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Classic Tuna Pasta Salad with Peas Recipe

Classic Tuna Pasta Salad with Peas

A creamy, refreshing pasta salad made with tuna, peas, celery, red onion, and a Dijon-lemon dressing. Chill it before serving so the flavors mingle and the pasta absorbs just the right amount of sauce.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces Dry elbow macaroni, small shells, or rotini
  • 2 5-ounce cans Tuna packed in water, drained and flaked
  • 1 cup Frozen green peas, thawed
  • 1/2 cup Finely chopped celery
  • 1/4 cup Finely chopped red onion
Creamy Dressing
  • 3/4 cup Mayonnaise
  • 1/4 cup Sour cream or plain Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Fresh lemon juice or white vinegar
  • 1/2 teaspoon, plus more for pasta water Salt
  • 1/4 teaspoon Black pepper
Optional Additions
  • 2 tablespoons Chopped fresh parsley or dill
  • 2 eggs Hard-boiled eggs, chopped
  • 1/4 cup Sweet pickle relish or chopped dill pickles
  • 1/2 cup Shredded cheddar cheese

Method
 

Step-by-Step
  1. Bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions until just tender, usually 8–10 minutes, then drain and rinse briefly under cold water.
  2. Thaw the frozen peas and drain them well. If using fresh peas, blanch them briefly, cool them in ice water, and drain.
  3. In a large bowl, whisk together the mayonnaise, sour cream or plain Greek yogurt, Dijon mustard, lemon juice or white vinegar, salt, and black pepper.
  4. Add the cooled, thoroughly drained pasta, flaked tuna, peas, celery, and red onion to the bowl. Add parsley, dill, eggs, relish, pickles, or cheddar cheese if desired.
  5. Fold gently until every ingredient is evenly coated and the tuna remains in pleasant flakes. Cover and refrigerate for at least 30 minutes before serving.
  6. Stir the salad before serving. If it has thickened or looks dry, mix in 1–2 tablespoons of mayonnaise, sour cream, or milk to refresh the texture.

Notes

Cook the pasta just to al dente because it will continue absorbing dressing as it chills. Make the salad slightly wetter than your preferred final texture, and refresh it with a small spoonful of dressing before serving if needed.