This healthy, gluten-free tuna pasta salad is an easy, 20-minute recipe that will feed a crowd! Packed with the best canned tuna, veggies, & a creamy mayo sauce, this pasta salad recipe will be on repeat all season long!
Cook the pasta according to package directions. Rinse under cold water.
While the pasta is cooking, add the mayo, salt, dill, coconut aminos, dijon mustard, and lemon juice to a small bowl. Whisk together until smooth.
Add the cooked cooled pasta to a large bowl along with the drained tuna and chopped veggies. Pour the mayo sauce mixture over top. Toss everything together until the sauce is incorporated. Serve right away, or refrigerate until ready to serve.
1 serving = 1/8 of the total pasta salad. About 1 cup!This pasta salad will last the fridge for up to 5 days.