Let’s be real—most tuna pasta salads out there are kinda…blah. But this one? This isn’t your ordinary tuna pasta salad. It’s bright, zesty, protein-packed, and absolutely bursting with color and texture. With pops of crisp veggies, creamy tuna-egg goodness, and tender pasta, it’s a meal that tastes even better the next day. Perfect for busy folks who want to feel full, fueled, and fabulous all week long without spending hours in the kitchen. Whether you’re layering it in a cute mason jar or tossing it all together in a container, this Tuna Confetti Pasta Salad will have you actually excited to dig into your lunch.
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Why This Recipe is Great for Meal Prep
- Minimal Cooking Required: Boil some pasta and eggs—done!
- Budget-Friendly: Canned tuna, pantry pasta, and simple veggies keep costs low.
- Protein-Packed: Tuna + eggs + Parmesan = satisfying and energizing.
- Vibrant & Fun: Not just healthy—it looks exciting, too!
- Portable: Mason jars or containers make it perfect for grab-and-go meals.
- Make-Ahead Magic: The flavors deepen and get even better by day two.
- Customizable: Swap veggies or pasta types to keep it fresh each week
To Meal Prep This Tuna Pasta Salad, You’ll Need
- Tuna gives it a savory, umami punch while keeping it light.
- Boiled eggs add richness and texture, making the salad more filling.
- Mayonnaise brings it all together with smoothness and a comforting mouthfeel.
- Lemon juice cuts through the richness with brightness and a zing of freshness.
- Angel hair pasta (or any pasta you love) adds carbs for energy and soaks up the flavors of the dressing and veggies.
- Red onions bring a sharp bite and vibrant color.
- Corn adds a touch of natural sweetness and juicy texture.
- Orange bell peppers give a crisp, slightly fruity contrast that brightens up every bite.
- Grated Parmesan complements the tuna and egg mix and adds a little “wow” factor with every forkful.
- Green onions bring a fresh, mildly sharp pop that brightens the dish.
- Pickled red onions (if you include them) offer a tangy-sweet element that contrasts beautifully with the creamy base.
How to Prepare Tuna Pasta Salad
- Cook the pasta: Start by boiling your pasta according to the instructions on the package. Once it’s cooked to your liking, drain it and let it cool completely—this keeps it from getting mushy when stored.
- Boil the eggs: While the pasta is cooking, boil two eggs. You can place them in a pot, cover them with water, bring to a boil, then lower the heat and simmer until your desired yolk doneness. Once done, cool them under cold running water or in an ice bath to make peeling easier
- Prep your veggies: Dice your red onions, orange bell peppers, and green onions. If you’re using canned or frozen corn, measure out ¼ cup. If using pickled red onions, set those aside for layering later.
- Make the tuna mixture: In a mixing bowl, combine the drained canned tuna, peeled boiled eggs (chopped or mashed with a fork), mayonnaise, and lemon juice. Mix everything together until it forms a creamy, well-blended mixture. This will be the flavorful protein base of your salad.
- Assemble your meal prep jars or containers:
- Mason jar method (for layered lunches): Begin layering your ingredients in the jar starting with the pickled red onions, then orange bell peppers, Parmesan cheese, corn, red onions, tuna and egg mixture, and finish with the pasta on top. This order keeps the pasta from getting soggy and keeps the veggies fresh.
- Mix and store method: If you prefer a ready-to-eat version, mix all the ingredients together in a large bowl until well combined. Then divide evenly into meal prep containers with lids.
- Refrigerate and enjoy throughout the week: Store your jars or containers in the fridge for up to 4 days. When you’re ready to eat, either shake the jar (if layered) and pour into a bowl to mix, or simply enjoy your already-combined salad straight from the container.
Meal Prep Tips
- Pair with Fresh Fruit: Add a side of fresh fruit like apple slices, grapes, or a citrus cup to balance the savory salad with natural sweetness and extra fiber
- Add a Crunchy Side: Toss in a handful of whole grain crackers, pita chips, or a few veggie sticks (carrot, cucumber, celery) for texture and a satisfying crunch
- Hydration Boost: Pair with a lemon or cucumber-infused water or a small green smoothie to keep your meal light and refreshing.
- Turn It Into a Wrap: Instead of mixing in pasta, use large lettuce leaves or whole wheat tortillas to wrap up the tuna salad for a portable lunch option that feels like something new
- Protein Swaps: Use canned salmon, grilled chicken, or chickpeas instead of tuna.
- Veggie Variations: Sub bell peppers with diced cucumber, cherry tomatoes, or shredded carrots.
- Cheese Twist: Try feta or goat cheese instead of Parmesan for a tangier bite.
Frequently Asked Questions
How long does this tuna pasta salad last in the fridge?
It stays fresh for up to 4 days when stored in an airtight container or mason jar in the refrigerator. For best taste and texture, enjoy it within that window.
Can I use a different type of pasta?
Yes! While angel hair is light and works well, you can swap in rotini, penne, bowtie, or elbow macaroni. Choose a pasta that holds up well to refrigeration and mixing.
I don’t like mayonnaise—what can I use instead?
You can substitute mayo with plain Greek yogurt for a tangier, protein-rich option, or use avocado for a creamy, dairy-free twist.
Tuna Confetti Pasta Salad
Equipment
Ingredients
Tuna and Egg Mixture
Pasta and Vegetables
Instructions
Video
Notes
Nutrition