This pasta salad is quick to prepare and uses simple pantry staples. The creamy dressing coats every bite, while the tuna adds satisfying protein and flavor. It’s versatile, budget-friendly, and ideal for making ahead. Whether served chilled at a summer gathering or packed for lunch, it’s always a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 cups cooked pasta (rotini, shells, or elbow macaroni) 2 cans (5 ounces each) tuna, drained 1/2 cup mayonnaise 1/4 cup plain Greek yogurt or sour cream 1 tablespoon Dijon mustard 1 tablespoon lemon juice 1/2 cup celery, finely chopped 1/3 cup red onion, finely diced 1/2 cup sweet peas (fresh or thawed frozen) 1/4 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon fresh parsley, chopped
Directions
Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely.
In a large mixing bowl, combine the mayonnaise, Greek yogurt (or sour cream), Dijon mustard, lemon juice, salt, and black pepper. Stir until smooth.
Add the drained tuna to the bowl and gently break it apart with a fork.
Stir in the chopped celery, red onion, peas, and parsley.
Add the cooled pasta and mix until everything is evenly coated with the dressing.
Taste and adjust seasoning if needed.
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Add chopped hard-boiled eggs for extra protein and richness. Mix in diced pickles or relish for a tangy twist. Use canned salmon instead of tuna for a different flavor profile. Add shredded cheddar cheese for a creamy, savory boost. Incorporate cherry tomatoes or cucumbers for added freshness.
Storage/Reheating
Store Creamy Tuna Pasta Salad in an airtight container in the refrigerator for up to 3 days. Stir before serving, as the dressing may thicken over time. If needed, add a small spoonful of mayonnaise or a splash of lemon juice to refresh the texture. This dish is best enjoyed cold and does not require reheating.
FAQs
Can I make this pasta salad ahead of time?
Yes, it’s actually better after chilling for a few hours, allowing the flavors to blend.
What type of tuna works best?
Chunk light or solid white albacore tuna both work well. Choose based on your texture preference.
Can I use a different pasta shape?
Absolutely. Rotini, penne, shells, or macaroni are all great choices.
How do I keep the salad from drying out?
Store it tightly covered and stir in a little extra mayo or yogurt before serving if needed.
Can I make this lighter?
Yes, use light mayonnaise or increase the amount of Greek yogurt for a lighter version.
Is this recipe gluten-free?
It can be if you use gluten-free pasta.
Can I add more vegetables?
Yes, bell peppers, carrots, cucumbers, or corn make great additions.
How long should it chill before serving?
At least 30 minutes, though 1–2 hours is ideal for the best flavor.
Can I freeze tuna pasta salad?
Freezing is not recommended, as the creamy dressing may separate and affect texture.
Is this suitable for meal prep?
Yes, it stores well for several days, making it perfect for lunches or quick dinners.
Conclusion
Creamy Tuna Pasta Salad is a simple yet satisfying dish that combines tender pasta, flaky tuna, and crisp vegetables in a rich, flavorful dressing. Easy to prepare and perfect for making ahead, it’s a versatile recipe you’ll turn to again and again for gatherings, lunches, or busy weeknights.
Creamy Tuna Pasta Salad is a protein-packed, comforting dish made with tender pasta, flaky tuna, crisp vegetables, and a smooth, flavorful dressing, perfect for potlucks, meal prep, or family dinners.
Ingredients
3 cups cooked pasta (rotini, shells, or elbow macaroni)
2 cans (5 ounces each) tuna, drained
1/2 cup mayonnaise
1/4 cup plain Greek yogurt or sour cream
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/2 cup celery, finely chopped
1/3 cup red onion, finely diced
1/2 cup sweet peas (fresh or thawed frozen)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped
Instructions
Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely.
In a large mixing bowl, combine the mayonnaise, Greek yogurt (or sour cream), Dijon mustard, lemon juice, salt, and black pepper. Stir until smooth.
Add the drained tuna to the bowl and gently break it apart with a fork.
Stir in the chopped celery, red onion, peas, and parsley.
Add the cooled pasta and mix until everything is evenly coated with the dressing.
Taste and adjust seasoning if needed.
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
Add chopped hard-boiled eggs for extra protein and richness.Mix in diced pickles or relish for a tangy twist.Use canned salmon instead of tuna for a different flavor profile.Add shredded cheddar cheese for a creamy, savory boost.Incorporate cherry tomatoes or cucumbers for added freshness.Store in an airtight container in the refrigerator for up to 3 days. Stir before serving.
