Cold Tuna Pasta Salad with Dill for a Classic Lunch

Name: Cold Tuna Pasta Salad
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Cuisine: American
Ingredients: 8 oz shell pasta (about half a box); 9 oz canned tuna (drained and flaked); 3 celery ribs, finely diced (1/4 inch pieces); 1/4 cup red onion, minced; 1.5 cups frozen peas (no need to thaw); 1/2 cup mayonnaise; 1/2 cup plain Greek yogurt (full fat or 2%); 1 teaspoon Dijon mustard; 2 tablespoons fresh dill, chopped (or 1 teaspoon dried); Salt and black pepper to taste; A squeeze of lemon juice (optional, but brightens everything)

By:

Ruby Bennett

Published:

June 7, 2026

Jump to Recipe·Print Recipe

What Kind of Tuna Should I Use?

When I make cold tuna pasta salad, I almost always reach for canned tuna packed in water. It keeps the salad lighter and lets the other flavors shine. That said, both chunk light and solid white albacore work beautifully. Chunk light has a milder flavor and softer texture, while albacore is firmer and feels a bit more premium.

If you prefer a richer taste, go with oil packed tuna just drain it well and reduce the mayonnaise by a tablespoon or two so the salad does not turn greasy. Whichever you pick, make sure to drain the tuna but not too thoroughly. Leaving a tiny bit of liquid helps the salad stay moist. Trust me, you will notice the difference.

Jump to:

Options for Substitutions

One of the best things about this recipe is how flexible it is. You can swap ingredients based on what you have in the pantry. Here are my favorite substitutions:

Pasta Swaps

Any short pasta shape works well. Try rotini, penne, bow ties, or elbow macaroni instead of shells. The key is to cook it al dente so it holds up to the dressing.

Protein Swaps

No tuna? No problem. Canned salmon or shredded cooked chicken make excellent substitutes. Just drain and flake them the same way.

Dressing Swaps

If you are out of Greek yogurt, use sour cream or increase the mayonnaise to 1 full cup. For a tangier dressing, add an extra teaspoon of Dijon mustard.

Vegetable Swaps

Peas can be replaced with corn, diced bell peppers, or cherry tomatoes. Each adds a pop of color and sweetness. If raw red onion is too sharp for you, soak the diced pieces in cold water for 10 minutes to mellow the bite. You can also use green or yellow onion instead.

Herb Swaps

Fresh dill is my go to, but you can use 1 teaspoon of dried dill if that is what you have. Parsley or basil also work in a pinch.

Watch Out for These Mistakes While Cooking

Even simple recipes have pitfalls. Here are four common mistakes and how to avoid them so your cold tuna pasta salad turns out perfect every time.

Adding dressing to warm pasta. This is the number one mistake. Warm pasta makes mayonnaise break down into a greasy mess. Always let the shells cool completely before mixing. Rinse under cold water after draining to speed up the process.
Overcooking the pasta. Mushy pasta ruins a cold salad. Cook just until al dente (8 10 minutes) and rinse immediately to stop the cooking. The pasta will continue to absorb dressing as it sits, so starting with a firm bite is crucial.
Skipping the resting time. After you mix the first half of dressing, refrigerate the salad for at least 30 minutes. This allows the flavors to meld and the pasta to absorb the dressing. Do not skip this step! But remember to reserve the second half of dressing to stir in just before serving. That keeps the salad creamy instead of dry.
Draining tuna too thoroughly. You want to remove most of the liquid, but not every drop. A little moisture helps the dressing stay creamy. If draining oil packed tuna, pat it lightly with a paper towel to remove excess oil but do not squeeze it dry.

Pro tip: Always taste the salad before serving and adjust salt, pepper, or a squeeze of lemon juice. It makes a big difference.

What to Serve With Tuna Pasta Salad?

This cold tuna pasta salad is a star on its own, but it loves company. Here are a few simple sides that let the salad shine.

Fresh fruit. Watermelon slices, grapes, or a simple fruit salad add a sweet contrast that balances the creamy dressing.
Crunchy snacks. Potato chips, pretzels, or pita chips are perfect for scooping up extra salad.
Crackers and cheese. A cheese board with cheddar, Swiss, or provolone and some buttery crackers turns this into a heartier meal.
Stuffed into pita or lettuce cups. For a main dish, scoop the salad into warm pita pockets or crisp lettuce cups. It is also great as a filling for tomatoes.

This salad is a classic potluck and picnic dish for a reason. It pairs with almost anything and disappears fast.

Storage Instructions

Cold tuna pasta salad stores beautifully in an airtight container in the refrigerator for up to 3 days. In fact, it tastes even better after a few hours once the flavors get friendly. Before serving, give it a good stir because the dressing settles at the bottom. If the salad seems a little dry, stir in an extra spoonful of yogurt or mayo.

For make ahead prep, cook the pasta and chop the vegetables the night before. Keep them separate in the fridge, then toss everything together a few hours before serving. If you are making it more than a day ahead, wait to add the peas until the day you serve so they stay bright and fresh.

