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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
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).
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.
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Recipe
Tuna Pasta Salad
Ingredients
- 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
Instructions
- 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 yogurtPer Serving Amount
233 gramsMacros
355 kcal, Fat: 15g, Carbs: 42g, Protein: 19gNutrition
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 is the easiest, most classic version of the tuna pasta salads. Don’t omit the dill weed, either fresh or dried. It’s delicious!!! Thank you!
Your Tuna Pasta Salad is absolutely delicious every time and a go-to for me! This salad is like a “party in your mouth”! Thank you for sharing it! I even add hard boiled eggs sometimes and a little Mayo too! A definite 5STAR recipe! I have made it with elbows and little farfalle. Both pastas go well with the recipe ingredients. And sometimes I use old Bay seasoning to add a little spice to the mix! Never fails!
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.
Looked for a real good tuna pasta salad and I found it here.
This salad is good but too bland. Maybe some Dijon mustard or dill relish mixed in. Needs some pep.
I was skeptical that something so simple could have such great ratings but this recipe hits the spot. I did half with leftover roasted chicken because my husband doesn’t eat fish. He liked it but tuna is the way to go. I added pickles and a splash of pickle juice, was pretty generous with the dill, and used seasoning salt instead of regular salt. I will make this again all year long.
Very nice and very easy.
I really liked this simple recipe. I used fresh Albacore from a local fishing boat. Canned it and used organic pasta-fresh dill weed
This recipe is just awesome and a staple in my house! I started to make another batch today and discovered am out of peas! Frozen or otherwise! So I added little sweet bell peppers had in frig, chopped up the size of peas instead it is so good and a nice blend with other ingredients and very colorful too! Thank you for sharing this 5 star recipe with the world!
Hi.
I’ve made this recipe, only substitute was swapped peas with sweetcorn.
It turned out great.
Thank you for your recipe.
I’ll definetly make this again.
This is a wonderful, quick and simple recipe for a lunch, picnic or party. I made it gluten free, using rice based shells and it was incredible. Pretty much everyone’s favorite.
Yummy. I didn’t have any plain greek yogurt so I subbed tzaziki made with yogurt. The dill in it added a lovely flavor. Thanks!
Delicious! I used 1/2 cup miracle whip and 1/2 cup mayo instead of the Greek yogurt, and also a squirt of dill relish. Yum!
This recipe is delicious! I absolutely loved it! I definitely will be making this again