This Tuna Pasta Salad is a quick and easy dish packed with tender pasta, protein-rich tuna, and fresh peas, all coated in a creamy mayo and yogurt dressing. Perfect for meal prepping or serving at gatherings, it’s a versatile and satisfying option for any occasion.
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Easy Tuna Salad Pasta Recipe
One of the best summer meals has to be classic tuna pasta salad. With simple ingredients this classic recipe comes together quickly and is perfect for a light lunch, side dish, or even a main dish.
Packed with protein from tuna, fiber from pasta and peas, and a balanced mix of mayo and yogurt for creaminess it is the perfect balance of flavors. I love using this recipe as a packed lunch for when we have summer activities, it packs well and keeps everyone energized and full.
If you love tuna as much as my family you should also check out these recipes for Tuna Salad with Cranberries or Italian Tuna Salad to make some great healthy meals!
Ingredients
- Conchiglie (Small or Medium Shell) Pasta – I love using the small shells for this pasta salad but you really can use any small pasta shape you enjoy or have on hand.
- Sweet Onion – Use a sweet onion or yellow onion for the best flavor for this dish, these onions tend to be on the sweeter side and more mellow not allowing the onions to overpower the dish. If you prefer something with more of a zip you can use a red onion.
- Canned Tuna – I tend to buy albacore tuna although it is most important to get the tuna in water not oil. This will keep your pasta salad light. Just drain out any excessive water before adding to the pasta salad.
- Frozen Peas – Frozen green peas have an amazing fresh taste and thaw super quick. They are the perfect pop of freshness that the pasta salad needs.
- Mayonnaise – Of course it wouldn’t be tuna pasta salad without some mayo. I prefer the full fat variety and usually tend to buy mayonnaise that is made with olive oil, but your favorite kind works great.
- Plain yogurt – Plain regular yogurt, as with the mayo a higher fat content is going to have the best taste. You can also use plain greek yogurt.
- Salt and Black Pepper to taste – Once everything is mixed you will want to give it a taste ad then add salt and pepper as you see fit.
- Celery (Optional) – I am allergic to raw celery so I can’t put this in my dish but according to my family adding chopped celery is delicious. So go with or without it depending on your view of if you enjoy celery or not.
Instructions
This really is a very simple recipe. Start by bringing a large pot of salted water to a boil.
Cook pasta according to package instructions until al dente.
Drain pasta and rinse under cold water until cooled.
In a large mixing bowl, combine pasta, diced onion, drained tuna, frozen peas, mayonnaise, and yogurt.
Season with salt and pepper to taste.
Optional: Add celery for extra crunch.
Mix well until evenly coated.
Refrigerate leftovers in an airtight container.
tips, tricks and questions
Can I use a different type of pasta?
Absolutely! Try rotini, elbow macaroni, or penne for variety. You can ever try using your favorite gluten-free pasta.
Can I use fresh tuna instead of canned?
Freshly grilled or seared tuna can elevate the dish with a different texture and flavor.
How can I make this salad lighter?
Use low-fat mayonnaise or increase the yogurt-to-mayo ratio.
What other vegetables can I add?
Consider diced red bell pepper, corn kernels, green onions, kalamata olives, cherry tomatoes, or even dill pickles for added color and crunch.
Make-Ahead:
Prepare in advance; it keeps well in the fridge for 3-4 days. Is great for meal prep and often tastes better the next day after the flavors have time to combine. I love making this cold tuna pasta salad during the summer when my kids have sports and there is time for a little summer picnic in between games.
Serving Suggestions:
Serve with crusty bread, cut up veggies and fruit, or alongside fresh greens for a complete meal.
If you like this Pasta and Tuna Salad Recipe you might also like:
Tuna Pasta Salad
This Tuna Pasta Salad combines tender pasta, tuna, and peas in a creamy dressing, making it a quick and satisfying meal perfect for any occasion.
Ingredients
- 1 pound conchiglie (small or medium shells) pasta
- 1/2 sweet onion, diced
- 4 5-oz cans of tuna in water, drained
- 12 oz bag of frozen peas
- 1 cup mayonnaise
- 1/4 cup regular plain yogurt
- Salt and pepper to taste
- Optional: 2 ribs celery, chopped
Instructions
- Bring a large pot of water to a boil on the stovetop. Add a good amount of salt to the water. Cook the pasta according to package instructions. Drain the pasta and rinse with cold water until the pasta has cooled down.
- In a large bowl combine the cooked pasta, diced onion, drained tuna, peas (no need to thaw), mayonnaise, and yogurt. Once combined add salt and pepper to taste. Store any leftovers in an airtight container in the fridge.
Notes
This makes a LARGE batch of tuna pasta salad and can serve 8 to 10. You can easily half the amounts of everything to make less. (P.S. It also keeps well in the fridge for a few days and is great for meal prepping)
A note for the peas, they thaw very quickly and do not need to be cooked so no need to thaw them ahead of time or cook them before adding them to the salad.
Nutrition Information:
Yield:
10Serving Size:
1 cupAmount Per Serving: Calories: 259Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 33mgSodium: 419mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 16g
Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.
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