Pasta, Salads

Tuna Pasta Salad


 Indulge your taste buds in the symphony of flavors with our delightful Tantalizing Tuna Pasta Salad. This recipe is not just a dish; it’s a culinary masterpiece, perfect for summer picnics, potlucks, or any occasion where you want to impress your guests. The medley of textures and the creaminess of the dressing make it an irresistible treat for a crowd.

Ingredients Needed:

Dried Pasta Magic: Start with 4 cups of your favorite dried pasta; we recommend the nutty goodness of brown rice fusilli.

Frozen Peas Pizzazz: Elevate the flavor with 1 cup of vibrant frozen peas.

Carrot Crunch: Introduce texture and nutrients with 1 cup of finely chopped carrots.

Celery Sensation: Enhance the salad’s antioxidants with 1 cup of finely chopped celery stalks.

Tomato Tango: Add a burst of color and flavor with 1 cup of sliced grape tomatoes.

Tuna Star Power: Bring in the star of the show – three 4oz cans of tuna, drained to perfection.

Dressing Elegance: Create a dressing that transforms this salad into a masterpiece.

Greek Yogurt Brilliance: Begin with 1/3 cup of nonfat plain Greek yogurt for a rich and tangy base.

Mayonnaise Majesty: Add 1/3 cup of mayonnaise for that creamy texture.

Red Wine Vinegar Symphony: Elevate the flavor with 1 tbsp of red wine vinegar, or substitute with zesty lemon juice.

Dijon Mustard Kick: Introduce a slight bite with 1 tbsp of Dijon mustard.

Garlic Magic: Enhance the aroma with 2 cloves of minced garlic.

Dried Dill Delight: Infuse a herby taste with 1 tsp of dried dill.

Salt & Pepper Harmony: Finish with 1 tsp of salt and 1/2 tsp of pepper for the perfect balance.

Preparation Odyssey: Embark on a culinary journey with just 30 minutes of your time.

Pasta Perfection: Cook the pasta according to the package instructions. Add frozen peas in the last 4 minutes of cooking, drain, rinse with cold water, and set aside.

Vegetable Voyage: In a large bowl, unite the carrots, celery, tomatoes, and tuna.

Dressing Symphony: In a small bowl, whisk together the yogurt, mayo, vinegar, mustard, garlic, dill, salt, and pepper.

Marriage of Flavors: Combine pasta and dressing with the veggie-tuna ensemble. Stir until well-coated in heavenly goodness.

Variations on Tuna Pasta Salad:

Add diced cheddar for more richness.

Substitute half of the mayonnaise with plain Greek yogurt for a lighter flavor.

Swap onion with shallots for a milder onion essence.

Introduce diced celery for an extra crunch.

Elevate protein with diced hard-boiled eggs.

Infuse more flavor with dill or sweet relish.

Experiment with canned salmon as a tuna substitute.

Embrace fresh herbs like dill, parsley, tarragon, or green onion.

Storing Info:

Keep the leftover tuna pasta salad in a sealed container in the refrigerator for up to five days. Tupperware ensures freshness, but tin foil or plastic wrap will also do the job.

Can You Make Tuna Pasta Salad Ahead?

While it’s possible to prepare this dish in advance, it’s best enjoyed on the same day. Making it more than one day ahead may compromise its freshness. However, with a quick preparation time of 30 minutes, it’s a breeze to whip up on the day of your gathering.

Frequently Asked Questions (FAQs):

Q: Can I use a different type of pasta?

A: Absolutely! Feel free to experiment with your favorite pasta variety to cater to your taste preferences.

Q: Is there a substitute for red wine vinegar?

A: Certainly! You can substitute red wine vinegar with the zesty kick of lemon juice for a delightful twist.

Q: Can I make this salad ahead and freeze it?

A: While you can make it ahead, freezing is not recommended, as it may affect the texture of the pasta and vegetables. Enjoy it fresh or refrigerate for up to five days.

Q: Can I omit mayonnaise for a healthier version?

A: Yes, you can substitute part or all of the mayonnaise with nonfat Greek yogurt for a lighter, healthier dressing.

Tuna Pasta Salad

Recipe by admin
0.0 from 0 votes
Course: Pasta, SaladsCuisine: American


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 Quick and Tasty Tuna Pasta Salad Recipe


  • 4 cups dried pasta (brown rice fusilli recommended)

  • 1 cup frozen peas

  • 1 cup chopped carrots

  • 1 cup sliced grape tomatoes

  • 3 (4oz) cans tuna, drained

  • 1/3 nonfat plain Greek yogurt

  • 1/3 cup mayonnaise

  • 1 tbsp red wine vinegar

  • 1 tbsp dijon mustard

  • 2 cloves garlic, minced

  • 1 tsp dried dill

  • 1 tsp salt

  • 1/2 tsp pepper


  • Cook pasta according to package directions, adding peas in the last 4 minutes. Drain and rinse with cold water; set aside.
  • In a large mixing bowl, combine carrots, celery, tomatoes, and tuna.
  • In a small bowl, whisk together yogurt, mayo, vinegar, mustard, garlic, dill, salt, and pepper.
  • Add pasta to the veggie/tuna bowl, pour the dressing over top, and stir until well combined.
  • Serve immediately or store in the fridge for up to 5 days.

Nutrition Facts

  • Calories: 319kcal
  • Carbohydrates: 39.5g
  • Protein: 18g
  • Fat: 9g
  • Cholesterol: 22mg
  • Sodium: 603mg
  • Sugar: 3.7g

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