Cold Tuna Pasta Salad with Peas: The No-Sweat Meal You’ll Make on Repeat

Picture this: It’s hot, you’re hungry, and the last thing you want is to turn on the stove. Enter cold tuna pasta salad with peas—your new best friend. This dish takes 15 minutes, costs pennies, and tastes like a lazy summer afternoon.

No fancy skills required, no chef’s hat needed. Just fork, mix, and devour. Why spend $15 on a sad deli salad when you can make something better at home?

Let’s get to it.

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Why This Recipe Slaps

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This isn’t your grandma’s mushy tuna casserole. The combo of al dente pasta, briny tuna, and sweet peas creates a texture party in your mouth. It’s creamy, crunchy, and refreshing all at once.

Plus, it’s stupidly versatile—eat it straight from the bowl, stuff it in a wrap, or pack it for a picnic. And since it’s loaded with protein and fiber, it’ll keep you full longer than your last Netflix binge.

Ingredients You’ll Need

  • 8 oz pasta (rotini, penne, or elbow macaroni work best)
  • 1 can (5 oz) tuna in water, drained (oil-packed works too if you’re feeling fancy)
  • 1 cup frozen peas, thawed (or fresh if you’re extra)
  • 1/4 cup red onion, finely diced (omit if you hate crying)
  • 1/2 cup mayonnaise (Greek yogurt for a lighter twist)
  • 1 tbsp lemon juice (bottled is fine, but fresh is chef’s kiss)
  • 1 tsp Dijon mustard (yellow mustard in a pinch, but don’t @ me)
  • Salt and pepper to taste
  • Optional upgrades: chopped celery, fresh dill, or a sprinkle of paprika

How to Make It: Step-by-Step

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  1. Cook the pasta. Boil it in salted water until al dente (check the package—no one likes soggy noodles).

    Drain and rinse under cold water to stop the cooking.


  2. Prep the peas. If using frozen, toss them in the colander with the pasta to thaw. Easy peasy (literally).
  3. Mix the dressing.

    In a big bowl, whisk mayo, lemon juice, Dijon, salt, and pepper. Taste it. Adjust.


    Repeat.


  4. Combine everything. Add pasta, tuna, peas, and onion to the dressing. Fold gently—you’re making salad, not crushing dreams.
  5. Chill.

    Let it sit in the fridge for at least 30 minutes. Patience is a virtue, but snacking on a spoonful is totally allowed.


How to Store It (Because Leftovers Are Life)

Keep this bad boy in an airtight container in the fridge for up to 3 days. The flavors get better overnight—like a culinary glow-up.

Pro tip: If it dries out, stir in a splash of mayo or lemon juice before serving. Freezing? Don’t.

The texture will betray you.

Why This Recipe Is a Win

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Besides being ridiculously easy, this salad is budget-friendly, meal-prep gold, and kid-approved. It’s packed with protein from the tuna, fiber from the peas, and carbs for energy. Plus, it’s customizable—swap ingredients based on what’s in your fridge.

Healthy-ish, delicious, and no cooking skills required? Sign us up.

Common Mistakes to Avoid

  • Overcooking the pasta. Mushy pasta = sad salad.

    Rinse it under cold water immediately after draining.


  • Skimping on seasoning. Tuna needs flavor friends. Taste as you go.
  • Adding peas straight from the freezer.

    Thaw them first, or you’ll get icy bites. Nobody wants that.


  • Skipping the chill time. Letting it sit lets the flavors mingle.

    Trust the process.


Swaps and Upgrades

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Not feeling tuna? Use canned chicken, chickpeas, or hard-boiled eggs. Hate mayo?

Try avocado or hummus for creaminess. Out of peas? Corn or chopped cucumbers work too. Add-ins like capers, pickles, or hot sauce can take it from basic to bold.

IMO, the more texture, the better.

FAQs

Can I use fresh tuna instead of canned?

Sure, if you want to flex. Cook and flake it, but canned is cheaper and faster. Your call.

Is this salad gluten-free?

Not unless you use GF pasta.

Read labels—some tuna brands sneak in weird additives.

How do I make it less dry?

Add more mayo, a drizzle of olive oil, or a splash of pasta water. Crisis averted.

Can I add cheese?

Obviously. Feta, cheddar, or Parmesan would all slay.

Cheese makes everything better—this is science.

Will it keep for a week?

Technically yes, but it’ll taste sad by day 4. Make smaller batches or embrace the sadness.

Final Thoughts

This cold tuna pasta salad is the ultimate no-fuss meal. It’s cheap, fast, and tastes like you put in effort (even though you didn’t).

Perfect for lazy lunches, potlucks, or “I forgot to grocery shop” emergencies. So grab a fork, make it your own, and enjoy the easiest win of your week. Mic drop.

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