Tuna Pasta Salad is an easy and tasty meal you can make in just a few minutes. It’s creamy, full of flavor, and perfect for lunch, dinner, or meal prep. You only need a few simple ingredients like pasta, tuna, and veggies to make a dish your whole family will enjoy.
Why We Love This Tuna Pasta Salad Recipe
You’ll appreciate how adaptable and convenient this dish is. First, it’s fast. You cook the pasta, chop a few vegetables, stir in tuna, and whisk up a simple sauce. In under fifteen minutes, you have a full, tasty salad. Second, it’s filled with wholesome ingredients: lean tuna and Greek yogurt give protein, peas add fiber and color, and celery and onion bring crunch and freshness. Third, you can make it your own. Want a bit more tang? Add a squeeze of lemon. Prefer it creamy? A little extra yogurt or mayonnaise is all it takes. Fourth, it’s friendly to many tastes. If someone prefers more crunch or less dressing, they can adjust just for their bowl. Finally, it travels well: pack it for school lunch, bring it to a picnic, or serve it chilled at a gathering. That’s why you’ll reach for this recipe again and again.
Ingredients about Tuna Pasta Salad
Here are the ingredients you will need to make this refreshing and easy pasta salad:
- 8 oz small shell pasta (or your favorite bite‑sized shape)
- 7 oz canned white tuna, packed in water and drained
- 2 ribs celery, chopped into small pieces
- 1/4 cup red onion, finely chopped
- 1 cup frozen peas, thawed or briefly warmed
- 1/2 cup mayonnaise (use olive‑oil version if you like a lighter taste)
- 1/2 cup plain Greek yogurt for creaminess and tang
- Dried dill weed, optional—just a pinch or two
- Salt and freshly ground black pepper, to taste
How to Make Tuna Pasta Salad Directions
Start by cooking the shell pasta in lightly salted boiling water. Follow the package instructions until it’s al dente—tender but still firm. This usually takes about eight to ten minutes. Once cooked, drain the pasta and rinse briefly under cold water to stop cooking and cool it down. Let it drain completely so it doesn’t water down the salad.
While the pasta cooks, chop the celery ribs into bite‑sized pieces. Finely chop the red onion so it spreads flavor without overwhelming any bite. If your peas are frozen, you can let them thaw or heat them briefly under warm water so they mix easily.
In a large bowl, add the drained pasta, chopped celery, chopped onion, peas, and the tuna that you’ve flaked into bite‑sized pieces. Toss gently so the ingredients distribute evenly.
In a separate smaller bowl, whisk together the mayonnaise and Greek yogurt until smooth. If you like herbs, stir in a little dried dill weed. Season this dressing lightly with salt and pepper. If your tuna is salted, taste first before adding more salt.
Add about half of the dressing to the pasta and vegetable mixture. Toss gently to coat everything well. Taste a forkful and season with more salt, pepper, or dill if needed.
Cover the bowl and refrigerate the pasta mixture and the rest of the dressing separately for about twenty to thirty minutes. This chilling time lets the flavors meld and the salad firm up slightly.
When ready to serve, stir in the remaining dressing for extra creaminess. Toss to combine and serve chilled or at cool room temperature. You can garnish with a little extra dill or finely chopped celery on top for color and crunch.
How to Serve Tuna Pasta Salad
This salad works well in many settings. Serve it in a large chilled bowl for sharing at family meals or gatherings. It also travels well in sealed containers for work or school lunches. You can portion it into bowls for individual servings. Pair it with crisp greens, fresh fruit slices (like melon or berries), or crunchy crackers to round out the meal. For a casual meal, serve with sliced bread or rolls and a side of fresh veggies. It’s perfect for picnics, potlucks, or as a light dinner on a busy night. If you want a heartier option, you could serve it on a bed of spinach or baby greens and drizzle a little olive oil on top. It’s also great as a side dish alongside grilled chicken or fish, or with toasted pita wedges or crudités.
Expert Tips for Tuna Pasta Salad
- Cook pasta just right. Don’t overcook—shells should be al dente so they hold up better in the salad and don’t turn mushy when tossed with dressing.
- Drain tuna well. Excess water in tuna makes the salad watery. If needed, pat it dry with paper towels before mixing.
- Use cold ingredients. Chill the pasta and dressing separately before combining—this keeps everything fresh and crisp.
- Season carefully. Taste before adding salt—tuna and mayonnaise may already have salt. Pepper freshens and balances flavors.
- Customize texture. If you like extra crunch, stir in chopped cucumber, bell pepper, or toasted nuts just before serving.
- Add brightness. A squeeze of lemon juice adds light tang. You could grate some lemon zest for fragrance.
