There’s something quietly comforting about a cold pasta salad waiting in the fridge like a little gift to your future self. This tuna pasta salad feels exactly like that: simple, creamy, and full of those nostalgic deli-style flavors that somehow make even an ordinary Tuesday feel softer around the edges.
It’s the kind of dish you can stir together while the windows are open and the afternoon sun starts to fade, when you want something filling but don’t want to stand over the stove. A bowl of this feels homey and familiar, the kind of food that brings everyone into the kitchen looking for just one more bite.
And the best part? It comes together fast, travels well, and tastes even better after a little time to chill. Pure comfort in a mixing bowl.
Ingredients You’ll Need
Pasta & Mix-Ins
- 1 pound medium shells, cooked, drained, and rinsed with cold water
The perfect shape for holding every bit of that creamy dressing. - 12 ounces tuna, drained
Packed with savory, briny goodness. - 1 cup frozen peas
They thaw beautifully in the salad and add the sweetest pop of green. - 2 stalks celery, diced
For crunch and freshness. - 1/2 small red onion, diced
Just enough sharpness to balance the creaminess.
Creamy Dill Dressing
- 1 cup light mayonnaise
- 1/4 cup plain yogurt
- 1 teaspoon lemon juice
- 1 tablespoon fresh dill (or 1 teaspoon dried dill)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
A bright, tangy, lightly herby dressing that pulls everything together.
How to Make It
Cook the Pasta
Cook the medium shells according to package instructions, but keep an eye on them slightly firm is best here so they hold up in the salad. Drain and rinse under cold water until fully cooled, letting the steam disappear into the kitchen air.
Whisk the Dressing
In a small bowl, whisk the mayonnaise, yogurt, lemon juice, dill, salt, and pepper until smooth and silky. It should smell bright and herby, with that little lemon spark.
Bring It All Together
Add the cooled pasta, tuna, peas, celery, and red onion to a large bowl. Pour the dressing over the top the moment it hits the shells is so satisfying and gently toss until everything is coated in creamy goodness.
Tuna Pasta Salad
Equipment
- Large pot For boiling the pasta.
- Colander To drain and rinse the pasta.
- large mixing bowl For combining the salad ingredients.
- Small bowl For whisking the dressing.
- Whisk or fork To mix the dressing until smooth.
Ingredients
- 1 pound medium shell pasta, cooked, drained, and rinsed with cold water
- 12 ounces canned tuna, drained (dry weight as listed on can)
- 1 cup frozen peas
- 2 stalks celery, diced
- 0.5 small red onion, diced
- 1 cup light mayonnaise
- 0.25 cup plain yogurt
- 1 teaspoon lemon juice
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- Cook the medium shell pasta according to package directions until just al dente. Drain well and rinse under cold water until the pasta is completely cooled. Set aside to drain.
- In a small bowl, whisk together the light mayonnaise, plain yogurt, lemon juice, dill, salt, and black pepper until smooth and creamy.
- Add the cooled pasta, drained tuna, frozen peas, diced celery, and diced red onion to a large mixing bowl. Pour the dressing over the top and gently toss until everything is evenly coated. Taste and adjust seasoning if needed. Chill before serving if desired.
Notes
Cozy Tips & Serving Ideas
- Chill for at least 30 minutes for the flavors to settle in and soften.
- Add chopped pickles or relish if you love extra tang.
- Serve with crackers or toasted bread for a little crunch on the side.
- Swap shells for rotini or bowties if that’s what you have they all work beautifully.
- This recipe travels perfectly for picnics, work lunches, or weekend meal prep.
A Cozy Final Note
This tuna pasta salad is the kind of recipe that slips right into your routine no fuss, no stress, just dependable comfort in a bowl. Save it for busy weeknights, sunny picnic days, or those moments you just want something nostalgic and easy.