Tuna Pasta Salad with Dill

Tuna Pasta Salad with dill, pasta shells, celery, peas and both mayo and nonfat greek yogurt is fast, healthy, and a dish your whole family can enjoy! Ready in just 15 minutes, this one one recipe you don’t want to miss!

I don’t know about you, but as soon as the sun starts to shine and the weather heats up, I’m making salads. This Tuna Pasta Salad with dill is my go-to recipe when I’m craving something healthy, hearty, and full of flavor.

If you love this recipe, you need to try my make ahead Curried Chicken Salad Wraps or this Elote Pasta Salad. And, for another delicious pasta salad, don’t miss this Pesto Pasta Salad made with just 5 ingredients!

Why You Need to Make this Tuna Pasta Salad!

This tuna pasta salad with dill is a classic recipe that’s great to make ahead. It’s the perfect light lunch or side dish for any meal.

There are so many benefits to eating this salad. The tuna is a great source of protein and is full of Omega 3 fatty acids. Plus, to keep the dressing light in both texture and calories, I like to use a combination of mayo and nonfat greek yogurt.

What makes this salad truly special and different is the fresh dill. It adds an unmistakable fresh flavor without adding any additional calories.

This salad is so easy to make and great for meal prep. I like to make a batch of it and then have it on hand for lunches during the week.

Tuna Pasta Salad is one of those classic recipes that has withstood the test of time. It really is a creamy and comforting dish that takes just minutes to put together.

So, if you’ve never had tuna pasta salad before, or if it’s been awhile, you need to make this dish. You’re going to love the fresh flavors from the dill and the crunch from the veggies.

Ingredients and Substitutions

• Pasta: I like to use the small pasta shells for this recipe. You could use whatever smaller pasta shapes you like such as macaroni or ditalini.
• Frozen Peas: in keeping this tuna pasta salad with dill simple, you don’t even have to thaw the peas before using.
• Celery: two diced stalks, but add more if you like. You could also use other veggies in here like diced bell pepper or carrot.
• Red Onion: use about a quarter of a red onion. For a more mild flavor, you could use diced green onion instead.
• Canned Tuna: use your favorite canned tuna, just be sure to drain it and flake it before adding it to the salad. Canned salmon would be a great substitute.
• Mayo: real mayonnaise adds a flavor that’s keeps this salad creamy. Feel free to use all mayo in this recipe if you prefer.
• Greek Yogurt: this will keep the sauce nice and light, and give a creamy tang to the salad. I like to use the nonfat plain greek yogurt. Full fat or 2% work too.
• Fresh Dill: the dill really makes this salad special. If you can’t find fresh, you can substitute a teaspoon of dried dill instead.

How to Make Tuna Pasta Salad with Dill

The recipe comes together fast! All you need to do is cook the pasta and toss with the remaining ingredients. Be sure you are using a very large mixing bowl.

Step 1: boil the pasta shells

Firstly, you need to cook the pasta shells. Bring a pot of salted water to boil and cook the pasta according to package instructions, until al dente.

Next, drain the pasta and rinse with cold water. This is one of the only times I ever rinse my pasta. It helps to cool it down and removes some of the starches so the dressing doesn’t absorb so quickly.

Step 2: add in the tuna, peas, celery, and red onion

While the pasta is boiling, prep your veggies. Then, add the cooled pasta to a large bowl along with the drained and flaked tuna, celery, red onions, and frozen peas.

Step 3: add on the dressing and dill

To keep this salad super simple I just add the dressing directly to the bowl rather than mixing them separately. Here, just dollop on the mayo and greek yogurt. Add in the chopped dill and some kosher salt.

Step 4: toss and serve

Toss all of the salad ingredients together using a rubber spatula or large spoon. Serve immediately or refrigerate for later.

Tuna Pasta Salad with Dill is a great main dish for a light lunch, or you can serve it as a side for dinner. This is also a great recipe to have on hand for the warmer summer months or to bring to a potluck!

Recipe Tips

• Use whatever small round pasta you can find. Shells, macaroni, ditalini, or mini penne would all be great options.
• Rinse the pasta in cold water after cooking to remove some of the starches and cool the pasta down for the salad.
• No need to thaw the peas before adding to the salad.
• Nonfat Greek yogurt works in this salad and is what I always use.
• No fresh dill? You can substitute a teaspoon of dried dill weed instead.
• Store leftover Tuna Pasta Salad with Dill in an airtight container in the refrigerator for up to five days. If making ahead of time, toss with dressing an hour before serving.

Frequently Asked Questions

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