Tuna Pasta Salad

Name: Tuna Pasta Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 to 10 servings
Ingredients: Kosher salt (such as Diamond Crystal) and black pepper; 1 pound short pasta, such as small shells or elbow macaroni; 1/2 cup mayonnaise; 1/2 cup plain Greek yogurt (at least 2 percent fat); 2 tablespoons freshly squeezed lemon juice; 1 teaspoon Dijon mustard; 1/2 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); 1/2 cup chopped red onion; 1/4 cup finely chopped fresh dill or parsley, plus more for serving

By Lidey Heuck

Published May 13, 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(426)
Comments: Read comments

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

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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.

Ratings

5 out of 5

426 user ratings

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Comments

Lisa Beers1 month ago

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!

Mel1 month ago

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.

Rachel1 month ago

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

Ina1 day ago

Great recipe. Very light. We don't like celery, so I omitted. Added a bit more dill than called for - closer to half a cup, with a bit of parsley too. In all we added probably twice as much chopped herbs as recipe calls for. Radish will be my next add-in!

Kathy3 days ago

This is always the case with me, that I make the full dressing and other ingredients per the recipe and much less pasta. I didn't measure but I don't think I cooked even half a pound of pasta and it was the right amount for the peas and dressing and tuna. It did make a nice lunch!

Fred C.1 day ago

I will have to try your approach. Mine came out edible but dry. I thought I might have made too much pasta bc I used what was left of two pasta containers which were already open (I didn't weigh them)

Christa F4 days ago

Yum! Didn't have dill, but used a few tablespoons of pickle juice. Made a small dish of extra dressing and was glad I did because it helped keep things moist. I also reserved part of the pasta and used for another application. Probably added more salt as well. Even better on days 2 and 3.

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