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.


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Prep 10 mins
Cook 10 mins
Total 15 mins


  • 8 ounces small shells pasta , or your favorite bite-size pasta
  • 7 ounces canned albacore white tuna, packed in water , drained
  • 2 ribs celery , chopped
  • 1/4 cup red onion , chopped
  • 1 cup frozen peas
  • 1/2 cup mayonnaise
  • 1/2 cup plain Greek yogurt
  • dried dill weed , to taste, optional
  • salt and freshly ground black pepper , to taste


  • 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.


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

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


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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.

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Recipe Rating


  1. 5 stars
    Our go-to tuna salad recipe! Works great with brown rice quinoa GF spiral noodles from Trader Joe’s.

  2. 5 stars
    Love that yogurt lightens up abit! We often have this with sliced tomatoes for dinner.

  3. 2 stars
    The original recipe sorely lacked flavor. Where are all the seasonings? I had to add garlic powder, paprika, more dill, more black pepper, and pickle juice.

  4. 5 stars
    So I guess I’m the only one who actually made your recipe. Didn’t change a thing. Loved it.

  5. Very good. I use a higher yogurt ratio. I use regular homemade yogurt. I like your instructions to add more dressing later. I find when you use yogurt, you can even add more the next day and it will taste fresh and delish.

  6. 5 stars
    Hi! Thank you so much for your recipe! I really enjoyed it, but I admittedly changed a few things. I used vegan mayo and did not use yogurt. I also didn’t have celery on hand, so I omitted this. lastly, I used vegan sriracha tuna in place of regular tuna and added a splash of vinegar and sugar in too. Fabulous. Thank you!

  7. 5 stars
    I am trying to use up my pantry stuff so I made this salad with tuna, pasta, peas, red onion, pickles, capers and mayo (no yogurt) and it was delish!!! I could of added cubed cheddar cheese for parties and big events, but it was so good!! Thank you!!

  8. 5 stars
    My family and I loved this! I didn’t change much- just squeezed some fresh lemon juice over the mixture and used lemon pepper instead of reg. pepper (I also used a little garlic powder). I probably sound like a goof but as I read through the recipe and comments I was like “Am I supposed to put the frozen peas in here frozen?” but that couldn’t be right….so I took the frozen peas out in the morning and let them thaw- lol. Do you cook the peas?… I did not and the pasta salad came out great! Thank you!

    1. hi. probably you figured this hack out, but throw the frozen peas in with the pasta cooking
      after about ten minutes. yw. Bill

  9. 5 stars
    Yummmmmmmmmmmy! Subbed sour cream for greek yogurt just because I didn’t want to buy a whole tub of greek yogurt. Added diced carrots. Absolute yum 🙂

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