Tuna Pasta Salad
This creamy Tuna Pasta Salad is quick, flavorful, and perfect for lunch or meal prep. A refreshing, protein-packed recipe ready in under 30 minutes!
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
Nutrition Information
- Calories: 430 kcal
- Total Fat: 24g
- Saturated Fat: 4g
- Cholesterol: 35mg
- Sodium: 520mg
- Carbohydrates: 32g
- Fiber: 2g
- Sugars: 3g
- Protein: 20g