Name: Tuna Pasta Salad with Lemon and Peas Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 8 ounces pasta shells; ¾ cup mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon fresh lemon juice; 1 teaspoon garlic powder; 1 teaspoon onion powder; ½ teaspoon salt, plus more to taste; 2 (5-ounce) cans tuna packed in water, drained; 1 rib celery, diced; 1 cup frozen peas, thawed; ½ small red onion, minced

Nothing beats a bright and breezy pasta salad on a sunny afternoon, and this Tuna Pasta Salad with Lemon and Peas Recipe hits all the right notes. Creamy, tangy, and just a bit crunchy—it's my go-to when I want something light but still satisfying.

A white bowl filled with a creamy pasta salad made of small shell-shaped pasta, light beige in color, mixed with shredded pinkish tuna, small green peas, diced light purple onions, and light green celery pieces. The salad looks creamy and soft with a few fresh green dill sprigs on top. A dark wooden spoon is partially inside the bowl, scooping some of the salad. The bowl sits on a surface with a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Tuna Pasta Salad with Lemon and Peas Recipe
Top Tip
How to Serve Tuna Pasta Salad with Lemon and Peas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Tuna Pasta Salad with Lemon and Peas Recipe

Why You'll Love This Recipe

I’ve made this tuna pasta salad more times than I can count, and it never fails to impress. Whether you’re packing lunch for work or bringing a dish to a potluck, it’s fresh, easy, and absolutely delicious.

Super Simple Prep: You only need about 30 minutes from start to finish—perfect for busy days.
Light Yet Filling: The combination of tender pasta and flaky tuna hits the spot without weighing you down.
Bright, Fresh Flavors: Lemon juice and peas add a pop of brightness and sweetness to every bite.
Customizable: Easy to adapt with extra veggies or herbs depending on what you have on hand.

Ingredients & Why They Work

Most of these ingredients are pantry staples or easy to find fresh. When picking your tuna, go for cans packed in water for a lighter salad, and make sure your pasta shells are cooked al dente to hold up nicely when tossed with the dressing.

Flat lay of fresh uncooked pasta shells scattered beside a small white ceramic bowl of creamy mayonnaise, a small white bowl filled with smooth Dijon mustard, a small white bowl holding bright fresh lemon juice, a small white bowl containing pale garlic powder, another small white bowl with light onion powder, a few coarse salt crystals artfully placed near the bowls, two pristine whole brown eggs, a small white bowl with freshly drained flaky tuna chunks, a single celery rib diced finely with vibrant green color, a small cluster of bright green thawed peas, and a small pile of finely minced deep purple-red onion fragments, all arranged with perfect symmetry on a simple white ceramic plate and in minimalistic white ceramic bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pasta shells: Their shape is perfect for cradling the creamy dressing and bits of tuna.
Mayonnaise: Creates that luscious, creamy base that brings everything together.
Dijon mustard: Adds a subtle tang and depth without overpowering the salad.
Fresh lemon juice: Brightens the flavor and keeps the salad light and refreshing.
Garlic powder: A gentle punch of savory goodness that blends in seamlessly.
Onion powder: Adds mellow sweetness and enhances the overall flavor.
Salt: Essential for bringing out all the layers of flavor.
Tuna packed in water: Flaked for tender, protein-packed bites that pair perfectly with the pasta.
Celery: Adds crunch and a subtle freshness that balances the creaminess.
Frozen peas: Sweet little pop-in-your-mouth veggies that brighten the dish.
Red onion: Minced finely to add a sharp bite without overwhelming the other ingredients.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Tuna Pasta Salad with Lemon and Peas Recipe lies in its versatility. Feel free to tweak the mix-ins and flavors to suit your cravings or what you have in the fridge!

Add crunch and color: I love tossing in diced bell peppers or fresh herbs like parsley or dill. They brighten the salad and add a delightful snap.
Lighten it up: Swap mayo for low-fat mayonnaise or Greek yogurt for a tangy, lighter dressing that still keeps things creamy.
Protein boost: When I want more staying power, adding chopped hard-boiled eggs or chickpeas really steps up the nutrition and texture.
Fresh seasonal twist: Swap frozen peas with fresh snap peas or blanched green beans in springtime for a crisp, fresh bite that feels more vibrant.

Step-by-Step: How I Make Tuna Pasta Salad with Lemon and Peas Recipe

A close-up of a white bowl filled with a pasta salad that has three main layers visible: the bottom layer is made of light yellow pasta shells, the middle layer contains shredded tuna with a light brown color and soft texture, and the top layer is scattered with small pieces of green peas and diced red onions adding pops of green and purple. A wooden spoon holds a scoop of the pasta salad above the bowl, showing more clear details of the mixed ingredients. The background and surface are white with a marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Pasta Perfectly

Start by boiling 8 ounces of pasta shells according to the package instructions until they're just al dente — tender but with a little bite. This usually takes about 8 to 10 minutes. Once cooked, drain the pasta and rinse it thoroughly with cold water to stop the cooking process and cool the shells quickly. This step prevents mushiness and keeps your salad crisp and fresh. Set the pasta aside to cool completely before mixing.

