Tuna Pasta Salad
Tuna Pasta Salad is a creamy, protein packed pasta salad that is perfect for a summer picnic! It's a delicious pasta salad that is great to make ahead of time for lunch, BBQ's, or any time you need a side dish.
I love a good pasta salad. They are so simple to whip up and can go so many directions with the ingredients you add. My go-to pasta salads during the summer months are my Italian Pasta Salad, Southwestern Pasta Salad, and Thai Chicken Pasta Salad, but this Tuna Pasta Salad is squeezing its way into that rotation too!
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Why You'll Love This Recipe
- Easy - nothing difficult about this recipe. It simply requires boiling pasta, chopping some veggies, and mixing it all together.
- Make Ahead - this pasta salad with tuna is perfect to make ahead of time. I like making a batch and having it for lunch throughout the week.
- Healthy - this recipe has just a little bit of mayonnaise to make it creamy, otherwise the rest of the creaminess comes from plain Greek yogurt. Greek yogurt not only adds creaminess, but also some protein.
Ingredients
Canned Tuna - be sure to drain well. I use Safe Catch Tuna which I typically buy at Costco, but you can find it at most grocery stores. I also love using this tuna in my Potato Chip Tuna Casserole!
Mayonnaise - this is important to add creaminess to the pasta salad.
Plain Greek Yogurt - I recommend using whole milk Greek yogurt. Other recipes I use Greek yogurt in are Greek Yogurt Chocolate Banana Muffins and Greek Yogurt Dirt and Worms.
Dijon Mustard - this adds a bit of tang to the pasta salad.
Fresh Dill - I love the flavor of fresh dill and it works really well in this pasta salad.
Frozen Peas - these do a lot for flavor and texture!
Carrots, Onion, Celery - these add crunch, flavor, nutrients, and color!
Pasta - I make this using any type of short noodled pasta.
Variations
Different Protein - if you aren't a fan of tuna, you can definitely use canned chicken or shredded rotisserie chicken instead.
Different Pasta - you can use whatever pasta shape you like or have on hand. I think pasta salads are best made with short noodles like elbow, farfalle, ditali, and orzo.
More or Different Veggies - if you want to bump up the veggies in this pasta salad, go for it! I think diced bell peppers, chopped broccoli, chopped cauliflower, or diced cucumber would all be delicious options.
Step by Step Instructions
Photo 1. Cook the pasta according to package directions.
Photo 2. In a small to medium bowl, combine the Greek yogurt, mayonnaise, dijon, garlic, salt, and pepper. Stir well to combine.
Photo 3. In a large bowl, add the pasta, tuna, onion, carrots, celery, peas, fresh dill, and dressing. Stir well to combine.
Photo 4. Chill for at least 30 minutes. Serve and enjoy!
Expert Tips
Storage - this pasta salad should be stored in an airtight container in the refrigerator for 4-5 days. Sometimes pasta salads can dry out when the pasta soaks up the dressing. You could toss the pasta salad in a little bit of milk or water to get it creamy again.
Make Ahead - you can make this pasta salad 24 hours in advance, if you need. It will last longer than that but is best enjoyed within 24 hours.
Recipe FAQs
I think it's great on its own but it's a delicious side dish to grilled dishes like Grilled Italian Chicken Breasts or Grilled Parmesan Zucchini!
I have only used tuna packed in water. Using tuna packed in oil will change the flavor and consistency of this pasta salad, but you can if you are okay with those changes.
You don't need to cook the peas before adding them to this pasta salad. I simply set mine out at room temperature for about 30-60 minutes prior to adding them to this pasta salad.
Instead of yogurt, you could use sour cream or just use all mayonnaise.
Other Pasta Salad Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Tuna Pasta Salad
Ingredients
- 12 ounces farfalle pasta
- ½ cup plain Greek yogurt
- ⅓ cup mayonnaise
- 1 tablespoon dijon mustard
- 2 cloves fresh garlic minced
- ½ teaspoon salt
- ¼ teaspoon fresh cracked pepper
- 2 tablespoon fresh chopped dill
- 2 medium carrots chopped
- 2 celery stalks chopped
- ½ medium red onion finely chopped
- 1 cup frozen peas thawed
- 8 ounces canned tuna drained
Instructions
- Bring a pot of water to boil. Cook the pasta according to package directions.
- Once cooked, strain and rinse with cold water.
- While the pasta is cooking: in a small/medium bowl, mix together the Greek yogurt, mayonnaise, dijon, garlic, salt, and pepper.
- In a large bowl, add the pasta, carrots, celery, onion, peas, tuna, dill, and dressing.
- Mix well to combine.
- Ideally, chill for at least 30 minutes prior to serving. Enjoy!
