Forget the bland deli counter stuff. This is the kind of tuna pasta salad you actually want to eat—full of fresh crunch, creamy dressing, and bright flavor.
I’ve been making variations of this for years, tweaking it with what I have on hand, and honestly, it’s one of my favorite fridge-friendly dishes. It’s the sort of thing I’ll grab for lunch when I’m working on blog posts or running around with errands.
Salad doesn’t have to mean a pile of limp lettuce. This is hearty, colorful, and satisfying, with enough veggies to feel fresh but enough pasta to actually keep you full.
Why This Salad Is Always In My Fridge
One of the things I love most about this recipe is how flexible it is. Some days I’ll throw in roasted red peppers or a handful of olives. If I have leftover cooked green beans, they’re going in.
It’s the ultimate clean-out-the-fridge meal, but somehow it always feels like I planned it.
And that creamy dressing? It’s a little tangy, a little garlicky, and just rich enough to hold everything together without feeling heavy. The Greek yogurt swap makes it lighter, which means I can go back for seconds without feeling like I overdid it.
When friends come over for lunch, I usually serve this with some crusty bread and a pitcher of lemon water. It feels easy but still thoughtful.
What You’ll Need For This Easy Pasta Salad
For the salad:
- Dried Pasta (4 cups): I like using rotini or fusilli—they really grab the dressing. Brown rice pasta works great if you’re going gluten-free. I’ve even done it with farfalle when that’s what was in the pantry.
- Frozen Peas (1 cup): Don’t underestimate these. They add sweetness and pop. I usually just toss them in the pot with the pasta in the last few minutes.
- Chopped Carrots (1 cup): Crunchy, colorful, and my kids don’t even complain.
- Chopped Celery (1 cup): I’m a big celery fan for the crunch and the freshness it brings.
- Grape Tomatoes (1 cup): These add color and that juicy bite. Sometimes I use cherry tomatoes or whatever’s ripe from my balcony garden.
- Tuna (three 4oz cans): I prefer tuna packed in olive oil for better flavor, but water-packed works too.
For the dressing:
- Greek Yogurt (1/3 cup): Adds creaminess without being too rich.
- Mayonnaise (1/3 cup): Balances the tang of the yogurt.
- Red Wine Vinegar (1 tbsp): Or lemon juice when I want it citrusy.
- Dijon Mustard (1 tbsp): Gives it a gentle kick.
- Garlic (2 cloves, minced): I don’t think I’ve ever made this without garlic.
- Dried Dill (1 tsp): Or fresh herbs if you have them. Parsley is a good substitute, too.
- Salt & Pepper: Always to taste.
Tools I Use All The Time For This Recipe
Honestly, nothing fancy here. Just real, everyday kitchen stuff:
- A big pot for boiling pasta
- A strainer (I use my old dented one, still going strong)
- A large mixing bowl
- A small mixing bowl for the dressing
- A whisk (or a fork if I’m too lazy to grab the whisk)
- A good knife and cutting board for all those veggies
I don’t get precious about the measuring cups either. I just eyeball when I’m in a rush.
How I Make It On Busy Weeknights
This is one of my favorite “prep ahead” meals because it’s actually better cold. I usually make it when I have a little downtime in the afternoon, then let it chill until dinner.
Here’s how I do it:
- Boil the pasta. When there’s about 4 minutes left, I toss in the frozen peas so they cook perfectly without turning mushy. Drain and rinse with cold water so it doesn’t keep cooking.
- In a big bowl, I mix the chopped carrots, celery, tomatoes, and drained tuna.
- In a smaller bowl, I whisk the dressing ingredients: yogurt, mayo, vinegar (or lemon), mustard, garlic, dill, salt, and pepper.
- Add the cooled pasta and peas to the veggie and tuna mix. Pour over the dressing and stir until everything is coated.
- Pop it in the fridge if I’m making it ahead, or just eat it right away.
It’s such a relief to have this waiting in the fridge on those nights I can’t be bothered to cook again.
Keeping Leftovers Fresh
I’ve found this lasts about five days in the fridge if you store it in a good airtight container. I’m usually the one sneaking forkfuls straight from the container between meals.
If I’m bringing it to a picnic or potluck, I’ll keep it chilled in a cooler. Nobody likes warm tuna salad, trust me.
Why I Feel Good Making This For My Family
I started making this salad to have a healthier option for lunch that wasn’t just a boring sandwich. It’s packed with veggies, the tuna adds lean protein, and the Greek yogurt gives it extra protein while cutting down on the heaviness of too much mayo.
My kids like it because it’s colorful and pasta-based (they’re always suspicious of leafy greens). I like it because it hits that balance of creamy and fresh without feeling greasy.
This is the kind of recipe I keep in my back pocket for busy weeks, summer picnics, or when I just want something ready to go in the fridge.
If you’re tired of the store-bought stuff, try this once. You’ll see how much better it is when you make it yourself.
My Personal Tips For The Best Tuna Pasta Salad
- Don’t overcook the pasta. You want it firm enough to hold the dressing.
- Chill the salad for at least 30 minutes if you have time—it helps the flavors meld.
- Use good-quality tuna. It really does make a difference.
- Add extra veggies if you want. Roasted peppers, chopped pickles, or even steamed green beans work great.
- Make the dressing in advance if you’re meal prepping. It keeps well for a few days.
- A squeeze of lemon on top before serving brightens the whole dish.
How I Love Serving This
I usually serve it straight from the fridge with a slice of buttered sourdough or a green salad on the side.
It’s great for easy lunches during the week. Sometimes I’ll scoop it into lettuce wraps for a lighter dinner.
And when friends are over, I just put the big bowl in the center of the table with plates and forks and let everyone help themselves.
Tuna Pasta Salad
Skip the store-bought versions and whip up this fresh, flavor-packed Healthy Tuna Pasta Salad right in your own kitchen.
Ingredients
- 1 cup chopped carrots
- 1 cup chopped celery
- 4 cups dried pasta, I used brown rice fusilli
- 1 cup frozen peas
- 1 cup sliced grape tomatoes
- 3 (4 oz) cans tuna, drained
- ⅓ cup nonfat plain Greek yogurt
- ⅓ cup mayonnaise
- 1 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp dried dill
- 1 tsp salt
- ½ tsp pepper
Instructions
- Cook the pasta according to the package directions. Toss in the frozen peas during the last 4 minutes of cooking. Drain and rinse the pasta under cold water, then set it aside.
- In a large mixing bowl, combine the carrots, celery, tomatoes, and drained tuna.
- In a separate bowl, whisk together the Greek yogurt, mayonnaise, red wine vinegar, Dijon mustard, garlic, dill, salt, and pepper until smooth and creamy.
- Add the cooled pasta to the bowl with the veggies and tuna. Pour the dressing over everything and stir well until the pasta salad is evenly coated.
- Serve immediately, or chill for later. This salad keeps well in the fridge for up to 5 days.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 248Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 9mgSodium 453mgCarbohydrates 33gFiber 4gSugar 3gProtein 11g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
