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The Ultimate Quick & Creamy Tuna Pasta Salad: Perfect for Meal Prep and Summer Picnics

A spoonful of creamy tuna pasta salad with peas and celery being lifted from a white bowl.

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This recipe provides a quick and creamy tuna pasta salad, ideal for easy lunches, summer side dishes, or meal prep. It combines tender pasta, flaky tuna, crisp vegetables, and a light, refreshing dressing.

Ingredients

Scale
  • 1 pound rotini pasta
  • 2 cans (5 ounces each) chunk light tuna in water, drained
  • 1 cup frozen peas, thawed
  • 1/2 cup chopped celery
  • 1/4 cup finely chopped red onion
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh dill, chopped (optional)

Instructions

  1. Cook the rotini pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process and cool it down. Set aside.
  2. In a large bowl, combine the drained tuna, thawed peas, chopped celery, and red onion.
  3. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper until smooth. This creates your light and creamy pasta salad dressing.
  4. Pour the dressing mixture over the tuna and vegetable mixture. Add the chopped fresh dill, if using.
  5. Gently fold all ingredients together until everything is evenly coated. Be careful not to break up the tuna too much.
  6. Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to blend.
  7. Serve cold as a refreshing side dish or a satisfying quick lunch idea.

Notes

  • For best results when meal prepping, add any extra celery or onion just before serving to maintain maximum crunch.
  • This cold pasta salad recipe keeps well in an airtight container in the refrigerator for up to 3 days.
  • If you prefer a tangier flavor, increase the fresh lemon juice to 1 1/2 tablespoons.

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