Tuna Pasta Salad

Nothing beats the satisfaction of a creamy, refreshing Tuna Pasta Salad on a warm day. This dish combines tender pasta, flaky tuna, crisp vegetables, and a tangy dressing, making it a delightful meal that can be ready in just 30 minutes. It’s quick to whip up and perfect for a lunch gathering or a potluck, ensuring great flavors without spending hours in the kitchen.

This recipe is ideal for anyone who loves a hearty, nutritious meal that’s also easy to prepare. It’s perfect for summer picnics, light dinners, or even meal prep for busy weeks ahead. Plus, it keeps well in the fridge, making it a great make-ahead option.

Why You’ll Love This Recipe

• The small shells pasta provides a fun, bite-sized texture that’s enjoyable to eat.
• Fresh vegetables offer a satisfying crunch that complements the creamy dressing.
• The combination of mayonnaise and Greek yogurt creates a rich yet balanced flavor profile.
• This dish is incredibly versatile, allowing for various add-ins based on personal preference.

What You’ll Need

Gather these ingredients to create a delectable Tuna Pasta Salad.

For the Salad

• 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

For the Dressing

• 1/2 cup mayonnaise
• 1/2 cup plain Greek yogurt
• Dried dill weed, to taste, optional
• Salt and freshly ground black pepper, to taste

Use low-fat mayo or yogurt for a lighter version.

Substitutions & Swaps

• Any small pasta can be used instead of shells.
• Canned chicken is a great tuna alternative.
• Greek yogurt can be replaced with sour cream.
• Fresh herbs may replace dried dill for more flavor.

How to Make It

Follow these simple steps to whip up your Tuna Pasta Salad.

Cook the pasta

Begin by cooking the small shells pasta according to package instructions until al dente. Drain and set aside.

Combine the ingredients

In a large bowl, add chopped red onion, celery, peas, cooked pasta, and drained tuna. Gently mix until evenly distributed.

Prepare the dressing

In a separate bowl, mix together the mayonnaise and Greek yogurt until smooth and creamy.

Toss and season

Stir half of the dressing into the pasta mixture and toss to evenly coat. Season with salt, pepper, and dried dill to taste.

Chill before serving

Refrigerate the pasta and remaining dressing separately, covered, for about 30 minutes. Stir in the remaining dressing just before serving.

How to Store It

Fridge: up to 3 days in an airtight container.
Freezer: no, salad doesn’t freeze well.
Reheat: serve cold, no reheating needed.

Tips for Best Results

• Always use albacore tuna for a firmer texture.
• Adjust seasoning according to your preferences for flavor.
• For added crunch, consider including diced bell peppers or cucumbers.

Serving Suggestions

• Pair with crusty bread for a complete meal.
• Serve alongside grilled chicken for a delightful dinner spread.
• Perfect for summer picnics and barbeques with friends.