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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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The idea of a smooth avocado dressing sounded so good…unfortunately…for my taste buds the additional Ingredients did not compliment the avocado, but fight against it. Dijon mustard, dill, and lemons juice were not what I would have put in the dressing. As a result, I also lost the flavor of tuna.
Avocado in the salad would have been great. I get that mayo is caloric and not adding nutritional value so maybe 1/2 the amt of mayo and add plain yogurt. Keep it simple…let the ingredients shine.
Hi !
Question : Got a hubby that can’t eat avocado (doesn’t agree with his insides). Is there any other substitute that can be used in place of an avocado that will achieve a similar resulting creamy yogurt dressing for this recipe ?
-thanks !
Hi Saba. We have a couple of options. The quickest and easiest way would be to use a lite mayo. There are decent ones out there that are more on the healthy side these days with an avocado oil base. Another option would be to soak 1/3 cup of raw cashews (soaked and then blended).
Made this today! DEE-LISH. Highly recommend!
Yay!! So glad you loved it
This was delicious! I did not have plain yogurt so substituted Miracle Whip. even husband who hates canned tuna enjoyed it!
Yay. Thanks for the feedback
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 🙂
What is the serving size? Can’t wait to try this…
one bowl or around 2 cups
It was delicious. I substituted peas broccoli and added diced red pepper, chopped freah coriander a little more dijon mustard
Hi Libby,
Did you substitute peas with broccoli and diced pepper?
Also did you use coriander and dill or was that a substitute
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.
Nice recipe
Thank you
Is this salad freezable?
Yes, This should be ok to freeze. Keep in mind that the celery and onions won’t be crunchy once it is thawed.
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!
I love that! Glad it turned out great for you
Can you make ahead?
you sure can
I love this recipe was looking for something to go with my penne and found this amazing recipe.
The dressing I added to much garlic and dejon mustard, plus the flakes was a bit too much heat wise I replaced the peas for corn amazing crunch and flavour I will tweek to my taste next time I’m glad I had all of the ingredients so it was the breeze.
Simple and very tasty. Easy to modify. Sauce is so nice and luxurious but still healthy!
Thank you!