Classic Tuna Pasta Salad Recipe (Easy & Delicious!)

Estimated reading time: 9 minutes

A beloved staple at potlucks, picnics, and weeknight dinners, tuna pasta salad is the kind of dish that brings-comfort and satisfaction with every bite. Whether you’re craving a classic tuna macaroni salad reminiscent of childhood or looking for an easy tuna pasta salad recipe to whip up in minutes, you’ve come to the right place. This guide will not only provide you with a foolproof recipe but also delve into the secrets of making the best tuna pasta salad – perfectly creamy, flavorful, and never dry!

We’ll cover everything from choosing the right ingredients to tips for making it ahead and storing it properly. Get ready to create a tuna salad with pasta that will have everyone asking for the recipe!

Why You’ll Love This Tuna Pasta Salad Recipe

This isn’t just another tuna pasta salad; it’s designed to be:

• Perfectly Creamy: We’ll share tips to achieve that luscious, smooth dressing that coats every noodle.
• Incredibly Flavorful: A balanced blend of savory tuna, tangy dressing, and fresh, crunchy vegetables.
• Wonderfully Easy: Simple steps make this recipe accessible even for beginner cooks.
• Super Versatile: Perfect as a light lunch, a satisfying side dish, or a star player at your next gathering.
• A Crowd-Pleaser: Consistently a hit with both kids and adults.

Ingredients You’ll Need for the Perfect Tuna Pasta Salad

The magic of a great tuna pasta salad recipe lies in the-quality and combination of its ingredients. Here’s what you’ll need:

For the Salad:

• Pasta (1 pound / 450g): Medium shells, rotini, elbow macaroni, or farfalle (bowties) are excellent choices.
• Canned Tuna (2 x 5oz / 142g cans): Packed in water or oil, drained very well.
• Celery (2-3 ribs): Finely diced, for that essential crunch.
• Red Onion (1/2 medium): Finely diced. (Soak in cold water for 10 minutes to mellow the flavor if desired).
• Sweet Peas (1 cup, optional): Frozen (thawed) or canned (drained), for a pop of sweetness and color.
• Bell Pepper (1/2 medium, optional): Red, yellow, or orange, finely diced for extra crunch and color.

For the Creamy Dressing:

• Mayonnaise (1 cup): Good quality, full-fat mayonnaise provides the best flavor and creaminess.
• Sour Cream or Plain-Greek Yogurt (1/4 cup, optional): Adds extra tang and creaminess. Can be used to reduce mayo.
• Lemon Juice (1-2 tablespoons): Freshly squeezed is best, for brightness.
• Dijon Mustard (1 tablespoon): Adds depth and a slight tang.
• Sweet Pickle Relish (2 tablespoons, optional): For a classic sweet and tangy note. Alternatively, use finely chopped dill pickles.
• Fresh Dill or Parsley (2 tablespoons, chopped): Or 1-2 teaspoons dried dill.
• Salt (1/2 – 1 teaspoon, or to taste):
• Black Pepper (1/4 – 1/2 teaspoon, or to taste):
• Garlic Powder (1/4 teaspoon, optional):
• Onion Powder (1/4 teaspoon, optional):

Notes on Key Ingredients:

• Choosing Your Pasta: The best pasta shapes for tuna salad with pasta are those with nooks and crannies to hold the creamy dressing. Shells, rotini, and elbow macaroni are classic for a reason. Cook pasta al-dente according to package directions.
• The Best Tuna for Pasta Salad:
  • Albacore Tuna: Offers firmer, larger flakes and a milder flavor. Often preferred for its texture.
  • Chunk Light Tuna: Softer, smaller flakes and a more pronounced tuna flavor. More budget-friendly.
  • Packed in Oil vs. Water: Tuna packed in oil can be more flavorful and moist, but ensure it’s drained exceptionally well to avoid an oily salad. Tuna in water is lighter; just drain thoroughly.
• The Creamy Dressing Base: While mayonnaise is the star for a classic tuna pasta salad, incorporating a bit of Greek-yogurt or sour cream can add a lovely tang and lighten the dressing slightly. For a healthy tuna pasta salad or a tuna pasta salad no mayo (or less mayo), Greek yogurt can be a primary substitute, though you might need to adjust seasonings for flavor.

