Easy Tuna Pasta Salad Recipe The Schmidty Wife

The Salad That Saved a Rainy Day

I first made this salad on a very wet Tuesday. The sky was gray. My grandkids were grumpy. We needed something cheerful to eat. I mixed these simple things from my pantry. Suddenly, the kitchen felt sunny. I still smile thinking about it.

This recipe matters because it turns ordinary cans and bags into a happy meal. It shows you don’t need fancy things to make people feel good. What’s your favorite meal to make on a gloomy day? I’d love to hear your ideas.

Why Those Little Shells Are Perfect

We use shell pasta here. Those little shapes are not just cute. They are practical. The shells catch the tuna and peas in their pockets. Every bite gets a bit of everything. It’s a tiny surprise in your mouth.

Fun fact: The word “conchiglie” is just Italian for “shells.” See? Fancy name, simple idea. I always keep a bag in my cupboard. Do you have a favorite pasta shape for salads?

The Secret in the Dressing

Now, about that creamy dressing. It’s just mayo and plain yogurt. The yogurt is my little trick. It makes the dressing tangy and light. It doesn’t feel too heavy. Give it a stir. Doesn’t that smell fresh and simple?

This matters because small swaps can make food better for you. Using yogurt cuts some fat. You still get that creamy taste we all love. It’s a win-win.

Putting It All Together

Boil your shells in salty water. Rinse them with cold water until they cool. This stops the cooking. It keeps the pasta nice and firm. Then, just dump everything in a big bowl. The frozen peas go in straight from the freezer. They thaw in the mix and stay bright green.

Mix it gently. Add salt and pepper until it tastes right to you. I sometimes add chopped celery for a nice crunch. The whole thing comes together in minutes. What optional add-in would you try? Diced pickles or sweetcorn, maybe?

A Lunch That Listens to You

This salad is a great listener. It sits quietly in your fridge. The flavors get to know each other and become better friends. It’s perfect for lunch tomorrow. Or for a picnic. It travels so well.

That’s the final reason this recipe matters. It gives you freedom. It makes many meals from one bowl. It waits for you when you’re busy. Good food should make life easier, not harder. This little tuna salad does just that.

Ingredients:

Ingredient	Amount	Notes
Conchiglie pasta	1 pound	Small or medium shells
Sweet onion	1/2	Diced
Tuna in water	4 (5-ounce) cans	Drained
Frozen peas	12 ounce bag
Mayonnaise	1 cup
Regular plain yogurt	1/4 cup
Salt and pepper	To taste
Celery	2 ribs, chopped	Optional

My Easy Tuna Pasta Salad

Hello, dear! Come sit at the table. Let’s make my favorite summer lunch. This tuna pasta salad is so simple and cool. It reminds me of picnics with my grandkids. The little shell pasta holds all the yummy dressing inside. Doesn’t that sound clever?

We just mix a few things from the pantry. You probably have most of it already. I love how the frozen peas stay so bright and sweet. They pop in your mouth. I still laugh at how my grandson used to pick them out. Now he asks for extra!

Step 1: Fill your biggest pot with water. Add a big spoonful of salt too. This makes the pasta taste good from the inside. Cook the little shells just like the bag says. Then rinse them with cold water until they’re cool. (My hard-learned tip: rinse until no steam comes up. Warm pasta makes a soggy salad!).

Step 2: Now, find your biggest mixing bowl. Dump in the cool pasta, onion, and tuna. Toss in the frozen peas straight from the bag. They thaw perfectly in the bowl. Add the mayo and yogurt. Doesn’t that smell amazing? Give it all a good, gentle stir.

Step 3: Finally, taste a little spoonful. Does it need a pinch of salt or pepper? Add it now. Then cover the bowl and let it rest in the fridge. It gets even better after an hour. Do you think the peas are better frozen or thawed before adding? Share below!

Cook Time: 10 minutes
Total Time: 20 minutes plus chilling
Yield: About 10 cups
Category: Lunch, Picnic

Three Fun Twists to Try

This recipe is like a favorite story. You can tell it a new way each time. Here are some of my favorite changes. They make it feel brand new.

The Crunchy Twist: Add that chopped celery and a big handful of chopped apples. It gives you a wonderful, fresh crunch with every bite.

The Zesty Twist: Squeeze in the juice of a whole lemon. Mix in a spoonful of dill or parsley. It tastes so bright and sunny.

The No-Tuna Twist: Use a can of rinsed chickpeas instead of tuna. It’s just as filling and so good. My vegetarian friend taught me this one.

Which one would you try first? Comment below!

How to Serve It Up

I love serving this salad in a big, colorful bowl. For a full meal, add buttery crackers on the side. Some sliced tomatoes from the garden are perfect too. You could even spoon it into lettuce cups for a pretty plate.

For a drink, I think iced sun tea is the best match. It’s sweet and cool. My husband prefers a crisp lager with his. Both are delightful on a warm afternoon. Which would you choose tonight?

Keeping Your Tuna Salad Happy and Fresh

This salad loves a cool home in your fridge. Just pop it in a sealed container. It will stay tasty for three to four days. You can also freeze it for a month in a freezer-safe box.

I once made a huge batch for a family picnic. Having it ready in the fridge saved the day. No cooking in the hot sun! Batch cooking like this saves time. It also means you always have a good meal ready.

Let the frozen salad thaw overnight in the fridge. Give it a good stir before you eat it. The peas might be a little softer, but still good. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Salad Troubles

Is your salad too dry? Just add a spoonful more mayo or yogurt. I remember when my grandson said it looked “thirsty.” We fixed it together. This matters because a creamy salad is much more enjoyable to eat.

Do the onions taste too strong? Soak your diced onions in cold water for ten minutes. This takes away some of their sharp bite. It makes the flavor smoother for everyone.

Worried about soggy pasta? Rinse it with cold water right after draining. This stops the cooking and cools it fast. Getting these small things right builds your cooking confidence. Which of these problems have you run into before?

Your Tuna Pasta Salad Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free pasta shells. Cook them just like the regular kind.

Q: Can I make it ahead? A: Absolutely. Making it a day early lets the flavors get friendly. Fun fact: This is called “letting the flavors marry.”

Q: What can I use instead of peas? A: Try chopped cucumber or sweet corn. Use what you love.

Q: How do I make less? A: Just cut all the ingredients in half. It works perfectly.

Q: Any other optional adds? A: A squeeze of lemon juice is lovely. It adds a little bright sunshine. Which tip will you try first?

From My Kitchen to Yours

I hope this recipe becomes a friend in your kitchen. It has been in mine for many years. Food is best when shared with people we love.

I would be so delighted to see your creation. Show me your version of this easy, classic salad. Have you tried this recipe? Tag us on Pinterest! I love seeing your family meals.

Happy cooking!
—Anna Whitmore.