Tuna Pasta Salad with Fresh Dill, Capers and Peppers Recipe

Prep Time Cook Time Serves
15m 10m 4

I first tried a tuna pasta salad like this when I was in university. It was at one of our favorite hangouts, a food deli/eatery named Sebastians. They did some amazing savoury dishes as well as some incredible baked goods (the cinnamon buns and oatcakes were to die for). After leaving university, I started making this salad at home. It doesn’t taste quite the same, but I think that has more to do with not being a carefree student anymore!


  • 1 ½ cups  uncooked macaroni pasta
  • ¾ cup full fat greek yoghurt
  • 2 tablespoons finely chopped fresh dill
  • 1 small yellow pepper, finely diced
  • 1 small red pepper, finely diced
  • 1 (5 ounce) can of tuna in water, drained
  • ⅛ teaspoon ground black pepper
  • 1 tablespoon capers, roughly chopped (optional)


Cook the pasta in salted boiling water until al dente. Drain and reserve some of the cooking liquid in a bowl.


In a separate large bowl, mix together the greek yoghurt, dill, red and yellow peppers, tuna, black pepper and capers (if using). Add in the cooked pasta and stir until nicely combined. If you find the mix to be too dry, add in some of the reserved cooking liquid until the consistency is to your liking. Store covered in the refrigerator until ready to serve.

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