There’s a tuna pasta salad that lived on Epicurious in the early 2000s that I made constantly in college. And then life moved on, and so did I. I forgot about it for the better part of 20 years.
When I finally went looking for it, I couldn’t find it. My working theory was that Epicurious quietly buried it because nobody else liked it, but I loved it! So I rebuilt it from memory.
But I did finally find the original after scouring the archives, it was from Gourmet Magazine, 2004. I can see the bones of what I remembered: the white beans, lemon zest, basil. But what I rebuilt is a bit brighter, lighter and with a touch more balance.
Why This Recipe Is Worth Remembering
This is a unique dish, admittedly not for everyone. But if you love tuna and you love a creamy pasta salad, this one's for you.
It can be a light weekend lunch, straight from the fridge on a Saturday. It also travels well to a summer barbecue or potluck, and it’s unexpected. Similiar vein to my Snap Pea Pasta Salad and Chicken Broccoli Pasta Salad.
I love that it's easy to make, genuinely elevated flavor, and the kind of dish that leaves you satisfied without feeling heavy.
How to Make Tuna Pasta Salad (Step by Step)
- Step 1: Gather and prep the ingredients. Cook your pasta according to package directions, then rinse under cold water and drain well. While the pasta cools, zest and juice your lemon, mince your garlic, and finely mince the red onion. Drain your tuna and beans. Chiffonade the basil. Having everything ready before you make the dressing makes this come together in minutes.
- Step 2: Make the Dressing. In a large bowl, whisk together the lemon juice, lemon zest, garlic, mayonnaise, Greek yogurt, olive oil, salt, and pepper until smooth and creamy. The dressing should taste bright and tangy and it will mellow once everything comes together.
- Step 3: Add the cooled pasta, red onion, tuna, cannellini beans, and fresh basil directly to the bowl with the dressing.
- Step 4: Toss and taste. Gently toss until everything is evenly coated. Taste and adjust seasoning. A little more salt, a squeeze of extra lemon if you want more brightness. Serve immediately or refrigerate until ready to eat.
Tips, Swaps & Make-It-Your-Own
Make it a main: One can of tuna makes this a great side dish. Add a second can and it becomes a fully satisfying lunch or light dinner on its own.
Pasta shapes: I love rotini because the spirals catch the creamy dressing. I used Brami lupini bean pasta for this batch, which adds extra protein and fiber without changing the flavor or texture. The original from Gourmet called for penne. Use what you love.
Fresh basil is non-negotiable: Dried basil will not do what you need it to do here.
Make it ahead: This salad is genuinely better after it’s had time to sit. The flavors meld and the dressing soaks into the beans and pasta in the best way. Because this version uses less pasta than the original, it holds up really well and doesn’t get gluey. If the dressing does thicken up in the fridge, just add a small splash of lemon juice or olive oil and stir to loosen.
Oil-packed vs. water-packed tuna: Oil-packed tuna adds richness and a little more texture. Water-packed works beautifully too. I personally love a good white albacore here.
Joanie's Balanced Bites
This one is already doing a lot of the right things without any effort on your part. Tuna brings solid protein, cannellini beans add fiber and even more protein, and the dressing delivers healthy fats that slow everything down and keep you satisfied.
I tested this with my continuous glucose monitor using Brami lupini bean pasta, and the results were about as good as it gets. I started at 90 mg/dL, peaked at just 109, and spent zero minutes above target. That subtle little rise and smooth return is exactly what a well-structured meal looks like on a CGM.
If you’re using a regular pasta, you’ll likely still do well here given how much protein and fiber are already in the dish, but if blood sugar balance is a priority for you, a higher-protein lower-carb pasta is an easy swap that clearly makes a difference.
Browse ➡️ Blood Sugar-Friendly Recipes
Creamy Tuna Pasta Salad with White Beans
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 minutes
- Yield: 6 - 8
- Category: Salads, Side Dish
- Cuisine: Italian
- Diet: Pescatarian
Description
A brightened, lightened version of a forgotten classic. Creamy lemon dressing, cannellini beans, fresh basil, and tuna come together in a pasta salad worth remembering.
Ingredients
- ¼ cup fresh lemon juice
- Zest of 1 lemon
- 1 clove garlic, minced
- ¼ cup mayonnaise
- ½ cup plain Greek yogurt
- ¼ cup olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- 8 oz pasta, cooked, rinsed, and drained (I use Brami lupini bean pasta)
- ¼ cup red onion, finely minced
- 1 can (7 oz) tuna, drained
- 1 can (15.5 oz) cannellini beans, drained and rinsed
- ½ cup fresh basil, chiffonade
Instructions
- In a large bowl, whisk together the lemon juice, lemon zest, garlic, mayonnaise, Greek yogurt, olive oil, salt, and pepper until smooth.
- Add the cooked and cooled pasta, red onion, tuna, cannellini beans, and fresh basil.
- Toss gently until everything is evenly coated. Taste and adjust seasoning as needed.
- Serve immediately or refrigerate until ready to eat.
Notes
Tuna: One can makes a great side dish. Use two cans for a heartier main.
Beans: Cannellini are ideal but great northern or navy beans work well too.
Make-ahead: This salad gets better as it sits. If the dressing thickens in the fridge, loosen with a splash of lemon juice or olive oil before serving.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size:
- Calories: 284
- Sugar: 1.8 g
- Sodium: 315.4 mg
- Fat: 14.3 g
- Carbohydrates: 27.9 g
- Fiber: 5.2 g
- Protein: 14.3 g
- Cholesterol: 14.2 mg
Did you make this recipe? Let me know!