Tuna Pasta Salad

By Lidey Heuck

Published May 12, 2025

Tuna Pasta Salad
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5(851)
Comments
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A pasta for tuna salad lovers, this recipe combines elements of a classic deli-style tuna salad with pasta, peas and fresh green herbs. It makes for a hearty picnic side dish or lunch, and keeps well in the refrigerator for several days, making it ideal for start-of-the-week meal prep. Chopped celery and red onion add crunch and color, and the tangy Greek yogurt dressing, flavored with lemon juice, mustard and garlic, comes together right in the serving bowl. Any small pasta shape works well here; just be sure to run the cooked pasta under cold water to cool it down before tossing with the dressing.

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Ingredients

Yield:8 to 10 servings
  • Kosher salt (such as Diamond Crystal) and black pepper
  • 1pound short pasta, such as small shells or elbow macaroni 
  • ½cup mayonnaise
  • ½cup plain Greek yogurt (at least 2 percent fat)
  • 2tablespoons freshly squeezed lemon juice
  • 1teaspoon Dijon mustard 
  • ½teaspoon garlic powder
  • 1(7-ounce) can or jar tuna, drained
  • 1cup frozen peas, thawed
  • 1cup small-diced celery (1 to 2 celery ribs)
  • ½cup chopped red onion
  • ¼cup finely chopped fresh dill or parsley, plus more for serving
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

295 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 6 grams polyunsaturated fat; 38 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 12 grams protein; 286 milligrams sodium

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

  1. 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.

  2. 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.

  3. Step 3

    Add the tuna, peas, celery, red onion and dill and toss again.

  4. 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.

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Ratings

5 out of 5
851 user ratings
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Comments

Lisa Beers

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!

Mel

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.

Rachel

So I didn't add the yogurt or the lemon and I added a tsp of curry powder. It was amazing!!!

lumiloo

Too much pasta. I think it overwhelmed the other ingredients and ended up being a bit unbalanced and bland. I’d reduce the pasta by a third or double the sauce, peas and celery. 10-11 ounces of tuna might be better.

jennaVCG

Great recipe overall. I made a few tweaks(essentially rewrote it to my tastes), by doubling the celery, used 3/4 cup of red onion, kept the peas at one cup, doubled garlic powder, doubled Dijon. I like to add cooked carrots to this, For the carrots I either dice or just cut into rounds and cook them before adding to the dish. I also add three cans of water packed tuna, with whatever tuna type I have on hand. I’m a big tuna fan here and for the amount of pasta listed, I personally think more tuna is needed. Added 1 teaspoon of celery salt instead of regular salt.

Schmincke

Ran out of peas and many miles from the grocery so I added a chopped cucumber, a dozen cherry tomatoes, and a dozen Kalamata olives. Great!

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