Tuna Pasta Salad

This Tuna Pasta Salad is creamy, crunchy, and full of bright, tangy flavor. Tender ditali (or ditalini) pasta, sweet peas, dill pickles, and flaky canned tuna are tossed in a lemony, mustard-forward dressing for an ideal summer side or easy lunch. It comes together quickly—ready in under 30 minutes—making it perfect for picnics, potlucks, or backyard barbecues.

If you grew up on tuna noodle salad, this recipe is a fresh, upgraded take you’ll love. It’s particularly good chilled, so making it ahead of time allows the flavors to meld. Serve it with crunchy potato chips, as a lighter main with extra greens, or as a side to grilled meats and roasted vegetables.

Main Ingredients for this Dilly Tuna Pasta Salad

• Ditali or ditalini pasta: Small tubular pasta that captures dressing and keeps a pleasant texture.
• Frozen sweet peas: Thawed before mixing; they add color and a pop of sweetness.
• Canned tuna: Use a drained, good-quality canned tuna for best flavor.
• Dill pickles: Chopped pickles provide bright, tangy crunch that complements the tuna.
• 2% Greek yogurt: The primary base for the dressing—creamy with a tangy finish.
• Mayonnaise: A small amount adds richness and smoother mouthfeel.
• Pickle juice: A splash adds extra pickle tang and depth to the dressing.
• Dijon mustard: Adds subtle heat and helps bind the dressing.

Need to Swap Ingredients? Try These Options

Pasta: Any small pasta shape will work: elbow macaroni, small shells, or mini farfalle are good substitutes.

Tuna: If tuna isn’t your preference, use shredded cooked chicken for a similar texture and flavor profile.

Dairy in the dressing: You can use only Greek yogurt or only mayonnaise if preferred, but the combination offers the best balance of tang and creaminess.

Mustard: If you don’t have Dijon, spicy brown or regular yellow mustard can be used in a pinch.

What other tasty add-ins work well?

Mix-ins that elevate the salad: chopped celery or pepperoncini for crunch and a touch of heat, cooked crumbled bacon for smoky richness, or diced avocado added just before serving for creaminess. Fresh herbs like parsley or dill brighten the whole dish.

Storage Directions

Store the finished salad in an airtight container in the refrigerator for 3–4 days. After that time the pasta will absorb dressing and the texture will soften. For best results, store leftovers on the shorter end of that range and stir before serving.

Can I make this ahead of time?

Yes—make it at least one hour before serving so the flavors blend. It also keeps well overnight, which makes it a convenient make-ahead dish for gatherings.

What to Serve with this Easy Tuna Pasta Salad

This salad pairs wonderfully with salty potato chips for contrast, but it also complements grilled or roasted vegetables, a fresh fruit salad, or sandwiches and wraps. It’s a versatile side that works with grilled chicken, ribs, or a simple green salad.

Serving ideas

• Grilled or roasted vegetables such as asparagus or fingerling potatoes
• A refreshing fruit salad or green salad
• Sandwiches or wraps for a heartier meal
• Grilled meats like chicken legs or ribs

Tuna Pasta Salad Recipe — Quick Overview

Prep: 15 mins • Cook: 7 mins • Total: 22 mins • Serves: 6

Packed with texture and flavor, this tuna pasta salad mixes tender pasta, crunchy vegetables, and a creamy, tangy dressing. It’s an easy, crowd-pleasing dish perfect for lunches, potlucks, and warm-weather meals.

Ingredients

• 8 oz ditali or ditalini pasta
• 12 oz frozen sweet peas, thawed
• 10 oz canned tuna, drained
• 1/2 medium white onion, diced
• 1 cup chopped dill pickles
• 1 tablespoon fresh chopped dill

Sauce

• 2/3 cup 2% Greek yogurt
• 1/4 cup mayonnaise
• 1 tablespoon pickle juice
• 2 tablespoons fresh lemon juice
• 2 teaspoons lemon zest
• 2 teaspoons Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 5–7 minutes. Drain and cool (see tip for a quick ice bath method).
2. Make the sauce: whisk together the Greek yogurt, mayonnaise, pickle juice, lemon juice, lemon zest, Dijon mustard, salt, and pepper in a bowl.
3. In a large bowl, combine the cooled pasta, thawed peas, drained tuna (break into small pieces), diced onion, and chopped pickles.
4. Pour the dressing over the salad and toss gently to coat all ingredients. Adjust seasoning to taste.
5. Top with fresh chopped dill. Serve immediately or chill in the refrigerator until ready to serve.

Tips & Notes

• Cool pasta quickly by rinsing under cold water or placing in a bowl of cold water with a few ice cubes—drain well before mixing.
• For best texture, eat within 3–4 days; the pasta will gradually absorb dressing and soften.
• Add-ins like celery, pepperoncini, cooked bacon, or avocado can customize the salad to your taste.

Nutrition (approx.)

Calories: 316 kcal • Carbohydrates: 39 g • Protein: 20 g • Fat: 8 g • Fiber: 5 g • Sugar: 6 g

Photography credit: The Wooden Skillet