There’s something about warm weather that just screams “pasta salad!” I have a couple of steady ones in my repertoire (have you tried my Greek Pasta Salad? It’s hands-down my favorite), but I felt like trying something new this year. Hence this tuna and veggie delight came into existence . . .

Honestly, it’s pretty simple. No explanations necessary, so I’m going to keep it short.

Feel free to play around with the ingredients. If you don’t like olives, switch them out. If you’re not a fish-eater, just leave out the tuna entirely. Oh, and if you’re serving this at a barbecue, be careful not to leave it out in the heat for too long, so the mayo doesn’t spoil.

And that’s it, folks. Enjoy!

Salad Ingredients:

  • 1 lb. raw pasta
  • 3 corn cobs
  • 4 carrots
  • 20–30 black olives
  • 6 scallions
  • 1 can tuna, drained


  • 1 cup mayonnaise
  • 1 tbsp. paprika
  • 1 tbsp. garlic powder
  • 1 tbsp. mustard powder
  • 1-2 tsp. sugar (optional)
  • ¼ tsp. black pepper
  • ½ tsp. celery seed


  1. Cook the pasta. Drain, rinse and set aside.
  2. Place the corn cobs in a pot, cover with water and place over high heat. When the water has been at a rolling boil for two minutes, remove the corn and place it into cold water to cool. Then cut off the kernels with a sharp knife and set aside.
  3. Peel the carrots and cut off the ends. The use the peeler to cut the carrot into long ribbons.
  4. Slice the olives and scallions into rounds.
  5. Mix the pasta with the tuna, corn, olives, scallions and carrots.
  6. In a separate bowl, mix all the dressing ingredients together. Pour over the pasta salad and toss to combine.
  7. Serve immediately, or refrigerate for later.