Tuna pasta salad is an American classic. It’s creamy, simple, a great source of protein, and always a crowd favorite!
This version keeps everything you love but elevates it with a touch of fresh lemon juice and dill for brightness and flavor. Kids love it, and adults love it, too.
It’s easy, comforting, and made with simple pantry ingredients (if you have a can of tuna and small pasta, you’re most of the way there). It’s perfect for a quick lunch or dinner when you want something homemade but don’t want to spend a ton of time cooking.
You can also make it your own depending on what you prefer. Use all mayonnaise for a more classic, richer tuna pasta salad, or swap in all Greek yogurt for a lighter option with a little extra protein.
Why This Is the Best Tuna Pasta Salad
- A creamy tuna pasta salad made with Greek yogurt and mayo
- Bright, fresh flavor from lemon juice
- Easy to make ahead for meal prep or gatherings with pantry ingredients
- Flexible with pasta, herbs, and extra veggies
Ingredients You’ll Need
- 8 ounces small shells or ditalini pasta (or any bite-size pasta noodles)
- 2 (4-ounce) cans albacore tuna, packed in water, drained
- 2 ribs of celery, small diced
- 1/4 cup red onion, small diced
- 1 cup frozen peas
- 1/3 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 2 teaspoons honey or sugar
- 1 tablespoon fresh lemon juice, plus more to taste
- 1.5 tablespoons fresh chopped dill (or 1/2 teaspoon dried dill weed), optional
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
How to Make Tuna Pasta Salad
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and let cool slightly.
- Combine the salad: In a large bowl, add the cooked pasta, tuna, celery, red onion, and peas.
- Make the dressing: In a separate bowl, mix together the mayonnaise, Greek yogurt, honey, and lemon juice.
- Toss and season: Add half of the dressing to the pasta mixture and toss to coat. Season with salt, pepper, and dill (if using).
- Chill: Refrigerate the pasta salad and remaining dressing separately for about 30 minutes.
- Finish and serve: Stir in the remaining dressing just before serving. Taste and adjust with more lemon juice, salt, or pepper as needed.
Tips for the Best Tuna Pasta Salad
- Cook pasta al dente: It holds up better after chilling
- Let it chill before serving: Like many pasta salads, it tastes better if it can sit in the fridge and rest for a few hours to let the flavors come together.
- Add dressing in two stages: This keeps the pasta salad creamy, not dry
- Use good-quality tuna: Flaky tuna packed in water works best. I like Wild Planet albacore tuna.
- Finish with lemon juice: A small squeeze at the end brightens everything up! If you don’t have fresh lemon juice, a dash of apple cider vinegar in the dressing will do the trick.
Tuna Pasta Salad Variations
This tuna pasta salad is easy to customize based on what you have on hand:
- Add more veggies: Chopped cucumbers, bell peppers, shredded carrots, cherry tomatoes, corn, or even broccoli all work well—you can choose any mix-ins you like
- Add crunch: Try chopped pickles, relish, or even sliced radishes
- Swap the herbs: Use chives, parsley, or a mix instead of dill
- Make it higher protein: Add another can of tuna or use a high-protein pasta
- Make it lighter: Use all Greek yogurt or a lighter mayonnaise
- Add extra flavor: Stir in a little Dijon mustard, capers, or a pinch of garlic powder
- Try different pasta: Macaroni, rotini, or any small pasta shape works
- Looking for more recipes with tuna? Find tuna salad recipes here
- Love pasta salads? Find more pasta salad recipes here
High-Protein Tuna Pasta Salad Option
For a higher-protein tuna pasta salad, add an extra can of tuna and swap in a high-protein pasta. Using all Greek yogurt instead of mayonnaise is another easy way to increase protein while keeping it creamy.
You can really make this tuna pasta salad recipe your own, depending on what’s in your pantry or fridge.
Storage
- Refrigerator: Store in an airtight container in the refrigerator for up to 3 days
- Tip: Stir before serving and add a squeeze of lemon juice to refresh
This isn’t a recipe I would freeze, so plan accordingly.
Enjoy!
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Description
This Tuna Pasta Salad recipe is a creamy, easy classic with a fresh twist from lemon juice and dill. It’s made with simple pantry ingredients and comes together quickly, making it perfect for meal prep, lunches, or an easy side dish.
You can make it your own depending on what you prefer—use all mayonnaise for a more traditional tuna pasta salad, or swap in Greek yogurt for a lighter, higher-protein option.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain and let cool slightly.
- Combine the salad: In a large bowl, add the cooked pasta, tuna, celery, red onion, and peas.
- Make the dressing: In a separate bowl, stir together the mayonnaise, Greek yogurt, honey, and lemon juice until smooth.
- Toss and season: Add about half of the dressing to the pasta mixture and toss to coat. Season with salt, pepper, and dill (if using).
- Chill: Refrigerate the pasta salad and remaining dressing separately, covered, for about 30 minutes.
- Finish and serve: Stir in the remaining dressing just before serving. Taste and adjust with more lemon juice, salt, or pepper as needed.
Store in an airtight container in the refrigerator for up to 3 days.
Notes
Use all mayonnaise for a more classic tuna pasta salad, or all Greek yogurt for a lighter option.
Add more lemon juice at the end to brighten the flavors.
Swap dill for chives or parsley, or leave it out entirely.
Add extra tuna or use a high-protein pasta if you want to increase protein.
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