- Balance creaminess. If you prefer lighter salad, swap some mayonnaise for more yogurt, or add a small splash of olive oil for silky texture.
- Let it rest. First toss lightly before chilling, then finish with dressing right before serving so it stays fresh.
How to Store Tuna Pasta Salad
Place the salad in an airtight container and keep it in the fridge. Store the dressing separately if you have any left over, and mix it in just before serving to preserve texture. The salad stays fresh for up to two days. After that, the pasta may soften and flavors may dull. If you plan to prep ahead, you can cook pasta and prep veggies the day before—keep them cold and sealed to maintain freshness. Tuna pasta salad does not freeze well because of its creamy texture. If you need a quick pick‑me‑up later, add fresh celery or peas and give everything a stir.
Variation of Tuna Pasta Salad
- Greek yogurt swap. Use a mix of full‑fat or low‑fat yogurt to adjust creaminess and tang. Mix with a teaspoon of lemon juice for a brighter profile.
- Herb twist. Replace dill with fresh herbs like parsley, chives, or basil. They offer more vibrant green color and fresh aroma.
- Pickle add‑in. Stir in chopped bread and butter pickles or pickle juice for a sweet and tangy dimension.
- Crunch boost. Add toasted almonds, pistachios, or sunflower seeds just before serving for extra texture.
- Veggie boost. Include chopped cucumber, bell pepper, grated carrot, or blanched broccoli florets for more nutrition and crunch.
- Spiced version. Add a dash of smoked paprika, chili powder, or cayenne pepper to the dressing for a mild smoky‑spicy kick.
- Egg option. Mix in chopped hard‑boiled eggs if you want more protein and richness.
- Pasta swap. Try bowtie, rotini, or macaroni instead of shells for a fun change.
- Lighter twist. Use more yogurt and less mayonnaise. Add a bit of olive oil or a few tablespoons of water to thin the dressing if needed.
FAQ about Tuna Pasta Salad
What makes this Tuna Pasta Salad recipe special?
You get a burst of creamy, tangy, and crisp textures all in one bowl. The combination of shell noodles, peas, tuna, celery, and Greek yogurt feels fresh, satisfying, and fast to prepare.
Can you substitute Greek yogurt?
Yes. You can use low‑fat yogurt or plain yogurt if you want a lighter version. The taste will be slightly less thick but still creamy and tangy.
How long should you chill Tuna Pasta Salad?
Chill it for about thirty minutes before serving. This rest time lets flavors deepen and texture firm up. It tastes best cold or at cool room temperature.
Can you make this salad ahead of time?
Absolutely. You can cook pasta and chop vegetables a few hours before or the night before. Just store everything properly chilled. Mix everything and finish with fresh dressing just before serving for best texture.
How long does it keep in the fridge?
Store it in an airtight container for up to two days. After that, the pasta may soften and peas may get soggy. Keep dressing separate if possible, and stir just before you eat for freshness.
Can you add other vegetables?
Yes! You can include diced cucumber, bell pepper, shredded carrot, or chopped broccoli. Those add nutrition and extra crunch. Just chop finely so they mix well.
Is tuna pasta salad healthy?
Yes. It combines lean tuna, protein-rich yogurt, fiber‑rich peas, and fresh veggies. By controlling mayonnaise and adding yogurt, you reduce fats and add probiotics while preserving richness.
Tuna Pasta Salad
Ingredients
- 8 oz small shell pasta (or your favorite bite-sized shape)
- 7 oz canned white tuna (packed in water and drained)
- 2 ribs celery (chopped into small pieces)
- ¼ cup red onion (finely chopped)
- 1 cup frozen peas (thawed or briefly warmed)
- ½ cup mayonnaise (use olive-oil version for lighter taste)
- ½ cup plain Greek yogurt
- Dried dill weed (optional—just a pinch or two)
- Salt and freshly ground black pepper to taste
Instructions
- Cook the shell pasta in lightly salted boiling water according to package instructions until al dente, about 8 to 10 minutes.
- Drain the pasta and rinse briefly under cold water to cool it down. Let it drain completely.
- Chop the celery and finely chop the red onion. If using frozen peas, thaw or heat them briefly under warm water.
- In a large bowl, combine the drained pasta, chopped celery, red onion, peas, and flaked tuna. Toss gently to mix.
- In a separate bowl, whisk together the mayonnaise and Greek yogurt until smooth. Stir in dried dill weed and season with salt and pepper.
- Add half of the dressing to the pasta mixture and toss gently to coat. Taste and adjust seasoning as needed.
- Cover the bowl and refrigerate the salad and remaining dressing for about 20 to 30 minutes.
- When ready to serve, stir in the remaining dressing for extra creaminess. Serve chilled or at cool room temperature.
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