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Fusillii pasta combines with vegetables, herbs and tuna in a large white bowl.

Fusilli Pasta with Tuna Salad

Hey there foodie friends,

Hot weather = refreshing food and what will do the trick it’s this bowl of Fusilli Pasta with Tuna salad. This recipe is prepared in just a few minutes with the ingredients that we already have at home.   I started by boiling the pasta a day in advance and left it in the fridge overnight.  This is a step that I prefer to do because it just saves me time.

Back to the Fusilli Pasta with Tuna salad recipe pasta, tuna, celery, fresh onions, and lemons are some of the ingredients.  This salad is packed with delicious ingredients when combined make this bowl of pasta so refreshing.  Adding lemon juice and lemon zest also gives this salad a lovely tangy taste.  (I mean we all know that wherever you add lemon juice and zest you will get that tangy taste).  The last ingredient to go into this amazing salad was tuna.  I keep my tuna in the fridge because I like to eat it cold, even during the cold winter days.  Tuna warm is not something that I enjoy eating.  I opened a can of tuna drained the water and combined it with the rest of the ingredients.

When I make salads during the summer I never add any sort of chili flakes or hot pepper flakes, I think with the heat it’s too much but I do know that many of you do love your spicy food.  If you want to give this salad a kick go ahead and add a sliced chili pepper.  My preferred choice of peppers was the sweeter red and yellow pepper taste of my salad.

In the last pasta salad recipe I posted I used Greek yogurt. To make the salad lighter but this time I  went with mayonnaise.  I headed for the Mayo, mustard, and ketchup aisle in the supermarket, and to my surprise I found Miracle Whip.  I would have never believed that I would find this mayo in a German supermarket.  The last time I had Miracle Whip was more than 10 years ago!

I don’t like pasta salad to swim in mayo and so the amount I have added to the recipe card is how we like to eat our salad.  You can always add extra mayo and one more thing I season the salad with pepper but no salt.

That’s it for this post, wishing everyone a wonderful morning/afternoon/evening.

PS the backdrop is from #thesaltybiscotitshop

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Fusilli Pasta with Tuna Salad

A refreshing tangy salad made with pasta, veggies, herbs, and tuna.
Prep Time 15 minutes
Cook Time 10 minutes
Course Lunch, sidedish
Cuisine Italian, Mediterranean
Servings 4 servings


  • 2 ½ cups pasta fusilli
  • 1 ½ cups mayonnaise
  • 1 ½ cans tuna
  • 1 lemon juice + lemon zest
  • 3 fresh onions sliced
  • ¾ cup peas boiled
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • pepper
  • 1 stick celery diced


  • Add pasta to boiling salted water. (read instructions on the box for the time). Boil peas for a few minutes until cooked. Drain both pasta and peas and set aside to cool.
    boiled fusilli pasta in a white bowl
  • Wash veggies and pat dry. Slice and dice the fresh scallions, celery, and peppers.
    chopped fresh onion, celery herbs, red and yellow bell peppers in a strainer
  • Add mayonnaise into a bowl and season with pepper. Stir in slowly the drained pasta and peas.
    Mayonnaise with pepper in a bowl.
  • Stir in the veggies, lemon juice, and lemon zest to the mix. Add and combine tuna to the bowl of mayonnaise.
    Add drained tuna into the mix.
  • Chill in the fridge for 30 min to 1 hour before serving.
    Tuna added into the veggie mix.
Keyword Easy recipe, pasta, salads, Summer recipe



  1. A little twist on a classic!

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