u003cstrongu003eHow long does tuna pasta salad last?u003c/strongu003e

When stored properly in an airtight-container in the refrigerator, tuna pasta salad typically lasts for 3 to 4 days.

u003cstrongu003eCan I make tuna pasta salad the day before?u003c/strongu003e

Absolutely! It's often even better the next day. Just give it a good stir and check for creaminess before serving, adding a bit more mayo if needed.

u003cstrongu003eWhat kind of pasta is best for tuna salad?u003c/strongu003e

Medium shapes with plenty of surface area or nooks and crannies are ideal. Think shells, rotini, elbow macaroni, or farfalle.

u003cstrongu003eHow do I keep my tuna pasta salad from getting watery or dry?u003c/strongu003e

To prevent watery salad, drain tuna and other wet ingredients (like pickles or canned peas) very thoroughly. To prevent dryness, ensure you use enough dressing, consider reserving pasta water, and refresh with a little extra mayo or milk before serving if needed.

u003cstrongu003eCan I use Miracle Whip instead of mayonnaise in tuna pasta salad?u003c/strongu003e

Yes, you can. Miracle Whip has a tangier, sweeter flavor profile than mayonnaise. If you use it, you may want to adjust other seasonings (like lemon juice or relish) accordingly. It’s a matter of personal preference!

Classic Tuna Pasta Salad Recipe

Description

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.

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)

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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!

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Salad, Side Dish
Cuisine: American