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I can have this Tuna Pasta Salad every day! It is not only, filling and wholesome, it is 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.

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 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. It can easily be made ahead of time too and stored in the fridge if you want to take something to potlucks and holiday gatherings. It is tossed in with an easy creamy sauce that’s made with avocados, garlic, fresh dill, and yogurt.

Table of Contents

Summary

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

Ingredients you will need

  • Pasta: I used whole wheat Pasta when i originally created the recipe, but in the video, I didn’t have whole wheat so I used gluten-free
  • Celery Stalks: fresh for the best crunch
  • Frozen Green Peas, thawed
  • Tuna in Olive Oil, 1 jar, drained and flaked
  • Red Onion, thinly sliced, to garnish

For the creamy tuna salad dressing:

  • Avocado, very ripe
  • Plain Greek Yogurt- or plain yogurt
  • Chopped Fresh Dill, plus more to garnish
  • Lemon, juiced
  • Dijon Mustard
  • Garlic Cloves, minced- please use fresh
  • Chili Flakes, or to taste: I didn’t add in video because my kids will nag,
  • 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!


SOME FREQUENTLY ASKED QUESTIONS

My Pro Tip

Recipe Tips

  • Do not over cook the pasta. Once you cook according to package directions, run it under cold water to stop the cooking process.
  • Do use ripe avocados. Makes a difference
  • I much prefer you use fresh garlic cloves than garlic powder.
  • 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.
a round plate with tuna pasta salad topped with lime wedge and dill garnishes.

Storage and Reheating

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

Frequently Asked Questions

How long does it 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 salad can be served cold. It is one of those dishes that tastes even better the next day and does not need to be reheated. Enjoy right out of the fridge.

What to use instead of may 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.

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

More Pasta Salad Recipes

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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
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, and an avocado yogurt dressing.

Ingredients

  • 8 ounce Whole Wheat Penne, or gluten-free
  • 2-3 Celery Stalks, chopped
  • 1 Cup Frozen Green Peas, thawed
  • 6.7 ounce 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 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. 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!

Read More About Me

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4.86 from 56 votes (40 ratings without comment)

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Recipe Rating




59 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!