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
- 1 ½ teaspoons 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
Instructions
- Cook pasta according to package directions in heavily salted water.
- While pasta cooks, whisk together the mayonnaise, white vinegar, dried dill, salt, and Dijon mustard in a large mixing bowl until smooth. Stir in sweet pickle relish.
- Add the onion, celery, and bell pepper and fold until combined.
- Add the drained, flaked tuna and fold gently until evenly distributed.
- Place the frozen peas in a colander. Pour the hot pasta water over them to drain the pasta and thaw the peas simultaneously.
- Add the hot pasta to the dressing mixture and fold gently until every piece is coated.
- Cover and refrigerate for 1.5–2 hours until completely cold. To serve immediately, rinse pasta with cold water until cool, drain thoroughly, then fold into dressing.
Notes
- Best made ahead: For maximum flavor, fold hot pasta directly into dressing (no rinsing), cover, and chill for 1.5–2 hours or overnight. The pasta absorbs the dressing as it cools.
- Reserve dressing: Set aside 2–3 tablespoons of dressing before mixing to add before serving — pasta absorbs dressing as it sits.
- Dry salad fix: Add 1–2 tablespoons of milk and fold to restore creaminess.
- 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: 398kcalCarbohydrates: 39gProtein: 22gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 13gCholesterol: 32mgSodium: 358mgFiber: 3gSugar: 5g
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