¼ cup chopped parsley
- 3-4 tbsp tbsp olive oil
- ¼ cup red wine vinegar
- 1 tsp crushed pepper
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp oregano
- Salt to taste
Instructions
- Cook chickpea pasta according to package directions. Drain and rinse under cool water, then set aside to cool completely.
- Dice the cucumber, halve the cherry tomatoes, chop the onion and parsley, and drain the tuna.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, garlic powder, oregano, crushed pepper, black pepper, and salt.
- In a large mixing bowl, add the cooked pasta, tuna, cucumber, tomatoes, onion, and parsley.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Enjoy immediately or refrigerate for 30 minutes before serving for a chilled version.
- Divide the tuna pasta salad evenly into 4 glass meal prep bowls. Seal tightly with lids and refrigerate for up to 4 days
