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I can have this Tuna Pasta Salad every day! It is not only filling and wholesome, but it is also easy to make and so tasty! 😋 Made with canned tuna, peas, whole-wheat pasta, celery, and then tossed in a tasty and creamy avocado yogurt dressing.

My kids also love this butternut squash mac and cheese. You might love them too!

pasta salad in a round dish with tuna and Greek yogurt dressing.
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I love tuna and love it even more in pasta salads. When I started making this salad, the plan wasn’t for me to add tuna at all. But I had so many canned tuna I wasn’t sure what to do with them so I decided to just add some to my so called creamy avocado pasta salad. But then everything changed! I then created this tuna pasta salad recipe instead and it is meant to be served cold.

This recipe feeds a family of 4, and you can easily double the recipe and save some for the next day. A very affordable meal too! Make it ahead of time and store it in the fridge if you want to take something to potlucks and holiday gatherings. It is tossed in with an easy creamy and healthier sauce that’s made with avocados, garlic, fresh dill, and yogurt.

Summary

  • Creamy good 👌🏻
  • Easy to make 👏🏻
  • Wholesome and filling 😍

Ingredients you will need

  • Pasta: I used whole wheat Pasta when I created the recipe, but in the video, I didn’t have whole wheat, so I used gluten-free. Use lentil or chickpea pasta that is high in protein if you like, or to save even more on this recipe, use store-brand pasta.
  • Celery Stalks: fresh for the best crunch
  • Frozen Green Peas, thawed
  • Tuna in Olive Oil, one jar, drained and flaked
  • Red Onion, thinly sliced, to garnish

For the creamy tuna salad dressing:

I love this creamy Greek yogurt avocado dressing that I used in this tuna pasta salad. A dressing you can use in many other recipes. Even salads! Yummy! Below is a list of ingredients you will need for the dressing. Full measurements are listed further down below in the recipe card.

  • Avocado: you need a very ripe avocado because it needs to be soft enough to blend and have that rich, creamy texture.
  • Plain Greek Yogurt– or plain yogurt
  • Chopped Fresh Dill, plus more to garnish
  • Lemon, juiced: I like using fresh lemons, but I have to admit that sometimes I run out of fresh lemons, and I reach for bottled lemon juice.
  • Dijon Mustard: you can use honey Dijon mustard too
  • Garlic Cloves, minced- please use fresh, garlic powder is just not going to cut it.
  • Chili Flakes, or to taste: I didn’t add in the video because my kids will nag. Literally!
  • Kosher salt and pepper, to taste
tuna and pasta salad in a round dish with a creamy dressing and a fork to the left side of the dish.

How to make it

  • Cook the pasta according to package directions, then drain and set aside in a large bowl to cool.
  • Place all sauce/dressing ingredients into a blender or food processor and pulse until smooth and well combined.
  • Taste and adjust the seasoning. Pour the sauce over the pasta, and stir in the celery, peas, and tuna. Then, mix with a spatula until nicely coated.
  • Finally, divide into bowls and enjoy!

My Quick Tips

Recipe Tips

  • Do not overcook the pasta. Once you cook according to package directions, run it under cold water to stop the cooking process. No one likes mushy pasta! lol
  • Do use ripe avocados. Makes a difference. I promise.
  • I much prefer you use fresh garlic cloves than garlic powder.
  • Double up on the recipe and serve it again the next day.
  • I wouldn’t recommend you use canned peas. I just don’t like canned peas, lol. Use frozen and let it thaw. They taste so much better!
  • Let’s talk about tuna: I like the albacore brand packed in oil for this recipe. But you can get the ones packed in water. Get the chunky tuna. It works best. But hey, you can use whatever you have on hand or like. You’re the boss! 🥰
a round plate with tuna pasta salad topped with lime wedge and dill garnishes.

Storing and Reheating

  • If you have leftovers, store them in a sealed container in the fridge for up to one week. You can freeze for up to 3 months.
  • No reheating is required. This Tuna Pasta salad is best served cold. Grab it from the fridge and dig right in.

Frequently Asked Questions

How long does tuna pasta salad last in the fridge?

To preserve shelf life, store the tuna salad in an airtight container. Store in the fridge for up to 3-5 days.

Can you eat tuna pasta salad cold?

Tuna pasta salads are meant to be enjoyed cold. They taste even better the next day! Enjoy right out of the fridge.

What to use instead of mayo for pasta salad?

My tuna pasta salad doesn’t call for mayo. If you would like to add in some mayo you can. My general rule, if you are looking to replace mayo in pasta salads, some great options can be low-fat Greek yogurt, avocado, hummus, pesto, and mustard.

Can I use Plain Yogurt?

