Tuna Pasta Salad
Published May 13, 2025
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
Ingredients
- Kosher salt (such as Diamond Crystal) and black pepper
- 1pound short pasta, such as small shells or elbow macaroni
- ½cup mayonnaise
- ½cup plain Greek yogurt (at least 2 percent fat)
- 2tablespoons freshly squeezed lemon juice
- 1teaspoon Dijon mustard
- ½teaspoon garlic powder
- 1(7-ounce) can or jar tuna, drained
- 1cup frozen peas, thawed
- 1cup small-diced celery (1 to 2 celery ribs)
- ½cup chopped red onion
- ¼cup finely chopped fresh dill or parsley, plus more for serving
Nutritional analysis per serving (10 servings)
295 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 6 grams polyunsaturated fat; 38 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 12 grams protein; 286 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to the directions on the package, then drain and rinse under cold running water. Drain well.
- Step 2
Meanwhile, in a large bowl, whisk together the mayonnaise, yogurt, lemon juice, mustard, garlic powder, 1 teaspoon salt and ½ teaspoon pepper. Add the cooled, drained pasta and toss well.
- Step 3
Add the tuna, peas, celery, red onion and dill and toss again.
- Step 4
Add more salt and pepper to taste, garnish with additional fresh dill and serve. Tuna pasta salad will keep for up to 3 days, covered and refrigerated.
Private Notes
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Comments
I used albacore packed in water, added some thinly sliced radish for color and crunch, used LOTS of salt and pepper and a spoon of dill relish for added zest. Good salad better on day 2!
This is very much like why I’ve been making for years (using canned tuna). I prefer water packed tuna and I strain the liquid into the dressing. Why waste the flavor, and it keeps the salad from drying out as quickly.
So I didn't add the yogurt or the lemon and I added a tsp of curry powder. It was amazing!!!
I’ve made this twice. Both times I’ve used (2) cans of tuna. I think it needs it if you use a full pound of pasta. The second time I used ditalini instead of shells to have smallest pasta possible. It still yields a lot. I will likely halve the recipe in the future so I don’t have so much. But it’s definitely easy, tasty and a great lunch to pack for work.
This is very good, but the proportions are way out of whack. I use 8 oz pasta (cavatappi is wonderful) and two 7 oz cans tuna. (Costco sells a pack of eight 7 oz cans). Also, I used a red bell pepper instead of celery and cilantro for the herb. And I microwaved the frozen peas for 75 seconds to cook them a bit in addition to defrosting them. Tip: before you add the veggies & herb to the salad, squeeze them in a cloth or paper towel to prevent salad sogginess. And be sure to use a bowl big enough to mix everything comfortably.
This salad has great potential. I tried it as it is written and found it a bit bland and dry. Then added a second can of tuna with the juice and more mayonnaise and Dijon mustard. Last minute added curry (just enough to taste it subtly). That perked it up and my friends loved it!