Tuna pasta salad is a classic cold dish that’s creamy, satisfying, and easy to make. With tender pasta, flaky tuna, crisp celery, and a simple mayo dressing, it’s the perfect blend of flavor and texture. This recipe is ideal for quick lunches, light dinners, or meal prep. It’s customizable, affordable, and comes together fast with ingredients you likely already have. Whether you’re feeding a crowd or planning ahead, this tuna pasta salad is a refreshing, protein-packed option you’ll want to keep on repeat.
Table of Contents
Ingredients
This tuna pasta salad uses simple, everyday ingredients that come together to create a creamy, satisfying dish. Below is a list of what you’ll need, along with optional add-ins to customize the flavor and texture.
Main Ingredients:
8 oz short pasta (rotini, shells, or macaroni)
These shapes work well for holding the dressing and mix-ins.
2 cans of tuna in water (5 oz each), drained
Albacore or chunk light tuna both work. Flake the tuna with a fork before adding.
1 cup frozen peas
Add sweetness and color. No need to thaw—just rinse briefly in warm water.
½ cup celery, finely chopped
Adds a crisp, fresh crunch.
¼ cup red onion, finely diced
For a bit of bite and sharpness that balances the creamy dressing.
For the Dressing:
½ cup mayonnaise
Classic base for a creamy tuna pasta salad. Use light mayo if preferred.
¼ cup plain Greek yogurt
Adds tang and makes the salad lighter and more balanced.
1 tablespoon lemon juice
Freshens and brightens the flavor.
1 teaspoon Dijon mustard
Adds a subtle depth and tang to the dressing.
1 teaspoon dried dill (or 1 tablespoon fresh dill)
Complements the tuna and adds herby flavor.
Salt and black pepper, to taste
Adjust seasoning based on your preference after mixing.
Optional Add-Ins:
– Hard-boiled eggs, chopped – for extra protein and richness
– Pickles or relish – for a tangy crunch
– Shredded carrots – adds sweetness and color
– Chopped green onions – a mild alternative to red onion
– Chopped fresh parsley – for a burst of green and freshness
All of these ingredients are easy to find and prep. Once everything is chopped and measured, you’ll be ready to mix up this cold, creamy tuna pasta salad in no time.
Instructions
This tuna pasta salad comes together in just a few simple steps. Follow this straightforward process for a creamy, flavorful dish that’s ready in no time.
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Once cooked, drain and rinse under cold water to cool it down and stop the cooking process. Set aside.
Step 2: Prepare the peas
While the pasta cooks, add the frozen peas to a small bowl and cover with warm water to thaw. After a few minutes, drain and set aside. You can also add them directly to the pasta water during the last minute of cooking if preferred.
Step 3: Make the dressing
In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, and dill. Season with salt and black pepper to taste. Whisk until smooth and creamy.
Step 4: Add mix-ins
To the bowl with the dressing, add the drained tuna, flaked gently with a fork. Then add the chopped celery, red onion, and peas. Stir gently to combine without breaking up the tuna too much.
Step 5: Add the pasta
Once the pasta is completely cool, add it to the bowl with the dressing and tuna mixture. Use a large spoon to gently fold everything together until the pasta is evenly coated.
Step 6: Chill and serve
For best flavor, let the pasta salad rest in the refrigerator for at least 30 minutes before serving. This helps the flavors meld and makes the salad even more refreshing.
Storage Tips:
– Store leftovers in an airtight container in the fridge.
– Tuna pasta salad will keep for up to 3 days.
– If it seems dry after chilling, stir in a spoonful of mayo or a splash of lemon juice before serving.
Pro Tips and Variations
Tuna pasta salad is already simple and satisfying, but with a few smart tips and creative tweaks, you can make it even better. Whether you’re customizing for nutrition, flavor, or convenience, these ideas will help you get the most out of this classic dish.
Pro Tips for Best Results
Cool the pasta completely
After draining, rinse the pasta with cold water. This stops the cooking and prevents it from getting mushy.
Use tuna in water
It keeps the salad lighter and lets the dressing shine. Be sure to drain the tuna well before mixing.
Let the salad rest
Allow at least 30 minutes of chill time in the fridge. The flavors meld better and the texture improves.
Adjust the creaminess
If the salad dries out after chilling, add a spoonful of mayo or Greek yogurt just before serving.
Taste before adding more salt
Canned tuna and mayo already add salt, so adjust seasoning after mixing everything together.
Easy Variations to Try
Healthy Twist
Use light mayo or more Greek yogurt for a lighter dressing. You can also swap in whole wheat or gluten-free pasta for added nutrition.
Add Crunch
Stir in chopped pickles, sliced radishes, or sunflower seeds for extra bite.
Boost the Protein
Mix in chopped hard-boiled eggs, white beans, or even cooked chickpeas to make the salad more filling.
Switch Up the Herbs
Try parsley, chives, or basil instead of dill for a fresh flavor twist.
Spicy Option
Add a pinch of cayenne pepper, some chopped jalapeños, or a drizzle of hot sauce to give it heat.
Mediterranean Style
Add cherry tomatoes, black olives, cucumber, and a sprinkle of feta cheese for a Greek-inspired version.
Serving Suggestions
Tuna pasta salad is incredibly versatile and pairs well with a variety of sides and meals. Whether you’re serving it as a main course, a side dish, or packing it for lunch, here are some fresh ideas to enjoy it at its best.
