Tasty Tuna Avocado Pasta

I used to think cold pasta salads were boring until I threw together this tuna avocado pasta on a random Tuesday night. I had some leftover rotini in the pantry, a couple of avocados that were about to go bad, and honestly just needed dinner on the table fast.

Turns out, when you mash up ripe avocado with lemon juice and mayo, you get this creamy sauce that coats the pasta way better than any store-bought dressing. Add some flaked tuna and a handful of fresh greens, and suddenly you’ve got a meal that works hot off the stove or straight from the fridge the next day. My kids actually ask for it now, which is saying something since they usually turn their noses up at anything green.

What Kind of Tuna Should I Use?

For this pasta recipe, you can use either tuna packed in water or oil, though I prefer oil-packed tuna since it adds a bit more richness to the dish. Albacore tuna (often labeled as “white tuna”) has a milder flavor and firmer texture, while chunk light tuna is more budget-friendly and works just as well. If you want to splurge a little, look for pole-and-line caught tuna, which tends to have better texture and flavor than standard canned varieties. Just make sure to drain your tuna well before adding it to the pasta, regardless of which type you choose.

Options for Substitutions

This pasta salad is pretty forgiving when it comes to swaps:

• Rotini: Any short pasta shape works great here – try penne, fusilli, or bow ties. They all hold onto the creamy dressing nicely.
• Tuna: Canned salmon or cooked chicken breast make good alternatives if you’re not a tuna fan. You could also use chickpeas for a vegetarian version.
• Avocados: While avocado gives this dish its creamy texture, you can increase the mayo to 1/2 cup if you don’t have any on hand. The flavor will be different but still tasty.
• Arugula: Swap in baby spinach, chopped romaine, or even fresh basil if arugula isn’t available. Really any leafy green works.
• Red bell pepper: Yellow or orange bell peppers work just as well, or try diced cucumber or cherry tomatoes for some crunch and color.
• Mayonnaise: Greek yogurt or sour cream can replace mayo if you want a tangier flavor. Use the same amount.

Watch Out for These Mistakes While Cooking

The biggest mistake with this pasta dish is adding the avocado mixture to hot pasta, which can turn your beautiful green sauce brown and give it a bitter taste – always let your cooked pasta cool to room temperature first.

Overcooking your rotini is another common error that leads to mushy pasta salad, so aim for al dente (firm to the bite) and rinse it with cold water immediately after draining to stop the cooking process.

Don’t skip coating your sliced avocado with lemon juice, as exposed avocado will oxidize and turn brown within minutes, making your dish look unappetizing even though it still tastes fine.

Finally, drain your canned tuna really well by pressing it with a fork in a strainer – excess liquid will water down your creamy avocado dressing and make the whole dish taste bland.

What to Serve With Tuna Avocado Pasta?

This pasta is pretty filling on its own, but I love serving it with a simple side salad dressed with olive oil and lemon juice to keep things light and fresh. A slice of garlic bread or some toasted baguette on the side is perfect for when you want something a bit more substantial. If you’re feeding a crowd, consider adding some cherry tomatoes on the vine roasted with a drizzle of olive oil and sea salt – they add a nice pop of sweetness that goes really well with the creamy avocado. For a complete meal, a crisp white wine or sparkling water with lemon wedges makes a great pairing.

Storage Instructions

Store: Keep your tuna avocado pasta in an airtight container in the fridge for up to 2 days. The avocado might brown a little, but a squeeze of lemon juice on top before sealing helps slow that down. It’s best enjoyed within the first day or two while everything still tastes fresh.

Make Ahead: You can cook the pasta ahead and keep it separate from the other ingredients for up to 3 days. Mix everything together right before serving so the avocado stays green and the arugula doesn’t wilt. This way you get that fresh taste every time.

Serve: This pasta salad is great served cold or at room temperature. If it’s been in the fridge, let it sit out for about 10 minutes before eating. You might want to toss in a bit more lemon juice or a drizzle of olive oil to freshen it up if it seems dry.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1550-1700
• Protein: 70-80 g
• Fat: 50-60 g
• Carbohydrates: 190-210 g

Ingredients

For the pasta:

• 0.85 lb rotini (I always use Barilla for a perfect al dente texture)
• 3 avocados (ripe and creamy)
• 1.5 lemons
• 3 tbsp mayonnaise (I prefer Hellmann’s for the best creaminess)
• 1/2 tsp black pepper

For the assembly:

• 2 cans tuna (drained well to prevent a watery sauce)
• 1/2 red bell pepper
• 1 cup arugula
• 1 green onion

Step 1: Prepare the Mise en Place and Cook the Pasta

• 0.85 lb rotini
• 1/2 red bell pepper, sliced
• 1 green onion, chopped
• 3 tbsp mayonnaise

Start a large pot of salted water and bring it to a boil.

