Creamy Tuna Sweetcorn Pasta Salad Recipe: Easy, Healthy, and Kid-Friendly!

If you’re looking for a delicious, easy-to-make meal that the whole family will love, this creamy tuna and sweetcorn pasta salad is perfect!

It’s a quick recipe, packed with protein from the tuna, a hint of sweetness from the corn, and a tangy, creamy dressing that ties everything together.

I make this for picnics, lunches, and even as a light dinner. It’s incredibly versatile, and you can make it ahead of time for busy weeknights. Plus, kids love it because of the creamy texture and mild flavors!

What You’ll Need to make this Tuna And Sweetcorn Pasta Salad

• Short pasta (e.g., rotini or bowtie) – 2 cups
• Chunky canned tuna – 2 cans, drained
• Sweet corn kernels – 1 cup (canned or frozen and thawed)
• Fresh parsley – 2 tablespoons, chopped
• Mayonnaise – 1/3 cup
• Greek yogurt – 1/3 cup
• Lemon juice – 1 tablespoon
• Salt and pepper – to taste
• Optional: Cherry tomatoes, halved

Pro Tips

1. Rinse the pasta after cooking: To prevent the pasta from becoming sticky or mushy, rinse it under cold water after draining. This also helps cool it down quickly, making it ready for the salad.
2. Choose quality tuna: Go for tuna packed in water for a lighter salad or oil-packed for a richer taste. Drain well before adding it to the pasta.
3. Balance the creaminess: Using a mix of mayo and Greek yogurt keeps the salad creamy without being overly heavy. Greek yogurt adds a subtle tang and extra protein.
4. Season well: This salad needs a good sprinkle of salt and pepper to bring out all the flavors. Taste as you go!
5. Add veggies for crunch: While this recipe uses corn, you can add diced celery, bell peppers, or cucumbers for extra texture and color.

Tools You’ll Need

• Large pot for boiling pasta
• Colander
• Large mixing bowl
• Small mixing bowl
• Spoon or spatula for mixing
• Cutting board and knife

Substitutions and Variations

• No Greek yogurt? Substitute with sour cream or add a bit more mayo.
• Add veggies: Cherry tomatoes, bell peppers, cucumbers, or diced celery can add crunch and flavor.
• Make it tangy: Add a teaspoon of Dijon mustard for an extra kick in the dressing.
• Herbs: Swap parsley with fresh dill or chives for a different flavor profile.
• Gluten-free option: Use gluten-free pasta to make this salad gluten-friendly.

Make-Ahead Tips

• This pasta salad is great to make ahead! Just keep it covered in the fridge, and give it a quick stir before serving. You may need to add an extra tablespoon of yogurt or mayo if it dries out a bit after refrigeration.

Instructions

Cook the Pasta
Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.

Prepare the Dressing
In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, salt, and pepper until smooth.

Combine the Ingredients
In a large mixing bowl, combine the cooked pasta, drained tuna, corn, and chopped parsley.

Add the Dressing
Pour the dressing over the pasta mixture and gently toss everything together until well coated.

Season and Serve
Taste the salad and add extra salt and pepper if needed. Serve immediately, or chill in the fridge for 1-2 hours if you prefer it cold.

Leftovers and Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the salad becomes a bit dry after chilling, add a spoonful of Greek yogurt or mayonnaise and mix it in to refresh the creaminess before serving.

Conclusion

This creamy tuna pasta salad is such a family favorite—it’s easy, delicious, and makes a wonderful meal for any time of the day. It’s healthy, filling, and kids love the creamy, mild flavors. Try it out, and let us know how it turns out for you! Don’t forget to leave a comment with any questions or fun variations you tried. Enjoy!

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