This is a yummy and Healthy Tuna Pasta Salad recipe! This classic American lunch or potluck recipe is easy to prepare and store until you’re ready to serve. Gluten-free and dairy-free options included.
- 1 12–ounce box or bag of elbow macaroni pasta (use gluten-free pasta to make this recipe gluten-free; I like the Tinkyada brand)
- 2 5–ounce cans of albacore solid white tuna
- 2 celery stalks, diced
- 1/4 red onion, finely diced
- 1/2 cup mayonnaise
- 2 tablespoons Greek yogurt (use coconut yogurt for dairy-free diets)
- 1 lemon, juiced
- 1 teaspoon dried dill or 1 tablespoon of fresh dill
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly-ground black pepper
- Bring a large pot of water to boil on the stovetop. Cook the pasta according to the directions on the package.
- While the pasta is cooking, open the cans of tuna into a large mixing bowl. Use a fork to break up the tuna into bite-sized pieces or into flakes.
- Add the celery, onion, mayonnaise, yogurt, lemon juice, dill, salt, and pepper to the bowl, and stir to combine.
- When the pasta is done cooking, drain it in a colander. Pour the drained pasta into the bowl with the tuna and the other ingredients and toss gently to combine.
- Serve immediately, or cover and refrigerate until ready to serve.
- Try to find sustainably-harvested canned tuna. I like the Wild Planet brand.
- You can use whole wheat pasta if you like.
- If you want to make this recipe even lighter, you can decrease the mayonnaise to ¼ cup and increase the Greek yogurt to ¼ cup plus 2 tablespoons.
- Store any leftover salad in an airtight container in the refrigerator for up to 4 days.
- If you take this salad to a potluck, be sure to keep it refrigerated until it’s time to serve. The salad should not sit out for more than 4 hours to prevent foodborne illness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: tuna salad, tuna pasta salad, pasta salad with tuna, tuna noodle salad, tuna macaroni salad