Tuna Pasta Salad

May 23, 2024

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My mom has been making Tuna Pasta Salad since I was a little girl. This version takes her tried-and-true recipe to a whole new level.

This creamy, crunchy, cool, and savory side dish deserves a place at every summer barbecue, picnic, and potluck! Packed with noodles, veggies, tuna, and a host of health benefits, this salad is even hearty enough to serve as the main meal.

Healthy Tuna Pasta Salad

While my recipes don’t always focus on the healthy side of things, this easy Tuna Pasta Salad recipe has a few minor tweaks to make it feel a bit better for you. It is healthy, flavorful, and teeming with taste, texture, and nutrition. With a balanced mix of protein, carbohydrates, and vegetables, this tuna salad is so much more than the traditional tuna macaroni salad swimming in sauce!

For the tuna pasta salad dressing, I use a combination of mayo and nonfat Greek yogurt to keep the salad nice and light – no need for extra calories and fat when tuna tastes even better when tossed in a bit of tang!

Tuna Pasta Salad Ingredients

Small shell pasta: Pasta provides the base of the salad, adding texture and bulk. Feel free to use your favorite small-size shape.
Chunk light canned tuna in water: Tuna is packed with protein and adds a savory flavor to the salad. I prefer tuna packed in water because it contains less calories and fat than tuna packed in oil. If you choose the latter, note that it will change the flavor and consistency of this recipe.
Frozen peas: Green peas offer sweetness and a pop of color to this salad, as well as vitamins A and C, and fiber. While peas are frozen at peak ripeness and work perfectly in this recipe, you can also use canned peas in a pinch.
Celery: Adds crunch and freshness to the salad, along with a subtle flavor that complements the other ingredients. It is also rich in dietary fiber and contains essential vitamins and antioxidants.
Red onion: Provides a sharp, tangy flavor and adds color to the salad.
Dried dill weed: Adds a fragrant, herbal flavor that pairs well with the tuna. You can substitute 1 ½ teaspoons of fresh dill for the dried dill.
Kosher salt: You can substitute ½ teaspoon of table salt for the kosher salt.
Fresh cracked black pepper
Mayonnaise: Provides creaminess and richness to the dressing. I used Hellman’s brand but feel free to use your favorite. You can use regular or light mayo to cut some of the calories and fat.
Plain Greek yogurt: Adds tanginess and creaminess to the dressing while reducing the overall calorie content compared to using only mayonnaise. I used nonfat Greek yogurt but you can use low fat or regular plain yogurt if you prefer.
Lemon juice: Adds acidity and brightness to the dressing, balancing the richness of the mayonnaise and yogurt.

See the recipe card for full information on ingredients and quantities.

a large bowl of Tuna Pasta Salad on the table.

How to Make Tuna Pasta Salad

Prepare The Pasta: Cook and drain the pasta.
Add In The Ingredients: Add the tuna, peas, celery, onion, dill, salt and pepper to the bowl with the pasta.
Make The Dressing: Whisk together the mayonnaise, yogurt, and lemon juice until smooth. Toss the dressing with the tuna, pasta and vegetables to coat.
Serve: You can serve immediately or refrigerate until you’re ready to serve. Enjoy!

Make the dressing. In a large bowl, prepare the pasta, thawed green peas, diced celery, diced red onion, dried dill weed, kosher salt and cracked black pepper. Toss the dressing with the tuna, pasta and vegetables to coat.

Serving Suggestions

Cool food is meant for warm-weather meals! That’s why I love pasta salad recipes because they’re easy to prep or make at the last minute. Serve your cold salad as a side dish with dinner, enjoy leftovers for lunch, or simply enjoy it straight from the spoon!

A tuna and pasta salad is travel-friendly and perfect for taking to potlucks, picnics, barbecues, and summer parties.

a bowl of Tuna Pasta Salad coated with salad dressing.

Tips & Variations

Prepare The Pasta: Drain the cooked pasta and rinse it in cold water to stop cooking. Be sure to drain all the water from the pasta so you don’t end up with a soggy salad!
Make With Mix-Ins: You can add chopped red bell peppers, hard-boiled eggs, and smoked paprika.
Pick Another Protein: I love using canned protein because it makes meal prep a breeze. You can swap the tuna for canned salmon, canned chicken, or even make a shrimp pasta salad (because shrimp also comes in a can)!
Prepare Without Pasta: If you remove the pasta from this recipe, it can be a low-carb, keto, gluten-free option to meet certain meal plans dietary restrictions. My Big Mac Salad and Sub Sandwich in a Bowl are both low-carb, keto-friendly meals made with your favorite sandwich ingredients, minus the macaroni!

Proper Storage

To Store: Store your pasta salad covered in the refrigerator for up to 3 days.
Make Ahead: You can chill the salad in the refrigerator until you’re ready to serve. You can even make this the night before! Keep in mind that the pasta will absorb some of the dressing so you may want to consider adding the dressing right before serving.

Tuna Pasta Salad with dried dill served in a white bowl.

More pasta Salad Recipes

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