Cold Tuna Pasta Salad

There’s something about a big bowl of cold tuna pasta salad that just looks like instant relief: glossy pasta spirals, pale pink tuna, flecks of bright green celery and parsley, all lightly coated in a creamy, tangy dressing.

It’s a revitalizing, no-fuss meal—more satisfying than a sandwich, lighter than a hot casserole—and it comes together in about 20 minutes, especially if you prep while the pasta boils.

This dish is perfect for busy weeknights, work lunches, beginners in the kitchen, and serious meal-preppers.

I first leaned on it during a scorching summer, when turning on the oven felt impossible. One big batch on Sunday meant grab-and-go lunches and effortless dinners all week, with no complaints from the family.

It shines at potlucks, picnics, or those “there’s nothing for lunch” days when you need something cold, comforting, and reliable.

Ready to bring this dish to life?

Why You’ll Love It

• Uses affordable pantry staples you probably already have on hand
• Delivers creamy, tangy flavor with crunchy veggies in every bite
• Comes together quickly—perfect for busy weeknights or last-minute lunches
• Stays delicious for days, ideal for meal prep and make-ahead meals
• Easily customizable with eggs, cheese, or extra veggies to taste

Ingredients

• 8 ounces pasta shells, small — choose sturdy shapes so they hold the dressing well
• 5 cups water — enough to let pasta move freely as it boils
• 1 teaspoon salt — seasons the pasta water for better flavor
• 2 cans tuna in water, drained (5 ounces each) — flake gently for mixed small and larger pieces
• 1 cup celery, finely chopped — adds crunch and freshness
• 0.5 cup red onion, finely chopped — gives a sharp, sweet bite
• 0.5 cup dill pickle, finely chopped — brings tangy, salty contrast
• 1 cup frozen peas, thawed — add sweetness and color
• 0.75 cup mayonnaise — use a good-quality, full-fat mayo for best texture
• 0.25 cup plain Greek yogurt — adds creaminess with a slight tang
• 2 tablespoons Dijon mustard — for depth and gentle heat
• 2 tablespoons fresh lemon juice — brightens and balances the richness
• 0.5 teaspoon garlic powder — gives mild, even garlic flavor
• 0.5 teaspoon onion powder — boosts savory notes without extra chopping
• 0.5 teaspoon kosher salt — adjust to taste at the end
• 0.25 teaspoon freshly ground black pepper — adds mild spice and aroma
• 2 tablespoons fresh parsley, chopped — for color and fresh herbal finish

Step-by-Step Method

Bring a large pot of water and salt to a rolling boil. Add the pasta shells and stir. Cook until al dente, about 8–10 minutes, following package directions. Avoid overcooking so the shells hold their shape in the salad. When done, drain immediately in a colander to stop the cooking process.

Cool and Dry the Pasta

Rinse the hot pasta under cold running water. Stir gently as you rinse to cool all the pieces evenly. Continue until the pasta feels completely cool to the touch. Let it sit in the colander to drain very well. Remove excess water so the salad dressing clings properly and doesn’t become watery.

Whisk the Creamy Dressing

In a small bowl, combine mayonnaise, Greek yogurt, Dijon mustard, and fresh lemon juice. Add garlic powder, onion powder, kosher salt, and black pepper. Whisk until the mixture is smooth and uniform. Taste and adjust seasoning if needed.

Set the dressing aside while you prepare the remaining salad ingredients.

Prep and Combine the Mix-Ins

Finely chop the celery, red onion, dill pickle, and parsley on a cutting board. Add the cooled pasta to a large mixing bowl. Gently flake the drained tuna into the bowl. Add celery, onion, pickle, and thawed peas. Toss lightly to distribute everything evenly without breaking the pasta or tuna too much.

Dress and Chill the Salad

Pour the prepared dressing over the pasta mixture. Gently fold with a mixing spoon until everything is evenly coated. Stir in the chopped parsley and taste, adjusting salt and pepper.

Cover the bowl tightly and refrigerate for at least 30 minutes. Before serving, stir again and add a bit of mayonnaise or lemon if needed.

