This Tuna Pasta Salad is a quick, protein-packed meal that’s both satisfying and nutritious.
Made with tender pasta, wholesome tuna, crisp celery, sweet peas, and a creamy Greek yogurt dressing, it’s rich in protein, fiber, and healthy fats while low in saturated fat.
Perfect for lunch, dinner, or easy meal prep, it’s a versatile everyday favorite.
Creamy Tuna Pasta Salad
Equipment
- 1 large pot (for boiling pasta)
- 1 large mixing bowl
- 1 small mixing bowl (for dressing)
- 1 colander (for draining pasta)
- Measuring Cups and Spoons
Ingredients
- 8 ounces small shell pasta or preferred bite-size pasta
- 7 ounces canned albacore tuna in water drained
- 2 ribs celery chopped
- ¼ cup red onion finely chopped
- 1 cup frozen peas
- ½ cup mayonnaise
- ½ cup plain Greek yogurt
- ½ teaspoon dried dill weed optional
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the Pasta: Bring a large pot of water to a boil and add a generous pinch of salt. Once boiling, add 8 ounces of small shell pasta (or your preferred bite-size pasta). Stir occasionally to prevent sticking and cook until the pasta is al dente—tender yet slightly firm to the bite. Once cooked, carefully drain the pasta in a colander and rinse lightly under cool water to stop the cooking process. Set aside to drain completely.
- Chop the Vegetables: While the pasta cooks, prepare your vegetables. Finely chop 2 ribs of celery into small, bite-sized pieces to add a crisp texture to the salad. Dice 1/4 cup of red onion into tiny pieces for a subtle, sharp flavor. If you prefer a milder taste, soak the onion in cold water for a few minutes and then drain before adding.
- Prepare the Frozen Peas: Measure 1 cup of frozen peas and place them in a small bowl. No need to cook them separately, as they will slightly soften when mixed with the warm pasta. If you like them slightly softer, you can blanch the peas in boiling water for 1–2 minutes, then drain and cool immediately.
- Drain the Tuna: Open a 7-ounce can of albacore white tuna packed in water. Pour out all the liquid, then gently flake the tuna with a fork into bite-sized pieces. Be careful not to over-flake, as you want some texture to remain in the salad.
- Make the Creamy Dressing: In a separate small bowl, combine 1/2 cup mayonnaise with 1/2 cup plain Greek yogurt. Stir thoroughly until smooth and fully combined. The Greek yogurt lightens the dressing and adds protein, while the mayonnaise ensures creamy richness. Optionally, sprinkle in 1/2 teaspoon dried dill weed for a fragrant, slightly herbal flavor. Taste and adjust seasoning if desired.
- Assemble the Salad Base: In a large mixing bowl, combine the drained pasta, chopped celery, diced onion, frozen peas, and flaked tuna. Gently toss the ingredients together with a large spoon or spatula to ensure even distribution. Take care not to mash the tuna or break the pasta.
- Combine Dressing with Salad: Pour half of the prepared creamy dressing over the pasta mixture. Using a gentle folding motion, toss everything together until the dressing lightly coats all ingredients. Taste and season with salt and freshly ground black pepper as needed. Adjust dill or other seasonings according to your preference.
- Chill for Best Flavor: Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes. Chilling allows the flavors to meld, the peas to soften slightly, and the pasta to absorb the creamy dressing.
- Add Remaining Dressing Before Serving: After chilling, remove the salad from the fridge. Pour in the remaining dressing and gently toss again to coat everything evenly. This step ensures the salad is creamy, well-balanced, and flavorful in every bite.
- Serve and Enjoy: Transfer the tuna pasta salad to a serving dish. Garnish with extra dill, freshly ground pepper, or a sprinkle of paprika if desired. Serve chilled as a side dish, light lunch, or easy weeknight dinner. The salad keeps well in the fridge for up to 2–3 days, making it perfect for meal prep or quick meals.
Notes
- Use small shell pasta or bite-sized pasta for optimal coating with the dressing. Larger pasta shapes can make mixing uneven.
- For extra protein and flavor, consider using albacore tuna packed in water rather than oil. Drain well to avoid a watery salad.
- Chilling the salad for at least 30 minutes before serving enhances the flavor and allows the ingredients to meld.
- Greek yogurt adds creaminess while keeping the salad light and high in protein. You can use non-fat or low-fat varieties depending on preference.
- Optional seasonings like dill, parsley, or a squeeze of lemon juice can brighten the flavor and make the salad even more refreshing.
Chef’s Secrets for Perfect Salad
The key to a perfect tuna pasta salad lies in balancing textures and flavors.
Always cook your pasta just until al dente so it remains firm and doesn’t turn mushy when chilled.
Freshly chopped celery and peas provide crispness, while red onion adds a mild bite—soaking the onion in cold water for a few minutes can reduce sharpness.
Mixing the dressing in two stages, half before chilling and half afterward, ensures the pasta absorbs flavor without becoming overly soggy.
For a gourmet twist, try adding capers, diced pickles, or a touch of Dijon mustard to the dressing.
Serving Suggestions for Every Occasion
This tuna pasta salad is versatile and works well as a main dish, side, or picnic favorite.
Serve chilled on a bed of fresh greens for a light lunch, or pair with crusty bread for a more substantial meal.
For a colorful presentation, garnish with cherry tomatoes, sliced cucumbers, or a sprinkle of paprika.
It’s also a perfect potluck contribution or packed lunch option, as it stays fresh and maintains its creamy texture when transported in an airtight container.
Storage Tips to Keep Salad Fresh
Store the tuna pasta salad in an airtight container in the refrigerator.
The salad will stay fresh for 2–3 days; the flavor improves slightly after the first few hours of chilling.
Keep any extra dressing separate if you plan to store it for longer, adding it just before serving to maintain a fresh, creamy consistency.
Avoid freezing, as the texture of the pasta and vegetables may become mushy once thawed.
Frequently Asked Questions
1. Can I use other types of pasta?
Yes! Small shapes like rotini, macaroni, or bow-tie pasta work best. Avoid very large pasta shells or thin spaghetti, which won’t hold the dressing as well.
2. Can I make this salad ahead of time?
Absolutely. Prepare the salad up to 24 hours in advance, keeping it refrigerated. For the best texture, store the remaining dressing separately and stir in before serving.
3. Is Greek yogurt necessary?
Greek yogurt is key for a lighter, protein-rich creaminess. You can substitute with sour cream or full-fat yogurt, but the nutritional profile will change slightly.
4. Can I add more vegetables?
Yes! Diced bell peppers, carrots, cucumbers, or even cherry tomatoes can add color, crunch, and nutrients. Just ensure they are cut small enough to mix evenly with the pasta.
5. Can this salad be made low-carb?
To reduce carbs, swap traditional pasta for a low-carb alternative such as chickpea pasta, zucchini noodles, or shirataki pasta. The texture will differ slightly but will still taste creamy and satisfying.
