Creamy Tuna Pasta and Peas combines flaky canned tuna, elbow macaroni, frozen peas, and chopped eggs tossed in a tangy dill mayo dressing. It’s a chilled meal option that’s perfect for hot nights, summer lunches, or last-minute potlucks. If you’re looking for a high-protein tuna pasta recipe that’s ready in about 20 minutes, this salad checks every box.
Do you enjoy reliable, old-school recipes? Try our Cucumber and Onion Salad or our Classic Potato Salad.
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This tuna pasta salad with peas has been around for decades. Blending creamy textures with sweet peas and tangy dill, it’s the kind of dish you see at summer picnics or church gatherings. We gave it a slight update by balancing mayo with a little sour cream and pickle juice for a fresher flavor.
If you enjoy classic deli-style salads, try our Southern Egg Salad, Tuna and Egg Salad, or our Homemade Pimento Cheese Recipe.
Why We Love This Recipe
- Pantry-Friendly Ingredients: Uses canned tuna, frozen peas, and elbow pasta. No grocery trip required!
- Fast Weeknight Dinner: Everything comes together in under 30 minutes, making it perfect for busy nights.
- Creamy and Flavorful: A tangy blend of mayo, sour cream, dill, and pickle juice adds richness without heaviness.
- Make-Ahead Friendly: Ideal for prepping ahead for lunches, gatherings, or laid-back entertaining.
Tuna Pasta and Peas Ingredients
This tuna pasta recipe is all about balance. It has creamy dressing, tender pasta, and pops of crunch from celery and onion.
- Canned Tuna: We prefer solid white albacore for its firmer texture, but chunk light works too.
- Elbow Macaroni: Classic and reliable. Its small shape holds the creamy dressing well without getting soggy.
- Celery & Sweet Onion: Add a fresh, crisp contrast to the creamy base.
- Frozen Peas: Thaw them quickly by running under cool water for a bright, sweet pop.
- Fresh Dill: Adds a refreshing herby bite that pairs well with tuna.
- Hard-Boiled Eggs: Classic and protein-packed, adding creaminess and nostalgia.
- Mayonnaise & Sour Cream: The combination gives a rich, tangy base without being overly heavy.
- Pickle Juice (or Lemon Juice): Brightens the entire dish with acidity.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Tuna: Use low-sodium canned tuna or wild-caught options. Substitute canned salmon or rotisserie chicken for variety.
- Pasta: Use your favorite gluten-free pasta, such as chickpea rotini.
- Dill: Use dried dill in a pinch, but adjust quantity.
- Presentation Tip: Add extra fresh dill on top before serving for a beautiful, herby garnish.
How To Make Creamy Tuna Pasta and Peas
STEP ONE: Cook the Pasta
Boil elbow macaroni in a large pot of salted water until al dente. Drain, then rinse under cold water until completely cool.
STEP TWO: Whisk the Dressing
In a large mixing bowl, whisk mayo, sour cream, lemon or pickle juice, fresh dill,celery salt, salt, and black pepper until smooth.
STEP THREE: Prep the Base
In the same bowl, combine drained tuna, chopped hard-boiled eggs, celery, onion, and peas.
STEP FOUR: Combine & Chill
Toss all ingredients together gently. Garnish with additional dill.
Cover and refrigerate 1–2 hours before serving.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use chilled ingredients to keep the salad fresh and firm.
✔️ DO Chop everything small for the best texture in every bite.
❌ DO NOT Skip the chill time. This lets the flavors blend properly.
Storage
Store leftover tuna pasta and peas in an airtight container in the fridge for up to 3 days. Do not freeze, as mayo-based dressings will separate. For the best texture, stir in a little reserved dressing before serving again.
Recipe FAQs
You can replace mayo with Greek yogurt or mashed avocado for a lighter, dairy-based alternative. These swaps still provide a creamy texture and are great for health-conscious versions.
Absolutely! Make it the night before, but keep the extra dressing aside to stir in right before serving to keep it tasting fresh.
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📖 Recipe
Creamy Tuna Pasta and Peas
Equipment
- Large Pot
- Mixing bowls
- Whisk
Ingredients
- 12 ounces elbow macaroni
- 2 5 oz cans tuna, drained and flaked
- 2 hard-boiled eggs chopped
- ½ small sweet onion finely chopped
- 2 celery stalks finely chopped
- ¼ cup chopped fresh dill
- ½ cup frozen peas thawed
- ¾ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 1 tablespoon lemon juice or pickle juice
- 1 teaspoon celery salt
- ½ teaspoon kosher salt adjust to taste
- ½ teaspoon black pepper
Instructions
- Boil macaroni in salted water until al dente. Drain and rinse with cold water until completely cool.
- In a large bowl, combine pasta, tuna, eggs, onion, celery, dill, and peas.
- In a small bowl, whisk together mayo, sour cream, Dijon, lemon or pickle juice, celery salt, salt, and pepper.
- Pour dressing over the salad and gently fold to coat everything evenly.
- Cover and refrigerate at least 1–2 hours. Taste and adjust seasoning before serving.
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Video
Notes
- Tuna: Use low-sodium canned tuna or wild-caught options. Sub canned salmon or rotisserie chicken for variety.
- Pasta: Use your favorite gluten-free pasta like chickpea rotini.
- Dill: Use dried dill in a pinch, but adjust quantity.
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