Yes. If you do not like Greek yogurt, you can use plain. Just be careful not to use flavored yogurt. You do not want to make a vanilla-tasting pasta salad dressing. Trust me! I’ve learned the hard way.

a round dish with a creamy tuna pasta salad topped with fresh dill garnish and lime wedge.

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4.86 from 56 votes

Creamy and Healthy Tuna Pasta Salad

By: Rena
Servings: 4
Prep: 10 minutes
Cook: 15 minutes
0 minutes
Total: 25 minutes
Rate Pin Print
a white round bowl with tuna pasta salad that it garnished with fresh chopped dill and lime wedges.
Easy, creamy, and healthy tuna pasta salad made with peas, celery, loads of chunky tuna, and a simple and lighter avocado yogurt dressing.

Ingredients

  • 8 ounces Whole Wheat Penne, or gluten-free
  • 2-3 Celery Stalks, chopped
  • 1 Cup Frozen Green Peas, thawed
  • 6.7 ounces Tuna in Olive Oil, 1 jar, drained and flaked
  • ½ Red Onion, thinly sliced, to garnish

For the creamy sauce/dressing:

  • 1 Avocado, very ripe
  • 1 Cup Plain Greek Yogurt
  • 2 Tablespoon Chopped Fresh Dill, plus more to garnish
  • ½ Lemon, juiced
  • 1 Tablespoon Dijon Mustard
  • 1-2 Garlic Cloves, minced
  • 1 Teaspoon Chili Flakes, or to taste
  • Kosher salt and pepper, to taste

Instructions

  • Cook the 8 ounces Whole Wheat Penne according to package directions, then drain and set aside in a large bowl to cool.
  • Place all sauce/dressing ingredients into a blender or food processor. This will be the 1 Avocado1 Cup Plain Greek Yogurt, 2 Tablespoon Chopped Fresh Dill, ½ Lemon, 1 Tablespoon Dijon Mustard, 1 Teaspoon Chili Flakes, and 1-2 Garlic Cloves. Pulse until smooth and well combined. Taste and adjust the seasoning. Add Kosher salt and pepper, to taste as needed.
  • Pour the sauce over the pasta, and stir in the chopped 2-3 Celery Stalks, 1 Cup Frozen Green Peas, ½ Red Onion (thinly sliced), and 6.7 ounces Tuna in Olive Oil.
  • Mix with a spatula until nicely coated. Divide into bowls and enjoy!

Video

Notes

  • use any pasta of your choice
  • try not to overcook the pasta. I like to rinse it with cold water after I drain it to stop it from continuing to cook.
  • do not use hard avocados. The avocado must be ripe.
  • Sometimes I use plain yogurt instead of Greek yogurt

Nutrition

Calories: 426kcalCarbohydrates: 49gProtein: 28gFat: 13gSaturated Fat: 2gCholesterol: 17mgSodium: 264mgPotassium: 589mgFiber: 10gSugar: 6gVitamin A: 514IUVitamin C: 27mgCalcium: 74mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course, Salad
Cuisine: American
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!

About Rena Awada

Hi, I’m Rena! Welcome to my blog. I am here to help you prepare delicious, light, fresh meals that your whole family will love!

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4.86 from 56 votes (40 ratings without comment)

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Recipe Rating




58 Comments

  2. 5 stars
    This was delicious! I did not have plain yogurt so substituted Miracle Whip. even husband who hates canned tuna enjoyed it!

    Reply

  3. 5 stars
    Who knew I liked dill. Yum. Easy meal prep for work and weekend lunch when living in a hot place! I added incapsicum and doubled the tuna to 2 cans for extra protein. Thanks 🙂

    Reply

  5. 5 stars
    It was delicious. I substituted peas broccoli and added diced red pepper, chopped freah coriander a little more dijon mustard

    Reply

    1. Hi Libby,
      Did you substitute peas with broccoli and diced pepper?

      Also did you use coriander and dill or was that a substitute

      Reply

  6. Unfortunately, for me, the whole tbsp of Dijon mustard was a tad too overpowering. I do usually like mustard-y dressings but this sadly was just a little too much for my liking. This is personal taste, however, and (as seen from the other reviews) many do like this sauce as is. I shall try again with it for us, with a tsp of Dijon and maybe a little sprinkle of English Mustard powder next time.

    Reply

    1. Yes, This should be ok to freeze. Keep in mind that the celery and onions won’t be crunchy once it is thawed.

      Reply

      1. 5 stars
        So yummy! I use Lentil pasta, add a little mayo to the Greek yogurt as well as regular mustard and Dijon, diced avocado and red onion, lemon, dill and a little garlic salt. It’s a great meal prep recipe that we use for lunches during busy work weeks. Thank you!