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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.

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
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!

Author

About Rena Awada

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

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Recipe Rating




59 Comments

  1. 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?

  2. 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).

    1. 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?

  3. 5 stars
    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.

  4. 5 stars
    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.

  5. Can you please clarify what measurable amount reflects what you are referring to as a “serving” ? 1 cup? 1/2 cup, etc…

    1. 2 oz of pasta for a single serving which comes out to 1 cup. But with the other ingredients its 1.5 cup

  6. 5 stars
    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.

    1. How come in the picture you can clearly see red onion but there is no mention of it in the recipe??

      1. You are right! sorry about the overnight. A bit of onion was added as garnish for texture and color. This is already fixed.

  7. 5 stars
    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.