As a Main Dish
This salad is filling on its own, especially with the protein from tuna and the carbs from pasta. Serve it:
– In a bowl with fresh lemon wedges on the side
– On a bed of crisp romaine or spinach for extra greens
– With a side of whole grain crackers or pita bread
As a Side Dish
Pair tuna pasta salad with grilled or roasted mains to create a balanced plate:
– Grilled chicken breasts or salmon fillets
– Turkey or veggie burgers
– Soup and salad combos, like tomato soup and green salad
Picnic or Potluck Ready
Tuna pasta salad travels well and tastes even better chilled. For outdoor events:
– Pack it in an insulated container and keep it cold
– Top with fresh herbs before serving for a fresh look
– Offer it alongside other pasta salads or light summer dishes
Creative Serving Ideas
– Stuff into lettuce cups for a low-carb option
– Spoon into halved bell peppers or avocados for a fun twist
– Make it a wrap with a soft tortilla and extra greens
What to Serve with Tuna Pasta Salad
– Green salad with light vinaigrette
– Roasted veggies like zucchini, asparagus, or carrots
– Fruit salad for a refreshing contrast
– Hard-boiled eggs or cheese cubes for added protein
Conclusion
This unbelievably good tuna pasta salad is the kind of recipe you’ll want to keep on repeat. It’s easy to make, loaded with satisfying texture, and delivers big flavor with just a few pantry staples. From the tender pasta and flaky tuna to the creamy dressing and crisp vegetables, every bite is cool, comforting, and balanced.
Whether you’re prepping lunch for the week, feeding a hungry family, or bringing a dish to a picnic, this tuna pasta salad is a reliable favorite. It’s budget-friendly, meal-prep approved, and easy to customize based on what you have on hand.
Make it once, and you’ll see why it’s one of those classic salad recipes that never gets old. It’s the perfect blend of creamy, fresh, and filling—and it’s ready to chill in your fridge anytime you need a quick, satisfying meal.
Tuna Pasta Salad
Ingredients
Main Ingredients:
- 8 oz short pasta rotini, shells, or macaroni
- These shapes work well for holding the dressing and mix-ins.
- 2 cans of tuna in water 5 oz each, drained
- Albacore or chunk light tuna both work. Flake the tuna with a fork before adding.
- 1 cup frozen peas
- Add sweetness and color. No need to thaw—just rinse briefly in warm water.
- ½ cup celery finely chopped
- Adds a crisp fresh crunch.
- ¼ cup red onion finely diced
- For a bit of bite and sharpness that balances the creamy dressing.
For the Dressing:
- ½ cup mayonnaise
- Classic base for a creamy tuna pasta salad. Use light mayo if preferred.
- ¼ cup plain Greek yogurt
- Adds tang and makes the salad lighter and more balanced.
- 1 tablespoon lemon juice
- Freshens and brightens the flavor.
- 1 teaspoon Dijon mustard
- Adds a subtle depth and tang to the dressing.
- 1 teaspoon dried dill or 1 tablespoon fresh dill
- Complements the tuna and adds herby flavor.
- Salt and black pepper to taste
- Adjust seasoning based on your preference after mixing.
Optional Add-Ins:
- – Hard-boiled eggs chopped – for extra protein and richness
- – Pickles or relish – for a tangy crunch
- – Shredded carrots – adds sweetness and color
- – Chopped green onions – a mild alternative to red onion
- – Chopped fresh parsley – for a burst of green and freshness
Instructions
Step 1: Cook the pasta
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Once cooked, drain and rinse under cold water to cool it down and stop the cooking process. Set aside.
Step 2: Prepare the peas
- While the pasta cooks, add the frozen peas to a small bowl and cover with warm water to thaw. After a few minutes, drain and set aside. You can also add them directly to the pasta water during the last minute of cooking if preferred.
Step 3: Make the dressing
- In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, and dill. Season with salt and black pepper to taste. Whisk until smooth and creamy.
Step 4: Add mix-ins
- To the bowl with the dressing, add the drained tuna, flaked gently with a fork. Then add the chopped celery, red onion, and peas. Stir gently to combine without breaking up the tuna too much.
Step 5: Add the pasta
- Once the pasta is completely cool, add it to the bowl with the dressing and tuna mixture. Use a large spoon to gently fold everything together until the pasta is evenly coated.
Step 6: Chill and serve
- For best flavor, let the pasta salad rest in the refrigerator for at least 30 minutes before serving. This helps the flavors meld and makes the salad even more refreshing.
Notes
- Calories: 430 kcal
- Total Fat: 24g
- Saturated Fat: 4g
- Cholesterol: 35mg
- Sodium: 520mg
- Carbohydrates: 32g
- Fiber: 2g
- Sugars: 3g
- Protein: 20g
FAQs
Do you put mayo in tuna pasta?
Yes, mayonnaise is a key ingredient in classic tuna pasta salad. It creates a creamy base that ties the pasta, tuna, and vegetables together. You can also mix in Greek yogurt to lighten the texture and add tang.
Why is tuna good with mayo?
Tuna has a mild, savory flavor that pairs perfectly with the richness of mayonnaise. The mayo adds moisture and creaminess, turning canned tuna into a smooth, flavorful filling or salad base.
What sauce goes well with tuna?
In addition to mayo-based dressings, tuna pairs well with lemon vinaigrettes, Dijon mustard sauces, and even light creamy blends with herbs like dill or parsley. For a Mediterranean twist, try olive oil, lemon juice, and fresh garlic.
Should I rinse pasta for cold pasta salad?
Yes, rinse the pasta under cold water after cooking. This stops the cooking process, cools the pasta quickly, and removes excess starch so it doesn’t stick together—ideal for any cold pasta salad.
How to improve pasta salad?
To upgrade your pasta salad, use fresh herbs, a splash of acid (like lemon juice or vinegar), and crunchy veggies for texture. Let it chill for 30+ minutes so the flavors meld, and adjust seasoning before serving. For extra flavor, use quality tuna, and always taste the dressing before mixing.
