Easy Tuna Pasta Salad
Creamy, bright tuna pasta salad packed with crunch and herbs, ready in about 25 minutes. Ideal for lunches, picnics, or make-ahead meals.
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Servings:
Ingredients
Main Ingredients
- 12 oz elbow macaroni, uncooked
- 1 tbsp olive oil to keep pasta from sticking
- 10 oz canned tuna, drained drain very well and flake
- 1 cup chopped celery
- 0.5 cup finely chopped red onion
- 0.75 cup peas, thawed pat dry
- 0.75 cup mayonnaise
- 0.25 cup plain Greek yogurt
- 1 tbsp Dijon mustard
- 1.5 tbsp lemon juice fresh-squeezed
- 2 tbsp sweet pickle relish
- 1 tbsp fresh dill, chopped
- 0.5 tsp garlic powder
- 0.75 tsp kosher salt
- 0.5 tsp black pepper
Instructions
Preparation Steps
- Boil the macaroni in salted water until just tender, then drain.
- Rinse pasta under cold water to cool, drain well, and toss with olive oil.
- Whisk mayonnaise, yogurt, Dijon, lemon juice, relish, dill, garlic powder, salt, and pepper.
- Flake the drained tuna with a fork so it mixes evenly.
- Combine pasta, tuna, celery, red onion, and peas in a large bowl.
- Pour in the dressing and fold gently until everything is coated.
- Chill 20 minutes, then taste and adjust lemon, salt, or pepper before serving.
Notes
Variation ideas: swap dill for parsley, add chopped hard-boiled eggs, or use small shells instead of elbows. For meal prep, refrigerate up to 3 days; if it thickens, loosen with a spoonful of mayo or a squeeze of lemon.
This recipe is an original creation inspired by classic Easy Tuna Pasta Salad flavors. All ingredient ratios and instructions are independently developed.