Home » Classic Tuna Pasta Salad Recipe

Classic Tuna Pasta Salad Recipe

I’ve just perfected a Classic Tuna Pasta Salad with shell noodles, peas, tuna, celery and creamy Greek yogurt that’s fast, healthy and a dish the whole family can enjoy.

A photo of Classic Tuna Pasta Salad Recipe

I keep coming back to this Classic Tuna Pasta Salad, I like how shell pasta gives a little playful chew while Greek yogurt keeps things bright and creamy without weighing it down. I never thought a pantry salad could feel this clever, and somehow it reads like an easy weeknight win even when you don’t feel like planning.

Call it Tuna With Peas when you want to make people curious, they always ask what’s different and you can watch them try to guess the small trick that flips it from boring to interesting. I’m partial to seconds, and so is my family.

Ingredients

Ingredients photo for Classic Tuna Pasta Salad Recipe

  • Shell pasta gives chewy bite, starchy carbs for energy, great at catching dressing.
  • Canned tuna packs lean protein, omega three fats sometimes, salty savory fish flavor.
  • Greek yogurt adds creaminess, more protein then regular yogurt, tangy and bright.
  • Peas bring pop of sweetness, fiber and vitamins, little green bursts of freshness.
  • Celery gives crunch and hydration, subtle savory bite, pairs with tuna well.
  • Lemon juice adds bright acidity, cuts richness, keeps salad tasting light and lively.
  • Parsley or dill gives herb freshness, aromatic lift, makes each bite taste cleaner.
  • Dijon mustard gives tang and subtle heat, emulsifies dressing, extra flavor punch.

Ingredient Quantities

  • 12 oz (about 3 cups) shell pasta uncooked
  • 12 oz canned tuna in water, drained (about 2 standard cans)
  • 1 cup frozen peas, thawed
  • 2 celery stalks, diced
  • 1/4 cup red onion, finely chopped
  • 1/2 cup plain Greek yogurt
  • 2 tbsp mayonnaise (optional for extra creaminess)
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp kosher salt, or to taste
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp chopped fresh parsley or dill

How to Make this

1. Bring a large pot of salted water to a boil, add 12 oz shell pasta and cook until just al dente according to package directions, stir so it doesn’t clump. Before draining scoop out and save about 2 tablespoons of the cooking water in case you need to loosen the dressing later. Drain pasta and rinse under cold water to stop cooking and cool it for the salad.

2. Thaw 1 cup frozen peas by running under warm water or microwaving 30-60 seconds, then drain well so they don’t water down the salad.

3. Drain 12 oz canned tuna in water, flake with a fork into bite sized pieces and set aside.

4. In a large bowl whisk together 1/2 cup plain Greek yogurt, 2 tbsp mayonnaise (use or skip if you want it lighter), 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1/2 tsp kosher salt and 1/4 tsp black pepper until smooth. If the dressing seems too thick add 1 to 2 tsp of the reserved pasta water or more until it reaches a creamy but coating consistency.

5. Add the cooled pasta to the dressing then fold in the tuna, thawed peas, 2 diced celery stalks, and 1/4 cup finely chopped red onion. Mix gently so the tuna doesn’t get mashed up too much.

6. Stir in 2 tbsp chopped fresh parsley or dill, taste and adjust seasoning with more salt, pepper or lemon juice if needed.

7. Cover and chill for at least 20 to 30 minutes so the flavors marry, though you can serve right away if you’re in a hurry.

8. Before serving give it one last toss, add a little of the reserved pasta water if it looks dry, and sprinkle a few extra herbs on top for color.

9. Store leftovers in an airtight container in the fridge for up to 3 days, and stir again before serving because the dressing can settle.

Equipment Needed

1. Large pot for boiling the pasta
2. Colander or fine-mesh strainer (drain pasta and rinse peas)
3. Large mixing bowl (for dressing and tossing the salad)
4. Whisk (to blend yogurt, mayo and seasonings)
5. Measuring cups and spoons
6. Cutting board and chef’s knife (for celery, onion and herbs)
7. Fork (to flake the tuna) and rubber spatula or wooden spoon (to gently fold)
8. Tablespoon or small ladle (to reserve the pasta cooking water)

FAQ

Classic Tuna Pasta Salad Recipe Substitutions and Variations

  • Tuna: canned salmon, canned chicken, or canned sardines, or swap for 1 1/2 cups cooked chickpeas if you want it vegetarian, chickpeas flake up nicely and hold dressing well.
  • Shell pasta: elbow macaroni, rotini, or penne, you can also use whole wheat or a gluten free pasta, just cook al dente so it wont get mushy.
  • Greek yogurt / mayo: replace the 1/2 cup Greek yogurt with 1/2 cup sour cream, or use all mayonnaise for extra richness, or stir in 1/2 cup mashed avocado for a creamy, lighter twist (add a little lemon so it doesnt brown).
  • Peas / celery / onion: frozen peas can be swapped for thawed edamame or frozen corn, celery can be replaced with diced bell pepper or fennel for crunch, and red onion can be swapped for thinly sliced green onions or shallot if you want a milder bite.

