30-Minute Zippy Tuna Pasta Salad
A bright, herbaceous tuna pasta salad combining tender fusilli with a creamy crème fraiche and mayo dressing, fresh dill and basil, and zingy lemon juice. Topped with crispy paprika-seasoned breadcrumbs for textural contrast. Perfect for summer lunches, picnics, or light dinners. This version emphasizes fresh herbs and the crispy breadcrumb element that sets it apart from standard tuna salads.
Ingredients
- 8 ounces fusilli pasta, cooked al dente
- 1 cup fresh breadcrumbs
- ½ teaspoon paprika
- ½ cup crème fraicheGreek yogurt1:1vegetarianlower-fatadds dairy
adds brightness, removes richness
- ½ cup mayonnaise
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh basil, finely chopped
- 1 lemon juice
- 0.0 salt
- 0.0 black pepper
- 1 10-ounce can tuna, in water or brine, drained
- ½ red onion, finely chopped
- 1 5-ounce can corn, drained
Instructions
- 1
Preheat oven to 350F.
- 2
Boil salted water in a large pan and cook pasta according to package directions until al dente. Drain and rinse under cool water.
- 3
Combine breadcrumbs with paprika and spread on baking tray.
- 4
Bake for 5 minutes until crisp and golden. Transfer to bowl.
- 5
Whisk together crème fraiche, mayonnaise, dill, basil, lemon juice, salt, and pepper in large bowl.
- 6
Add cooled pasta, drained tuna, red onion, and corn to dressing.
- 7
Mix thoroughly until combined.
- 8
Serve topped with crispy breadcrumbs.
Tips
Cool pasta thoroughly under running water before mixing with dressing to prevent it from becoming mushy and to keep the salad crisp.
Toast breadcrumbs just before serving and add as topping rather than mixing in to maintain crunch throughout.
Make the dressing up to 2 hours ahead but assemble the full salad no more than 30 minutes before serving for best texture.
Good to Know
Cover and refrigerate up to 3 days. Keep breadcrumb topping separate until serving to maintain crispness.
Prepare dressing, cook pasta, and toast breadcrumbs up to 1 day ahead. Assemble salad no more than 30 minutes before serving.
Serve chilled as a main course salad, side dish for grilled fish or chicken, or at room temperature for picnics.
Common Mistakes
Do not skip the cool water rinse after boiling pasta to avoid a warm, mushy salad.
Do not add breadcrumbs to the salad bowl immediately to avoid them becoming soggy before serving.
Do not overdress the salad to prevent it from becoming heavy or wet.
Substitutions
Dairy-Free Swaps
General Alternatives
removes oil from dressing slightly
FAQ
Can I make this salad ahead?
Yes, prepare the dressing, cook pasta, and toast breadcrumbs up to 1 day ahead. Combine everything up to 30 minutes before serving. Add breadcrumbs just before serving to keep them crispy.
What if I don't have crème fraiche?
Substitute equal parts Greek yogurt or sour cream for a similar creamy texture. Greek yogurt will be tangier and lighter, while sour cream matches the richness more closely.
Can I freeze this pasta salad?
Not recommended. Freezing changes the texture of the pasta and separates the dressing. Best enjoyed fresh or stored refrigerated for up to 3 days.