This is the second salad I made this week, and it turned out so good I had to write about it. Tuna pasta salad is one of those recipes that feels simple but tastes amazing. With soft pasta, flaked tuna, crunchy veggies, and a creamy dressing, it’s a dish you can enjoy any time.

It’s quick to make, doesn’t require fancy ingredients, and can be eaten cold, which makes it perfect for meal prep or summer lunches.

I love how everything blends together in this salad. The tuna gives protein and a light fish flavor, while the celery and onion add crunch and freshness. The peas bring a little sweetness, and the dressing is creamy with a tangy touch from lemon juice.

You can use mayonnaise or Greek yogurt depending on how light you want it. It’s one of those salads that’s both satisfying and refreshing.

Why is this Tuna Pasta Salad healthy?

Tuna pasta salad can be a healthy option when made with the right ingredients. Tuna is a good source of lean protein and omega-3 fats, which are good for your heart. Using whole wheat pasta adds fiber and keeps you full longer. Greek yogurt replaces mayo, making the dressing lighter and adding more protein.

Additionally, vegetables like celery, onion, and peas provide vitamins and texture. It’s a balanced meal that’s easy to make and good for you.

Ingredients You Need

• 8 oz pasta (elbow, rotini, or penne work well)
• 1 can (5–6 oz) tuna in water or oil (drained)
• ½ cup mayonnaise or plain Greek yogurt
• 1 tbsp lemon juice
• 1 tsp Dijon mustard (optional for extra flavor)
• 1 cup chopped celery
• ½ cup chopped red onion
• ½ cup peas (fresh or thawed frozen)
• Salt and black pepper to taste
• Fresh parsley (optional, for garnish)

Kitchen Equipment Needed

• Medium pot (for boiling pasta)
• Colander (for draining pasta)
• Large mixing bowl
• Small bowl (for mixing dressing)
• Cutting board
• Sharp knife
• Spoon or spatula for mixing

How to make Tuna Pasta Salad

Step 1

Bring a pot of salted water to a boil. Add the pasta and cook according to package directions until tender but still firm (al dente), about 8–10 minutes. Drain the pasta and rinse under cold water to cool it quickly and stop the cooking process. Set aside.

Step 2

In a small bowl, mix together the mayonnaise (or yogurt), lemon juice, and Dijon mustard. Add a pinch of salt and a bit of black pepper. Stir until smooth and creamy. Taste and adjust the seasoning if needed.

Step 3

In a large bowl, combine the drained tuna, chopped celery, red onion, and peas. Add the cooled pasta on top. Pour the dressing over everything and gently mix until all the ingredients are coated evenly.

Step 4

Cover the bowl and place it in the refrigerator for at least 20–30 minutes. This helps the flavors blend and makes the salad more refreshing. Before serving, you can sprinkle chopped fresh parsley on top for color and taste.

Tips

• Cook pasta al dente – Make sure the pasta is cooked just right, not too soft, so it holds up well in the salad.
• Rinse pasta with cold water – This stops the cooking and cools it quickly, which is important for cold salads.
• Drain tuna well – Remove extra liquid from the can so the salad doesn’t get watery.
• Use fresh lemon juice – It gives the dressing a bright, fresh flavor.
• Chop veggies small – Smaller pieces of celery and onion blend better into the salad.
• Use frozen peas (thawed) – They are quick, sweet, and don’t need cooking.
• Let it chill before serving – This makes the flavors come together better.
• Taste the dressing – Adjust salt, pepper, and lemon to your liking before mixing it in.
• Add dressing slowly – Mix a little at a time so the salad isn’t too wet.

How to Serve Tuna Pasta Salad?

I like to serve tuna pasta salad cold, especially on warm days. After it chills in the fridge, it becomes more flavorful and refreshing. It’s great as a main dish or a filling side with soup or a sandwich.

For lunch, I often pack it in a container with some fruit or crackers on the side. It stays cool and fresh and doesn’t need reheating. It’s also great in meal prep boxes for the week.

For bigger meals or gatherings, I place it in a big bowl and let people serve themselves. It’s easy to double or triple the recipe for a crowd. Add a few lemon wedges or fresh herbs on top for a nice finish.

Add-ins and Variations

Tuna pasta salad is easy to change up depending on your taste. Here are some fun ideas:

• Hard-boiled eggs – Add chopped eggs for extra protein.
• Cheese – Mix in shredded cheddar or crumbled feta.
• Pickles or relish – Adds tang and crunch.
• Diced bell pepper – For color and a fresh bite.
• Capers or olives – For a salty, briny flavor.
• Herbs – Try dill, parsley, or chives for added freshness.

How to Store Leftovers?

Store leftover tuna pasta salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days. The flavors often taste even better the next day after they’ve had more time to blend.

Before eating, give the salad a quick stir. If it seems a little dry, you can add a spoon of yogurt or a splash of lemon juice to freshen it up. Always keep it cold, especially if you’re taking it outside.

FAQ

• Can I use a different type of pasta? Yes, any short pasta like penne, shells, or rotini works well.
• Is tuna in oil or water better? Both work, but tuna in water is lighter and less oily.
• Can I make this ahead of time? Yes, it’s even better after sitting in the fridge for a while.
• Can I freeze tuna pasta salad? No, freezing changes the texture of the pasta and mayo.
• What can I use instead of mayo? Greek yogurt, sour cream, or a mix of both.
• Is this salad good for kids? Yes! It’s soft, mild, and easy to eat.
• Can I make it spicy? Add chili flakes or diced jalapeños for heat.
• Can I add more veggies? Yes, try cucumber, bell pepper, or corn.
• How do I stop it from getting soggy? Don’t overcook the pasta and don’t overdress it.

Conclusion

This tuna pasta salad is creamy, fresh, and super easy to make. With simple ingredients and quick prep, it’s perfect for busy days, picnics, or healthy lunches. You can enjoy it on its own or mix in your favorite extras to make it your own. It’s tasty, filling, and always a great idea. Try it once, and you’ll be making it again and again!

Tuna Pasta Salad

Recipe by ElizabethCourse: SaladsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

350

kcal

This Tuna Pasta Salad is creamy, flavorful, and easy to make. With tender pasta, flaky tuna, crisp veggies, and a light lemon dressing, it’s perfect for lunch, meal prep, or a quick dinner.

Ingredients

• 8 oz pasta (elbow, rotini, or penne work well)

• 1 can (5–6 oz) tuna in water or oil (drained)

• ½ cup mayonnaise or plain Greek yogurt

• 1 tbsp lemon juice

• 1 tsp Dijon mustard (optional for extra flavor)

• 1 cup chopped celery

• ½ cup chopped red onion

• ½ cup peas (fresh or thawed frozen)

• Salt and black pepper to taste

• Fresh parsley (optional, for garnish)

Directions

• Bring a pot of salted water to a boil. Add the pasta and cook according to package directions until tender but still firm (al dente), about 8–10 minutes. Drain the pasta and rinse under cold water to cool it quickly and stop the cooking process. Set aside.
• In a small bowl, mix together the mayonnaise (or yogurt), lemon juice, and Dijon mustard. Add a pinch of salt and a bit of black pepper. Stir until smooth and creamy. Taste and adjust the seasoning if needed.
• In a large bowl, combine the drained tuna, chopped celery, red onion, and peas. Add the cooled pasta on top. Pour the dressing over everything and gently mix until all the ingredients are coated evenly.
• Cover the bowl and place it in the refrigerator for at least 20–30 minutes. This helps the flavors blend and makes the salad more refreshing. Before serving, you can sprinkle chopped fresh parsley on top for color and taste.