Tuna pasta salad is a classic dish that never goes out of style! It combines tender pasta, flaky tuna, and crisp veggies. A tangy, creamy dressing ties everything together.
It’s a symphony of flavors and textures that will have you going back for seconds!
What really sets this recipe apart is the addition of Greek yogurt to the dressing. It adds an irresistible tang and creaminess.
Trust me, one bite of this tasty salad, and you’ll be hooked!
Why You’ll Love This Tuna Pasta Salad
Quick and Easy: It comes together in just a few simple steps, making it perfect for busy weeknights or last-minute gatherings.
Versatile: Ideal for potlucks, picnics, or lunchboxes, this salad is a crowd-pleaser that fits any occasion.
Creamy and Crunchy Texture: The combination of tender pasta, crunchy celery, and juicy tuna creates a delightful mix of textures.
Make-Ahead Friendly: This salad tastes even better after chilling, making it a great option for meal prep or making ahead.
Ingredients
- Pasta: The base of the salad provides a hearty and satisfying texture. Shells, rotini, or bowtie pasta work best.
- Canned Tuna: It adds a rich, savory flavor and a good source of protein. Be sure to drain it well.
- Frozen Peas: Sweet and tender, they add a pop of color and a burst of freshness. Thaw them before adding.
- Celery: Crunchy and refreshing, it gives the salad a nice bite and balances the creamy dressing.
- Red Onion: It adds a sharp, tangy flavor and a bit of color. Dice it finely for the best texture.
- Dressing: A tangy, creamy blend of mayonnaise, Greek yogurt, Dijon mustard, and lemon juice.
How to Make Tuna Pasta Salad
This salad comes together in a jiffy! Just follow these steps.
1. Cook the pasta and peas. Cook the pasta in salted water according to package directions until al dente. Add the peas during the last minute of cooking. Drain and rinse under cold water until cooled.
2. Combine the pasta ingredients. In a large bowl, combine the cooked pasta, peas, drained tuna, celery, and red onion.
3. Make the dressing. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, dill, salt and pepper until smooth.
4. Toss with the dressing. Pour the dressing over the pasta mixture and gently toss until evenly coated. Taste and adjust seasoning if needed.
5. Chill before serving. Chill the pasta salad for at least 1 hour before serving to allow the flavors to meld. Garnish with additional fresh dill if desired. Enjoy!
Tips for the Best Tuna Pasta Salad
Follow these steps for a pasta salad you’ll never forget.
- Pick your favorite pasta. Shells, rotini, bow tie, elbow macaroni, or penne work well for holding onto the dressing and mix-ins.
- Tuna choice matters. Opt for solid white albacore tuna in water. It has a firmer texture and milder flavor, making it ideal for salads.
- Do a dressing swap. Replace some or all of the mayonnaise with Greek yogurt for a lighter, tangy dressing.
- Toss in some mix-ins. For extra flavor and texture, consider adding capers, feta cheese, chopped hard-boiled eggs, diced avocado, or toasted nuts.
- Make it a meal. Enjoy this tuna pasta salad as a light meal or as a side dish paired with grilled meats, sandwiches, fresh fruit, or green salad.
How to Store
Here’s how to keep this pasta fresh if you make it ahead or have leftovers.
To Store: Place tuna pasta salad in an air-tight container in the refrigerator. It will keep for 3-5 days. For best results, stir the salad before serving to redistribute the dressing.
More Pasta Salad Recipes You’ll Love
Pepperoni Pasta Salad
Southwest Pasta Salad
Shrimp Pasta Salad
Tex-Mex Pasta Salad
Tuna Pasta Salad
6
servings10
minutes10
minutes378
This tuna pasta salad is the perfect addition to any potluck! With peas, celery, red onion, and a tangy dressing, everyone will want the recipe!
Ingredients
12 ounces pasta (shells, rotini, or bow tie work well)
2 (5 ounce) cans solid white albacore tuna in water, drained and flaked
1 cup frozen peas, thawed
1 cup diced celery
1/4 cup diced red onion
1/2 cup mayonnaise
1/4 cup plain Greek yogurt
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tsp dried dill (or 1 tbsp fresh dill)
Salt and pepper to taste
Instructions
- Cook the pasta in a large pot of salted water according to package directions until al dente. Add the peas during the last minute of cooking. Drain and rinse under cold water until cooled.
- In a large bowl, combine the cooked pasta, peas, drained tuna, celery, and red onion.
- In a separate small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, dill, salt and pepper until smooth.
- Pour the dressing over the pasta mixture and gently toss until everything is evenly coated. Taste and adjust seasoning if needed.
- Chill the pasta salad for at least 1 hour before serving to allow the flavors to meld. Garnish with additional fresh dill if desired. Enjoy!
Notes
- Shells, rotini, bow tie, elbow macaroni, or penne work well for holding onto the dressing and mix-ins.