Pro Tips

1) Dont mash the tuna. Flake it into bite size chunks with a fork and fold it in gently so you still get nice pieces instead of a gray paste.

2) Undercook the pasta by about 1 minute so it stays firm after chilling, and always save a bit of the cooking water to loosen the dressing later if it soaks in.

3) If the yogurt tastes too tangy or thick, add a little mayo or a teaspoon of olive oil and more lemon or mustard to balance it. Taste and adjust salt at the end, acidity really wakes it up.

4) Make ahead smartly: the salad gets drier after a day, so store with any extra dressing on the side and add fresh herbs and a squeeze of lemon right before serving for the best texture and brightness.

Classic Tuna Pasta Salad Recipe

Classic Tuna Pasta Salad Recipe

Recipe by Francis Mead

0.0 from 0 votes

I’ve just perfected a Classic Tuna Pasta Salad with shell noodles, peas, tuna, celery and creamy Greek yogurt that’s fast, healthy and a dish the whole family can enjoy.

Servings

6

servings

Calories

349

kcal

Equipment: 1. Large pot for boiling the pasta
2. Colander or fine-mesh strainer (drain pasta and rinse peas)
3. Large mixing bowl (for dressing and tossing the salad)
4. Whisk (to blend yogurt, mayo and seasonings)
5. Measuring cups and spoons
6. Cutting board and chef’s knife (for celery, onion and herbs)
7. Fork (to flake the tuna) and rubber spatula or wooden spoon (to gently fold)
8. Tablespoon or small ladle (to reserve the pasta cooking water)

Ingredients

  • 12 oz (about 3 cups) shell pasta uncooked

  • 12 oz canned tuna in water, drained (about 2 standard cans)

  • 1 cup frozen peas, thawed

  • 2 celery stalks, diced

  • 1/4 cup red onion, finely chopped

  • 1/2 cup plain Greek yogurt

  • 2 tbsp mayonnaise (optional for extra creaminess)

  • 1 tbsp fresh lemon juice

  • 1 tsp Dijon mustard

  • 1/2 tsp kosher salt, or to taste

  • 1/4 tsp freshly ground black pepper

  • 2 tbsp chopped fresh parsley or dill

Directions

  • Bring a large pot of salted water to a boil, add 12 oz shell pasta and cook until just al dente according to package directions, stir so it doesn't clump. Before draining scoop out and save about 2 tablespoons of the cooking water in case you need to loosen the dressing later. Drain pasta and rinse under cold water to stop cooking and cool it for the salad.
  • Thaw 1 cup frozen peas by running under warm water or microwaving 30-60 seconds, then drain well so they don't water down the salad.
  • Drain 12 oz canned tuna in water, flake with a fork into bite sized pieces and set aside.
  • In a large bowl whisk together 1/2 cup plain Greek yogurt, 2 tbsp mayonnaise (use or skip if you want it lighter), 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1/2 tsp kosher salt and 1/4 tsp black pepper until smooth. If the dressing seems too thick add 1 to 2 tsp of the reserved pasta water or more until it reaches a creamy but coating consistency.
  • Add the cooled pasta to the dressing then fold in the tuna, thawed peas, 2 diced celery stalks, and 1/4 cup finely chopped red onion. Mix gently so the tuna doesn't get mashed up too much.
  • Stir in 2 tbsp chopped fresh parsley or dill, taste and adjust seasoning with more salt, pepper or lemon juice if needed.
  • Cover and chill for at least 20 to 30 minutes so the flavors marry, though you can serve right away if you're in a hurry.
  • Before serving give it one last toss, add a little of the reserved pasta water if it looks dry, and sprinkle a few extra herbs on top for color.
  • Store leftovers in an airtight container in the fridge for up to 3 days, and stir again before serving because the dressing can settle.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 246g
  • Total number of serves: 6
  • Calories: 349kcal
  • Fat: 5.3g
  • Saturated Fat: 0.7g
  • Trans Fat: 0.1g
  • Polyunsaturated: 1.2g
  • Monounsaturated: 2.3g
  • Cholesterol: 38mg
  • Sodium: 212mg
  • Potassium: 377mg
  • Carbohydrates: 48g
  • Fiber: 3.3g
  • Sugar: 2.8g
  • Protein: 26.8g
  • Vitamin A: 300IU
  • Vitamin C: 5.2mg
  • Calcium: 45mg
  • Iron: 1.8mg

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