Variation
Add 2 tbsp of capers or chopped pickles for a salty, briny kick.
Salads · Lunch · Seafood · American
Tuna Pasta Salad With Garden Peas
This tuna pasta salad combines flaky skipjack tuna, bright garden peas, and crunchy celery in a light, creamy dressing perfect for summer lunches.
Prep
15 min
Cook
10 min
Difficulty
Easy
Serves
6
Preparation
Get these tasks done before you start cooking.
Boil and Cool
- 1
Cook Pasta
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
Tip: Adding extra salt to the water ensures the pasta itself is seasoned before the dressing hits.
- 2
Chill Quick
Drain the pasta and immediately rinse under cold running water to stop the cooking process.
Tip: Ensure the pasta is completely cool and dry before mixing to prevent the dressing from becoming watery.
Mix and Serve
- 1
Whisk Dressing
In a small bowl, combine yogurt, mayo, lemon juice, mustard, and spices until smooth.
Tip: If the dressing is too thick, add a teaspoon of water or lemon juice.
How to Make Tuna Pasta Salad With Garden Peas
Total time: 25 min · Yields 6 servings
- 1
Prepare the Base
Boil 450 g of fusilli in salted water for 8 to 10 minutes until tender but firm. Drain and rinse with cold water until the noodles feel cool to the touch.
- 2
Combine Veggies and Protein
In a large mixing bowl, add the flaked tuna, thawed garden peas, diced celery, and minced red onion.
- 3
Emulsify the Dressing
Whisk the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, garlic powder, and fresh dill in a separate bowl until the mixture is uniform.
- 4
Toss the Salad
Pour the dressing over the pasta and vegetable mixture. Use a large spatula to fold everything together gently until every spiral is coated.
- 5
Season and Chill
Taste and add salt and pepper as needed. Refrigerate for at least 30 minutes before serving to let the flavors meld together.
Chef's Tips
- Use tuna packed in water for a lighter salad, or tuna in oil for a richer, more indulgent flavor.
- Do not overcook the pasta; mushy noodles will fall apart when you toss them with the heavy ingredients.
- If making this a day ahead, reserve a little extra dressing to stir in right before serving, as the pasta absorbs moisture over time.
What to Serve with Tuna Pasta Salad With Garden Peas
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve chilled on a bed of butter lettuce.
- Scoop into hollowed-out bell peppers for a low-carb presentation.
- Pack in glass jars for a work-ready lunch.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Swap garden peas for blanched green beans or chopped bell peppers for extra crunch.
Variation
Make it spicy by adding a pinch of red pepper flakes or a teaspoon of hot sauce to the dressing.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3 to 4 days. Do not freeze.
Further reading
Frequently asked questions
Can I make tuna pasta salad without mayonnaise?
Yes, you can substitute the mayonnaise entirely with Greek yogurt or a mixture of olive oil and lemon juice for a vinaigrette-style salad.
How long does tuna pasta salad stay fresh in the fridge?
When stored in an airtight container, it remains fresh and safe to eat for 3 to 4 days.
Should I use frozen or canned peas?
Frozen peas are preferred because they maintain a bright green color and a firm snap, whereas canned peas can be mushy.
Is this easy tuna pasta salad healthy?
This version is lighter than traditional deli salads because it uses Greek yogurt to reduce the saturated fat while increasing the protein content.
Can I use different pasta shapes?
Absolutely. Rotini, shells, or farfalle are excellent choices because their nooks and crannies hold the creamy dressing well.
What is the best tuna to use for a pasta salad?
Solid white albacore or skipjack tuna work best as they provide large, meaty flakes that won't disappear into the dressing.
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