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Creamy Tuna Pasta Salad

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This Creamy Tuna Pasta Salad is a protein-packed, fiber-rich dish that’s both nutritious and satisfying. Made with whole wheat pasta, flaky tuna, crunchy celery, and sweet green peas, all tossed in a creamy avocado Greek yogurt dressing, this salad is perfect for a quick lunch, meal prep, or a refreshing summer meal. Serve it cold for a light and healthy bite!

Ingredients

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For the Salad:

  • 8 oz whole wheat penne (or gluten-free)

  • 23 celery stalks, chopped

  • 1 cup frozen green peas, thawed

  • 6.7 oz tuna in olive oil, drained and flaked

  • ½ red onion, thinly sliced (for garnish)

For the Dressing:

  • 1 very ripe avocado

  • 1 cup plain Greek yogurt

  • 2 tbsp fresh dill, chopped (plus more for garnish)

  • ½ lemon, juiced

  • 1 tbsp Dijon mustard

  • 12 garlic cloves, minced

  • 1 tsp chili flakes (or to taste)

  • Kosher salt and pepper, to taste

Instructions

1. Cook the Pasta:

  • Cook the whole wheat penne according to package directions.

  • Drain, rinse with cold water, and set aside in a large bowl to cool.

2. Prepare the Dressing:

  • In a blender or food processor, combine avocado, Greek yogurt, dill, lemon juice, Dijon mustard, garlic, and chili flakes.

  • Blend until smooth. Taste and adjust seasoning with salt and pepper.

3. Assemble the Salad:

  • Pour the dressing over the cooled pasta.

  • Add celery, green peas, tuna, and red onion.

  • Gently mix until everything is evenly coated.

4. Serve & Garnish:

 

  • Divide into bowls and garnish with extra dill.

  • Enjoy immediately or store in the refrigerator for up to 2 days.

Notes

  • For extra crunch, add chopped cucumbers or bell peppers.

  • Substitute canned salmon for tuna for a variation.

  • Adjust the consistency of the dressing by adding a splash of water if too thick.

 

  • Best served chilled; refrigerate for at least 30 minutes before serving for enhanced flavors.

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