Easy Tuna Pasta Salad Recipes

This is the tuna pasta salad I make when the house is loud and I need dinner to basically make itself. It’s creamy, crunchy, lemony in the best way, and totally unapologetic about being a pantry miracle. Short pasta, good tuna, a quick tangy dressing, and a handful of everyday fridge things—done. It’s shockingly satisfying right out of the bowl with a fork while you stand at the counter (ask me how I know).

My husband calls this “cooler food” because it’s the first thing he packs for beach days, road trips, and whenever we’re pretending to be organized humans. The kiddo picks out the peas first (gremlin energy), then eats the rest happily, which counts as a win around here. Over the summer I made it three times in one week and didn’t hear a single complaint—only that I didn’t make “the crunchy tuna noodles” big enough for leftovers. Noted.

How to Make It

Boil 12 ounces of short pasta (elbows, shells, rotini—whatever’s in the pantry) in very salty water. Like, ocean-level. Cook just to al dente because overcooked pasta turns the salad sad and mushy. Drain and rinse under cold water to stop the cooking—controversial, I know, but for cold salads it totally works—and toss with a drizzle of olive oil so it doesn’t clump while you mess with everything else.

In a big bowl, whisk together the dressing: 1/2 cup mayo, 1/3 cup plain Greek yogurt (or just do more mayo), 2 tablespoons lemon juice, 1 tablespoon Dijon, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. If you’re a pickle person, add a tablespoon of the juice. If you’re a caper person, toss in a spoonful and feel fancy.

Fold in the mix-ins: 1 cup frozen peas (no need to thaw, they’ll chill the salad), 1/2 cup finely chopped celery, 1/3 cup minced red onion (quick soak in cold water if you’re onion-sensitive), and 1/4 cup chopped dill pickles. Now add two 5-ounce cans of tuna, drained really well. I like to flake it in big chunks so you don’t end up with tuna dust.

Add the cooled pasta and gently toss until everything is evenly coated. Taste. Needs more lemon? A pinch of salt? Pepper? Go for it. Stir in 2 tablespoons chopped dill or parsley if you’ve got it. Pop it in the fridge for 20 minutes so the flavors settle down and get friendly. Eat half standing at the counter because you deserve it, then pack the rest for lunches.

Serves about 6 as a side, 4 as a hungry main. Ready in 25 minutes if you don’t get distracted by TikTok.

✔Ingredient Notes

– Tuna: Oil-packed = richer, silkier; water-packed = lighter, you might want an extra spoon of mayo. Drain it like you mean it or the dressing gets watery.
– Pasta: Short shapes hold onto the sauce. Cook al dente and rinse for cold salad (I said what I said). Overcook = mush soup.
– Mayo + Greek yogurt: The combo keeps it creamy with a little tang. All mayo is classic; all yogurt is lighter but needs extra salt and lemon.
– Lemon + Dijon: Brightens everything and cuts the richness. If it tastes flat, it wants more acid. Don’t be shy.
– Celery + red onion: Crunch + bite. If raw onion is too loud, a 5-minute soak in cold water calms it right down.
– Peas: Frozen peas go straight in—tiny green ice packs that also taste good. Canned peas will work but can go mushy.
– Dill pickles/capers: Tangy, briny zip. If you’re anti-pickle, try chopped olives or just use more lemon.

✔Recipe Steps

1. Boil 12 oz short pasta in heavily salted water until al dente.
2. Drain, rinse under cold water, and toss with a little olive oil to prevent sticking.
3. Whisk 1/2 cup mayo, 1/3 cup Greek yogurt, 2 tbsp lemon juice, 1 tbsp Dijon, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp pepper in a large bowl.
4. Stir in 1 cup frozen peas, 1/2 cup chopped celery, 1/3 cup minced red onion, and 1/4 cup chopped pickles (plus 1 tbsp pickle juice if you like).
5. Flake in two 5-oz cans drained tuna and gently fold until just combined.
6. Add cooled pasta, toss to coat, adjust seasoning, and chill 20 minutes before serving.

