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Tuna Pasta Salad

This Healthy Tuna Pasta Salad is made with elbow noodles, peas, tuna, celery, red onion, mayonnaise, and Greek yogurt. It’s an easy, healthy, dish that is family-friendly and great for meal prep.

This recipe has been updated and was originally posted on 2012.

I grew up eating this tuna pasta salad recipe (we also made this Italian pasta salad, a lot!). My sister would make it at least once a week and we would eat it for both lunch and dinner.

It’s light, delicious, and packed with protein. You can make it with staple ingredients you have in your fridge, freezer, and pantry.

How To Make Tuna Pasta Salad

Cook your pasta according to the package instructions. You can use any type of pasta you prefer.

If you want to add more protein to the dish, try a bean or lentil pasta. If you want more fiber, try whole-grain pasta.

Transfer cooked pasta to a large bowl. Add in chopped onions, celery, peas, tuna, yogurt, mayonnaise, vinegar, salt, and pepper.

Stir everything together, test for seasoning, and enjoy!

How Long Does Tuna Pasta Salad Last In The Fridge?

This healthy tuna pasta salad will last in the fridge for up to 5 days when kept in an airtight container.

How Do You Keep Tuna Pasta Moist?

When kept in the fridge, the pasta will begin to absorb the mayonnaise and yogurt which can make the salad taste less creamy.

To keep the salad nice and moist, add an extra dollop of yogurt (or mayo) right before serving.

Thanks so much for reading! You can watch the video down below and if you make this recipe I would love for you to give it a ★ rating below.  And be sure to follow me on YouTubePinterestInstagram and, FaceBook for more healthy food inspiration!

easy tuna pasta
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4.35 from 198 votes

Tuna Pasta Salad Recipe

This Healthy Tuna Pasta Salad is made with elbow noodles, peas, tuna, celery, red onion, mayonnaise, and Greek yogurt. It’s an easy, healthy, dish that is family-friendly and great for meal prep.
Course: LUNCH, salad + dressing
Cuisine: American, kids
Author: Dani Spies
Prep Time15 minutes
Total Time15 minutes
Servings: 6 servings
Calories: 355kcal

Ingredients

  • 1 cup diced red onion
  • 1 cup diced celery
  • 2 cans of chunk light tuna packed in water and drained
  • 3 cups elbow pasta, cooked
  • 1 cup frozen peas defrosted
  • 2 tbsp mayonnaise
  • 1/2 cup plain Greek yogurt
  • 1 tbsp red wine vinegar
  • Salt and pepper to taste

Instructions

  • Cook pasta according to package directions. Drain and rinse under cold water.
  • In a large bowl, combine cooked pasta onion, celery, tuna, peas, mayonnaise, Greek yogurt, vinegar, salt, and pepper.
  • Stir well and enjoy!

Notes

*This tuna pasta salad will last up to 5 days when stored in the fridge.
**To keep this recipe dairy-free, skip the yogurt and use all mayonnaise. 
***To lower the fat and increase the protein, skip the mayonnaise, and use all yogurt.
 

Nutrition

Calories: 355kcal | Carbohydrates: 59g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 114mg | Potassium: 364mg | Fiber: 4g | Sugar: 5g | Vitamin A: 274IU | Vitamin C: 12mg | Calcium: 56mg | Iron: 2mg

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