This Tuna Pasta Salad with shell noodles, peas, tuna, celery, and Greek yogurt is fast, healthy, and a dish your whole family can enjoy!

  Tuna Pasta salad with peas, tuna, celery, onion and a mayo greek yogurt sauce, mixed together and served in a wood bowl.

Tuna Pasta Salad

I don’t know about you, but for me, warm weather screams pasta salad!  This tuna pasta salad is a classic! It easy, fast, and I usually have all the ingredients that I need to throw it together.  My kids love this pasta salad and we eat it for lunch all the time, but it works great as a dinner or side dish.

I also love feeding my kids something that I know has great health benefits.  Did you know tuna fish is a great source of protein and contains omega 3 fatty acids that can help fight heart disease?  For the sauce in this recipe I use a mixture of mayonnaise and Greek yogurt. I love the creaminess that the Greek yogurt adds, and it’s packed with protein. You could also serve this dish with whole wheat pasta.

How to make Tuna Pasta Salad:

Cook your pasta according to package instructions, then drain them and allow them to cool a little. I like to use mini shell noodles, but any type of bite-size pasta can be used.

While the noodles cook, chop the celery and onion, drain the tuna, and warm the peas (you could also add the peas to the boiling pasta water during the last minute of cooking).

A clear glass mixing bowl with the ingredients for tuna pasta salad including cooked pasta, celery, onion, peas and tuna, next to a small bowl with a greek yogurt and mayonnaise sauce.

Mix the mayonnaise and Greek yogurt together until smooth.

Add the cooked pasta, tuna, celery, onion, and peas to a large mixing bowl. Pour the dressing on top and toss to coat.

If you’d like to make this recipe in advance I would suggest waiting to add the sauce until you’re ready to serve, otherwise the noodles will soak up the sauce and it wont have the creaminess that you want.

Tuna pasta salad in a wooden bowl with a serving spoon and a dish towel in the background.


You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!


Prep 10 minutes
Cook 10 minutes
Total 15 minutes
Save Recipe



  • Cook noodles according to package instructions, until al dente. Drain.
  • In a large bowl add chopped onion and celery, peas, cooked pasta, and drained tuna.
  • In a separate bowl, mix the mayo and Greek yogurt. 
  • Stir half of the sauce into the pasta mixture and toss to evenly coat. Season with salt and pepper and dried dil, to taste.
  • Refrigerate pasta and remaining sauce separately, covered, for 30 min. Stir in remaining sauce and serve immediately.

Macros Recipe Adaptation

½ cup olive oil mayonnaise, ½ cup non-fat plain greek yogurt

Per Serving Amount

233 grams


355 kcal, Fat: 15g, Carbs: 42g, Protein: 19g


Calories: 291kcalCarbohydrates: 42gProtein: 16gFat: 6gSaturated Fat: 1gCholesterol: 16mgSodium: 275mgPotassium: 314mgFiber: 3gSugar: 4gVitamin A: 330IUVitamin C: 12.7mgCalcium: 51mgIron: 1.6mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

I originally shared this recipe in June 2011. Updated May 2018. 


Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

This post contains affiliate links.

Related Posts

Share Recipe


About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

4.98 from 711 votes (634 ratings without comment)

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    This is amazing. I added a couple tablespoons of coarse brown mustard, peeled and diced cosmic crisp apple, and some diced sweet gherkins, a hard boiled egg chopped. I made a double recipe of the initial salad. Amazing!
    And I also added some diced orange bell pepper!

See More Comments