If you’re looking for a salad that’s packed with crunch, protein, and the most irresistible creamy lemon dressing, then you are going to love this Crunchy Pasta Tuna Salad with Lemon Yogurt Dressing. It has crispy, seasoned pasta chips tossed with flaky tuna, crunchy cucumbers, briny dill pickles, red onion, and fresh dill—all coated in a tangy, creamy lemon yogurt dressing that is so good, you’ll want to put it on everything. It’s a fun, unexpected twist on your classic tuna salad, and trust me, once you try it, you’ll never go back!

A bowl of salad with crispy golden pieces, chopped cucumbers, red onions, pickles, and fresh dill, served with wooden utensils on a green checkered cloth. A plate of pickles and a bowl of white sauce are nearby.

Friends, if you’ve been following along for a while, then you know that I have been on quite the crispy rice salad kick lately — and honestly, I’m not mad about it. But when I tell you that this Crunchy Pasta Tuna Salad has officially given my crispy rice salads a run for their money, I mean it. This one is truly one of the best salads I’ve ever made, and I’m so excited to share it with you.

Instead of reaching for a bag of croutons, we’re taking cooked farfalle pasta, tossing it in olive oil, paprika, garlic powder, onion powder, salt, and parmesan cheese, and then baking it (or air frying it!) until it’s perfectly golden, crispy, and crunchy. The result is an addictive, chip-like topping that takes this salad to a whole new level — and I have a feeling you’re going to want to make a double batch, because you will absolutely be snacking on them straight off the baking sheet.

And then there’s the lemon yogurt dressing. Oh, this dressing—it is delicious. It’s made with plain Greek yogurt, maple syrup, olive oil, dijon mustard, fresh garlic, and lemon juice, and it is creamy, tangy, and perfectly bright. It pairs so perfectly with the tuna and briny pickles, and it’s the kind of dressing that you’ll want to pour over everything.

A top-down view of ingredients for a pasta salad, including bowtie pasta, canned tuna, cucumbers, red onion, lemon, mayo, mustard, oil, pickles, garlic, dill, breadcrumbs, spices, salt, and pepper on a cutting board. — To make this, you’ll need pasta, olive oil, paprika, garlic powder, onion powder, parmesan cheese, tuna, Persian cucumbers, dill pickles, red onion, fresh dill, plain Greek yogurt, maple syrup, lemon, garlic, dijon mustard, and ground ginger.

A hand sprinkles grated cheese over a baking sheet filled with baked bowtie pasta topped with golden breadcrumbs. Small bowls of ingredients and a green-checked napkin are nearby on a marble surface. — To make this, you’ll need pasta, olive oil, paprika, garlic powder, onion powder, parmesan cheese, tuna, Persian cucumbers, dill pickles, red onion, fresh dill, plain Greek yogurt, maple syrup, lemon, garlic, dijon mustard, and ground ginger.

