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An angled, close-up view of a clear glass bowl filled with a tuna pasta salad recipe, showcasing spiral pasta, tuna chunks, diced carrots, green peas, and a creamy white dressing, mixed together.

Classic Tuna Pasta Salad Recipe

Bitty
A foolproof recipe for a perfectly creamy, flavorful, and easy tuna pasta salad that's never dry. Ideal for potlucks, picnics, or a quick weeknight meal. This classic dish combines tender pasta, flaky tuna, crisp vegetables, and a tangy, rich dressing.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Salad, Side Dish
Cuisine American
Servings 8
Calories 320 kcal

Equipment

  • Large Pot: For boiling the pasta.
  • Colander: For draining the cooked pasta.
  • Large Mixing Bowl: For combining all the salad ingredients.
  • Medium Mixing Bowl: For whisking together the dressing ingredients.
  • Cutting Board: For chopping vegetables and herbs.
  • Sharp Knife: A chef's knife or santoku knife for dicing vegetables.
  • Can Opener: For opening the cans of tuna.
  • Measuring Cups: For measuring pasta (if not using a full package), mayonnaise, sour cream/yogurt, peas, etc.
  • Measuring Spoons: For measuring lemon juice, mustard, relish, herbs, salt, and pepper.
  • Whisk: For thoroughly combining the dressing ingredients.
  • Large Spoon or Spatula: For gently mixing the salad ingredients together and for serving.
  • Plastic Wrap or Lid: For covering the salad while it chills.

Ingredients
  

For the Salad:

  • 1 pound 450g Pasta (medium shells, rotini, elbow macaroni, or farfalle recommended)
  • 2 5oz / 142g cans Canned Tuna (packed in water or oil, drained very well)
  • 2-3 ribs Celery finely diced
  • 1/2 medium Red Onion finely diced; soak in cold water for 10 min to mellow if desired
  • 1 cup Sweet Peas optional, frozen (thawed or canned (drained))
  • 1/2 medium Bell Pepper optional, red, yellow, or orange, finely diced

For the Creamy Dressing:

  • 1 cup Mayonnaise good quality, full-fat recommended
  • 1/4 cup Sour Cream or Plain Greek Yogurt optional, for extra tang and creaminess
  • 1-2 tablespoons Lemon Juice freshly squeezed is best
  • 1 tablespoon Dijon Mustard
  • 2 tablespoons Sweet Pickle Relish optional, or finely chopped dill pickles
  • 2 tablespoons Fresh Dill or Parsley chopped; or 1-2 tsp dried dill
  • 1/2 - 1 teaspoon Salt or to taste
  • 1/4 - 1/2 teaspoon Black Pepper or to taste
  • 1/4 teaspoon Garlic Powder optional
  • 1/4 teaspoon Onion Powder optional

Instructions
 

  • Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente (tender but still slightly firm).
  • Drain and Rinse Pasta: Drain the pasta in a colander. Rinse briefly under cold running water to stop the cooking process and cool it down. Shake well to remove excess water.
    A flat lay of ingredients for tuna pasta salad recipes arranged on a light gray surface, including bowls of cooked spiral pasta, canned tuna, frozen peas, and various seasonings.
  • Prepare Tuna and Vegetables: While pasta cooks, flake the well-drained tuna into a large mixing bowl. Add the finely diced celery, red onion, sweet peas (if using), and bell pepper (if using).
  • Make the Dressing: In a separate medium bowl, whisk together the mayonnaise, sour cream/Greek yogurt (if using), lemon juice, Dijon mustard, sweet pickle relish (if using), fresh herbs, salt, pepper, garlic powder, and onion powder. Taste and adjust seasonings.
    A close-up, overhead shot of a speckled bowl containing a creamy white dressing with visible green herbs, likely a component for tuna pasta salad recipes, with a fork resting inside.
  • Combine Ingredients: Add the cooled pasta to the large bowl with the tuna and vegetables. Pour the dressing over the pasta mixture.
  • Mix Gently: Gently fold all the ingredients together until everything is well coated with the dressing. Be careful not to overmix.
  • Chill (Crucial Step!): Cover the bowl and refrigerate for at least 30 minutes, but preferably 2-4 hours, to allow flavors to meld and the salad to chill thoroughly.
  • Serve: Before serving, give the cold tuna pasta salad another gentle stir. If it seems a little dry, stir in a tablespoon or two of extra mayonnaise or a splash of milk/reserved pasta water (see notes). Garnish with extra fresh herbs if desired.
    A close-up, overhead shot of a white bowl containing a tuna pasta salad recipe, including spiral pasta, tuna chunks, green peas, halved cherry tomatoes, and fresh basil leaves, all coated in a creamy dressing.

Notes

Pasta Water Trick: For extra creaminess, reserve about 1/4 cup of the starchy pasta cooking water before draining. If your salad looks dry after chilling, stir in a tablespoon or two of this water along with a little extra mayo.
Taste & Adjust: Flavors meld and can dull slightly when chilled. Always taste and adjust seasonings (salt, pepper, lemon juice) before serving.
Make Ahead: This salad is excellent made a day ahead. Store covered in the fridge. Refresh with a bit more dressing or mayo if needed before serving.
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.
Variations: For ideas like adding hard-boiled eggs, cheese, or different veggies, please see the main blog post above!
Keyword classic tuna macaroni, creamy tuna salad, tuna pasta salad