Tuna Pasta Salad with Peas
A cool, creamy pasta salad loaded with flaky tuna, sweet green peas, and crunchy celery in a tangy mayo-yogurt dressing. This quick American classic comes together in the time it takes to boil pasta, making it a perfect make-ahead lunch, potluck side, or light dinner. Serve chilled on a bed of lettuce or scoop straight from the bowl.
For 4 servings
- boil · ~9 min
Cook the pasta.
Bring a large pot of water to a rolling boil. Add salt. Cook pasta until al dente according to package directions, about 8-9 minutes.
TIPSalting the pasta water is the only chance to season the pasta itself — don't skip it. - prep · ~3 min
Drain, rinse, and cool the pasta.
Drain the pasta in a colander, rinse under cold water to stop the cooking, and shake off excess water. Set aside to cool completely.
- mix · ~2 min
Make the dressing.
1.In a large bowl, whisk mayonnaise and yogurt until smooth.2.Add lemon juice, black pepper, and a pinch of salt. Whisk to combine.3.Taste and adjust seasoning — should be tangy and lightly salty.TIPGreek yogurt lightens the dressing and adds a pleasant tang — don't skip it. - mix · ~3 min
Assemble the salad.
1.Add cooled pasta, drained tuna, thawed peas, diced celery, and minced red onion to the bowl.2.Gently fold everything together until evenly coated with the dressing.3.Break the tuna into bite-sized flakes as you fold.TIPFold gently — aggressive mixing turns the tuna into mush and breaks the pasta. - rest · ~30 min
Chill before serving.
Cover and refrigerate for at least 30 minutes, or up to overnight. The salad tastes better as the flavors meld.
TIPIf the salad thickens after chilling, loosen it with a tablespoon of yogurt before serving. - serve
Serve chilled.
Spoon into bowls and serve cold. Garnish with a little extra black pepper if desired.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse the cooked pasta under cold water until it's completely cool to stop carryover cooking.
- 2Thaw frozen peas by running them under cool water in a strainer — no need to cook them.
- 3Drain the canned tuna thoroughly and pat it dry with paper towels to avoid a watery salad.
- 4Let the salad chill for at least 30 minutes so the flavors meld and the pasta absorbs the dressing.
- 5If making ahead, save a little dressing to stir in just before serving as the pasta absorbs moisture overnight.
Adapt it for your goals.
High-protein
Swap half the pasta for canned chickpeas or white beans — adds extra protein and fiber without changing the creamy, tangy vibe.
lighterLighter
Replace all the mayonnaise with extra Greek yogurt and a tablespoon of olive oil — cuts calories while keeping the dressing creamy and tangy.
herb freshHerb-fresh
Fold in 1/4 cup of chopped fresh dill or parsley for a bright, herby finish that pairs beautifully with tuna and lemon.
crunchy add inCrunchy add-in
Add 1/2 cup of finely diced cucumber or a handful of toasted sunflower seeds for extra crunch and freshness.
Why this is on our healthy list.
High in Lean Protein
Tuna provides high-quality, low-fat protein that supports muscle maintenance and keeps you full.
Good Source of Vitamin C
The lemon juice and peas contribute vitamin C, which supports immune health and iron absorption.
Probiotic Support
Plain Greek yogurt contains live cultures that aid digestion and gut health.
Fiber from Veggies
Peas and celery add dietary fiber, promoting healthy digestion and steady energy.
Frequently asked questions
No — just thaw frozen peas under cool water or let them sit at room temperature; they are already tender and a quick cook would make them mushy.
