Tuna, Celery and Egg Spiralized Pasta Salad (No-Mayo!)

Tuna, Celery and Egg Spiralized Pasta Salad

There’s a big vat of this sitting in my fridge right now and it’s taking every ounce of will power in my body to not devour it. When I first set out to make this recipe, my thoughts were “nothing will really ever compare to a true mayo-based pasta salad.” Boy, was I wrong. Healthy eating has NEVER tasted so good until today.

If you’ve ever been on a diet, you know that rule number one is to avoid anything creamy or carby. That’s because cream, butter, and other dairy products are filled with unhealthy fats and loaded with calories. You’d think by looking at this picture that this dish would be on your no-no list. Well, let me tell you why it should be number one on your yes-yes list.

Tuna, Celery and Egg Spiralized Pasta Salad

There is no mayonnaise in this pasta salad. I repeat, there is no mayonnaise in this pasta salad. How is it so smooth and creamy looking? Greek yogurt and a little bit of dijon mustard, my friends! Greek yogurt, dijon mustard, garlic powder and a pinch of salt and pepper create a faux-mayonnaise (or “fayonnaise”) that is so convincing, you’ll forget you’re not eating a real pasta salad until 15 minutes later when you don’t feel bloated and guilty!

Tuna, Celery and Egg Spiralized Pasta Salad

The tuna and egg give this pasta salad a robust flavor and texture, while the celery gives it a refreshing tang. I used a half cucumber-half zucchini ratio, because it creates a mystery in each bite and the Greek-yogurt based fayonnaise clings best that way.

Tuna, Celery and Egg Spiralized Pasta Salad

Alright, do yourself a favor and make a tupperware container of this pasta salad and bring it to work for lunch. I’m sure you coworkers will be wondering how you look so good and eat giant bowls of pasta salad. It’s our little secret!

Tuna, Celery and Egg Spiralized Pasta Salad (No-Mayo!)

Yields 2

10 minPrep Time

25 minCook Time

35 minTotal Time

Save Recipe


  • 2 large whole eggs
  • 1/4 tsp salt
  • 2/3 cup nonfat plain Greek Yogurt
  • 1/2 tbsp dijon mustard
  • 1/4 tsp garlic powder
  • 1/2 cup chopped celery
  • 2/3 cup drain canned white albacore tuna (in water)
  • salt and pepper to taste
  • 1 medium cucumber, Blade A
  • 1 medium zucchini, Blade A


  1. Place your eggs in a medium saucepan. Add water into the saucepan until the eggs are covered by about 1/2 inch. Add in the 1/4 tsp of salt. Place a lid on the saucepan and turn up heat and bring to a boil.
  2. Once the water is boiling, turn the heat off and let cook for 12 minutes. Once done, drain the eggs out carefully into a colander and then place in a bowl of cold water. Let cool for a few minutes and then peel each egg. Set aside.
  3. While the eggs are cooking, prepare the pasta salad mixture. Add the greek yogurt, dijon mustard, garlic powder and celery into a bowl, season with salt and pepper and mix to combine.
  4. Once the eggs are finished, dice them and add them to a bowl along with the tuna and spiralized cucumber and zucchini noodles.
  5. Pour the pasta salad mixture over the tuna and noodles and toss to combine thoroughly. Season with more pepper, if desired. Enjoy!

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Tuna, Celery and Egg Spiralized Pasta Salad

Tuna, Celery and Egg Spiralized Pasta Salad

Tuna, Celery and Egg Spiralized Pasta Salad

Tuna, Celery and Egg Spiralized Pasta Salad


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  1. Wow! Looks so great!! I’ll come eat some from your fridge!!!

  2. Looks delicious. I follow a paleo diet so when I try this I will omit the yogurt and use the paleo mayo I make every week. I first learned of your blog when you were a guest contributer on PaleOMG. After that I went straight to Amazon to order my spiralizer and love it. I’m buying one for my cousin for Christmas. :-))

  3. Hi Ali! Greek yogurt is an awesome substitute for mayo, isn’t it? Great recipe and beautiful photos! Thank you for stopping by my blog and leaving a comment as it led me to yours! Look forward to following and getting to know you more ^_^

  4. This looks amazing! I’m always looking for ways to spice up a tuna salad without all of the extra mayo. Putting a spiralizer on my Christmas list. :)

  5. I am new to your website…just got my spiralizer last week and am so excited about the possibilities! I really want to make this recipe and have extras on hand for my husband’s lunch- but have a quick question….did you cook the noodles first? I wasn’t sure if there was a simple recipe somewhere else to cook the noodles that I was missing…thanks!!

  6. I’m going to try this with chicken!!

  7. Your recipe says 3/4 can of tuna but you don’t say what size can.
    It would also help if you put the calories and nutritional values of your recipes.
    I’m also new. Have ordered my spiral machine and expect it next week. I have just found Skinnytaste and thru that website found you. Would like to change my eating habits and think that between skinnytaste and your website I will be able to achieve my goal of losing weight and eating healthy. I think your website is great.

    • Thank you so much for the kind note! I am working on adding nutritional information to my recipes, after all the feedback I’ve been receiving lately. Thank you!

      • Please, Please add calories and nutritional information and also measurements of ingredients…..TKU :) I use your sight all the time and also have referred my friends with a spiralizer!

  8. I made this for dinner tonight (with leftovers for lunch tomorrow) and it was fantastic! I modified it just slightly by adding 1/4 tsp ground cumin + 1/4 tsp of pepper and swapping out the albacore for chunk light tuna in water and was so impressed with how flavourful it was! And, after importing the recipe link into MyFitnessPal, I was super-impressed that such a heaping and satisfying serving was only 226 calories- AND had 29g of protein!! This was exactly what I needed after a tough workout to help my muscles recover without being too heavy. Thank you!

  9. This was wonderful! I added a little lemon juice and dill. Delicious!

  10. I just did a trial run of this before brining to my Grandmothers 70th birthday. I have to be honest, i was leery. Guess what!!?? My husband and I both LOVE IT! Thank you so much for the amazing recipe :) :)

  11. Will this keep well overnight? Having it for lunch today and hopefully tomorrow.

    We have been eating from your recipes for almost 2 weeks now. It is amazing how great we feel and how tasty the food is!

    Keep up the awesome work!

  12. Delicious! Having this for lunch today. Mine was a little runny, could be that I didn’t drain the tuna enough or the cucumber was really juicy Might be good with a little curry and cayenne for a bit of a kick. Or with deviled egg seasonings. Yum!

  13. There is absolutely nothing wrong with mayonnaise. In fact, when made at home, mayo is extremely healthy, just eggs, olive oil, and some seasoning. We can’t eat dairy. So I will be making this recipe using home made mayo. Also, albacore tuna is the worst tuna for you. It is high in mercury. Look into a lower mercury tuna such as skipjack.

  14. Made this today for a party and it came out awful! Nothing like the pictures and I followed the recipe exactly (even removing the center of the cucumber and draining extra moisture)! It was Super runny (Looked like a bowl half full of milk within a half hour of being in the fridge) and no one at the party would even touch it :( so embarrassing! I usually love the spiralized recipes but this one will not be made again.

  15. This looks great! Would love to try it. What would you substitute the Greek yogurt with if on a dairy free diet?


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