Easy Creamy Tuna Pasta Salad Recipe

I combine pantry tuna, tender pasta, and a tangy homemade dill dressing in my Tuna Dill Pasta Salad to yield a creamy bowl with one unexpected twist.

I grew up eating tuna salads, but this Easy Creamy Tuna Pasta Salad still caught me off guard. I toss rotini with flaky tuna and a silky homemade dill dressing, the fresh dill makes it pop.

It hits that satisfying spot between nostalgia and newer flavors, kind of like the Best Tuna Noodle Salad Recipe you swear your aunt made, but brighter. When I bring it to a picnic people come back for seconds.

Some friends even called it a Tuna Dill Pasta Salad before I told them what was in it. Its simple, forgiving, and somehow always gone first.

Ingredients

• Pasta rotini or shells: fills you with carbs for energy, mild fiber, comforting base
• Tuna: lean protein, omega 3 fats, keeps salad hearty and filling
• Mayonnaise: creamy, adds fat and calories, lots of flavor, use sparingly
• Greek yogurt: tangy swap for mayo, more protein and less fat
• Lemon juice: bright acidic zip, cuts richness, adds vitamin C
• Celery: crunchy, low calorie, adds fiber and fresh mouthfeel
• Peas: sweet pop, plant protein and fiber, keeps it interesting
• Dill: herby brightness, subtle anise notes, makes it taste fresher
• Red onion: sharp sweet bite, astringent, gives crunch and color

Ingredient Quantities

• 12 oz pasta rotini or small shells
• 10 oz tuna in water drained, about 2 cans
• 3/4 cup mayonnaise
• 1/2 cup plain Greek yogurt or sour cream
• 2 tbsp fresh dill chopped (or 2 tsp dried)
• 2 tbsp fresh lemon juice
• 1 tbsp Dijon mustard
• 2 stalks celery finely diced about 1 cup
• 1 small red onion finely chopped about 1/3 cup
• 1/2 cup frozen peas thawed
• 2 tbsp sweet pickle relish or finely chopped dill pickles optional
• Salt and freshly ground black pepper to taste
• 1 to 2 tbsp olive oil optional to loosen dressing
• 2 hard boiled eggs chopped optional

How to Make this

1. Cook 12 oz rotini or small shells in plenty of salted boiling water until just al dente, drain and rinse under cold water to stop cooking, then drain very well (toss with a tiny splash of olive oil if you dont want it sticking).

2. In a large bowl whisk together 3/4 cup mayonnaise, 1/2 cup plain Greek yogurt or sour cream, 2 tbsp chopped fresh dill (or 2 tsp dried), 2 tbsp fresh lemon juice, 1 tbsp Dijon mustard, 1 to 2 tbsp olive oil if you want a looser dressing, and salt and freshly ground black pepper to taste.

3. Flake 10 oz drained tuna into the dressing bowl with a fork so there are small chunks not a mush.

4. Finely dice about 2 stalks celery (about 1 cup) and 1 small red onion (about 1/3 cup) and add to the bowl.

5. Add 1/2 cup thawed frozen peas and 2 tbsp sweet pickle relish or 2 tbsp finely chopped dill pickles if using.

6. Gently fold the cooled pasta into the tuna mixture until everything is evenly coated, try not to smash the pasta or the tuna.

7. If using, fold in 2 chopped hard boiled eggs now, they give great texture and richness.

8. Taste and fix seasoning, add more salt, pepper, lemon or mustard if it needs brightness; if dressing is too thick add a splash of olive oil or a little cold pasta water to loosen it.

9. Chill at least 30 minutes so flavors meld, give it a final stir before serving and garnish with extra chopped dill if you like.

Equipment Needed

1. Large pot for boiling the pasta
2. Colander or fine mesh strainer to drain and rinse pasta
3. Large mixing bowl for the dressing and to toss everything together
4. Whisk for the mayo-yogurt dressing
5. Fork for flaking the tuna, dont mash it up
6. Wooden spoon or silicone spatula to gently fold the pasta in
7. Cutting board and sharp chef’s knife for celery, onion, pickles and eggs
8. Measuring cups and spoons for the mayo, yogurt, lemon, dill etc
9. Can opener for the tuna

FAQ

Easy Creamy Tuna Pasta Salad Recipe Substitutions and Variations

• Tuna in water drained: canned salmon, canned chicken, or flaked cooked rotisserie chicken. Oil packed tuna works too if you want a richer bite, just drain or save a little for the dressing.
• Mayonnaise or plain Greek yogurt: sour cream, mashed avocado with a squeeze of lemon, or a light mix of olive oil and extra lemon juice to thin it out. These keep it creamy but a bit fresher.
• Pasta rotini or small shells: elbow macaroni, farfalle, or whole wheat pasta, or swap for gluten free pasta if needed. You could even try short cooked quinoa for a different texture.
• Celery and peas for crunch and pop: finely diced cucumber, chopped bell pepper, or thinly sliced fennel for crunch; frozen peas can be swapped with thawed edamame or canned sweet corn. These work great if you dont have the originals.

Pro Tips

1. Drain the tuna extra well and pat it with a paper towel before flaking with a fork so you get little chunks instead of mush, and if a can seems super wet squeeze it lightly in the towel first.

2. Make sure the pasta is completely cool and as dry as possible before you fold it in, otherwise it will soak up the dressing. If it starts sticking together toss it with just a teaspoon or two of olive oil, not too much.

3. Hold back some lemon and salt until after it chills, then taste and brighten it at the end. Cold food mutes flavors so you may need a little extra acid or mustard once everything has rested.

4. Texture matters more than you think — fold in chopped hard boiled egg and crunchy celery last so they keep their bite. Store covered in the fridge up to 3 days, stir before serving and never freeze this one.