Tuna Pasta Salad
Published May 12, 2025
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
Kosher salt (such as Diamond Crystal) and black pepper
1 pound short pasta, such as small shells or elbow macaroni
½ cup mayonnaise
½ cup plain Greek yogurt (at least 2 percent fat)
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
½ teaspoon garlic powder
1 (7-ounce) can or jar tuna, drained
1 cup frozen peas, thawed
1 cup small-diced celery (1 to 2 celery ribs)
½ cup chopped red onion
¼ cup finely chopped fresh dill or parsley, plus more for serving
Nutritional analysis per serving (8 to 10 servings)
38 grams carbs; 14 milligrams cholesterol; 295 calories; 2 grams monosaturated fat; 6 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 2 grams fiber; 286 milligrams sodium; 12 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to the directions on the package, then drain and rinse under cold running water. Drain well.
- Step 2
Meanwhile, in a large bowl, whisk together the mayonnaise, yogurt, lemon juice, mustard, garlic powder, 1 teaspoon salt and ½ teaspoon pepper. Add the cooled, drained pasta and toss well.
- Step 3
Add the tuna, peas, celery, red onion and dill and toss again.
- Step 4
Add more salt and pepper to taste, garnish with additional fresh dill and serve. Tuna pasta salad will keep for up to 3 days, covered and refrigerated.
Private Notes
Comments
I used albacore packed in water, added some thinly sliced radish for color and crunch, used LOTS of salt and pepper and a spoon of dill relish for added zest. Good salad better on day 2!
This is very much like why I’ve been making for years (using canned tuna). I prefer water packed tuna and I strain the liquid into the dressing. Why waste the flavor, and it keeps the salad from drying out as quickly.
So I didn't add the yogurt or the lemon and I added a tsp of curry powder. It was amazing!!!
Great salad, but we found the taste of celery way too intense. We used vegan mayo (much less fat) and added some apple. Love the idea of adding pickles. Will give it another try with much less celery in it.
Used a green onion (all parts) instead of red but otherwise made as written. So, so good on this hot, hot day!
I loved this. I served it with wild caught salmon in place of tuna and used vegan mayo due to an egg allergy. It turned out delicious. Definitely amazing for meal prep. I can eat this for lunch every day this week.