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 minutes
Cook 10 minutes
Total 15 minutes
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  • 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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  1. 5 stars
    My adult daughter was working late last night, so I messaged her about the tuna/pasta salad in the fridge ! Only that instead of mayo&yogourt, I added cold pressed olive oil! I didn’t have frozen peas, I put canned peas and washed under 🚿!!!
    This morning she said « thank you, Mom, for the tuna/pasta salad. It was so good! » She’s picky sometimes, but she liked it! Thank you!

  2. Hi, very yummy… I added an extra can of tuna, a little bit of white wine vinegar, fresh dill herb and a chopped dill pickle. Thanks for this recipe… I made it many times.

  3. 5 stars
    Morty just loved this dish! I didn’t have yogurt or frozen peas. I did add hard boiled eggs and shredded carrots. I seasoned with Old Bay. I always add Old Bay when making anything with tuna, like tuna salad or tuna noodle casserole, tuna steaks.

  4. 5 stars
    I used fresh dill, lots of salt and pepper, and left out the peas. I rinsed the pasta in cold water, and then just dumped everything in a bowl and mixed.

  5. 5 stars
    Loved your recipe! Made it a second time but this time I cut up a bunch of red grapes and added fresh baby dill! It was a hit at our family bbq cook out! Refreshing summer time food!

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