Upgrade Your Next Cookout With Our New 7-Layer Tuna Salad

Upgrade Your Next Cookout With Our New 7-Layer Tuna Salad

Hello all seafood lovers!

Ahhhh—summer! The busy days and warm nights make us feel nostalgic. When we think about our favorite memories of this season, one thing is for sure. There’s nothing better than relaxing in the sun with good company and great food.

Grilling, poolside barbecues, shared camping lunches, dinners on the terrace—the list goes on! No matter the menu, every outdoor meal needs a classic pasta salad to accompany the main meal.

Hearty and filling, they were the inspiration for our latest recipe: 7 Layer Tuna Pasta Salad!

To start, the elbow pasta serves as a nice neutral base and is the best size to soak up all the delicious sauce. Gluten-free seafoodies can easily modify this recipe by replacing the wheat pasta with a protein-rich lentil or chickpea pasta.

Then, add some tuna for a low-calorie, heart-healthy protein source that will keep you fueled for whatever adventure awaits. Canned or bagged tuna is room temperature and convenient, which makes this pasta salad even easier to make when you’re planning an outdoor get-together.

Add some crunch and crunch with layers of fresh romaine lettuce, cucumber slices, and cherry tomatoes. The tart flavor and zest are provided by chopped red onion, shredded cheddar, and a handful of black olives. And finally, our creamy homemade Greek yogurt dressing brings it all together in one phenomenal pasta salad!

But there's more! The final requirement for this recipe was that it had to be quick and easy. Because who wants to spend hours in the kitchen when summer vibes are calling!? So, this complete side dish comes together in about 15 minutes and can be enjoyed right away or made ahead and left in the fridge to marinate the flavors!

There you have it: our 7 Layer Tuna Pasta Salad in all its glory! Simple, satisfying, and oh-so-delicious. Seriously, we think it’s everything you could ask for in a side dish.


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For dressing (or use a creamy yogurt sauce purchased at the supermarket):

  • ¾ cup plain greek yogurt
  • ½ cup olive oil mayonnaise
  • 4 tablespoons grated Parmesan cheese
  • 2 teaspoons apple cider vinegar
  • 2 green onions, chopped
  • ½ teaspoon kosher salt
  • ½ teaspoon Freshly ground black pepper

For the salad:

  • 8 ounces elbow pasta
  • 34 cups of romaine lettuce, chopped
  • 1 pint cherry or cherry tomatoes, cut into quarters
  • 1 large cucumber, diced
  • 1 small red onion, chopped
  • 24 ounces of canned or bagged tuna in oil
  • 1 cup grated cheddar cheese
  • ½ cup black olives, pitted and halved (optional)

  1. Cook the pasta according to the instructions. Once cooked, drain and let cool.
  2. Make the salad dressing by whisking the salad ingredients together until smooth (or use a store-bought creamy yogurt salad dressing). Set aside.
  3. Arrange the salad in a large bowl, trifle dish, or multiple wide-mouth Mason jars with airtight lids, placing the dressing in the bottom. Next, layer the tomatoes, cucumber, red onion, and olives (optional). Next, add a layer of the chilled pasta. Next, layer the tuna and cheese. Finally, garnish with the lettuce. Cover and refrigerate for 4-8 hours or until chilled, then enjoy or refrigerate as a meal prep until ready to eat.


Recommended utensils: pot, colander, bowl, whisk or fork, cake plate or glass jars

  • Author: Fish dish
  • Kitchen: Tuna

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