Q: Can I use chunk light tuna instead of albacore?

Yes, chunk light tuna works fine. Albacore has a firmer texture and milder flavor, which holds up a little better in pasta salad, but chunk light is perfectly delicious and usually more affordable.

Q: How long does tuna pasta salad last in the fridge?

It keeps well for up to three days in an airtight container. Stir it before serving and add a little extra dressing or Greek yogurt if it has dried out.

Q: What pasta shape is best for tuna pasta salad?

Small shell pasta is a top choice because the shells scoop up the creamy dressing. Elbow macaroni, rotini, and bowties are also great. Just avoid long pasta like spaghetti, which is hard to eat in a cold salad.

Tuna Pasta Salad: Easy, Creamy, and Ready in 20 Minutes

Name: Tuna Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 8 ounces small shell pasta, or any bite-size pasta; 2 cans albacore white tuna packed in water, drained well; 2 celery stalks, chopped; 1/4 cup red onion, finely chopped; 1 cup frozen peas; 1/2 cup mayonnaise; 1/2 cup plain Greek yogurt; 1 teaspoon dried dill weed, optional; Salt, to taste; Freshly ground black pepper, to taste

Description

This tuna pasta salad is quick, creamy, fresh, and perfect for weekday lunches, summer cookouts, meal prep, or an easy make-ahead side.

Ingredients

Scale

8 ounces small shell pasta, or any bite-size pasta
2 cans albacore white tuna packed in water, drained well
2 celery stalks, chopped
1/4 cup red onion, finely chopped
1 cup frozen peas
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
1 teaspoon dried dill weed, optional
Salt, to taste
Freshly ground black pepper, to taste

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Instructions

Cook the shell pasta in well-salted boiling water until just al dente.
Drain the pasta and cool it well before mixing.
In a large bowl, combine the cooked pasta, drained tuna, chopped celery, red onion, and frozen peas.
In a separate small bowl, stir together the mayonnaise and plain Greek yogurt until smooth.
Pour half of the dressing over the pasta salad and toss gently to coat.
Season with salt, black pepper, and dried dill if using.
Cover and refrigerate for at least 30 minutes.
Store the remaining dressing separately until ready to serve.
Just before serving, stir in the rest of the dressing so the salad stays creamy.
Taste and adjust seasoning if needed.

Notes

Add the dressing in two stages so the pasta salad stays creamy after chilling. For a lighter version, replace the mayonnaise with extra Greek yogurt or use a simple olive oil and lemon vinaigrette.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Lunch
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 315
Sugar: 3g
Sodium: 430mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 3g
Protein: 18g
Cholesterol: 25mg