This delicious Creamy Tuna Pasta is loaded with flaky tuna, fresh veggies, and cheese, all tossed together in a flavorful dressing. Served chilled, it’s the perfect side dish or easy weekday meal.

Creamy Tuna Pasta Salad Recipe
This tuna pasta salad brings a fresh and delicious twist to ordinary tuna salad. The dressing is made with a wonderful combination of a mix of sour cream and mayo, giving it the perfect balance of slightly sweet and tangy flavor. You may have tried my other Tuna Pasta Salad, but we changed things up with the dressing and added chunks of cheddar. Both are truly delicious.
One of the things that makes this recipe extra special is the contrast in textures and flavors. Each bite has chewy al dente pasta savory, crisp veggies, and that wonderful creamy dressing that ties it all together. Whether you’re serving it as an elegant weekend lunch or looking for a flavorful weeknight dinner, this cold pasta salad is always a crowd-pleaser.
If you’re looking for other delicious ways to use tuna, check out this easy Tuna Casserole. It’s always a hit at potlucks and family gatherings.
Why We Love This Recipe
- Quick and easy – This recipe uses simple ingredients from any grocery store and requires very little prep work.
- Perfect for any occasion- This pasta salad is great for a backyard BBQ, pool party, holiday gathering, or busy weeknight dinner.
- Great for meal prep – The flavors in this pasta dish are even better, making leftovers perfect for an easy lunch the next day.
Ingredients

For the salad
- Pasta – We used small pasta shells as the base for this recipe, but other options are listed below.
- Canned tuna fish – You will want to drain it well and use a fork to break up any large tuna chunks.
- Celery, diced – Adds a delightful crunch to the tender pasta.
- Green onions, sliced – You can use regular diced onions or chives if you prefer.
- Frozen peas, thawed – They add a pop of color, but if you have a fussy eater, you can omit them.
- Cheddar cheese cubes – If you prefer, you can use shredded cheddar instead.
- Additional green onions, sliced – Used as an optional garnish.
For the creamy sauce
- Mayonnaise and sour cream – Acts as a base for the dressing. You can use low fat or full fat.
- Sweet pickle relish – Adds a hint of sweetness. You can also opt to finely chop sweet pickles.
- Lemon juice – The citrus adds a fresh pop of flavor to the tuna and pasta.
- Kosher salt, ground black pepper, and dried dill weed – Simple seasonings you can add to taste.
How to Make Rich Creamy Pasta Tuna Salad
Step One: Cook the Pasta
- Boil a large pot of water with a little salt and cook the pasta until al dente, according to package instructions.
- When finished cooking, drain off the pasta water and rinse the shells under cold water.
Step Two: Make the Dressing

- In a medium bowl, whisk together mayonnaise, sour cream, relish, lemon juice, salt, pepper, and dill.
Step Three: Assemble the Pasta Dish

- Toss the creamy dressing with the cooked pasta, the can of tuna, celery, green onion, sweet peas, and cheddar cheese in a large bowl until well combined.
Tip: If you forget to thaw the peas, you can quickly cook them with the pasta during the remaining 2 minutes of cooking and then drain both the pasta and peas.
Step Four: Chill and Serve
- Cover with plastic wrap and refrigerate for at least 1 hour. Garnish with green onions before serving.

Creamy Tuna Pasta Recipe Substitutions and Variations
- Tuna- You can swap the tuna for canned salmon in this recipe.
- Type of pasta – You can use penne pasta, rotini, elbow, farfalle (bowtie pasta), or cavatappi.
- Mayo mixture- Substitute the mayonnaise or sour cream with plain Greek yogurt.
- Cheese- Feel free to swap the cheddar for feta, mozzarella, or even parmesan cheese.
- Other veggies – Diced red bell peppers, minced red onion, yellow onion or white onion, shallots, and asparagus tips are great options.
- Herbs – You can add other herbs like tarragon, thyme, chives, or parsley.
How Do I Store Leftovers?
Leftovers should be stored in an airtight container in the fridge for up to 3 days. I do not recommend freezing this salad because the mayonnaise and sour cream do not freeze well. If it seems too thick after sitting in the fridge overnight, you can add a little heavy cream, extra mayo, or sour cream to loosen it up.
What Type of Canned Tuna is Best?
I like to use white albacore tuna or other light tuna that is packed in spring water. If you prefer a stronger tuna flavor, you can use tuna packed in oil.
What Kind of Oil are Cans of Tuna Packed in?
Some common oils used in canned tuna include vegetable oil, olive oil, sunflower oil, and soybean oil.

Creamy Tuna Pasta Salad
Ingredients
FOR THE PASTA SALAD:
- 2 cups uncooked small shells pasta
- 6 ounces can tuna drained
- 2 stalks celery diced
- 2 green onions sliced
- ½ cup frozen peas thawed
- 1 cup cheddar cheese cubes
- 2 green onions sliced optional for garnish
FOR THE DRESSING:
- ¾ cup mayonnaise
- ¼ cup sour cream
- 2 Tablespoons sweet pickle relish
- 1 Tablespoon lemon juice
- ½ teaspoon Kosher salt
- ½ teaspoon fresh cracked black pepper
- 1 teaspoon dried dill weed
Instructions
- Boil a large pot of salted water and cook the pasta according to package directions. Rinse under cold water when finished cooking.
- 2 cups uncooked small shells pasta
- In a medium bowl, whisk together mayonnaise, sour cream, relish, lemon juice, salt, pepper, and dill.
- ¾ cup mayonnaise,¼ cup sour cream,2 Tablespoons sweet pickle relish,1 Tablespoon lemon juice,½ teaspoon Kosher salt,½ teaspoon fresh cracked black pepper,1 teaspoon dried dill weed
- Toss the dressing with the pasta, tuna, celery, green onions, peas, and cheddar cheese in a large bowl until well combined.
- 6 ounces can tuna,2 stalks celery,2 green onions,½ cup frozen peas,1 cup cheddar cheese cubes
- Cover with plastic wrap and refrigerate for at least 1 hour. Garnish with green onions refrigerate for at least 1 hour. Garnish with green onions before serving.
- 2 green onions
Notes
Leftovers should be stored in an airtight container in the fridge for up to 3 days. I do not recommend freezing this salad because the mayonnaise and sour cream do not freeze well. If it seems too thick after sitting in the fridge overnight, you can add a little heavy cream, extra mayo, or sour cream to loosen it up.


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