Description
Tuna Pasta Salad is a creamy, hearty, and easy-to-make dish that brings together tender pasta, flaky tuna, crisp veggies, and a tangy mayo dressing. It’s a filling yet refreshing option for lunch, meal prep, or a picnic-perfect side dish that’s ready in under 30 minutes!
Ingredients
Units
Scale
- 12 oz elbow or rotini pasta
- 2 cans (5 oz each) tuna in water, drained
- 1 cup celery, finely diced
- 1/2 cup red onion, finely chopped
- 1 cup frozen peas, thawed
- 1/2 cup mayonnaise
- 2 tablespoons Greek yogurt or sour cream (optional for creaminess)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Optional: chopped dill pickles or fresh dill for a flavor boost
Instructions
- Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
- In a large bowl, mix the pasta, tuna, celery, onion, and peas.
- In a separate bowl, whisk together mayo, Greek yogurt (if using), Dijon mustard, lemon juice, salt, and pepper.
- Pour the dressing over the pasta mixture and stir until well coated.
- Chill for at least 30 minutes before serving.
- Garnish with fresh herbs or extra cracked pepper if desired.
Notes
- Lighten it up by using more Greek yogurt in place of mayo.
- Add chopped hard-boiled eggs or sweet corn for variation.
- Best served cold—perfect for make-ahead lunches!
- Use gluten-free pasta to make it gluten-free.
- Details
Nutrition
- Calories: 320
- Sugar: 2g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 35mg
