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Tuna Pasta Salad with Creamy Dressing

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salads
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Salad:
  • 8 oz (225 g) elbow macaroni or rotini pasta
  • 2 cans (5 oz each) tuna in water, drained
  • ½ cup celery, finely chopped
  • ½ cup red onion, finely chopped
  • ½ cup red bell pepper, diced
  • ½ cup frozen peas (optional, thawed)
  • 2 tbsp chopped dill or parsley
  • Salt and black pepper, to taste
  • For the Creamy Dressing:
  • ½ cup mayonnaise
  • ¼ cup plain Greek yogurt (or sour cream)
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice (freshly squeezed)
  • 1 tsp honey (optional, for balance)
  • ½ tsp garlic powder
  • Salt and pepper, to taste

Instructions
 

  • Step 1: Cook the Pasta : Bring a large pot of salted water to a boil. Add pasta and cook until al dente (usually 8–10 minutes, depending on type). Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
  • Step 2: Prepare the Dressing ; In a mixing bowl, combine mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey, garlic powder, salt, and pepper. Whisk until smooth and creamy. Taste and adjust seasoning — add more lemon juice for tang or more honey for a hint of sweetness.
  • Step 3: Assemble the Salad : In a large salad bowl, add cooled pasta, drained tuna, celery, onion, red bell pepper, peas, and herbs. Pour the creamy dressing over the mixture. Toss gently with a large spoon until everything is evenly coated. Taste and season with salt and pepper as needed.
  • Step 4: Chill Before Serving : Cover the bowl with plastic wrap. Refrigerate for at least 30 minutes to let the flavors meld together. Serve chilled.