Are you looking for a quick, delicious, and protein-packed meal that’s perfect for lunch or dinner? Look no further than this easy tuna pasta salad recipe. Made with canned tuna, shell pasta, peas, celery, and a tangy dressing, this salad is a classic for a reason. You’ll love it because it’s easy to make, can be prepared ahead of time, and is a great way to get your daily dose of protein and veggies.

Why You’ll Love This Recipe

• It’s quick and easy to make, requiring only 20 minutes of prep time
• It’s packed with protein from the tuna, making it a great option for a post-workout meal or a healthy lunch
• It’s customizable, so you can add your favorite ingredients or substitute out ones you don’t like
• It’s perfect for meal prep, as it can be made ahead of time and stored in the fridge for up to 3 days

Key Ingredients & Substitutions

The key to making a great tuna pasta salad is using high-quality ingredients. Here are the ingredients you’ll need:

• 1 pound small shell pasta: This type of pasta is ideal because its small size and shell shape allow it to hold onto the creamy dressing and mix well with the other ingredients.
• 12 ounces canned tuna in water, drained and flaked: Look for tuna that’s low in mercury and has been sustainably sourced. You can also use fresh tuna if you prefer, but canned tuna is more convenient and affordable.
• 1 cup frozen peas, thawed: Peas add natural sweetness and a burst of freshness to the salad. You can also use fresh peas if they’re in season.
• 1 cup celery, finely diced: Celery provides a nice crunch and freshness to the salad. Make sure to dice it finely so it distributes evenly throughout the salad.
• 1/2 cup red onion, finely chopped: Red onion adds a sweet and tangy flavor to the salad. You can also use yellow or white onion if you prefer.
• 1/2 cup mayonnaise: Mayonnaise is the base of the dressing and helps to bind all the ingredients together. You can also use a dairy-free alternative if you’re lactose intolerant.
• 1/2 cup plain Greek yogurt: Greek yogurt adds a tangy flavor and helps to balance out the richness of the mayonnaise. You can also use regular yogurt if you prefer.
• 2 tablespoons fresh lemon juice: Lemon juice adds a bright and citrusy flavor to the salad. Make sure to use fresh lemon juice for the best flavor.
• 1 teaspoon yellow mustard: Yellow mustard adds a tangy and slightly spicy flavor to the salad. You can also use Dijon mustard if you prefer.
• 1/2 teaspoon garlic powder: Garlic powder adds a savory flavor to the salad without being too overpowering. You can also use fresh garlic if you prefer.
• 1/4 cup fresh dill, finely chopped: Fresh dill adds a bright and fresh flavor to the salad. Make sure to chop it finely so it distributes evenly throughout the salad.
• 1/2 teaspoon kosher salt: Kosher salt helps to bring out the flavors of the other ingredients and adds a touch of saltiness to the salad.
• 1/4 teaspoon ground black pepper: Black pepper adds a touch of spice and helps to balance out the flavors of the salad.

If you’re looking for a way to mix things up, you could try substituting out the mayonnaise for a dairy-free alternative, or adding in some diced bell peppers for extra flavor and nutrients. For more ideas on how to customize your pasta salad, check out this high-protein pasta salad recipe or this easy tuna salad sandwich recipe.

Step-by-Step Instructions

Here’s how to make the salad:

1. Bring a large pot of salted water to a boil. Cook the shell pasta according to package directions until it reaches an al dente texture. This should take around 8-10 minutes, depending on the brand and type of pasta you’re using.

2. Drain the pasta into a colander and immediately rinse under cold running water for 1-2 minutes until completely cooled. This prevents the pasta from overcooking and ensures the dressing doesn’t clump.

3. In a large mixing bowl, whisk together the mayonnaise, plain Greek yogurt, lemon juice, yellow mustard, garlic powder, salt, and black pepper until the dressing is smooth and emulsified.

4. Add the drained tuna, thawed peas, diced celery, and chopped red onion to the dressing. Stir gently to ensure the tuna is evenly distributed.

5. Add the cold, drained pasta and the fresh chopped dill to the bowl. Fold everything together with a large spatula until the pasta is thoroughly coated.

