Description
A refreshing, protein-packed tuna pasta salad perfect for lunch, meal prep, or summer gatherings. Creamy, flavorful, and loaded with tender pasta, sweet peas, crunchy celery, and flaky tuna. Choose a creamy dressing or a lighter no-mayo version to suit your taste.
Ingredients
12 oz short pasta (rotini or shells)
2 cans (5 oz each) tuna, drained
1 cup frozen peas, thawed
½ cup celery, diced
¼ cup red onion, finely chopped
¾ cup mayonnaise or Greek yogurt
1 tbsp Dijon mustard
1–2 tbsp lemon juice
Salt and black pepper, to taste
2 tbsp fresh dill or parsley
Instructions
Cook pasta according to package instructions until al dente, then rinse with cold water.
Flake tuna and set aside.
Combine peas, celery, red onion, and fresh herbs in a large bowl.
Whisk together mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, salt, and pepper.
Add pasta and tuna to the vegetable mix and toss with dressing until fully coated.
Chill for at least 30 minutes before serving for best flavor.
Garnish with extra herbs or a sprinkle of paprika, if desired.
Notes
Use al dente pasta to prevent mushy texture.
Drain tuna thoroughly to avoid watery salad.
Make ahead: Keep chilled up to 3 days for easy meal prep.
Swap mayo with Greek yogurt or olive oil for a lighter version.
Add extra vegetables like cherry tomatoes or bell peppers for color and crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes