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–+ servings
5 from 11 votes

Tuna Pasta Salad

Tuna Pasta Salad is a classic and easy-to-make side dish made with cold pasta, canned tuna, fresh veggies, and a creamy mayo and Greek yogurt dressing.
Author Diana
Servings 6 servings (can serve up to 8 as a side)
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Equipment

Ingredients

  • 3 cups (12 oz./340g) uncooked pasta any small shape
  • 10 ounces (280g, 2 cans) canned tuna in water, drained
  • ½ cup (2 stalks) diced celery
  • ¼ cup diced red onion see note 1
  • 1 cup frozen peas thawed and drained

For the Dressing:

  • ½ cup mayonnaise full-fat
  • ½ cup Greek yogurt or sour cream
  • 1 tablespoon Dijon mustard
  • 2 teaspoons lemon juice freshly squeezed
  • 1 clove garlic minced
  • 1 teaspoon dried dill or 1 tablespoon fresh dill
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

  • Cook pasta in salted water according to the package instructions. Most small pastas will be ready in 10-12 minutes. Drain and rinse under cold water to stop the cooking process.
  • As the pasta is being cooked, make the dressing: In a bowl, combine mayo with yogurt, dijon mustard, lemon juice, garlic, dill, salt and pepper. Whisk to combine.
  • In a large bowl, combine the cooked pasta with tuna chunks, celery, red onion and peas. Dress the salad and give everything a stir until well combined. Garnish with additional fresh dill if desired.
  • Cover and chill until you’re ready to serve.

Video

Notes

  1. I like the spicy bite of red onion in this recipe. You can use sweet onion or green onion instead if you prefer. You can also remove some of the bite of diced red onions by soaking them in ice water for 20 minutes before adding them to the salad. 
  2. Other fresh veggies like bell peppers or carrots can be chopped up and added to tuna pasta salad. Chopped hard-boiled eggs, sliced green olives, and shredded cheese are also commonly added to this recipe.
  3. Be sure to use full-fat mayo and yogurt or sour cream to make the dressing. I'd also avoid Miracle Whip or other similar salad dressings. 
  4. To Store: Keep leftovers covered in the refrigerator for up to 3 days. Be sure not to allow this salad to sit out at room temperature or on a hot day for very long. It's best to keep it refrigerated at all times. 
  5. To Make Ahead: Assemble the salad up to 2 days ahead of time, but only dress it with half of the creamy dressing. Save the other half in a separate container. Just before serving, stir in the rest of the dressing so that it will taste like you just made it!

Nutrition

Calories: 647kcal | Carbohydrates: 94g | Protein: 28g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 668mg | Potassium: 508mg | Fiber: 6g | Sugar: 6g | Vitamin A: 325IU | Vitamin C: 12mg | Calcium: 75mg | Iron: 3mg
Find it online: https://littlesunnykitchen.com/tuna-pasta-salad/