Quick Tuna Pasta Salad with Dill

Tuna pasta salad with dill is an easy make-ahead dish that is light, flavorful, and ideal for lunches, picnics, or simple weeknight dinners.

I first tried this tuna pasta salad when I was a child. My mom had gotten the recipe from a friend and I fell in love with it at the very first bite. There is something extra special about chilling it in the fridge so the flavors can blend together. It becomes creamy, fresh, and so satisfying. It became my favorite summer salad. 

I have made this salad countless times for parties, kids' birthdays, and family gatherings, and almost every time someone has asked me for the recipe. I am actually surprised I am only now sharing it on the blog. But better late than never. 

Why You'll Love This Tuna Pasta Recipe

• Quick & easy: Ready in just 30 minutes, making it perfect for busy weeknights.
• Nutritious: Tuna is an excellent source of protein, while pasta provides carbohydrates and, if you choose whole wheat, fiber to help keep you full longer.
• Customizable: Feel free to add other ingredients like peas, bell peppers, or olives to suit your family's taste.
• Kid-friendly: A creamy texture and familiar flavors make it a hit with children.
• Simple ingredients: most are already on hand.
• Delicious quick lunch & easy side dish: this salad will make you the star of any party, trust me!

Ingredients You'll Need in This Tuna Pasta Salad Recipe

• 1 can tuna (drained): Use tuna packed in water for a lighter salad or tuna in olive oil for a richer flavor. You can also swap it for canned salmon if you prefer.
• Dry pasta: Short pasta shapes like shells, elbows, or rotini work best because they hold onto the dressing, but in reality, you can use any pasta you like or have on hand. Whole wheat pasta adds extra fiber and nutrients. For a gluten-free tuna pasta salad, use gluten-free pasta made from rice, quinoa, or lentils.
• Small onion, finely chopped: I find that yellow onion gives the best balance of sweetness and flavor, but red onion also works well if you prefer a sharper taste and a pop of color.
• Celery ribs, diced
• Salt to taste: Before adding salt, taste your tuna pasta salad, as mayonnaise, yogurt, and canned tuna already contribute sodium. If it needs more seasoning, add a little at a time. For a lighter option, use low-sodium tuna and mayonnaise.

Dressing

• Plain yogurt
• Mayonnaise
• 1 tablespoon olive oil: You can use avocado oil instead for a milder flavor and the same healthy fats.
• Handful of fresh dill, chopped: If fresh dill is not in season, you can use dried dill instead, add about one-third the amount, since dried herbs are more concentrated.

How to Make Pasta Tuna Salad 

• Cook pasta according to the package, drain, and let cool briefly.
• Chop your ingredients: finely dice onion, celery, and fresh dill.
• Prep the dressing: whisk yogurt, mayo, olive oil, and chopped dill until smooth in a small bowl.
• Combine the cooked pasta, tuna, onion, celery, and dill in a large bowl. I like to use a fork to gently break up the tuna right in the bowl so the texture stays just right.
• Toss with dressing until everything is evenly coated.
• Chill (optional) - refrigerate for 20-30 minutes to let flavors meld.

Frequently Asked Questions

Serving Suggestions

• Main dish: Serve chilled or at room temperature for a light lunch or dinner. Add a side of crusty bread and a green salad to make it a complete meal.
• Side dish: Pair with grilled chicken, baked salmon, or a simple vegetable soup for a balanced dinner.
• Party favorite: Garnish with extra dill and a few lemon wedges for a fresh, eye-catching presentation.
• Meal prep bowls: Layer lettuce at the bottom of a container, then add a scoop of tuna pasta salad on top for a ready-to-eat work lunch.
• Summer picnic plate: Serve alongside sliced tomatoes, cucumbers, and watermelon for a refreshing warm-weather meal.

Storage Suggestions

• Refrigerator: Store in an airtight container for up to 3-4 days. The flavors improve after a few hours as the dill and dressing meld together.
• Refreshing before serving: If the salad thickens in the fridge, stir in a teaspoon or two of yogurt or mayo just before serving to bring back creaminess.
• Avoid freezing: Pasta and creamy dressing do not freeze well. The texture will change, and the vegetables may become watery after thawing.
• Pack for lunches: Divide into single-serve containers for grab-and-go meals during the week.

More Healthy Recipes and Nutrition Tips

Want more salad recipes? Try my 3-ingredient salad dressing-you'll love this recipe! Check out other healthy recipes on Nena's Wellness Corner!

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