If you’re looking for a vibrant, flavorful dish that’s perfect for warm days or casual gatherings, this Tuna Pasta Salad Recipe is just what you need. It’s a delightful combination of tender conchiglie pasta, tender peas, and flaky tuna all brought together by a creamy, tangy dressing that balances freshness and comfort perfectly. This salad isn’t just easy to make; it’s a go-to crowd-pleaser that feels both satisfying and light. Whether packed for a picnic or served at a family dinner, this Tuna Pasta Salad Recipe will quickly become a beloved staple in your recipe collection.
Ingredients You’ll Need
These ingredients are refreshingly simple but each plays an essential role in creating the perfect Tuna Pasta Salad Recipe. From the texture of the pasta shells to the creamy dressing and crisp vegetables, every element contributes to a well-rounded and tasty dish.
- Conchiglie pasta (1 pound): The small or medium shell shape holds the dressing beautifully and adds a satisfying bite.
- Sweet onion (1/2, diced): Adds a mild sharpness that brightens the salad’s flavors.
- Tuna (4 cans, 5 oz each, drained): Provides hearty protein and a rich, savory taste.
- Frozen peas (12 oz): Adds a pop of sweetness and color without any extra prep.
- Mayonnaise (1 cup): Gives the salad its creamy, luscious base.
- Regular plain yogurt (1/4 cup): Adds a subtle tang and lightens the overall texture.
- Salt and pepper: Essential seasonings that bring all the flavors together.
- Optional: Celery (2 ribs, chopped): For extra crunch and freshness if you want a bit more texture diversity.
How to Make Tuna Pasta Salad Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of water to a rolling boil, adding a good amount of salt to enhance the pasta’s flavor. Cook your conchiglie pasta just until tender according to the package instructions, then drain it thoroughly. Give the pasta a cold rinse under running water until it cools down completely; this stops cooking and keeps the pasta from sticking together.
Step 2: Combine the Salad Ingredients
In a spacious mixing bowl, take the cooled pasta and gently toss in the diced sweet onion, drained tuna, and the frozen peas. No need to thaw the peas in advance—their coolness will provide a refreshing bite. Add in the mayonnaise and yogurt, stirring until every shell is luxuriously coated. Finally, season the mixture with salt and pepper to your liking. If you like a little extra crunch, fold in the optional chopped celery now.
How to Serve Tuna Pasta Salad Recipe
Garnishes
Top your Tuna Pasta Salad Recipe with fresh chopped herbs like parsley or dill to add a burst of fresh flavor and vibrant green color. A sprinkle of paprika or a few lemon wedges on the side can also elevate the taste and presentation beautifully.
Side Dishes
This salad pairs wonderfully with crisp, refreshing sides such as a garden green salad, toasted baguette slices, or even grilled vegetables. Its creamy texture and protein-packed ingredients make it a perfect companion to light, crunchy starters.
Creative Ways to Present
For a fun twist, serve the salad in hollowed-out bell peppers or endive leaves as edible bowls. You can also plate single servings in clear glasses layered with extra veggies for a sophisticated look that impresses guests at picnics or brunches.
Make Ahead and Storage
Storing Leftovers
Store any leftover Tuna Pasta Salad Recipe in an airtight container and refrigerate immediately. It keeps well for up to 3 days, making it a perfect make-ahead meal or easy lunch option. Just give it a gentle stir before serving again.
Freezing
This particular pasta salad is best enjoyed fresh and does not freeze well due to the mayonnaise and yogurt dressing, which can separate and affect the texture upon thawing.
Reheating
This salad is best served cold or at room temperature and doesn’t require reheating. If you prefer, you can let it sit out for a few minutes before serving to take the chill off for maximum flavor.
FAQs
Can I use a different type of tuna for this pasta salad?
Absolutely! While tuna in water is lighter and preferred for this recipe, you can use tuna in oil if you want a richer flavor. Just drain it well to avoid making the salad too oily.
Is it okay to substitute mayonnaise with Greek yogurt only?
Yes, substituting mayonnaise entirely with Greek yogurt can make the salad lighter and tangier. However, using just yogurt changes the creamy texture a bit, so feel free to adjust according to your preference.
Can I use fresh peas instead of frozen peas?
Fresh peas work wonderfully in this salad, but you’ll want to blanch them briefly to soften them while keeping that fresh sweetness before adding to the mix.
How long does the Tuna Pasta Salad Recipe last in the fridge?
For the best taste and texture, consume the salad within 3 days when stored properly in the refrigerator.
Can I make this recipe vegan or vegetarian?
You can easily make a vegetarian version by replacing tuna with chickpeas or another plant-based protein and using vegan mayonnaise. This will still deliver excellent flavor and texture!
Final Thoughts
This Tuna Pasta Salad Recipe is a true gem that combines simplicity, freshness, and comforting creaminess in every bite. It’s the kind of dish that’s both effortless to prepare and irresistible to eat. I can’t wait for you to try it and discover just how perfect it is for so many occasions.
Print
Tuna Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
Description
A refreshing and easy-to-make Tuna Pasta Salad combining tender pasta shells, tuna, sweet onion, peas, and a creamy dressing of mayonnaise and yogurt. Perfect for potlucks, picnics, or quick lunches, this flavorful and satisfying salad is simple to prepare and serves 8 comfortably.
Ingredients
Pasta & Vegetables
- 1 pound conchiglie (small or medium shells) pasta
- 1/2 sweet onion, diced
- 12 oz bag of frozen peas
- Optional: 2 ribs celery, chopped
Protein & Dressing
- 4 (5-oz) cans of tuna in water, drained
- 1 cup mayonnaise
- 1/4 cup regular plain yogurt
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of water to a boil on the stovetop. Add a generous amount of salt to the water to season the pasta. Add the conchiglie and cook according to the package instructions, usually around 8-10 minutes, until al dente. Drain and rinse the pasta under cold running water to stop the cooking process and cool it down.
- Combine Ingredients: In a large mixing bowl, combine the cooled pasta, diced sweet onion, drained tuna, and frozen peas (no need to thaw). Add in the mayonnaise and plain yogurt, then mix everything together until evenly coated.
- Season and Serve: Taste the salad and season with salt and pepper according to your preference. Optionally, stir in chopped celery for added crunch and flavor. Serve immediately or refrigerate in an airtight container. Leftovers can be stored in the fridge for up to 3 days.
Notes
- You can substitute plain Greek yogurt for regular yogurt for a tangier taste and extra protein.
- Adding celery is optional but adds nice texture and freshness.
- Using frozen peas straight from the freezer saves time; no need to thaw before mixing.
- Rinsing the pasta with cold water helps prevent it from becoming mushy and stops the cooking process.
- This salad is best enjoyed chilled.
- To make it lighter, reduce the amount of mayonnaise or substitute with a lighter dressing.
