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This tuna pasta salad features shell pasta, tuna fish, crunchy veggies, peas, fresh dill, and a creamy dressing that uses both Greek yogurt and mayonnaise. It’s light, fresh, creamy, and great for lunch, dinner, or serve it as a side dish at summer BBQs, picnics or potlucks!
If you love creamy pasta salads, be sure to try my Mexican street corn pasta salad and chicken caesar pasta salad.
Why You’ll Love This Healthy Tuna Pasta Salad
Easy to make and inexpensive – This is a pasta salad that uses simple ingredients that are budget-friendly. The pasta salad itself is easy to make. Just cook the pasta, dice the veggies, whisk together the dressing, and toss everything together.
Not swimming in mayonnaise – Pasta salads you buy at the grocery store or deli are often drowning in mayo dressings and lack any other flavors. This tunafish pasta salad uses both mayo and Greek yogurt along with lemon juice, dijon, garlic and dill to give it a fresh flavor!
Versatile – Not only does this pasta salad make a great summer lunch or dinner, but it’s great for summer entertaining. Take it along as a side dish to your next barbecue, cookout, or picnic.
Ingredient Notes
Pasta – Shell pasta is my favorite shape to use. You could also use macaroni, orecchiette or fusilli.
Red onion, red bell pepper, celery, peas – The veggies for the pasta salad. Crisp and crunchy giving the salad a nice texture.
Tuna – Solid white albacore tuna works great for the salad. You could also use skipjack tuna or canned salmon if you prefer.
Mayo and Greek Yogurt – The creamy base for the dressing. I like to use a combination of both to lighten up the calories. Greek yogurt also adds and extra creamy consistency, a little tang, and protein.
Dijon mustard, lemon juice, garlic powder – Adds a sharp mustard tang and bright flavor to the dressing. Use fresh squeezed lemon juice.
Dill – Dill adds a wonderful fresh herb flavor to the salad and pairs well with tuna. You can substitute with flat leaf parsley if you prefer.
Tips for Making a Great Tuna Pasta Salad
- Chop the veggies so they’re similar in size.
- Don’t overcook the pasta. Cook it until it’s al dente.
- Rinse the pasta under cold water. Doing this stops the cooking process.
- One the pasta salad rest for 30-60 minutes before serving it. This allows all the flavors to come together for the best taste.
- Taste for seasoning. Always taste for seasoning once the dish has been made and add a pinch more salt if needed.
Substitutions and Variations
- Use oil packed tuna vs. water packed tuna. Be sure to drain it before adding it to the salad.
- Use different veggies. Chopped broccoli or cauliflower would be good.
- Add in a few chopped hard boiled eggs for extra protein.
- Add small cubes of cheddar cheese.
- Chopped dill pickles, cornichons, or sweet pickle relish would all be a delicious addition to the salad.
- If you like briny flavors add in a couple tablespoons of drained capers.
Storage
The pasta salad will keep in an airtight container in the refrigerator for up to 3 days. The longer it sits the more the pasta will absorb the dressing. You may want to double the dressing and add it to the leftovers if you want the salad to have the same creamy consistency that it had on day 1.
Don’t freeze tuna pasta salad.
More Pasta Salad Recipes
Whenever I think of pasta salad I think of spring and summer. It’s the perfect way to enjoy pasta when the weather is warm. They’re also great to take to BBQs and picnics!
If you love Greek flavors, try this Greek orzo salad and Greek chicken pasta salad.
If you like fruit in your pasta salad, make this strawberry chicken pasta salad or berry pesto pasta salad.
And when you want a pasta salad packed with veggies, try this tomato corn pasta salad and creamy southwest pasta salad.
Did you make this tuna pasta salad? I’d love if you’d leave a recipe rating and review below.
Tuna Pasta Salad
Ingredients
Tuna Pasta Salad
- 8 ounces shell pasta
- 2 (5 ounce) cans tuna drained
- 1/2 cup diced celery
- 1/2 cup diced red bell pepper
- 1/4 cup diced red onion
- 1 cup frozen peas defrosted
Dressing
- 1/2 cup plain Greek yogurt I use Fage 2%
- 1/4 cup mayonnaise
- 2 tablespoons chopped fresh dill
- Juice of 1/2 lemon (2 tablespoons)
- 1 tablespoon dijon mustard
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground black pepper to taste
Instructions
- Cook the pasta in salted water until al dente. Drain and rinse under cold water to stop the cooking. Set aside.
- Chop the veggies and drain the tuna. Add them to a large mixing bowl along with the pasta. Gently toss together.
- In a glass measuring cup add all of the ingredients for the dressing. Whisk together until well combined.
- Pour the dressing onto the pasta salad and stir together with a rubber spatula until everything is coated in the dressing. Taste for seasoning and add additional salt and pepper if needed.
- Cover the pasta salad and refrigerate for 30-60 minutes or until you're ready to serve it.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
10/10
I’m so glad you liked it!