Classic Tuna Pasta Salad Recipe

I love how this Classic Tuna Pasta Salad brings together al dente shell pasta, sweet peas, hearty tuna, and crisp celery with a tangy kick from Greek yogurt and lemon juice. The blend of these wholesome ingredients reinvents a familiar favorite, making it a simple, exciting meal to enjoy anytime.

I discovered this Classic Tuna Pasta Salad when I was looking for a quick dinner idea that still felt special. I love mixing 8 oz of shell pasta cooked al dente with a cup of thawed peas and a couple of cans of drained tuna.

Putting in diced celery and a half cup of plain Greek yogurt really takes it up a notch. Sometimes I even add 2 tbsp of mayonnaise for extra creaminess along with a splash of lemon juice and a bit of Dijon mustard to bring all the flavors together.

I know some people call it Tuna Noodle Salad With Peas or Tuna Shell Salad, but to me its a refreshing twist on a canned tuna pasta salad that’s easy enough for a weeknight fix. Its healthy, fast, and something even the picky eaters in my family can’t resist.

Enjoy making and sharing this cool dish with your own crew.

Why I Like this Recipe

I like this recipe because it’s super easy to make, even when I’m in a rush. I love how the creamy yogurt and tangy lemon juice mix together to make a dressing that’s both refreshing and a bit zesty. The crunch from the celery and the softness of the pasta make every bite interesting and satisfying. Plus, it feels like a healthy option since I can enjoy a mix of proteins and veggies without feeling guilty afterward.

Ingredients

• Shell pasta: Provides hearty carbohydrates for energy and a satisfying chewy texture.
• Frozen peas: Good source of fibre with a delicate sweet taste that compliments the dish.
• Tuna: Offers lean protein and essential omega three fatty acids to keep you fit.
• Celery: Brings a crisp crunch, low calories and vitamins, adding freshness every bite.
• Greek yogurt: A tangy, creamy ingredient rich in protein that makes it healthier.
• Lemon juice: Adds bright tart flavors that cut through the creaminess and bring zing.
• Fresh dill or parsley: Provides a herby aroma and subtle bitterness balancing the salad.

Ingredient Quantities

• 8 oz shell pasta, cooked al dente
• 1 cup frozen peas, thawed
• 2 (6 oz) cans tuna in water, drained
• 2 stalks celery, diced
• 1/2 cup plain Greek yogurt
• 2 tbsp mayonnaise (optional for extra creaminess)
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt, to taste
• Black pepper, to taste
• Fresh dill or parsley, chopped (optional)

How to Make this

1. Cook 8 oz of shell pasta in salted water until it’s al dente, then drain and let it cool a bit.

2. While you’re waiting, in a small bowl, mix together 1/2 cup plain Greek yogurt, 2 tbsp mayonnaise (if you like it extra creamy), 1 tbsp lemon juice, 1 tsp Dijon mustard, a pinch of salt, and some black pepper.

3. In a large bowl, add the cooled pasta, 1 cup thawed frozen peas, 2 drained 6 oz cans of tuna, and 2 diced celery stalks.

4. Pour that dressing mixture over the pasta and give it a good stir so everything gets mixed.

5. Taste it and add more salt or pepper if it needs it.

6. If you have some, sprinkle fresh chopped dill or parsley on top for extra flavor.

7. Cover the bowl and chill in the fridge for about 30 minutes to let all the flavors mingle.

8. Stir it one last time before serving and enjoy this fresh, easy pasta salad!

Equipment Needed

1. A large pot to boil the shell pasta
2. A colander or strainer to drain the pasta
3. A small bowl to mix the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, salt, and pepper
4. A large bowl to combine the pasta with peas, tuna, celery, and the dressing
5. Measuring cups and spoons for accurately measuring the yogurt, lemon juice, and mustard
6. A wooden spoon or spatula to stir the pasta salad
7. A knife and cutting board for dicing the celery
8. A can opener for opening the tuna cans
9. A refrigerator to chill the pasta salad for about 30 minutes

FAQ

Classic Tuna Pasta Salad Recipe Substitutions and Variations

• If you dont have shell pasta, try using rotini or penne instead. They cook similarly and will hold the dressing well.
• If frozen peas aren’t available, you could substitute them with edamame or even small broccoli florets for some crunch.
• Don’t like tuna? You might use canned salmon or even some diced, cooked chicken for a different flavor twist.
• If plain Greek yogurt is missing, sour cream or a bit more mayo can work just as good to add that creamy texture.
• Not a fan of celery? Green bell peppers or cucumbers offer a similar crunch and freshness to the dish.

Pro Tips

1. Make sure your pasta is cooked just right and drained well, otherwise it might get soggy and the flavor gets kinda watered down.
2. Let the pasta cool completely before mixing in the dressing, ’cause if it’s too warm, that dressing can split up and mess with the creamy texture.
3. Experiment a little with herbs – even though the recipe suggests dill or parsley, a bit of basil or chives can add a cool twist and make it less boring.
4. Taste it after chilling and don’t be afraid to add a bit more salt or lemon juice, since the flavors mellow out once all the ingredients marinate together.