Creamy Healthy Tuna Pasta Salad is a nutritious delight.
This refreshing Tuna Pasta Salad combines tender pasta, crisp veggies, sweet peas, and flaky tuna tossed in a creamy dill Greek yogurt dressing. Perfect for a light lunch, summer potluck, or make-ahead meal, it’s packed with bright, zesty flavors and hearty goodness in every bite!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad, Main Dish
- Method: Mixing, No-bake
- Cuisine: American
Ingredients
For the Pasta Salad:
1 (375g) box whole wheat rotini pasta, fusilli, or penne
1/2 cup chopped cucumber
1/2 cup chopped celery
1 cup chopped red bell pepper or sliced cherry tomatoes
1 cup cooked frozen peas
1 (12 oz.) can flaked white tuna, drained
For the Creamy Dill Dressing:
1 cup plain Greek yogurt
1/2 cup light mayonnaise
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/4 cup chopped fresh dill or dried dill
1 teaspoon garlic powder
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
Instructions
Cook the pasta according to package directions until al dente. Drain and rinse under cool water to stop the cooking process.
While the pasta is cooking, chop the cucumber, celery, and red bell pepper, and cook the frozen peas according to package directions.
In a large bowl, combine the cooled pasta, chopped vegetables, cooked peas, and drained tuna.
In a separate bowl, whisk together the Greek yogurt, light mayonnaise, lemon juice, Dijon mustard, chopped dill, garlic powder, salt, and pepper until smooth.
Pour the dressing over the pasta mixture and toss until everything is well coated.
Taste and adjust salt and pepper if needed.
Optional: Cover and refrigerate for 20–30 minutes to allow the flavors to meld before serving.
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Stir before serving again.
Notes
You can swap tuna for canned salmon or cooked chicken for a delicious twist.
For extra crunch, add chopped red onions or shredded carrots.
If using dried dill instead of fresh, reduce the amount to 1–2 tablespoons as dried herbs are more concentrated.
This salad is best served slightly chilled but still delicious at room temperature for picnics.
If the salad thickens after refrigeration, simply stir in a little extra Greek yogurt or a splash of milk before serving.