Step 2: Whisk Together the Tangy Dressing

In a large mixing bowl, combine ¾ cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon salt. Whisk everything together until the dressing is smooth and creamy. The lemon juice adds a lovely brightness that perfectly balances the richness of the mayo and tuna.

Step 3: Fold in the Tuna and Veggies

Add 2 cans (5 ounces each) of drained tuna, 1 diced rib of celery, 1 cup of thawed frozen peas, and ½ a small minced red onion to the bowl with your dressing. Gently stir to combine all the ingredients evenly, being careful not to break up the tuna too much. The celery adds crunch, peas bring a touch of sweetness, and the red onion offers a nice sharpness.

Step 4: Toss Pasta with the Dressing Just Before Serving

For the best texture and flavor, toss the cooled pasta shells with your tuna dressing mixture right before serving. This keeps the pasta from becoming too soft or soggy. Taste the salad and adjust seasoning with freshly cracked black pepper and extra salt if needed. If you can, refrigerate the salad for at least 30 minutes to let the flavors meld and serve nicely chilled.

Top Tip

These handy tips can help you master the Tuna Pasta Salad with Lemon and Peas Recipe and make your next batch even more delicious and hassle-free.

Cool the Pasta Completely: Rinsing pasta shells in cold water after cooking stops them from overcooking and keeps the salad crisp rather than mushy.
Mix Dressing Separately: Combining the dressing and salad mix-ins first allows for even seasoning and flavors before adding the pasta.
Toss Just Before Serving: This keeps the pasta texture perfect and the salad fresh tasting instead of soggy.
Mind Your Salt: Since canned tuna and mayonnaise already add saltiness, taste before adding extra salt to avoid over-seasoning.

How to Serve Tuna Pasta Salad with Lemon and Peas Recipe

A white bowl sits on a white marbled surface, filled with four distinct layers of food. At the bottom right is a layer of small yellow pasta shells, next to a bright green layer of peas on the far right. Above the pasta is a layer of chopped celery with a light green color and a crunchy texture. On the left side of the bowl, light brown chunks of tuna form a solid layer topped with a generous pile of finely chopped purple and white onions. The ingredients are separated clearly in the bowl, showing vibrant and fresh colors. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Brighten up your Tuna Pasta Salad with a sprinkle of freshly chopped parsley or dill to add a fragrant, herbaceous note. Thin lemon slices or a zesting of lemon peel on top really highlight the salad’s citrusy tang. For extra texture, try some toasted pine nuts or sunflower seeds sprinkled just before serving.

Side Dishes

This salad pairs wonderfully with crusty bread or garlic baguette slices. For a heartier meal, serve alongside grilled chicken or roasted vegetables. A light soup, like tomato basil or chilled cucumber gazpacho, also complements the refreshing flavors beautifully.

Make Ahead and Storage

Storing Leftovers

Keep any leftovers in an airtight container in the refrigerator. For the freshest flavor and texture, enjoy the Tuna Pasta Salad within 3 days.

Freezing

Since this salad contains mayonnaise and fresh ingredients, freezing is not recommended as it can alter the texture and flavor negatively. It’s best enjoyed fresh or refrigerated.

Reheating

This Tuna Pasta Salad is designed to be served chilled or at room temperature, so reheating isn’t necessary. Simply take it out of the fridge about 15 minutes before serving to take the chill off if desired.

Frequently Asked Questions:

Can I use other types of pasta for this salad?

Absolutely! While pasta shells work best for catching that creamy dressing, feel free to use rotini, fusilli, or elbow macaroni if that’s what you have on hand.

What can I add to make this salad more filling?

To boost protein and texture, try mixing in chopped hard-boiled eggs or canned chickpeas. You can also add diced bell peppers or extra fresh herbs for color and flavor.

Is it necessary to chill the salad before serving?

Chilling the salad for at least 30 minutes allows the flavors to meld together beautifully, making it taste even better. However, if you’re short on time, serving immediately after mixing is fine too.

Can I substitute mayonnaise with something healthier?

Yes! Using low-fat mayonnaise or Greek yogurt can reduce calories and fat without sacrificing creaminess. Just be sure to taste and adjust the seasonings accordingly.

Final Thoughts

Making the Tuna Pasta Salad with Lemon and Peas Recipe is a simple way to enjoy a fresh, satisfying meal that never gets boring. Whether you’re packing it for lunch or serving as a side, this salad’s bright, creamy flavors and delightful textures will always hit the spot. Don’t be afraid to get creative with mix-ins and garnishes—cooking should be fun and personal! Happy eating!