Tuna Pasta Salad
This cold tuna pasta salad is creamy, crunchy, and packed with 22 grams of protein — a classic family recipe made with a light mayo dressing, al dente pasta, and crisp vegetables. Perfect for BBQs, picnics, meal prep, and potlucks.
Ingredients
- 16 oz. short pasta macaroni, rotini, shells, or bow ties
- 1 cup light mayonnaise olive oil or avocado mayo; can also use classic if preferred
- 2 tablespoons distilled white vinegar
- ¾ teaspoon dried dill weed
- ½ teaspoon salt
- 2 teaspoons granulated sugar
- 1 ½ teaspoons smooth Dijon mustard
- ¼ cup sweet pickle relish
- ½ cup minced white or yellow onion
- 1 cup diced celery
- 1 cup diced red or green bell pepper
- 2 7 oz cans solid white albacore tuna drained and flaked
- ¾ cup frozen peas thawed, optional
Instructions
- Bring a large pot of heavily salted water to a boil. Cook pasta according to package directions until al dente.
- Drain and rinse the pasta under cold running water until completely cool. Spread in a single layer on a rimmed baking sheet and let sit until fully dry and cool, about 10–15 minutes.
- While the pasta cools, whisk together the mayonnaise, white vinegar, dried dill, salt, sugar, Dijon mustard, and sweet pickle relish in a large mixing bowl until smooth
- Add the onion, celery, and bell pepper and fold until combined.
- Add the drained, flaked tuna and fold gently until evenly distributed. If using, fold in the thawed peas.
- Add the cooled pasta to the bowl and fold in until everything is evenly coated.
- Refrigerate for 1–2 hours before serving for the best flavor — overnight is even better. Serve cold and stir well before serving.
Notes
- Cool the pasta fully — Hot pasta absorbs too much dressing. Rinsing and spreading on a baking sheet gets it cool and dry fast.
- Peas — Optional but a classic addition. Thaw before adding and fold in with the other mix-ins.
- Make ahead — Best made 1–2 hours ahead; overnight gives the deepest flavor. Stir before serving and add a dollop of mayo or a splash of milk if it thickens up.
- Gluten-free: Use rice pasta or chickpea pasta.
- Protein swap: Canned chicken or canned salmon can replace the tuna.
- Storage: Keeps in an airtight container in the refrigerator for 3–4 days. Does not freeze well.
Nutrition
Serving: 1gCalories: 199kcalCarbohydrates: 25gProtein: 15gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 13gCholesterol: 32mgSodium: 358mgFiber: 3gSugar: 5g
Tried this recipe?Let us know how it was!
