Tuna pasta salad is one of those dishes that never goes out of style. It is creamy, filling, and comes together fast with ingredients you probably already have on hand. I first made this on a sweltering July afternoon when I needed something cold and satisfying, and it has been a warm-weather staple in my kitchen ever since.
This tuna pasta salad with peas checks every box. It is budget-friendly, crowd-pleasing, and incredibly easy to pull off. The homemade lemon-dill dressing is what really sets it apart. Once you try it, you will understand why this one keeps showing up at every potluck and picnic on my summer calendar.
If you love easy cold pasta dishes, you will also want to bookmark this Creamy Bacon Ranch Pasta Salad and this Chicken Caesar Pasta Salad for your next gathering.
Ingredients for Tuna Pasta Salad
I have made this recipe more times than I can count, and I can tell you that a few key ingredients make a real difference here. Simple as it looks, the balance of fat, acid, and seasoning in the dressing is what makes everything come together.
- 3/4 cup mayonnaise (full-fat recommended for a rich, creamy dressing)
- 2 tablespoons lemon juice (fresh squeezed is my preference for a brighter flavor)
- 1/4 teaspoon dried dill
- 3/4 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 1/2 cup diced red onion (finely diced so it blends in without overpowering)
- 1 cup frozen peas (no need to thaw, they cook right with the pasta)
- 12 oz. mini shell pasta (I recommend small shells or bowties; they hold the dressing beautifully)
- 2 cans (5 oz. each) chunk light tuna, drained (in my experience, chunk light gives the best texture and value)
Step-by-Step Instructions
I always recommend making the dressing first so the flavors have a moment to meld while you cook the pasta. That small step makes a noticeable difference in the final taste.
Step 1: Combine the mayonnaise, lemon juice, dill, salt, and pepper in a small bowl. Stir until smooth and set aside.
Step 2: Finely dice the red onion and measure out the frozen peas. Having everything prepped before the pasta finishes keeps things moving smoothly.
Step 3: Bring a large pot of salted water to a boil. Add the pasta and cook until almost tender, about 5 to 6 minutes. Add the frozen peas during the last 1 to 2 minutes of cooking. Total cook time is about 8 minutes.
Step 4: Drain the pasta and peas well in a colander and let them cool. Pro tip: spreading them out on a sheet pan speeds up cooling by several minutes.
Step 5: Transfer the cooled pasta and peas to a large bowl. Add the drained tuna, diced red onion, and prepared dressing. Fold gently until everything is evenly coated. Serve right away or refrigerate until ready to eat.
What to Serve with Tuna Pasta Salad
This salad is hearty enough to stand on its own, but the right sides take the whole meal to another level. Think about balancing textures and flavors, something crunchy or bright pairs best with the creamy pasta.
Bruschetta Chicken: The bright, tangy tomato topping is a natural match for the creamy lemon-dill dressing. It adds a fresh contrast that makes the whole plate feel lighter.
Corn on the Cob: Sweet, buttery corn is a classic summer pairing. It complements the savory tuna without competing with it, and it adds a nice pop of color to the plate. Try this easy Slow Cooker Corn on the Cob with Garlic Herb Butter for a hands-off side.
Avocado Tuna Salad Boats: If you are serving a crowd that loves tuna, these are a great add-on. Light, fresh, and protein-packed, they double down on the main theme without feeling redundant.
Chicken Caesar Pasta Salad: For a heartier spread at a potluck or BBQ, adding a second pasta salad with bold Caesar flavor rounds out the table beautifully.
Healthy Chicken Salad: A lighter protein option that pairs well when you want variety on the table. Great for mixed crowds with different appetites.
Caprese Chicken Pasta Salad: Fresh mozzarella, basil, and tomato bring a bright Italian-inspired contrast that works wonderfully alongside the creamy tuna pasta.
Storage and Serving Tips
This tuna pasta salad is best eaten the same day it is made. If you need to prep ahead, store it in an airtight container in the refrigerator for up to one day. The longer it sits, the more the pasta absorbs the dressing and the drier it becomes.
If it looks a little dry after sitting overnight, stir in a small spoonful of extra mayonnaise before serving. This brings it right back to life and takes only seconds.
For serving outdoors, keep it chilled in a cooler until ready to set out. It travels well and holds up nicely for potlucks, picnics, and backyard BBQs.
Frequently Asked Questions
Yes. Solid white albacore tuna works well if you prefer a milder flavor and larger pieces. Chunk light is more affordable and has a bolder taste that holds up well in this salad.
You can make it up to one day ahead. The pasta absorbs the dressing as it sits, so stir in a little extra mayo before serving if needed.
Swapping half the mayo for plain Greek yogurt lightens it up while keeping it creamy. Replacing all of it tends to make the dressing too thin, so keeping at least half mayo gives the best result.
Tuna Pasta Salad with Peas
Ingredients
Equipment
Method
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Combine the mayonnaise, lemon juice, dried dill, salt, and black pepper in a small bowl. Stir until smooth and set aside.
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Finely dice the red onion and measure out the frozen peas. Set both aside.
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Bring a large pot of salted water to a boil over high heat. Add the mini shell pasta and cook until almost fully tender, about 5 to 6 minutes. Add the frozen peas during the last 1 to 2 minutes of cooking. Total cook time is about 8 minutes.
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Transfer the cooled pasta and peas to a large bowl. Add the drained tuna, diced red onion, and prepared dressing. Fold gently until everything is evenly combined and coated. Serve immediately or refrigerate until ready to eat.