While waiting, slice the red bell pepper into thin strips, chop the green onion (both white and light green parts), and measure out your mayonnaise.

Once the water is boiling, add the rotini and cook according to package directions until al dente—usually around 9-10 minutes.

Drain the pasta thoroughly in a colander, shaking well to remove excess water, which will prevent the sauce from becoming watery when combined with the avocado mixture.

Step 2: Build the Creamy Avocado Base

• 1 avocado
• 1.5 lemons
• 3 tbsp mayonnaise
• 1/2 tsp black pepper

Cut one avocado in half, remove the pit, and scoop the flesh into a medium bowl.

Mash it with a fork until you reach your desired consistency—I like to leave it slightly chunky for better texture.

Juice the 1.5 lemons (you should have about 3-4 tablespoons) and add half of it to the mashed avocado along with the mayonnaise and black pepper.

Stir until well combined and smooth.

Step 3: Combine Pasta with Avocado Sauce

• cooked pasta from Step 1
• avocado mixture from Step 2

Add the warm drained pasta from Step 1 to the avocado mixture from Step 2.

Fold gently until the pasta is evenly coated with the creamy sauce.

The warmth of the pasta will help soften the avocado slightly and incorporate the flavors beautifully.

Taste and adjust seasoning with additional salt and pepper if needed.

Step 4: Prepare the Fresh Toppings

• 2 avocados
• 1.5 lemons
• 2 cans tuna, drained well

Slice the remaining 2 avocados in half lengthwise, remove the pits, and carefully slice into thin crescents.

Immediately toss the avocado slices with the remaining lemon juice (about 1.5-2 tablespoons) to prevent browning.

Drain the tuna cans very well—I press them against the side of the colander with the back of a spoon to remove as much liquid as possible, which keeps the pasta from getting soggy.

Step 5: Plate and Finish

• avocado pasta from Step 3
• tuna and fresh toppings from Step 4
• 1/2 red bell pepper from Step 1
• 1 cup arugula
• 1 green onion from Step 1

Divide the avocado pasta mixture among serving bowls.

Top each bowl with the drained tuna, sliced fresh avocado, red bell pepper strips, arugula, and chopped green onion.

Serve immediately while the pasta is still warm and the fresh ingredients are crisp.

The contrast between the warm creamy pasta and cool fresh toppings makes this dish special.

Tasty Tuna Avocado Pasta

Delicious Tasty Tuna Avocado Pasta recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Calories: 1625

Ingredients Method

Ingredients

  

For the pasta::

• 0.85 lb rotini (I always use Barilla for a perfect al dente texture)
• 3 avocados (ripe and creamy)
• 1.5 lemons
• 3 tbsp mayonnaise (I prefer Hellmann's for the best creaminess)
• 1/2 tsp black pepper

For the assembly::

• 2 cans tuna (drained well to prevent a watery sauce)
• 1/2 red bell pepper
• 1 cup arugula
• 1 green onion

Method

 

1. Start a large pot of salted water and bring it to a boil. While waiting, slice the red bell pepper into thin strips, chop the green onion (both white and light green parts), and measure out your mayonnaise. Once the water is boiling, add the rotini and cook according to package directions until al dente—usually around 9-10 minutes. Drain the pasta thoroughly in a colander, shaking well to remove excess water, which will prevent the sauce from becoming watery when combined with the avocado mixture.
2. Cut one avocado in half, remove the pit, and scoop the flesh into a medium bowl. Mash it with a fork until you reach your desired consistency—I like to leave it slightly chunky for better texture. Juice the 1.5 lemons (you should have about 3-4 tablespoons) and add half of it to the mashed avocado along with the mayonnaise and black pepper. Stir until well combined and smooth.
3. Add the warm drained pasta from Step 1 to the avocado mixture from Step 2. Fold gently until the pasta is evenly coated with the creamy sauce. The warmth of the pasta will help soften the avocado slightly and incorporate the flavors beautifully. Taste and adjust seasoning with additional salt and pepper if needed.
4. Slice the remaining 2 avocados in half lengthwise, remove the pits, and carefully slice into thin crescents. Immediately toss the avocado slices with the remaining lemon juice (about 1.5-2 tablespoons) to prevent browning. Drain the tuna cans very well—I press them against the side of the colander with the back of a spoon to remove as much liquid as possible, which keeps the pasta from getting soggy.
5. Divide the avocado pasta mixture among serving bowls. Top each bowl with the drained tuna, sliced fresh avocado, red bell pepper strips, arugula, and chopped green onion. Serve immediately while the pasta is still warm and the fresh ingredients are crisp. The contrast between the warm creamy pasta and cool fresh toppings makes this dish special.