How to Make Tuna Pasta Salad (Step-by-Step)

This easy tuna pasta salad recipe comes together quickly. Follow these simple steps:

1. Cook the Pasta: Bring a large-pot of salted water to a rolling boil. Add your chosen-pasta and cook according to package-directions until al-dente (tender but still slightly firm to the bite). You don’t want mushy pasta!
2. Drain and Rinse Pasta: Once cooked, drain the pasta in a colander. Rinse-briefly under cold running water to stop the cooking process and cool it down. This also helps prevent the pasta from sticking-together. Shake well to remove excess water.
3. Prepare the Tuna and Vegetables: While the pasta is cooking, prepare your other ingredients. 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).
4. 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 as needed. The dressing should be flavorful, as it will be absorbed by the pasta.
5. Combine Ingredients: Add the cooled-pasta to the large bowl with the tuna and vegetables. Pour the dressing over the pasta mixture.
6. Chill (Crucial Step!): Cover the bowl with plastic-wrap and refrigerate for at least 30 minutes to 1 hour before serving. This allows the flavors to-meld and the salad to chill thoroughly. For best results, chill for 2-4 hours.
7. Serve: Before serving, give the cold tuna pasta salad another gentle stir. If it seems a little dry (pasta can absorb dressing as it sits), you can stir in a tablespoon or two of extra mayonnaise or a splash of milk/reserved pasta water. Garnish with extra fresh herbs if desired.

Tips for the Best Tuna Pasta Salad – Every Single Time!

Unlock the secrets to an unforgettable tuna pasta salad:

• Don’t Overcook the Pasta: Mushy pasta is the enemy of good pasta salad. Al dente is key.
• Drain Tuna Meticulously: Excess water or oil from the tuna can make your salad watery or greasy. Squeeze it out!
• Cool Pasta Properly: Rinsing with cold water stops the cooking and cools it down, preventing it from becoming gummy and helping the dressing adhere better without melting.
• Chop Veggies Uniformly: Small, uniform pieces ensure a pleasant texture and distribution of flavors in every bite.
• Season Generously: Pasta and mayonnaise can be quite bland on their own, so don’t be shy with salt, pepper, and other seasonings. Remember that flavors dull slightly when chilled.
• Taste and Adjust Before Serving: Always-taste your salad after it has chilled and adjust seasonings if necessary. It might need a bit more salt, lemon juice, or mayo.
• The Secret to Creamy, Not Dry, Pasta Salad:
  • Reserve-Pasta Water: Before draining your pasta, reserve about 1/4 cup of the starchy-cooking water. If your salad looks dry after chilling, you can stir in a tablespoon or two of this water along with a little extra mayo to rehydrate and add creaminess without thinning the flavor too much.
  • Don’t Dress Too Early (If Making Far Ahead): If making more than 4-6 hours ahead, consider dressing the salad with about 2/3 of the dressing initially, then adding the remaining 1/3 and a bit more mayo just before serving.
  • Refresh with Extra Dressing: Pasta naturally absorbs moisture. A small-dollop of mayonnaise or a splash of milk stirred in just before serving can revive its creaminess.

Delicious Variations & Add-Ins for Your Tuna Macaroni Salad

One of the best things about tuna pasta salad is its versatility. Here are some ideas to customize it:

• Add Hard-Boiled Eggs: 2-3 chopped hard-boiled eggs make it even heartier – a classic addition for tuna pasta salad with egg.
• Cheese, Please: Shredded cheddar, Colby Jack, or small cubes of Monterey Jack can be a tasty addition.
• More Veggies: Try chopped cucumber, shredded carrots, corn kernels, or olives (black or green).
• Spice it Up: A pinch of cayenne-pepper, a dash of hot-sauce, or some finely chopped jalapeño can add a kick.
• Herb Power: Experiment with different fresh herbs like chives, tarragon, or a bit of fresh oregano.
• Different Acidity: Try apple cider vinegar or red wine vinegar instead of, or in addition to, lemon juice.
• For a “Healthy Tuna Pasta Salad” twist:
  • Use whole wheat or protein pasta.
  • Replace most or all of the mayonnaise with plain Greek yogurt.
  • Load up on extra vegetables.
• Mediterranean Flair: Add chopped Kalamata olives, feta-cheese, sun-dried tomatoes, and a sprinkle of dried oregano.

Storing and Making Ahead Your Tuna Pasta Salad

• Storage: Store leftover tuna pasta salad in an airtight container in the refrigerator. It will keep well for 3-4 days.
• Making Ahead: This salad is an excellent make-ahead dish! In fact, it often tastes even better the next day as the flavors have more time to meld.
  • Prepare as directed and store covered in the fridge.
  • As mentioned in the tips, if it seems a bit dry before serving, stir in a little extra mayonnaise, a splash of milk, or some of the reserved pasta water.

Frequently Asked Questions (FAQ)

What to Serve with Tuna Pasta Salad

Tuna pasta salad is incredibly versatile!

• As a Light Lunch: Serve it on its own, perhaps with a side of fresh fruit or a few crackers.
• For a Picnic or Potluck: It’s a star alongside grilled chicken or burgers, corn on the cob, fruit salad, and potato chips.
• As a Side Dish: Pair it with sandwiches, wraps, or a cup of soup.
• BBQ Favorite: It complements BBQ ribs, pulled pork, and brisket beautifully.

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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.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

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.
  
• 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.
  
• 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.
  

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