I love canned tuna. There are just so many things you can make with it. Such as Tuna Olive Pasta, Tuna Casserole, or this easy Old Fashioned Tuna Pasta Salad. Made with pasta shells, canned tuna, peas, celery, onion, and a garlicky dill mayo dressing.
Why you'll love this Tuna Pasta Salad:
- It's made with simple, budget-friendly ingredients. Most of which you probably already have in the pantry or fridge.
- It's so so easy to make. No fancy cooking skills required, just cook the pasta, roughly chop a few veggies & mix it all together.
- A nostalgic comfort food. Tuna pasta salad first made an appearance in the early 19th century and is a dish that was always on my grandparents table, at picnics or family gatherings.
Jump to:
Key Ingredients:
- Pasta: I used pasta shells for this recipe, but any short-cut pasta will do. Bow-tie, rigatoni, or even penne all work really well.
- Canned Tuna: I prefer canned tuna packed in oil. It gives the tuna a much richer flavor which is great for this recipe, but you can use tuna packed in water to keep it lighter on calories.
- Veggies: A mix of frozen peas, chopped celery, and diced red onion.
- Homemade Dressing: A flavorful blend of mayo, greek yogurt, fresh dill, minced garlic, dill relish, and Dijon mustard to tie everything together.
Dietary Swaps:
- Gluten-Free: Use your favorite gluten-free short-cut pasta. Lately I've really been liking the Goodles Gluten-Free Pasta which is made with corn, brown rice, and chippeas.
- Dairy-Free: Swap the Greek yogurt and mayo for dairy-free versions. Silk makes a pretty good dairy-free Greek-style yogurt, but if you would prefer to skip the yogurt you can just go all Veganiase in the dressing.
- Egg-Free: Swap the mayo for a vegan version.
- Vegetarian/Vegan: Did you know that you can buy canned vegan 'tuna'? I've even seen it at Walmart from brands such as UnMeat & Loma Linda. It is generally made with textured soy protein and soybean oil and the texture is actually pretty close to the real thing.
Recipe Variations:
- Add extra veggies, such as chopped bell pepper, cucumber, or shredded carrots.
- Swap the tuna for canned salmon or shredded chicken.
- Add extra crunch with sunflower seeds or pepitas.
- Make it spicy with some diced jalepenos or a few dashes of hot sauce.
- Not a fan of dill? Swap it for parsley, green onion, chives, or thyme. Different herbs will change the flavor profile.
Tips & Notes:
- Frozen peas don't need to be cooked before adding them to the salad. Just let them thaw a bit and add them right in.
- If using dried dill, cut the amount in half as it is much more potent than fresh.
Which Canned Tuna is Right for You?:
- Chunk Light Tuna: Typically made with skipjack, it is slightly darker and has a stronger fishy flavor. This is generally the most affordable version.
- Solid White Tuna: Generally made with albacore, this tuna has a milder flavor and light color, but is also usually more expensive.
- In Oil vs. In Water: Canned tuna comes in two primary pacjing options, either in oil or in water.
- Tuna packed in oil is richer, has more flavor, and a more moist texture. It also has more calories.
- Tuna packed in water is much lighter and leaner, making it great for those watching calories or prefer a lighter flavor.
- Seasoned Tuna: Many brands also offer a variety of flavored canned tunas. I've seen flavors such as lemon pepper, curry, BBQ, and herb. This is great if you would like to add extra flavor to your pasta salad.
Storage:
- Storage: Store leftover tuna pasta salad in an airtight container in the fridge for 2-3 days.
More Pasta Salad Recipes You Will Love:
- Cucumber Dill Pasta Salad
- Macaroni Chicken Pasta Salad
- Creamy Roasted Vegetable Orzo Chickpea Salad
- Caprese Tortellini Salad with Burrata
- Dill Pickle Chicken Macaroni Salad
- Mediterranean Pasta & Kale Salad with Garlic Basil Dressing
Recipe
Old Fashioned Tuna Pasta Salad
Just like grandma used to make, with pasta shells, canned tuna, peas, celery, onion, and a garlicky dill mayo dressing.
Ingredients
- 12 oz medium pasta shells
- 2 cans tuna packed in oil drained
- 1 cup frozen peas thawed slightly
- ½ cup celery thinly sliced
- ½ cup red onion diced
For Dressing:
- ½ cup mayo
- ½ cup Greek yogurt
- 1 tablespoon fresh dill finely chopped
- 1 tablespoon minced garlic
- 2-3 teaspoon dill relish
- 1.5 teaspoon Dijon mustard
- salt & pepper to taste
Instructions
- Bring a large pot of generously salted water to a boil. Cook the pasta shells according to the package directions until al dente. Drain well and set aside to cool slightly.
- In a large mixing bowl, add the cooked pasta shells, diced red onion, sliced celery, thawed frozen peas, and drained tuna. Toss to combine.
- In a separate bowl, whisk together the mayo, Greek yogurt, fresh dill, minced garlic, dill relish, and Dijon mustard until smooth and well combined.
- Add half of the dressing to the pasta mixture and stir to coat evenly. Add more dressing to taste, depending on how creamy you prefer the salad.
- Adjust seasoning and veggies to preference. Refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill. Top with fresh dill and cracked pepper. Serve and enjoy!
Notes
- Frozen peas don't need to be cooked before adding them to the salad. Just let them thaw a bit and add them right in.
- If using dried dill, cut the amount in half as it is much more potent than fresh.
- Nutrion values are an estimate only.
Nutrition
Calories: 337kcalCarbohydrates: 22.7gProtein: 18.6gFat: 19.1gSaturated Fat: 2.8gCholesterol: 20.8mgFiber: 2.7gSugar: 3.5g
Tried this recipe?Let me know how it was!
Tried this Tuna Pasta Salad? I'd love to hear how it turned out! ⭐ Please leave a star rating and review in the recipe card below. Your feedback helps others discover this easy, old-fashioned comfort food. Enjoy, and happy cooking! Follow me on Instagram and Subscribe to my newsletter more delicious recipes, travel inspiration, and behind-the-scenes content.
Must Love Garlic says
Flavorful and total comfort food that still feels light and healthy(ish).