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Tuna Pasta Salad Sweet Corn

Featured in: Fresh and Flavorful Seafood

This dish blends tender pasta, flaky tuna, sweet corn, chickpeas, and a colorful mix of red bell pepper and onion for a vibrant, satisfying meal. A creamy lemon-mayo dressing brings brightness while Dijon adds savory depth. Fresh parsley finishes everything off, creating a wholesome, hearty salad perfect for picnics or quick meals. Simply toss all the ingredients, chill, and enjoy a blend of textures and flavors that come together effortlessly for any occasion.

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Updated on Tue, 25 Nov 2025 01:01:38 GMT
A bowl of pasta salad with tuna, corn, and herbs. Pin it
A bowl of pasta salad with tuna, corn, and herbs. | recipebyme.com

This tuna pasta salad with sweet corn is my top choice for potlucks weekday lunches and easy picnics. It is packed with color and crunch and the creamy vegan mayo dressing brings everything together without feeling heavy.

The first time I tossed this salad together for a family picnic it disappeared faster than anything else on the table. Now it is my go to dish when I need something everyone will enjoy with zero fuss.

Ingredients

  • Rotini pasta: The spirals hold plenty of dressing and add a playful texture. Choose whole wheat or gluten free for extra nutrients
  • Chickpeas: Tender and mild they add plant based protein and creaminess. For the best flavor use home cooked or look for canned with no added salt
  • Sweet corn: Little bursts of sweetness in every bite. Fresh or good quality canned both work
  • Red bell pepper: Great crunch and color. Look for deeply colored firm peppers
  • Red onion: Finely chopped for zing and bite. Choose tight glossy bulbs
  • Vegan mayo: Makes the dressing creamy and ties all the flavors together. For richness use a thicker variety
  • Lemon juice: Brings brightness and cuts through the creaminess. Use freshly squeezed for best flavor
  • Dijon mustard: Adds a gentle tang and sharpness. Go with smooth Dijon for a silky dressing
  • Salt: Essential for drawing out all flavors. Fine sea salt dissolves best
  • Black pepper: Freshly cracked for subtle heat
  • Fresh parsley: Chopped for a pop of green and refreshing herbal note. Flat leaf tends to be more flavorful

Instructions

Cook the Pasta:
Bring a big pot of salted water to a boil. Add rotini pasta and cook for about 10 minutes until just al dente. Avoid overcooking as the pasta will soften more in the salad
Cool the Pasta:
Drain pasta promptly then rinse with plenty of cold water. This stops the cooking and keeps the salad from getting mushy
Mix the Dressing:
In a small bowl whisk vegan mayo lemon juice Dijon mustard salt and black pepper until completely smooth and glossy
Combine the Mix-Ins:
In a large bowl add drained chickpeas sweet corn diced red bell pepper and finely chopped red onion. Stir gently to mix evenly
Toss Everything Together:
Add the cooked cooled pasta to the vegetable bowl. Pour the dressing over the top and toss until every piece is perfectly coated
Garnish and Chill:
Finish with fresh chopped parsley scattered over. Refrigerate at least 30 minutes to let the flavors meld and to serve it crisp and refreshing
A bowl of Tuna Pasta Salad with Sweet Corn, featuring a mix of pasta, tuna, corn, and herbs.
A bowl of Tuna Pasta Salad with Sweet Corn, featuring a mix of pasta, tuna, corn, and herbs. | recipebyme.com

Sweet corn is always my favorite ingredient here. Every summer I wait for the first local sweet corn to hit the market scoop some up and make a giant bowl of this salad to celebrate sunny days with my family laughing on the porch.

Storage Tips

Keep leftovers in an airtight container in the refrigerator for up to three days. If the pasta soaks up the dressing stir in a splash of vegan mayo or lemon juice before serving to revive the salad. Avoid freezing as the texture of pasta and veg will become watery and soft.

Ingredient Swaps

Use any short pasta shape for fun and color. If you prefer regular mayo or a different plant based one pick your favorite. Add cucumbers for even more crunch or toss in canned tuna for extra protein the salad is completely flexible.

Serving Suggestions

Serve chilled for a refreshing side or main. It pairs beautifully with grilled veggies veggie burgers or as part of a picnic spread. For extra zing top with chili flakes or more fresh herbs right before serving.

A bowl of pasta salad with tuna and sweet corn.
A bowl of pasta salad with tuna and sweet corn. | recipebyme.com

This pasta salad is a sure way to make any gathering feel special. Enjoy each bite and share with your loved ones for a burst of summer any time of year.

Recipe FAQs

→ Can I use another type of pasta?

Yes, swap rotini for penne, fusilli, or farfalle for a similar texture and shape.

→ Is canned tuna recommended for this dish?

Canned tuna works well; opt for tuna in water or olive oil for the best flavor and texture.

→ How can I make this salad creamier?

Increase the vegan mayo or add some Greek yogurt for extra creaminess and tang.

→ Can I prepare it ahead of time?

Yes, combining and chilling all components a few hours before serving enhances flavor and convenience.

→ Are there alternative proteins for tuna?

Cooked shredded chicken or additional chickpeas can be used instead of tuna if desired.

Tuna Pasta Salad Sweet Corn

Pasta salad with tuna, corn, chickpeas, bell pepper and zesty lemon-mayo dressing for a bright, flavorful dish.

Prep Time
15 min
Cook Time
10 min
Total Time
25 min
By: Sana

Category: Seafood Recipes

Skill Level: Easy

Cuisine: American

Yield: 6 Servings (Approximately 6 cups pasta salad)

Dietary Categories: Vegan, Vegetarian, Dairy-Free

Ingredients

→ Salad Base

01 3 cups rotini pasta, uncooked
02 1 1/2 cups cooked or canned chickpeas, drained
03 1 cup cooked or canned sweet corn, drained
04 1 cup red bell pepper, diced
05 1/2 cup red onion, finely chopped

→ Dressing

06 1/2 cup vegan mayonnaise
07 1 tablespoon lemon juice
08 1 teaspoon Dijon mustard
09 1/2 teaspoon salt
10 1/4 teaspoon black pepper

→ Garnish

11 2 tablespoons fresh parsley, chopped

Steps

Step 01

Cook rotini pasta in a large pot of salted boiling water for approximately 10 minutes or until al dente. Drain and rinse under cold water to stop cooking.

Step 02

In a small mixing bowl, whisk together vegan mayonnaise, lemon juice, Dijon mustard, salt, and black pepper until smooth.

Step 03

In a large bowl, combine the cooked pasta, chickpeas, sweet corn, diced red bell pepper, and finely chopped red onion.

Step 04

Pour the prepared dressing over the salad ingredients and toss thoroughly to ensure even coating.

Step 05

Sprinkle chopped fresh parsley over the salad, cover, and chill in the refrigerator before serving to allow flavors to meld.

Notes

  1. Chilling the pasta salad prior to serving enhances flavor integration and texture.

Required Equipment

  • Large pot
  • Mixing bowls
  • Colander
  • Whisk
  • Chef’s knife
  • Cutting board

Allergen Information

Check each ingredient for potential allergens and consult a healthcare professional if needed.
  • Contains soy if using soy-based vegan mayonnaise.
  • Contains wheat from pasta.

Nutritional Info (per serving)

This data is provided as a guide and doesn't replace medical advice.
  • Calories: 286
  • Fats: 7 g
  • Carbohydrates: 50 g
  • Proteins: 9 g