Dill Tuna Pasta Salad

I used to think pasta salad was just a boring side dish you’d find at every potluck, sitting there next to the store-bought potato salad. Then I tried making my own tuna pasta salad at home, and it completely changed my mind.

The secret is using good-quality ingredients and not overdoing it with the mayo. I mix in Greek yogurt with the mayonnaise, which keeps things creamy but adds a little tang that makes the whole dish taste fresher. The kids actually request this for lunch now, which is saying something—getting my two to agree on any meal is basically a miracle.

This recipe comes together in about 20 minutes, and it’s one of those meals that tastes even better the next day after everything has had time to hang out in the fridge together.

What Kind of Tuna Should I Use?

For this pasta salad, you can use either chunk light or solid white albacore tuna, depending on your preference and budget. Chunk light tuna has a milder flavor and softer texture, while albacore is a bit firmer and has a slightly richer taste. Either oil-packed or water-packed tuna will work here, though oil-packed tends to add a little more moisture and flavor to the salad. Just make sure to drain your tuna well before mixing it in, and if you’re using oil-packed, you might want to cut back slightly on the mayo since it’ll already be pretty moist.

Options for Substitutions

This pasta salad is pretty forgiving, so feel free to make these swaps based on what you have:

• Shells: Any short pasta shape works great here – try rotini, penne, bow ties, or elbow macaroni. They all hold the dressing well and are easy to eat.
• Tuna: You can use canned salmon or even cooked, shredded chicken if you’re not a tuna fan. Just make sure to drain it well before mixing.
• Greek yogurt: If you don’t have Greek yogurt, use sour cream or just increase the mayo to 1 cup total. The yogurt adds tanginess and cuts the richness, but full mayo works fine too.
• Peas: Frozen or fresh peas both work. You can also swap them for corn, diced bell peppers, or cherry tomatoes if you prefer different veggies.
• Dill: Fresh dill is best, but dried dill works in a pinch – just use about 1 teaspoon instead. You could also try parsley or basil for a different flavor profile.
• Red onion: Green onions or regular yellow onion work just as well. If raw onion is too strong for you, soak the diced pieces in cold water for 10 minutes before adding them to mellow the bite.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with pasta salad is adding the dressing while the pasta is still warm, which causes the mayonnaise to break down and creates a greasy, separated mess – always let your cooked shells cool completely before mixing in any sauce.

Overcooking your pasta is another common problem since it continues to soften as it sits in the dressing, so aim to cook it just until al dente and rinse it under cold water to stop the cooking process immediately.

Don’t skip the resting time after adding the first half of the dressing, as this 30-minute wait allows the pasta to absorb the flavors without soaking up all the moisture at once, and keeping that second half of sauce for later ensures your salad stays creamy instead of dry.

Finally, be careful not to drain your tuna too thoroughly – leaving just a tiny bit of the liquid helps keep the salad moist and prevents it from becoming too thick.

What to Serve With Tuna Pasta Salad?

Tuna pasta salad is perfect for picnics and potlucks, and it pairs really well with simple sides that won’t compete with all the flavors already going on. I love serving it alongside some fresh fruit like watermelon slices or grapes, which add a nice sweet contrast to the creamy, savory pasta. A handful of potato chips or pretzels on the side gives you that satisfying crunch, or you could go with some crackers and cheese if you want something a bit more filling. This salad is also great stuffed into a pita pocket or served on a bed of lettuce if you want to turn it into more of a main dish situation.

Storage Instructions

Store: Keep your tuna pasta salad in an airtight container in the fridge for up to 3 days. It actually tastes better after sitting for a few hours because the flavors have time to blend together. Just give it a quick stir before serving since the dressing might settle a bit.

Make Ahead: This is a great recipe to prep the night before a picnic or potluck. You can cook the pasta and chop all your veggies ahead of time, then mix everything together a few hours before serving. If you’re making it more than a day ahead, wait to add the peas until the day you plan to eat it so they stay bright and fresh.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

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

Ingredients

For the pasta mixture:

• 8 oz shell pasta (I always use Barilla for the best al dente texture)
• 9 oz tuna (drained and flaked into small pieces)
• 3 celery ribs (finely diced into 1/4-inch pieces)
• 1/4 cup red onion
• 1.5 cup peas

For the dressing:

• 1/2 cup mayonnaise (I prefer Hellmann’s for a classic creamy flavor)
• 1/2 cup greek yogurt
• 1 teaspoon Dijon mustard
• dill
• salt
• pepper

Step 1: Cook the Pasta

• 8 oz shell pasta
• salt

Bring a large pot of salted water to a boil and cook the shell pasta according to package directions until al dente—this usually takes about 8-10 minutes.

