This Tuna Pasta Salad is not only healthy, filling, and utterly delicious, it is easy to make and loaded with flavor. Made with protein-packed tuna, peas, whole-wheat pasta, celery, and then tossed in a tasty and creamy avocado yogurt dressing.
This tuna pasta salad recipe is best served cold. It can easily be made ahead to take to potlucks and holiday gatherings. Tossed in an easy creamy sauce that’s made with avocados and yogurt for the creamy base. The best tuna pasta recipe you will ever have and a classic favorite in every household.
HOW TO MAKE TUNA PASTA SALAD
- 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!
Tuna Pasta Salad Dressing
1 very ripe avocado
1 cup plain Greek yogurt
2 Tbsp chopped fresh dill, plus more to garnish
Juice of 1/2 lemon
1 Tbsp Dijon mustard
1-2 garlic cloves, minced
1 tsp chili flakes, or to taste
Kosher salt and pepper, to taste
SOME FREQUENTLY ASKED QUESTIONS
A few questions that you may have. Feel free to leave us a comment in the comment section below if you have any other 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 up to 3-5 days.
Can you eat tuna pasta 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 mayo
Some great options to replace mayo with would be some low-fat Greek yogurt, avocado, hummus, pesto, and mustard.
Making this Tuna Pasta Salad? We would love to get some feedback from you. Leave us a comment below with some feedback! Also, don’t forget to share it!
Other simple and easy lunch recipes:
- Easy Sushi Bowl
- Hummus Quinoa Veggie Bowl
- Crispy Baked Salmon
- Easy Shrimp Fajitas
- Grilled Chicken with Mango Avocado Salsa
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Creamy and Healthy Tuna Pasta Salad
Ingredients
- 8 oz Whole Wheat Penne or gluten-free
- 2-3 Celery Stalks chopped
- 1 Cup Frozen Green Peas thawed
- 6.7 oz 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 Tbsp Chopped Fresh Dill plus more to garnish
- ½ Lemon juiced
- 1 Tbsp Dijon Mustard
- 1-2 Garlic Cloves minced
- 1 Tsp 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!
Annie says
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.
M says
Nice recipe
Rena says
Thank you
Karen says
Is this salad freezable?
Rena says
Yes, This should be ok to freeze. Keep in mind that the celery and onions won’t be crunchy once it is thawed.
Savannah says
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!
Rena says
I love that! Glad it turned out great for you
Rose says
Can you make ahead?
Rena Awada says
you sure can
Garry says
Simple and very tasty. Easy to modify. Sauce is so nice and luxurious but still healthy!
Rena says
Thank you!
Pat B says
Very tasty and healthy. I added chopped red pepper. We enjoyed every bite and will make it again.
Rena says
The addition of red peppers sounds yummy. Glad you liked iy.
Juliet says
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?
Rena says
No it shouldn’t make a difference
Juliana Taras says
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).
Rena says
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?
Jessica says
How long does this store in the fridge for?
Rena says
I don’t like storing tuna for more than 3 days. so 3-4 days tops
Joan Sullivan says
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.
Rena says
Yes, Hummus is a great substitute.
Ryno van Zyl says
Great meal and healthy too.
Marcy says
Can I use sour cream instead of yogurt??
Rena says
yes you can
Kayla says
Can you use mayo instead of the Greek yogurt ?
Rena says
Yes you can
Nicole says
I have no avocado any way to make this with out it?
Rena says
You can skip it. But the taste will vary
Jenny says
Do you cook the peas before hand?
Rena says
Hi Jenny. The frozen peas are already cooked.
Diana says
I have no peas. Can I make without it or any substitute?
Rena says
you can totally skip the peas
OK Spies says
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.
Rena says
awesome!
Heidi says
Can you please clarify what measurable amount reflects what you are referring to as a “serving” ? 1 cup? 1/2 cup, etc…
Rena says
2 oz of pasta for a single serving which comes out to 1 cup. But with the other ingredients its 1.5 cup
Maya says
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.
Rena says
Thanks for the Feedback Maya. So glad you liked it.
Ana says
Can I add boiled eggs? Jeje
Rena says
Yes.
Jenn says
Would love ideas for substitutes to the yogurt for those with a dairy allergy.
Rena says
Thank you. Will start incorporating this whenever the substitute is possible.
Carolyn says
How come in the picture you can clearly see red onion but there is no mention of it in the recipe??
Rena says
You are right! sorry about the overnight. A bit of onion was added as garnish for texture and color. This is already fixed.
Ashley says
Which brand of Dijon mustard do you use or recommend ?
Rena says
I use French’s
Kelsey Marie Clancy says
For the pasta is that 8oz in dry weight? Or already cooked?
Rena says
Hi Kelsey. Yes its dry pasta
Christine says
I like this recipe it looks tasty 🙂
Welie says
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.