Tuna pasta salad is a timeless recipe that’s both budget-friendly and delicious. Made with canned tuna, cucumber, whole-wheat pasta, celery, fresh dill, diced pickles and all tossed in a creamy yogurt-mayo dressing. Whether you’re meal prepping or feeding a crowd, this dish is sure to be a hit. Give it a try and customize it to your taste—you’re going to love it!😊
Tuna Pasta Salad
Some days, you want a meal that’s as easy as hitting the snooze button but way more rewarding. Enter: Tuna Pasta Salad, the MVP of quick, delicious, and satisfying dishes. It’s the culinary equivalent of your favorite cozy sweatpants—comforting, reliable, and always a good idea. 😁
Perfect for picnics, potlucks, or those “I refuse to cook a fancy dinner” busy weeknights, this salad is packed with protein, fresh crunch, and a creamy, zesty dressing that brings every bite to life. Plus, it’s endlessly customizable, so you can toss in whatever’s left in your fridge.
What You Will Need
Ingredient List
For this tuna pasta salad, you’ll need mostly pantry staples (including that ever-reliable can of John West tuna we all seem to have!) plus a few fresh ingredients from your local supermarket. The recipe yields 2-3 main-course portions or about 4-5 side servings.
- Short Pasta: I use whole-wheat fusilli. You can use any type of bite-size pasta.
- Tuna: I prefer chunk tuna in oil (yields better texture than water-packed varieties) and drain the oil well before mixing with pasta.
- Chopped Pickle: I use dill pickle and dice finely.
- Dill: If possible, use fresh dill than dried dill. Stem removed and coarsely chopped.
- Celery: small dice. Peel lightly if you want to reduce fibrous texture.
- Red Onion: thinly sliced.
- Greek Yoghurt: full-fat or low-fat both work.
- Mayonnaise: Best Foods and Hellman’s are my favorite mayo choices.
- Seasonings: minced garlic, dijon mustard, lemon juice, salt and pepper.
How To Make
Instruction
- Bring a large pot of well-salted water to a rolling boil. Add your pasta of choice and cook until al dente (check package timing). Drain immediately, then transfer to a large bowl of ice water to halt the cooking process.
- Once the pasta has cooled, drain it thoroughly.
- Drain 1 (8 oz/250g) can of tuna in oil thoroughly, add to the bowl along with cooked pasta, sliced red onion, chopped dill, diced pickle, celery, cucumber, greek yoghurt, mayonnaise, and all the seasonings.
- Gently fold all ingredients together until evenly combined. Taste and adjust seasoning with additional salt or pepper if desired. Serve and enjoy! 🥗✨
Our Tips
- Drain the cooled pasta thoroughly in a colander, shaking gently to remove excess water.
- Add celery or cucumbers just before serving if you prefer extra crispness.
- Herb Swap: No dill? You can use parsley, basil, or chives.
- For best flavor, cover and chill for at least 30 minutes (or up to overnight) to allow the flavors to develop.
- If it thickens in the fridge, loosen with a splash of lemon juice or milk.
What To Serve With
Light & Fresh Sides:
- Garlic Bread – Warm and crispy for scooping up bites.
- Mixed Green Salad – Add more greens to your meal.
- Grilled Vegetables – Zucchini, bell peppers, or asparagus.
Hearty Add-Ons
- Hard-Boiled Eggs – Halved or chopped for a creamy touch.
- Croutons – Homemade or store-bought.
Did you try making this tuna pasta salad? Share your creations on the comment section with your photos! We’d love to see your delicious results!
Tuna Pasta Salad
Equipment
- 1 spatula
Ingredients
- 8 oz short pasta any type of bite-size pasta
- 6.5 oz tuna chunks in olive oil
- ¼ cup celery small dices
- ¼ cup red onion thin slices
- 1 medium cucumber small dices
Yoghurt-mayo dressing
- 1 cup plain greek yoghurt
- ½ cup mayonnaise
- 1 tbsp lemon juice
- 2 clove garlic minced
- 1 tbsp dijon mustard
- 2 tbsp fresh dill stem removed, coarsely chopped
- ½ tsp sea salt
- ¼ tsp cracked black pepper
Instructions
- Bring a large pot of well-salted water to a rolling boil. Add your pasta of choice and cook until al dente (check package timing). Drain immediately, then transfer to a large bowl of ice water to halt the cooking process.
- Once the pasta has cooled, drain it thoroughly.
- Drain 1 (8 oz/250g) can of tuna in oil thoroughly, add to the bowl along with cooked pasta, sliced red onion, chopped dill, diced pickle, celery, cucumber, greek yoghurt, mayonnaise, and all the seasonings.
- Gently fold all ingredients together until evenly combined. Taste and adjust seasoning with additional salt or pepper if desired. Serve and enjoy!
Notes
- Drain the cooled pasta thoroughly in a colander, shaking gently to remove excess water.
- Add celery or cucumbers just before serving if you prefer extra crispness.
- Herb Swap: No dill? You can use parsley, basil, or chives.
- For best flavor, cover and chill for at least 30 minutes (or up to overnight) to allow the flavors to develop.
- If it thickens in the fridge, loosen with a splash of lemon juice or milk.
