This creamy tuna pasta salad is incredibly delicious and super easy to make! You can serve it as a side dish, main course, or snack. Ready in under 20 minutes and pairs well with baked bbq chicken and cheeseburgers.
Although I make this tuna pasta salad year-round, I especially love making it in the summer. BBQs, picnics, and potlucks just aren’t the same without pasta salad. For more of my favorite pasta salad recipes, check out this delicious seafood pasta salad, deviled egg pasta salad, and deli style macaroni salad.
INGREDIENT NOTES
- Tuna – I used two 5-ounce cans of tuna packed in olive oil. Feel free to use tuna packed in water but just make sure to drain it well. Add as much or as little tuna as you like.
- Pasta – Although I used elbow macaroni, use whatever short-shaped pasta you have on hand.
- Mayo and Yogurt – I used a combination of mayo and plain Greek yogurt but you can use all mayo or just yogurt. Just make sure not to use flavored yogurt!
- Old Bay Seasoning – Completely optional but adds great flavor!
- Lemon – It just goes great with tuna so I always add it!
TOP TIPS FOR THE ULTIMATE TUNA PASTA SALAD
- Salt the pasta water generously for maximum flavor.
- Whether using tuna packed in olive oil or water, make sure to drain it really well before adding it to the pasta salad.
- Feel free to add your favorite veggies and herbs such as olives, bell peppers, capers, and fresh dill.
- Check for seasoning right before serving, add more old bay seasoning or salt and pepper, if needed.
- To prevent the dressing from settling at the bottom of the bowl, be sure to mix it thoroughly.
- Chill and cover for a minimum of 30 minutes prior to serving.
CAN I MAKE THIS IN ADVANCE?
Yes, of course! If preparing this in advance, cover and refrigerate and add some additional mayonnaise and a little water just before serving.
STORAGE
Place any leftovers in an air-tight container and refrigerate for up to 2 days. This salad is meant to be eaten cold so serve cold or at room temperature for best results.
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Tuna Pasta Salad
Ingredients
- 1 lb elbow macaroni
- 10 ounces tuna I used two 5 ounce cans of tuna
- 1 cup mayo
- 1 cup Plain Greek Yogurt
- 1 tablespoon mustard
- ¼ cup celery finely chopped
- ½ red onion finely diced
- 1 teaspoon old bay seasoning or to taste
- ½ cup green peas
- 1 teaspoon lemon juice
- salt and pepper to taste
Instructions
- Cook pasta in boiling salted water according to package instructions. I like to cook it til al dente.
- Drain the canned tuna really well.
- In a large bowl, combine the mayo, yogurt, mustard, old bay seasoning, and lemon juice.
- Stir in the onions, celery, tuna, and green peas.
- Fold in the cooked pasta and season with salt and pepper. Serve cold or at room temperature.
Notes
- Salt the pasta water generously for maximum flavor.
- Whether using tuna packed in olive oil or water, make sure to drain it really well before adding it to the pasta salad.
- Feel free to add your favorite veggies and herbs such as olives, bell peppers, capers, and fresh dill.
- Check for seasoning right before serving, add more old bay seasoning or salt and pepper, if needed.
- To prevent the dressing from settling at the bottom of the bowl, be sure to mix it thoroughly.
- Chill and cover for a minimum of 30 minutes prior to serving.
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