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tuna salad pasta

Tuna Pasta Salad

A creamy and flavorful pasta salad that's quick to make, perfect for lunch or dinner.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 350 kcal

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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Notes

Store in an airtight container in the fridge for up to 2 days. Add fresh veggies before serving if needed.
Keyword pasta, Quick Meal, Tuna