Drain the pasta thoroughly in a colander and set aside to cool slightly.

I always use Barilla because it holds its texture perfectly in a cold salad and doesn’t get mushy.

Step 2: Prepare the Vegetables and Proteins

• 3 celery ribs
• 1/4 cup red onion
• 9 oz tuna
• 1.5 cup peas

While the pasta cooks, finely dice the celery ribs into 1/4-inch pieces and mince the red onion.

Drain and flake the tuna into small, bite-sized pieces, breaking up any large chunks.

Measure out the peas—if using frozen, no need to thaw them as they’ll be incorporated cold.

Keep these ingredients separate until assembly.

Step 3: Build the Creamy Dressing Base

• 1/2 cup mayonnaise
• 1/2 cup greek yogurt
• 1 teaspoon Dijon mustard

In a separate bowl, whisk together the mayonnaise, Greek yogurt, and Dijon mustard until smooth and well combined.

This mixture creates a lighter, tangier dressing than mayo alone while still maintaining that classic creamy flavor.

I prefer Hellmann’s mayo because it gives a richer, more authentic taste that balances perfectly with the Greek yogurt’s tang.

Step 4: Assemble and Season the Salad

• cooked pasta from Step 1
• prepared vegetables and tuna from Step 2
• 1/2 of the dressing mixture from Step 3
• salt
• pepper
• dill

In a large bowl, combine the cooled pasta from Step 1 with the diced celery, red onion, peas, and flaked tuna.

Pour about half of the dressing mixture from Step 3 over the pasta and vegetables, then sprinkle with salt, pepper, and fresh dill.

Toss everything together gently but thoroughly to coat all ingredients evenly with the dressing.

Step 5: Rest and Finish the Salad

• assembled salad from Step 4
• remaining 1/2 of dressing mixture from Step 3

Cover the salad and refrigerate for at least 30 minutes so the flavors can meld together and the pasta can absorb the dressing properly.

Just before serving, stir in the remaining dressing from Step 3 to freshen up the salad and ensure it has the right creamy consistency.

The pasta will have absorbed quite a bit of moisture during resting, so the second addition of dressing keeps it from drying out.

Dill Tuna Pasta Salad

Delicious Dill Tuna Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings: 6 servings

Calories: 1275

Ingredients Method

Ingredients

  

For the pasta mixture::

• 8 oz shell pasta (I always use Barilla for the best al dente texture)
• 9 oz tuna (drained and flaked into small pieces)
• 3 celery ribs (finely diced into 1/4-inch pieces)
• 1/4 cup red onion
• 1.5 cup peas

For the dressing::

• 1/2 cup mayonnaise (I prefer Hellmann's for a classic creamy flavor)
• 1/2 cup greek yogurt
• 1 teaspoon Dijon mustard
• dill
• salt
• pepper

Method

 

1. Bring a large pot of salted water to a boil and cook the shell pasta according to package directions until al dente—this usually takes about 8-10 minutes. Drain the pasta thoroughly in a colander and set aside to cool slightly. I always use Barilla because it holds its texture perfectly in a cold salad and doesn't get mushy.
2. While the pasta cooks, finely dice the celery ribs into 1/4-inch pieces and mince the red onion. Drain and flake the tuna into small, bite-sized pieces, breaking up any large chunks. Measure out the peas—if using frozen, no need to thaw them as they'll be incorporated cold. Keep these ingredients separate until assembly.
3. In a separate bowl, whisk together the mayonnaise, Greek yogurt, and Dijon mustard until smooth and well combined. This mixture creates a lighter, tangier dressing than mayo alone while still maintaining that classic creamy flavor. I prefer Hellmann's mayo because it gives a richer, more authentic taste that balances perfectly with the Greek yogurt's tang.
4. In a large bowl, combine the cooled pasta from Step 1 with the diced celery, red onion, peas, and flaked tuna. Pour about half of the dressing mixture from Step 3 over the pasta and vegetables, then sprinkle with salt, pepper, and fresh dill. Toss everything together gently but thoroughly to coat all ingredients evenly with the dressing.
5. Cover the salad and refrigerate for at least 30 minutes so the flavors can meld together and the pasta can absorb the dressing properly. Just before serving, stir in the remaining dressing from Step 3 to freshen up the salad and ensure it has the right creamy consistency. The pasta will have absorbed quite a bit of moisture during resting, so the second addition of dressing keeps it from drying out.