Here is a quick overview of timing:

Step	Time
Prep and chop	15 20 minutes
Cook pasta and cool	10 15 minutes
Rest in fridge	30 minutes
Total time	55 70 minutes
Servings	6

Estimated Nutrition

For the whole recipe (without optional add ins like extra veggies or hard boiled eggs), here is an approximate nutritional breakdown:

Calories: 1200 1350
Protein: 55 65g
Fat: 45 55g
Carbohydrates: 145 160g

Keep in mind these values change if you substitute ingredients. Using Greek yogurt reduces fat and adds protein, while swapping for sour cream keeps it similar. Tuna provides protein and omega 3 fatty acids, making this a satisfying lunch.

Ingredients

Here is everything you need for this easy cold pasta salad. I always use Barilla shells because they hold their shape, and Hellmann’s mayonnaise for that classic creamy flavor.

For the Pasta Mixture:

8 oz shell pasta (about half a box)
9 oz canned tuna (drained and flaked)
3 celery ribs, finely diced (1/4 inch pieces)
1/4 cup red onion, minced
1.5 cups frozen peas (no need to thaw)

For the Creamy Dressing:

1/2 cup mayonnaise
1/2 cup plain Greek yogurt (full fat or 2%)
1 teaspoon Dijon mustard
2 tablespoons fresh dill, chopped (or 1 teaspoon dried)
Salt and black pepper to taste
A squeeze of lemon juice (optional, but brightens everything)

Step 1: Cook the Pasta

Bring a large pot of salted water to a rolling boil. Add the shell pasta and cook according to package directions until al dente, usually 8 10 minutes. Drain the pasta in a colander and rinse immediately under cold running water to stop the cooking. Shake off the excess water and let it cool completely while you prep the other ingredients. I always use Barilla because it stays firm in cold salads and never turns mushy.

Step 2: Prepare the Vegetables and Proteins

While the pasta cooks, get your veggies ready. Finely dice the celery into small, even pieces about 1/4 inch. Mince the red onion the same size. If you want a milder onion flavor, soak the diced onion in a bowl of cold water for 10 minutes, then drain well. Open the can of tuna, drain it (but not completely), and flake it into small chunks with a fork. Measure out the frozen peas; they will thaw quickly once mixed with the warm ish pasta. Keep everything separate until you are ready to assemble.

Step 3: Build the Creamy Dressing Base

In a medium bowl, whisk together the mayonnaise, Greek yogurt, and Dijon mustard until smooth. This combo gives you a lighter, tangier dressing than using all mayo, but it still tastes rich and creamy. I prefer Hellmann’s mayonnaise for its classic flavor; it balances the yogurt’s tang perfectly. Stir in the fresh dill (or dried) and a pinch of salt and pepper. Taste it. If you want more tang, add another squeeze of lemon juice. Set the dressing aside. You will use half of it now and the other half later.

Step 4: Assemble and Season the Salad

In a large mixing bowl, combine the cooled pasta, diced celery, red onion, frozen peas, and flaked tuna. Pour about half of the dressing over the mixture. Sprinkle with a little extra salt, pepper, and fresh dill if you like. Toss everything gently but thoroughly until every shell is coated. Do not overmix or the tuna will break into too small pieces. At this point, the salad will look a bit dry, but do not worry. The resting time will allow the pasta to absorb the dressing and soften.

Step 5: Rest and Finish the Salad

Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This rest is crucial for the flavors to meld. The pasta will absorb some of the dressing, making the salad more cohesive. Just before serving, take the salad out and stir in the remaining half of the dressing. This freshens the creaminess and restores a luscious texture. Give it a final taste and adjust seasoning if needed. Serve cold as a side or light lunch. If you are taking it to a picnic, keep it chilled in a cooler until ready to eat.

Frequently Asked Questions

What goes in cold tuna pasta salad?

Classic ingredients include cooked pasta (elbow macaroni or shells), canned tuna, mayonnaise or Greek yogurt, chopped celery, onion, peas, dill, salt, and pepper. Variations add hard boiled eggs, bell peppers, or lemon juice.

How long does tuna pasta salad last in the fridge?

Properly stored in an airtight container, it stays fresh for 3 to 5 days. Stir before serving and discard if it smells off or shows mold.

Can I use Greek yogurt instead of mayo in tuna pasta salad?

Yes, Greek yogurt makes a lighter, higher protein version. Use plain full fat or 2% Greek yogurt for best creaminess. Add a splash of olive oil or lemon juice to adjust texture.

How do you keep tuna pasta salad from getting dry?

Cook pasta al dente and do not overcook. Mix in a little extra dressing or a tablespoon of pasta water before refrigerating. Add fresh veggies just before serving to retain moisture.

What pasta is best for cold tuna salad?

Short sturdy shapes like elbow macaroni, rotini, fusilli, or small shells hold dressing well and are easy to mix. Avoid long noodles or delicate pastas that break apart.

Should you rinse pasta for cold salad?

Yes, rinsing cooked pasta under cold water stops cooking, removes excess starch, and prevents sticking. It also helps the salad chill faster for serving.

Cold Tuna Pasta Salad with Dill for a Classic Lunch

What Kind of Tuna Should I Use?