Ingredient Swaps

• Use any short pasta (elbow, rotini, penne) in place of shells; canned chicken, salmon, or chickpeas work well instead of tuna.
• Swap Greek yogurt with sour cream or more mayo; use vegan mayo and a plant-based yogurt to make it dairy-free, and a vegan tuna alternative for a fully vegan version.
• Replace dill pickles with relish or capers; red onion with green or white onion; peas with corn or diced bell pepper; and parsley with dill, cilantro, or chives, depending on what you have.

You Must Know

• Doneness • If the pasta feels soft or bloated after cooling, toss in a teaspoon of olive oil and a pinch of salt, then chill 10–15 minutes more; this helps separate pieces and adds flavor when shells have gone slightly past al dente.
• Troubleshoot • When the salad looks dry after chilling 30+ minutes, stir in 1–2 tablespoons reserved dressing or mayonnaise plus 1 teaspoon lemon juice; cold pasta tightens and soaks up up to 2–3 tablespoons of moisture.
• Flavor Boost • For a brighter, less “fishy” profile, add 1–2 extra teaspoons Dijon and the zest of ½ lemon; taste after 5 minutes in the fridge to let the acidity round out the tuna flavor.
• Swap • For a lighter version, use ½ cup mayonnaise + ½ cup Greek yogurt and add 1 teaspoon honey if it tastes too sharp; the sweetness balances the extra tang from yogurt.
• Safety • To keep it safe for picnics, keep the salad below 40°F/4°C; on a buffet, limit time out to 2 hours (1 hour if above 90°F/32°C) and refresh the ice under the serving bowl every 30–45 minutes.

Serving Tips

• Serve in chilled bowls with lemon wedges and extra chopped parsley on top.
• Spoon into lettuce cups for a lighter, crunchy handheld option.
• Pair with crusty bread, butter, and sliced tomatoes for a simple summer meal.
• Pack in individual containers with crackers for easy lunches or picnics.
• Garnish with halved cherry tomatoes and sliced hard‑boiled eggs for a heartier presentation.

Storage & Make-Ahead

Cold tuna pasta salad keeps well in the fridge for up to 3 days in an airtight container.

For best texture, make it up to 24 hours ahead and reserve a bit of dressing to stir in before serving.

This salad doesn’t freeze well; the pasta and mayonnaise separate.

Reheating

Cold tuna pasta salad is best enjoyed chilled; reheating can dry it out.

If you must warm it slightly, use low microwave power in short bursts, or gently heat on stovetop.

Final Thoughts

Give this cold tuna pasta salad a try the next time you need a quick, satisfying meal or a crowd-pleasing potluck dish.

Don’t be afraid to tweak the mix-ins and dressing to make it perfectly your own!

Frequently Asked Questions

Can I Make This Tuna Pasta Salad Dairy-Free Without Sacrificing Creaminess?

Yes, you can, and you won’t miss the creaminess. I’d swap Greek yogurt for thick oat yogurt, use rich vegan mayo, add a splash of olive oil and lemon, then stir till it’s glossy and lush.

How Can I Safely Pack This Salad for Work or School Lunches?

You can pack it safely by chilling it overnight, tucking it into an insulated container, then nestling an ice pack beside it. I’d keep it sealed, eat within 4 hours, and avoid leaving it out.

What Protein Alternatives Work if I Don’T Like or Can’T Eat Tuna?

You’ve got options: I’d swap in shredded chicken, tender poached salmon, chickpeas, or white beans. Each bite still feels creamy, bright with lemon, and pleasantly crunchy, just with a softer, cozier richness instead of briny fish.

How Do I Prevent the Pasta From Getting Hard After Refrigeration?

I prevent firm, sad noodles by cooking pasta just to al dente, cooling completely, then tossing with a thin slick of dressing or oil before chilling. Before serving, I loosen it with extra dressing and lemon.

Is This Recipe Suitable for People With High Blood Pressure or Heart Concerns?

It can be, but I’d tweak it for you: I’d lower the salt, use low-sodium tuna, extra lemon, more herbs, maybe whole‑wheat pasta, then watch portions so your heart still feels light and unburdened.