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
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  • 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
    I’ve made this SO many times. It is easy and delicious and it’s tweakable to your tastes. I’m allergic to celery so I leave it out. I like a squeeze of lime juice over it for the brightness of the citrus. Thanks for sharing this one!!

  2. 5 stars
    I have never made a tuna pasta salad in my life but was looking for quick meals to take to work and saw this. It is absolutely delicious and only took me a few minutes to prep.

  3. I like my tuna packed in oil so I used that and I think Mayo is too bland so I always use Miracle Whip for that extra bite and it resulted in a good salad

  4. I made this exact recipe but added more dill, more celery, more Mayo and half a cup of sour cream instead of the yoghurt and it was delicious! It would have been way too dry without the extra Mayo.

  5. Made this with some adjustments to give it more nutrition and a better balance of soft and crunchy textures. Way too little celery in the original recipe. It gives this bowl of mush a much needed crunch and more moisture. Also used real tuna in olive oil, I think it has a better richer flavour. I increased the amounts for almost everything except the dressing. There was plenty of that, even still a touch too much and I didn’t feel like I had to add it all.
    Came out great! Something I could eat for breakfast, lunch, and dinner!

    3 cups (dry) of fusilli pasta
    2 large 160gram cans of tuna in olive oil, drained (Rio Mare brand is the most delicious canned tuna I’ve ever found)
    1 cup frozen peas
    1 cup chopped cellery (4-5 stalks)
    1/2 cup chopped red onion
    1/2 cup mayo
    1/2 cup plain greek yogurt
    fresh dill and Old Bay seasoning

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