What to Serve It With

– Sliced tomatoes with a shake of salt and olive oil
– Watermelon wedges or a big fruit bowl
– Crisp romaine or cucumber salad (extra dill is happy here)
– Kettle chips or garlic bread if you’re in your carb era
– Lemon iced tea, seltzer with lime, or a cold beer

✔Tips & Mistakes

– Salt your pasta water like you mean it. It’s your only shot to season the noodles.
– Don’t overcook the pasta. Al dente now = perfect texture later.
– Drain the tuna really well. Extra liquid = soupy salad.
– Chop small so you get a little bit of everything in each bite.
– Chill it. Even 20 minutes turns “pretty good” into “wait, this slaps.”
– If it tightens up in the fridge, loosen with a splash of lemon, a spoon of mayo, or a tiny drizzle of milk.

✔Storage Tips

Leftovers live happily in an airtight container in the fridge for 3–4 days. It does firm up, so give it a stir and add a spoonful of mayo or a squeeze of lemon before eating. Cold straight from the container is elite, and yes, I’ve eaten it for breakfast with coffee. If it’s been out at a picnic table for more than 2 hours, though, retire it. We’re fun, not reckless.

✔Variations and Substitutions

– No mayo? Use all Greek yogurt, or try half yogurt + a drizzle of olive oil. Dijon helps it taste “full.”
– Add-ins I love: chopped hard-boiled eggs, shredded carrots, sweet corn, olives, cheddar cubes, jalapeños, or a hit of Old Bay.
– Herbs: dill ↔ parsley ↔ chives. Fresh is best, but dried works in a pinch (use less).
– Acid swap: lemon juice ↔ pickle juice ↔ a splash of white wine vinegar.
– Protein swap: canned salmon or chicken works. Different vibe, still delicious.
– Gluten-free: use GF pasta and rinse/cool well; cook just to al dente so it holds up.
– Dairy-free: skip yogurt and go all mayo, or use a dairy-free yogurt/mayo.

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Frequently Asked Questions

Easy Tuna Pasta Salad Recipes

Cool, creamy tuna pasta salad tossed with rotini, crunchy celery, sweet peas, and a bright dill-lemon dressing—perfect for picnics, potlucks, or make-ahead lunches.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 12 oz rotini pasta, dry
• ▢ 10 oz canned tuna, drained prefer tuna packed in water
• ▢ 1 cup celery, finely chopped
• ▢ 0.25 cup red onion, finely diced
• ▢ 1 cup frozen peas, thawed
• ▢ 0.75 cup mayonnaise use your favorite brand
• ▢ 0.25 cup plain Greek yogurt optional, lightens the dressing
• ▢ 1 tbsp Dijon mustard
• ▢ 1 tbsp fresh lemon juice
• ▢ 2 tbsp fresh dill, chopped or 1.0 tsp dried dill
• ▢ 1 tsp kosher salt adjust to taste
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 1 tbsp extra-virgin olive oil to keep pasta from sticking
• ▢ 2 tbsp sweet pickle relish optional
• ▢ 1 cup cherry tomatoes, halved optional
• ▢ 0.5 cup sharp cheddar, shredded optional

Instructions

Preparation Steps

• Bring a large pot of salted water to a boil. Cook rotini until al dente according to package directions, about 8 to 10 minutes. Drain, rinse under cold water to cool, shake off excess water, and toss with olive oil. Set aside to cool completely.
• In a large mixing bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, dill, salt, and black pepper until smooth.
• Add drained tuna, celery, red onion, peas, and pickle relish (if using) to the bowl. Fold gently to break up tuna into bite-size flakes.
• Add cooled pasta and toss until evenly coated. If the dressing is too thick, loosen with a splash of cold water or a little extra lemon juice.
• Fold in cherry tomatoes and shredded cheddar, if using. Taste and adjust salt, pepper, and lemon to preference.
• Chill for 30 minutes for best flavor. Garnish with extra dill and serve cold.

Notes

Use any short pasta like macaroni or shells. For a richer salad, replace the yogurt with more mayo; for lighter, add extra yogurt and reduce mayo. Make up to 1 day ahead and keep refrigerated; stir and re-season with salt and lemon before serving. Store leftovers in an airtight container in the fridge for up to 3 days. Nutrition excludes optional cheddar and may vary based on brands.