This Tuna Pasta Salad recipe is a favorite easy meal.
Flaky tuna, tender pasta, some cheese, and a handful of peas are tossed in a simple creamy dressing with a touch of dill.
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Ingredients Tips for Tuna Pasta Salad
This pasta salad is both quick and simple to make with ingredients you likely have on hand. Best of all, it can be made ahead of time.
- Tuna: Solid or chunk white albacore tuna will have bigger pieces and a slightly milder flavor, while light tuna will have smaller pieces.
- Pasta: My preference is rotini or shells, so the ridges grab the dressing!
- Add-Ins: Celery, green onions, frozen peas, and cheddar cheese add texture and flavor to this salad.
- Dressing: Mayonnaise and sour cream make a creamy base, while sweet relish, dill, and vinegar add sweetness and flavor.
Make It Lighter
- Choose water-packed tuna over oil-packed tuna.
- Replace all of the sour cream (and some of the mayonnaise) with Greek yogurt.
- Stir in extra veggies like diced red bell pepper.
Variations
Perfect for potlucks, BBQs, and summer meals – this tuna pasta salad can be made with what you have on hand.
- Swaps
- Replace sweet pickle relish with chopped dill pickles.
- Swap green onion for 2 to 3 tablespoons diced red onion.
- Additions
- Add a spoonful of Dijon, a squeeze of lemon juice, or fresh herbs to the dressing.
- Add chopped hard-boiled eggs.
How to Make Tuna Pasta Salad
- Cook Pasta: Boil the pasta (recipe below).
- Mix Dressing: Combine the dressing ingredients in a large mixing bowl.
- Combine & Refrigerate: Add the cold pasta and remaining ingredients to the bowl and gently toss to combine. Refrigerate for one hour.
Whether you make it in advance or fresh to eat, keep it chilled until you are ready to serve.
Holly’s Tip
As the pasta salad sits, the pasta soaks in the dressing.
This is great because it flavors the salad throughout (and it’s why refrigerating is recommended before serving). Dress the salad generously so it’s nice and creamy as the dressing is absorbed.
Serving, Storage, and Leftovers
When serving it outdoors, put the salad in a bowl on a small tray or plate of ice to keep it cold. Stir frequently to keep it all chilled throughout!
Tuna pasta salad can be kept in a sealed container in the fridge for up to 4 days, making it great for lunches.
More Favorite Pasta Salad Recipes
We love pasta salads as a side dish or to serve as a hot weather meal.
Did you make this Tuna Pasta Salad? Be sure to leave a rating and a comment below!
Equipment
Ingredients
- 3 cups rotini measured dry, approx 6oz
- 1 (5 ounce) can tuna drained
- ½ cup finely diced celery
- 3 green onions thinly sliced
- ¾ cup frozen peas thawed
- 1 cup diced cheddar cheese optional
Dressing
- ⅔ cup mayonnaise
- ⅓ cup sour cream or plain Greek yogurt
- 2 tablespoons sweet relish
- 1 tablespoon white vinegar
- ½ teaspoon dried dill or 1 ½ teaspoons fresh chopped dill
- salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook al dente according to package directions. Rinse under cold water to stop cooking.
- In a large serving bowl, add the mayonnaise, sour cream, relish, vinegar and dill.
- Add the cold pasta to the dressing mixture, along with the drained tuna, celery, onion, peas, and cheese.
- Refrigerate at least 1 hour. Stir and serve.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Fish, Pasta, Salad, Side Dish
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Sooo good! Followed recipe mostly – I added more sour cream and mayo as well as peas, used dill relish. Yummy