Tuna Pasta Salad

By Lidey Heuck

Published May 12, 2025

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5(885)
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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:8 to 10 servings

  • Kosher salt (such as Diamond Crystal) and black pepper

  • 1 pound short pasta, such as small shells or elbow macaroni 

  • ½ cup mayonnaise

  • ½ cup plain Greek yogurt (at least 2 percent fat)

  • 2 tablespoons freshly squeezed lemon juice

  • 1 teaspoon Dijon mustard 

  • ½ 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)

  • ½ cup chopped red onion

  • ¼ cup finely chopped fresh dill or parsley, plus more for serving

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

38 grams carbs; 14 milligrams cholesterol; 295 calories; 2 grams monosaturated fat; 6 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 2 grams fiber; 286 milligrams sodium; 12 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. 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.

  2. 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.

  3. Step 3

    Add the tuna, peas, celery, red onion and dill and toss again.

  4. 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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
885 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Lisa Beers

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!

Mel

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.

Rachel

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

sarah

A nice simple (and nostalgic) recipe! Like others, I doubled the amount of (oil-packed, drained) tuna, and that ratio seemed good to me. I used Duke’s light mayo, and added a little extra yogurt to account for the extra tuna, and used closer to a tbsp of Dijon for more flavor. Easy, satisfying lunch to pack for work on the weekdays!

Rosemary Vargas

I love making pasta and tuna so finding this recipe makes me so excited to try it!! I don't even mind that the portions are big,I know I will enjoy this throughout the day and even the next day. So will my mom and brother.

Ellie E

I used 3/4 cup of yogurt, 1/4 cup of mayo (half cup of each came out too mayonnaise-y for my taste). Doubled the dijon and the tuna. Also added chopped baby cukes and arugula. This will be on repeat and a fridge staple for us this summer!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.