Description
This Tuna Pasta Salad recipe is a creamy, easy classic with a fresh twist from lemon juice and dill. It’s made with simple pantry ingredients and comes together quickly, making it perfect for meal prep, lunches, or an easy side dish.
You can make it your own depending on what you prefer—use all mayonnaise for a more traditional tuna pasta salad, or swap in Greek yogurt for a lighter, higher-protein option.
Ingredients
- 8 ounces small shells or ditalini pasta (or any bite-size pasta)
- 2 (4-ounce) cans albacore tuna, packed in water, drained
- 2 ribs celery, small diced
- 1/4 cup red onion, small diced
- 1 cup frozen peas
- 1/3 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 2 teaspoons honey or sugar
- 1 tablespoon fresh lemon juice, plus more to taste
- 1.5 tablespoons fresh chopped dill (or 1/2 teaspoon dried dill weed), optional
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain and let cool slightly.
- Combine the salad: In a large bowl, add the cooked pasta, tuna, celery, red onion, and peas.
- Make the dressing: In a separate bowl, stir together the mayonnaise, Greek yogurt, honey, and lemon juice until smooth.
- Toss and season: Add about half of the dressing to the pasta mixture and toss to coat. Season with salt, pepper, and dill (if using).
- Chill: Refrigerate the pasta salad and remaining dressing separately, covered, for about 30 minutes.
- Finish and serve: Stir in the remaining dressing just before serving. Taste and adjust with more lemon juice, salt, or pepper as needed.
Store in an airtight container in the refrigerator for up to 3 days.
Notes
Use all mayonnaise for a more classic tuna pasta salad, or all Greek yogurt for a lighter option.
Add more lemon juice at the end to brighten the flavors.
Swap dill for chives or parsley, or leave it out entirely.
Add extra tuna or use a high-protein pasta if you want to increase protein.