A light, creamy tuna pasta salad made with shell noodles, peas, Greek yogurt, and crunchy veggies. Perfect for lunch or potlucks!
It was one of those sticky hot days where turning on the stove felt like a crime against humanity. I’d already vetoed grilled cheese (too heavy), and salad-salad felt way too sad. Then I remembered this Tuna Pasta Salad from when I was a kid—cold, creamy, and somehow the only thing I’d eat that had peas in it. My mom would pack it in those old Tupperware containers that always had mystery lids, and we’d eat it straight out of the cooler at the park.
And here’s the wild part: my own kid, who looks at vegetables like they’re a threat, absolutely inhaled this. Small victories, right?
Why You’ll Love This Tuna Pasta Salad Recipe?
You know how some pasta salads are just…meh? Too dry, or too mayo-y, or just weirdly sweet? Not this one. It’s creamy without being heavy. The Greek yogurt gives it that tangy lift, while the mayo brings in that old-school richness. Toss in crunchy celery, sweet peas, tender pasta shells, and some solid canned tuna—and boom, lunch is handled.
It also makes a ton, which is great when you want leftovers but don’t want to eat sad leftovers, you know?
Ingredient Notes:
I’m not gonna throw 47 ingredients at you. This one’s chill:
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Pasta shells: They hold the dressing like little boats of joy. You can swap in elbows, rotini, whatever you’ve got. Just don’t overcook them—nobody wants mushy noodles.
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Tuna: Go for albacore in water if you can. If all you’ve got is chunk light, that works too. I usually flake it a bit so it mixes better.
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Celery & Red Onion: These give the salad bite and crunch. If red onion’s too strong for you, soak it in cold water for 5 minutes first—it mellows out the sharpness.
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Frozen peas: Yep, frozen. Don’t even bother thawing. Toss ’em in straight from the freezer and they’ll cool the pasta down fast.
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Greek Yogurt + Mayo: The dream team. Greek yogurt makes it feel lighter, mayo keeps it creamy. I like a 50/50 blend, but you do you.
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Dill (optional): Adds a little herbal brightness. I forget it half the time and it’s still great.
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Salt & Pepper: Always taste and adjust. No two cans of tuna are alike.
How To Make Tuna Pasta Salad?
Step 1:
Boil your pasta in salted water until it’s just al dente. Drain, rinse with cold water, and let it chill for a few.
Step 2:
In a big bowl, dump in the chopped celery, red onion, frozen peas, and drained tuna. Mix it up with a fork so the tuna spreads out a bit.
Step 3:
In another bowl, whisk together the mayo and Greek yogurt. This is your creamy magic.
Step 4:
Stir half the dressing into the pasta mix and toss to coat. Cover and chill the pasta and the rest of the dressing separately for about 30 minutes. (Trust me on this. It lets the flavors settle without getting soggy.)
Step 5:
Right before serving, stir in the remaining dressing and season with salt, pepper, and dill if you’re feeling fancy.
And that’s it. Serve it cold, eat it straight out of the bowl, or slap it between slices of bread like a rebel. No rules here.
Want To Save This Recipe?
Storage Options:
Store it in an airtight container in the fridge. It keeps well for up to 4 days, which is basically a miracle. If it starts to dry out a little, just stir in a splash of milk or a spoonful of extra dressing to bring it back to life.
Variations and Substitutions:
Let’s be real—sometimes the fridge just isn’t cooperating. Here’s how to riff on the recipe:
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No tuna? Use canned salmon, shredded chicken, or even chickpeas for a veg-friendly twist.
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No yogurt? Go full mayo, or use sour cream if that’s more your thing.
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Add-ins: Diced pickles, shredded carrots, chopped boiled eggs, a dash of hot sauce… go wild.
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Low carb? Swap pasta for chopped cauliflower or spiralized zucchini. It’s…not the same, but still good.
What to Serve with Tuna Pasta Salad?
Honestly, it can be a meal on its own. But if you’re building a full plate, try:
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Crackers or pita chips
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A side of fruit (watermelon is chef’s kiss)
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Hard-boiled eggs
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Iced tea or lemonade (bonus if it’s in a mason jar)
Frequently Asked Questions:
Can I make this ahead of time?
Totally. In fact, it tastes better after a few hours in the fridge. Just save some dressing for a final toss before serving.
Can I freeze it?
I wouldn’t. Pasta and mayo don’t always survive the thaw with grace.
Is this good for potlucks or picnics?
Absolutely. Just keep it chilled if you’re bringing it outside. No one wants food poisoning with their sunshine.
This Tuna Pasta Salad is one of those low-effort, high-reward recipes that quietly becomes a household classic. Whether you’re eating it by the pool, stuffing it into meal prep containers, or throwing it together for a last-minute lunch — it always delivers.
Now it’s your turn. Try it, tweak it, toss in your own flair. And if your picky eater actually finishes a bowl? I want to hear all about it.
Catch you in the comments!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Tuna Pasta Salad
Ingredients
- 8 oz small shell pasta or any bite-size pasta of your choice
- 7 oz canned albacore white tuna packed in water and drained
- 2 ribs celery finely chopped
- ¼ c red onion finely diced
- 1 c frozen peas
- ½ c mayonnaise
- ½ c plain Greek yogurt
- Dried dill weed to taste (optional)
- Salt and freshly ground black pepper to taste
Instructions
Prepare the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and rinse thoroughly under cold water to cool it quickly and stop the cooking process.
Combine the Salad Base:
- In a large mixing bowl, combine the chopped celery, red onion, frozen peas (no need to thaw), and drained tuna. Stir gently to distribute the ingredients evenly.
Make the Dressing:
- In a separate small bowl, whisk together the mayonnaise and Greek yogurt until smooth.
Toss the Salad:
- Add half of the prepared dressing to the tuna and vegetable mixture, followed by the cooled pasta. Stir gently until everything is evenly coated.
Chill Before Serving:
- Cover and refrigerate both the pasta salad and the remaining dressing separately for approximately 30 minutes to allow the flavors to meld.
Final Touches:
- Before serving, stir in the remaining dressing to restore creaminess and adjust the seasoning with salt, pepper, and optional dried dill to taste.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
