Tuna Pasta Salad (Bright, Creamy & Protein-Forward)
- Amy Granger
- 4 days ago
- 2 min read
This is a creamy, tangy tuna pasta salad with crisp celery, sweet peas, and a bright lemon finish that keeps every bite feeling fresh rather than heavy. It’s cool, satisfying, and full of texture—the kind of dish that works just as well for a quick lunch as it does for a make-ahead fridge staple.
Some recipes don’t need reinventing—they just need a little intention. This tuna pasta salad started as a classic, but with a few thoughtful upgrades, it becomes something fresh, vibrant, and deeply satisfying.
The inspiration for this came from my daughter sending me a recipe from Tastes Better from Scratch. I loved the idea of it, but I wanted to reshape it slightly into something more balanced for everyday eating. So I updated it with a blood sugar–friendly twist using lupin pasta and added lemon zest and Dijon for brightness and lift.
One small but important detail I always keep: tuna packed in olive oil. It brings a deeper, more rounded flavor that makes the whole dish taste more intentional without adding extra steps.
Tuna Pasta Salad
Servings: 4–5
Prep Time: ~10 minutes
Cook Time: ~10 minutes
Total Time: ~20 minutes
What You’ll Need
8 ounces lupin radiatori pasta, or your favorite small shape (I use Chef’s Kiss brand)
7 ounces tuna packed in olive oil, lightly drained
2 ribs celery, chopped
¼ cup red onion, chopped
1 cup frozen peas
Creamy Lemon Dressing
½ cup mayonnaise
½ cup plain yogurt
1 teaspoon Dijon mustard
2 teaspoons lemon zest
2 tablespoons lemon juice
Salt and freshly ground black pepper, to taste
Dried dill (optional)
Let’s Make It
Cook the pasta:
Bring a pot of salted water to a boil and cook the lupin radiatori until al dente. Drain and let cool slightly.
Build the base:
In a large bowl, combine pasta, tuna (including a small drizzle of the olive oil for flavor), celery, red onion, and frozen peas.
Make the dressing:
In a separate bowl, whisk together yogurt, mayonnaise, Dijon mustard, lemon zest, lemon juice, salt, pepper, and dill until smooth and creamy.
Combine:
Toss the pasta with about half the dressing and chill for 30 minutes. Keep the remaining dressing aside. Just before serving, stir it through to bring back creaminess and loosen the texture.
Low Sodium Option
Use low-sodium or no-salt-added tuna
Reduce added salt in the dressing
Lean more on lemon zest and juice for brightness
Add extra celery or peas for freshness and crunch
Why This Works
Built on a yogurt base: keeps the original inspiration intact
Layered brightness: Dijon + lemon + zest lift the entire dish
Protein-forward balance: tuna + lupin pasta for steady energy
Rich flavor depth: olive oil–packed tuna enhances everything
Fresh texture: celery and peas keep it light and crisp
Quick Variations
Add chopped cucumber for crunch
Swap peas for green beans
Add fresh dill or parsley for a brighter finish
Stir in capers or pickles for a briny edge
Nutrition Estimate (Per Serving)
Calories: ~400–450 kcal
Protein: ~25–29 g
Fat: ~22–26 g
Carbohydrates: ~15–18 g
Fiber: ~5–7 g
Sugar: ~2–3 g
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