6. Taste the salad and add extra salt or pepper if desired. If the salad appears dry after chilling, stir in one tablespoon of water or extra yogurt to restore the creamy consistency.

7. Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled.

For more information on food safety and storage guidelines, check out the FDA’s website. You can also find more recipes like this one on ViteRecipe, such as this cold tortellini pasta salad recipe or this Marco Polo pasta salad recipe.

Expert Chef Tips & Troubleshooting

Here are a few tips to keep in mind when making this salad:

• Make sure to rinse the pasta under cold running water after cooking to stop the cooking process and prevent the dressing from clumping.
• If the salad appears dry after chilling, stir in one tablespoon of water or extra yogurt to restore the creamy consistency.
• Consider adding some diced bell peppers or chopped hard-boiled eggs to the salad for extra flavor and nutrients.
• For a higher protein version of the salad, try using 14 ounces of tuna instead of 12 ounces.
• To prevent the salad from becoming too soggy, make sure to drain the pasta thoroughly and pat it dry with a paper towel before adding it to the dressing.

Storage, Make-Ahead & Reheating

This salad can be made ahead of time and stored in the fridge for up to 3 days. If you’re looking for a way to make it more convenient, consider making a batch on the weekend and portioning it out into individual containers for easy lunches throughout the week. You can also find more information on the nutritional profile of canned tuna on the USDA’s website.

Recipe Variations

Here are a few ideas for varying the recipe:

• Add some diced chicken or turkey for extra protein
• Use different types of pasta, such as bowtie or penne, for a change of pace
• Add some chopped fresh herbs, such as parsley or basil, for extra flavor
• Use a different type of canned fish, such as salmon or sardines, for a different flavor profile
• Add some diced veggies, such as carrots or zucchini, for extra nutrients

Easy Tuna Pasta Salad

C. Sophie

This easy tuna pasta salad recipe is a classic for a reason. Made with canned tuna, shell pasta, peas, celery, and a tangy dressing, it’s a quick and delicious meal that’s perfect for lunch or dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Salad

Cuisine American

Servings 8 servings

Calories 360 kcal

Equipment

• Large pot
• Colander
• Large mixing bowl

Ingredients

  

Pasta

• 1 pound small shell pasta

Protein

• 12 ounces canned tuna in water drained and flaked

Vegetables

• 1 cup frozen peas thawed
• 1 cup celery finely diced
• 1/2 cup red onion finely chopped

Dressing

• 1/2 cup mayonnaise
• 1/2 cup plain Greek yogurt
• 2 tablespoons fresh lemon juice
• 1 teaspoon yellow mustard
• 1/2 teaspoon garlic powder
• 1/4 cup fresh dill finely chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Instructions

 

• Bring a large pot of salted water to a boil. Cook the shell pasta according to package directions until it reaches an al dente texture.
• Drain the pasta into a colander and immediately rinse under cold running water for 1-2 minutes until completely cooled. This prevents the pasta from overcooking and ensures the dressing doesn’t clump.
• In a large mixing bowl, whisk together the mayonnaise, plain Greek yogurt, lemon juice, yellow mustard, garlic powder, salt, and black pepper until the dressing is smooth and emulsified.
• Add the drained tuna, thawed peas, diced celery, and chopped red onion to the dressing. Stir gently to ensure the tuna is evenly distributed.
• Add the cold, drained pasta and the fresh chopped dill to the bowl. Fold everything together with a large spatula until the pasta is thoroughly coated.
• Taste the salad and add extra salt or pepper if desired. If the salad appears dry after chilling, stir in one tablespoon of water or extra yogurt to restore the creamy consistency.
• Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled.

Notes

Nutritional information:

• Calories: 360
• Protein: 18g
• Carbohydrates: 45g
• Fat: 12g
• Saturated fat: 2g
• Cholesterol: 25mg
• Sodium: 420mg
• Potassium: 320mg
• Fiber: 3g
• Sugar: 4g
• Vitamin A: 850 IU

 

Tip: To prevent the pasta from becoming dry, stir in a small splash of water or extra yogurt before serving. You can also add some diced bell peppers or chopped hard-boiled eggs to the salad for extra flavor and nutrients.

Keyword tuna pasta salad

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