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I can have this creamy 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.
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 instead and it is meant to be served cold too!
This recipe feeds a family of 4, and you can easily double the recipe and save some for the next day. 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.
My kids also love this butternut squash mac and cheese. You might love them too!
Recipe Overview
Tips from my kitchen
Before you get started
- 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 rather 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!
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.
- Celery Stalks: Use fresh for the best crunch
- Frozen Green Peas: You will need to thaw these first. I do not recommend that you use canned peas.
- Tuna in Olive Oil, one jar, drained and flaked: Go with your favorite tuna here. I used albacore.
- 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 salad. A dressing you can use in many other recipes, too, and not just this recipe. 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
How to make Tuna Pasta Salad
Here is how you can make this pasta salad perfectly each time.
- Cook the pasta: Cook the pasta according to package directions, then drain and set aside in a large bowl to cool.
- Make the dressing: Place all sauce/dressing ingredients into a blender or food processor and pulse until smooth and well combined.
- Assemble the pasta bowl: Into a large bowl, add the pasta, celery, peas, onions, and tuna.
- Add sauce to the pasta bowl: Taste and adjust the seasoning. Pour the sauce over the pasta, and stir it to combine. Then, mix with a spatula until nicely coated.
- Serve: Finally, divide into bowls and enjoy!
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
To preserve shelf life, store the tuna salad in an airtight container. Store in the fridge for up to 3-5 days.
Tuna pasta salads are meant to be enjoyed cold. They taste even better the next day! Enjoy right out of the fridge.
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.
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.
Yes, if you prefer using a low-fat or healthier mayo option, you can do that. Instead of the yogurt, just swap it with your favorite mayo.
Tuna Pasta Salad
Video
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!
Notes
- Use any pasta of your choice. For a high-protein option, use chickpea or lentil pasta.
- 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 to get that creamy texture.
- Sometimes I use plain yogurt instead of Greek yogurt
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Pasta Salads
- Shrimp Pasta Salad
- Caprese Pasta Salad
- Italian Pasta Salad
- Creamy Chicken Pesto Salad
- Chicken Caesar Pasta Salad
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Very tasty and healthy. I added chopped red pepper. We enjoyed every bite and will make it again.
The addition of red peppers sounds yummy. Glad you liked iy.
Hi! I loved your recipe to begin with, I’ll probably be making it this very night. Still, I was wondering, will the flavour, calorie count and texture drastically change by replacing the Dijon with regular mustard?
No it shouldn’t make a difference
Thank you for the recipe idea. I followed your measurements exactly, but we all found it overpowered and ruined by the amount of lemon juice and I didn’t even add slices for garnish, just the juice . I tried to soften it by adding in sour cream and a drop of milk (as the dressing was so thick).
Oh no. We didn’t experience this at all. So sorry but I will have to remake this recipe. Did you use half a lemon?
How long does this store in the fridge for?
I don’t like storing tuna for more than 3 days. so 3-4 days tops
Unfortunately I’m no longer able to eat avocado. Any suggestions for a reasonable substitute? I was thinking of hummus for texture but it wouldn’t add flavor like avocado.
Yes, Hummus is a great substitute.
Great meal and healthy too.
Can I use sour cream instead of yogurt??
yes you can
Can you use mayo instead of the Greek yogurt ?
Yes you can
I have no avocado any way to make this with out it?
You can skip it. But the taste will vary
Do you cook the peas before hand?
Hi Jenny. The frozen peas are already cooked.
I have no peas. Can I make without it or any substitute?
you can totally skip the peas
Dressing is killer. Plus no mayo. Made it the first time with tuna, the second time with shrimp and surimi. I suspect it would go well with chicken as well.
awesome!
Can you please clarify what measurable amount reflects what you are referring to as a “serving” ? 1 cup? 1/2 cup, etc…
2 oz of pasta for a single serving which comes out to 1 cup. But with the other ingredients its 1.5 cup
Just made this. Very good! The sauce is the highlight! And super easy to make. I substituted red peppers for celery, and increased the amount of veg and tuna to pasta ratio.
Thanks for the Feedback Maya. So glad you liked it.
Can I add boiled eggs? Jeje
Yes.
Would love ideas for substitutes to the yogurt for those with a dairy allergy.
Thank you. Will start incorporating this whenever the substitute is possible.
How come in the picture you can clearly see red onion but there is no mention of it in the recipe??
You are right! sorry about the overnight. A bit of onion was added as garnish for texture and color. This is already fixed.
Which brand of Dijon mustard do you use or recommend ?
I use French’s
I like this recipe it looks tasty 🙂
I love the idea of using avocado, rich in antioxidants!
Maybe you can suggest other fruits to replace avocado for its dressing?
Anyway, thanks for the recipe! I’m going to try it.