This fresh and vibrant tuna pasta salad is the perfect warm-weather dish that combines tender shell pasta, flaky tuna, and crisp vegetables in a creamy Greek yogurt dressing. It’s a protein-packed, crowd-pleasing recipe that comes together in just 15 minutes! Perfect for picnics, potlucks, or a light summer dinner.
Why You’ll Love This Tuna Pasta Salad
- Quick & easy 15-minute recipe
- Protein-rich with omega-3 fatty acids from tuna
- Perfect make-ahead dish (with my special sauce trick!)
- Lighter version using Greek yogurt
- Kid-approved and family friendly
- Versatile – works as lunch, dinner, or side dish
- No fancy ingredients needed
You know those recipes that just scream summer? This tuna pasta salad is absolutely one of them! I’ve been making this dish for years, and I’ve discovered a few game-changing secrets along the way. The combination of mayo and Greek yogurt creates the most incredible creamy dressing that’s lighter than traditional pasta salads but still incredibly satisfying. And those tender shell pasta pieces? They’re like little pockets that catch all that delicious sauce!
What makes this recipe extra special is how the ingredients work together – the sweet pop of peas, the crunch of celery, the zip of red onion, and the richness of tuna. It’s a beautiful balance of textures and flavors that’ll have everyone coming back for seconds. Plus, I’m sharing my tried-and-true tip for keeping the pasta salad creamy even when made ahead (hint: it’s all about how you add the dressing!).
Essential Ingredients for Perfect Tuna Pasta Salad
Let me walk you through exactly what you’ll need to make this creamy, protein-packed pasta salad! Each ingredient plays a special role in creating that perfect balance of flavors and textures.
- Shell Pasta: Those little shells aren’t just cute – they’re perfect for catching and holding onto our creamy sauce in every bite! While I love shells, any short pasta like rotini or bow ties works beautifully. Just remember to cook them al dente since they’ll continue softening as they cool.
- Albacore Tuna: I always reach for solid white albacore tuna packed in water. It’s meatier and holds its shape better than chunk light tuna. Two 5-ounce cans, well-drained, give us the perfect amount of protein without overwhelming the other ingredients.
- Greek Yogurt & Mayo Combo: This is my secret weapon! Equal parts creates the perfect creamy dressing that’s lighter than using all mayonnaise. The Greek yogurt adds protein and a lovely tanginess while the mayo brings that classic richness we all love.
- Fresh Vegetables: Crisp celery adds the perfect crunch, sweet peas bring color and flavor, and finely diced red onion gives a zesty bite. Feel free to adjust amounts to your taste!
My Tried-and-True Success Tips
After making this salad countless times, I’ve learned a few tricks that make all the difference:
- Master the pasta cooking: Salt your pasta water generously – it’s your only chance to season the pasta itself! Once cooked, rinse under cold water just until cooled. This stops the cooking and prevents the shells from sticking together.
- Perfect your sauce strategy: Here’s my game-changing trick – reserve half the sauce! Mix the pasta salad with just half initially, then refrigerate both parts separately. Right before serving, stir in the remaining sauce. This keeps your salad perfectly creamy instead of dry.
- Veggie prep matters: Dice your celery and onion quite small – about the size of a pea. This ensures you get a little bit of everything in each bite without any overwhelming chunks. For the peas, I often toss them into the pasta water during the last minute of cooking – one less pot to wash!
Step-by-Step Instructions: Making Your Perfect Tuna Pasta Salad
Let me walk you through my foolproof method for creating this refreshing pasta salad! After countless times making this recipe, I’ve perfected every step to ensure you get amazing results.
Preparing the Pasta Base:
- Bring a large pot of water to a rolling boil. Add a generous pinch of salt (the water should taste like the sea!)
- Cook your shell pasta until just al dente – about 8-9 minutes, or 1 minute less than package directions
- Drain and rinse briefly with cold water to stop the cooking process
- Spread pasta on a baking sheet to cool completely – this prevents sticking!
The Perfect Creamy Dressing:
- In a medium bowl, whisk together ½ cup mayo and ½ cup Greek yogurt until silky smooth
- Season with a pinch of salt, fresh black pepper, and dried dill if using
- Important: Reserve half the dressing for later!
Assembly Magic:
Here’s where it all comes together beautifully:
- In your largest mixing bowl, combine cooled pasta, drained tuna, diced celery, chopped red onion, and peas
- Gently fold in half of your prepared dressing
- Cover and chill for at least 30 minutes
- Just before serving, stir in remaining dressing for the perfect creamy texture
Creative Recipe Variations
One thing I absolutely love about this recipe is how adaptable it is! Here are some of my favorite ways to switch things up:
Mix-In Magic:
- Crunchy Add-ins: Diced cucumber, chopped bell peppers, or water chestnuts
- Fresh Herbs: Chopped fresh dill, parsley, or chives
- Protein Swaps: Try canned salmon or chickpeas for a different twist
Serving Suggestions:
- Serve over a bed of fresh spinach for extra nutrients
- Stuff into pita pockets for an easy lunch
- Pack in mason jars for perfect portion control
Pro Tip: When serving at a picnic or potluck, nestle your serving bowl in a larger bowl filled with ice to keep everything fresh and safe!
FAQs & Final Thoughts
Yes! The key is my special two-step dressing method. Mix the salad with just half the dressing initially, then refrigerate both parts separately. Add the remaining dressing right before serving. This keeps your pasta salad perfectly creamy for up to 2 days.
While I love small shells because they catch all that creamy goodness, any short pasta works beautifully. Try rotini, bow ties, or even elbow macaroni. Just remember to cook it al dente since it will continue to soften as it cools.
Absolutely! Try using whole wheat pasta for extra fiber, swap in light mayo, or increase the ratio of Greek yogurt to mayonnaise. You can also load up on extra vegetables like diced cucumber or bell peppers.
When stored properly in an airtight container, this salad stays fresh for up to 3 days. Just give it a quick stir before serving, and if needed, brighten it up with an extra spoonful of the reserved dressing.
Final Thoughts
You know what makes me happiest about this tuna pasta salad? Seeing families gather around the table, enjoying something that’s both nourishing and completely delicious. This recipe has been my go-to for years, and it never disappoints!
Whether you’re packing it for lunch boxes, serving it at your next backyard gathering, or enjoying it as a light dinner on a warm evening, I just know you’ll love how simple and satisfying it is. The combination of tender pasta, protein-rich tuna, and crunchy vegetables creates such a perfect balance of flavors and textures.
I’d love to hear how this recipe turns out for you! Drop a comment below with your favorite way to serve it or any creative twists you’ve added. And don’t forget to save this recipe – it’s one you’ll want to make again and again! Happy cooking, friends! ❤️
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.
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