Step-by-Step Instructions
- Cook the pasta. Boil short pasta in salted water according to the package directions until tender.
- Cool the pasta. Drain the pasta, rinse under cold water, and shake off extra moisture.
- Drain the tuna. Drain canned tuna very well, then flake it with a fork.
- Prep the vegetables. Dice celery, cucumber, and red onion. Thaw peas if using frozen peas.
- Make the dressing. In a large bowl, whisk mayonnaise, Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and black pepper.
- Add the pasta. Add cooled pasta to the dressing and toss until coated.
- Add tuna and vegetables. Gently fold in tuna, celery, cucumber, red onion, peas, and herbs.
- Taste and adjust. Add more lemon juice, salt, pepper, herbs, or a spoonful of mayo if needed.
- Chill or serve. Serve immediately, or chill for 20 to 30 minutes for the best flavor.
Texture Tip: Fold the tuna in gently so the salad keeps some flaky pieces instead of turning mushy.
Freshness Tip: Keep tuna pasta salad chilled until serving, especially for meal prep, lunch boxes, potlucks, and picnics.
Healthy Tips & Daily Wellness
This tuna pasta salad is a quick way to build a balanced lunch with protein, carbs, vegetables, and satisfying creamy flavor.
For a lighter version, use more Greek yogurt and less mayonnaise. You can also add extra cucumber, celery, tomatoes, peas, or leafy greens.
For a higher-protein lunch, add extra tuna, hard-boiled eggs, Greek yogurt, cottage cheese on the side, or chickpea pasta.
For gluten-free needs, use gluten-free pasta and check labels on tuna, mustard, mayonnaise, and seasonings to avoid cross-contact or hidden gluten.
