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Tuna & Veggie Pasta Salad

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“A quick & healthy pasta salad recipe with everything you need: veggies, whole grains and lean protein.”

Ingredients Nutrition

  • 2 (6 ounce) cans tuna in water, drained
  • 12 cup Miracle Whip
  • 4 ounces nonfat plain yogurt
  • 13 cup Italian dressing
  • 4 cups pasta, cooked, rinsed in cool water & drained (any pasta, I used wacky mac veggie spirals)
  • 1 (16 ounce) bag frozen vegetables, cooked and cooled (I used california mix)
  • 13 cup parmesan cheese, grated
  • 1 teaspoon herbes de provence
  • 1 dash celery salt
  • 1 dash dill


  1. Cook the pasta in water with a dash of salt.
  2. Combine all other ingredients in a large bowl with a lid.
  3. When pasta is cooked through, drain and rinse in cold water.
  4. Add pasta to other ingredients & mix thoroughly.
  5. Let sit in fridge for several hours before serving.
  6. May be served over a garden salad, baked potato, with crackers. This recipe is versatile & can be tweaked to your taste. Could be made gluten free if use gluten free pasta.

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