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.
Rate This Yum
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Calories: 120kcal
Ingredients
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.