Tuna Pasta Salad

Zesty tuna and pasta salad: A classically delicious braai side

Every braai needs a host of great sides and nothing is more iconic than a zesty tuna and pasta salad to enjoy with your family and friends.

Tuna Pasta Salad

As the weather is still perfect on the weekends before autumn gets here, take advantage and have a braai. South Africans often don’t cater for everything and you always have your friends bring along their favourite sides. There is always somebody who makes a tasty pasta salad and if that’s you, try this zesty tuna and pasta salad. Not only does it have some healthy vegetables, but it’s got a creamy mayo sauce and it looks great on the table.

Zesty tuna and pasta salad tips

You can make your tuna salad the day before and this doesn’t just help with time management, but it helps meld the flavours together. Fusilli and other curly pasta like elbow macaroni is the best to use as they hold onto the sauce and finely chopped ingredients. The recipe has all of the tuna, peppers, pickles, cheese and seasoning you can think of but you can also add some curry powder to the dressing or add another classic ingredient, chopped boiled eggs.

ALSO READ: Bacon and yoghurt chicken sosaties are perfect for a braai

Every braai needs a host of great sides and nothing is more iconic than a zesty tuna and pasta salad to enjoy with your family and friends.

Last updated on 8 February 2023

Zesty tuna and pasta salad recipe

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Recipe by Jessica Alberts Course: Lunch, SideCuisine: GlobalDifficulty: Easy


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  • 250 g pasta of choice

  • ½ cup cheddar cheese, cut into cubes

  • 4 gherkins, diced

  • 1 apple, cored and cut into small cubes

  • 1 red pepper, cut into small cubes

  • 1 tin tuna, drained

  • ½ cup dried cranberries or raisins

  • For the dressing
  • ½ cup mayonnaise

  • ½ cup plain yoghurt

  • 2 tsp Dijon mustard

  • squeezed lemon juice

  • ½ tsp salt

  • 1 tsp lemon pepper


  • Boil water in a pot. Add the pasta and cook accordingly to the packet instructions (approximately 8 minutes).
  • While the pasta is cooking, chop the red pepper, gherkins, apple and cheese into bite-size pieces.
  • Remove the pasta from the heat and drain. Rinse under cold water.
  • Make the dressing in a small bowl by combining the mayonnaise, yoghurt and Dijon mustard. Add a squeeze of lemon juice, salt and lemon pepper.
  • In a large bowl, add the cooked pasta, tin of tuna and chopped salad ingredients. Add the dressing and mix well until combined.
  • Top with cranberries/raisins.

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