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Tuna Pasta Salad

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A refreshing, creamy tuna pasta salad loaded with veggies—perfect for picnics, potlucks, or a light lunch.

Ingredients

Scale
  • 2 cups (about 200 g) pasta (rotini, macaroni, or shells)
  • 1 can (5–6 oz / 140–170 g) tuna in water, drained and flaked
  • ½ cup (75 g) celery, diced
  • ½ cup (75 g) red bell pepper, diced
  • ¼ cup (40 g) red onion, finely chopped
  • ½ cup (75 g) frozen peas, thawed
  • ½ cup (120 g) mayonnaise
  • 2 tbsp plain Greek yogurt (optional for creaminess)
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • Salt and black pepper, to taste
  • 1–2 tbsp fresh parsley or dill, chopped (optional)

Instructions

  1. Cook pasta in salted boiling water until al dente. Drain, rinse under cold water, and let cool.
  2. In a large bowl, whisk together mayonnaise, Greek yogurt (if using), lemon juice, Dijon mustard, salt, and pepper.
  3. Add cooled pasta, flaked tuna, celery, bell pepper, red onion, and peas to the bowl.
  4. Gently fold ingredients until evenly coated in dressing.
  5. Stir in parsley or dill if using. Taste and adjust seasoning as needed.
  6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  7. Serve chilled. Store leftovers in the fridge in an airtight container for up to 3 days.

Notes

  • Use rotisserie chicken in place of tuna for variation.
  • Swap Greek yogurt for all mayonnaise to lighten the salad.
  • Add ¼ cup chopped pickles or capers for extra tang.
  • Stir in diced hard-boiled egg for added protein.
  • Dress the salad lightly if serving soon; pasta absorbs dressing over time.

Nutrition

Find it online: https://ukfinda.com/tuna-pasta-salad/