What You Need to Make This Crunchy Pasta Tuna Salad

Farfalle Pasta: Farfalle (also known as bow-tie pasta) is the perfect shape for making pasta chips, because the ridges and edges get extra crispy in the oven. That said, you could also use rotini, penne, or any short pasta shape you have on hand!
Olive Oil: A drizzle of olive oil helps the pasta crisp up and is full of healthy fats.
Paprika: Paprika adds a subtle smokiness and a gorgeous golden color to the pasta chips.
Garlic Powder: A must for seasoning the pasta chips — it adds a savory, irresistible flavor.
Onion Powder: Paired with the garlic powder, onion powder rounds out the seasoning on the pasta chips perfectly.
Parmesan Cheese: Freshly grated parmesan adds a salty, cheesy crust to the pasta chips that makes them absolutely addictive. I recommend grating it fresh for the best results!
Tuna: You’ll need two cans of skipjack tuna for this recipe. Skipjack tuna is a lighter variety that is packed with omega-3s and protein — the perfect addition to any salad!
Persian Cucumbers: Petite, crunchy Persian cucumbers are my go-to for salads because they don’t get soggy. If you can’t find Persian cucumbers, an English cucumber works!
Dill Pickles: Chopped dill pickles add the perfect briny, tangy bite to this salad. If you’re a pickle lover like I am, feel free to add extra!
Red Onion: Finely diced red onion adds a sharp, savory flavor and a pop of color. If raw red onion is too intense for you, you can soak the diced onion in cold water for 10 minutes to mellow it out before adding it to the salad.
Fresh Dill: Fresh dill is the perfect herb for this salad — it adds a bright, herby flavor that pairs well with the tuna and pickles. Don’t substitute dried here; fresh really is best!
Plain Greek Yogurt: Greek yogurt forms the creamy base for the lemon yogurt dressing and packs it full of protein. Use full-fat for the creamiest texture!
Maple Syrup: A touch of maple syrup adds the perfect hint of sweetness to balance out the tangy yogurt and lemon in the dressing.
Lemon: Fresh lemon juice is essential here — it brightens up the dressing and gives it that signature tangy flavor.
Garlic: Fresh, minced garlic go into the dressing and add the most delicious savory depth.
Dijon Mustard: Just a teaspoon of dijon mustard helps emulsify the dressing and adds a subtle, tangy kick.
Ground Ginger: A pinch of ground ginger is a small but mighty addition to the dressing, it adds just enough warmth to round everything out.

A hand whisks a creamy sauce in a bowl, surrounded by ingredients including lemon, fresh dill, tuna, mustard, salt, and chopped celery on a kitchen counter. — While the pasta chips are in the oven, prepare the lemon yogurt dressing. Add the Greek yogurt, maple syrup, olive oil, dijon mustard, minced garlic, lemon juice, salt, pepper, and red pepper flakes to a bowl and whisk until smooth and creamy.

How to Make This Easy Crunchy Pasta Tuna Salad

To make this salad, start by preparing the pasta chips. Preheat your oven to 400 F and line a large baking sheet with parchment paper. Cook the farfalle pasta according to the package instructions, then drain and allow it to cool slightly. Spread the cooked pasta onto the prepared baking sheet in an even layer, then drizzle it with the olive oil. Sprinkle on the paprika, garlic powder, onion powder, and salt, and toss everything together until the pasta is well coated. Finally, sprinkle the grated parmesan cheese over the top.

Transfer the baking sheet to the oven and bake the pasta chips for 25-28 minutes, flipping them halfway through, until they’re golden and crispy. If you prefer to use an air fryer, add everything to the air fryer basket and air fry for 10 minutes instead. Once done, set the pasta chips aside.

While the pasta chips are in the oven, prepare the lemon yogurt dressing. Add the Greek yogurt, maple syrup, olive oil, dijon mustard, minced garlic, lemon juice, salt, pepper, and red pepper flakes to a bowl and whisk until smooth and creamy. If the dressing is too thick, add water a little at a time until it reaches your desired consistency. Taste and adjust the seasonings as needed, then set the dressing aside.

A bowl filled with crispy bowtie pasta, chopped pickles, diced red onion, fresh dill, tuna, and cucumber, arranged in sections on a light surface with a bowl of dressing and herbs nearby.

A bowl with cooked bowtie pasta, tuna, chopped cucumber, red onion, fresh dill, and creamy dressing being poured, surrounded by fresh ingredients and a wooden pepper grinder on a kitchen counter.

Next, prepare the tuna. Add the tuna to a small bowl and use a fork to break it up into small, flaky pieces. Then, transfer it to a large salad bowl and add the chopped Persian cucumbers, dill pickles, red onion, and fresh dill. Pour the lemon yogurt dressing on top and toss everything together until fully coated.

Finally, add the crispy pasta chips on top and give the salad one final toss. Serve immediately and enjoy! If you’re making this salad ahead of time, I recommend storing the pasta chips separately and adding them right before serving so they stay nice and crunchy.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim