Tuna Pasta Salad

Tuna Pasta Salad has been one of those go-to recipes I’ve been making for what feels like forever. It’s simple, satisfying, and just hits the spot—especially on busy days when you want something quick but still homemade. I love how everything comes together in one bowl with pantry staples and a few fresh ingredients for good measure.

This version has all the good stuff: tender elbow macaroni, flaky tuna, crisp celery, sweet peas, and a zippy dill pickle twist. The creamy dressing has a little kick from Dijon and lemon juice to keep things bright and balanced. It’s one of those salads that somehow tastes even better after chilling in the fridge, making it perfect for meal prep or a make-ahead lunch.

Whether you’re packing it for a picnic, BBQ, serving it at a potluck, or just need something easy to get you through the week, this creamy Tuna Pasta Salad checks all the boxes. It’s comfort food with a fresh twist—and I know you’re going to love it.

Why You’ll Love This Recipe

• Quick and easy: You can have this salad ready in about 30 minutes, and most of the ingredients are likely already in your kitchen.
• Perfect for make-ahead meals: It tastes even better after some time in the fridge, so it’s great for meal prep, potlucks, or weekday lunches.
• Creamy and flavorful: The dressing is tangy, garlicky, and creamy without being heavy. It ties everything together beautifully.
• Great use of pantry staples: Canned tuna, frozen peas, and pasta are budget-friendly and always handy to have around.
• A fresh twist on a classic: With chopped dill pickles and fresh dill, this version has an herby, zippy bite that makes it extra tasty.
• Crowd-pleaser: Whether you’re serving it to picky eaters or tuna lovers, this dish tends to disappear fast!

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Elbow macaroni: A classic choice that holds onto the creamy dressing well. You can swap in shells or rotini if that’s what you have.
• Canned tuna in water: I like using chunk light tuna for a flakier texture. Be sure to drain it well so your salad doesn’t get watery.
• Frozen peas: Just thaw them before tossing in. No need to cook—it’s easy and adds a touch of sweetness.
• Celery: Make sure it’s finely chopped so it blends in nicely with the pasta.
• Red onion: If raw onion is too strong for you, soak it in cold water for 10 minutes first.
• Dill pickle: Use your favorite kind—garlic dills work great!
• Fresh dill: If you don’t have fresh, you can use dried, but cut the amount in half.

For the Dressing:

• Mayonnaise: Use full-fat for the richest flavor, or swap in some Greek yogurt for a lighter version. I prefer Hellmann’s mayo.
• Lemon juice: Fresh is best if you’ve got it!
• Dijon mustard: If you’re not a Dijon fan, regular yellow mustard will still do the trick.
• Garlic powder: Gives it a subtle garlicky flavor without overpowering the dish.
• Salt and black pepper: Season to taste once everything is mixed. Don’t skip this step—it really brings all the flavors together.

How to Make Tuna Pasta Salad

• Step One: Cook the macaroni according to the package directions. Drain and rinse with cold water. Set aside to cool.
• Step Two: In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, garlic powder, salt, and pepper.

• Step Three: In a large bowl, toss together the macaroni, tuna, peas, celery, onion, pickles, and fresh dill.
• Step Four: Pour the dressing over the salad and stir until everything is evenly coated.
• Step Five: Cover and refrigerate for at least 30 minutes to let the flavors meld. Stir it before serving and adjust the seasoning if needed.

What to Serve With It

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Tuna Macaroni Salad is hearty enough to enjoy on its own, but it also pairs well with all kinds of sides if you’re serving it as part of a bigger meal. Here are some tasty ideas:

• Fresh fruit: A bowl of juicy watermelon, grapes, or a simple fruit salad adds a sweet, refreshing contrast.
• Green salad: Keep it light and crisp with a basic tossed salad or a simple arugula mix with lemon vinaigrette.
• Soup: Pair it with a bowl of tomato soup or veggie-packed minestrone for a comforting lunch combo.
• Veggie sticks and dip: Carrots, cucumber, and bell peppers with hummus or ranch make an easy, crunchy side.
• Deviled eggs: If you’re bringing this to a potluck or picnic, deviled eggs are a classic pairing.

It also makes a great side for grilled meats, burgers, or even a backyard barbecue spread!

Variations and Substitutions

• Use a different pasta: Rotini, penne, shells, or bowtie pasta all work just as well. Use whatever you have on hand.
• Swap the tuna: Not a tuna fan? Try canned salmon, shredded rotisserie chicken, hard-boiled eggs, or even chickpeas for a vegetarian option. 
• Add some cheese: A handful of shredded cheddar or crumbled feta adds a creamy, salty bite.
• Mix in extra veggies: Try chopped red bell peppers, shredded carrots, or diced cucumber for extra color and crunch.
• Make it a little spicy: Add a pinch of cayenne, a dash of hot sauce, or chopped jalapeños if you like a little heat.
• Lighten it up: Swap some or all of the mayo with plain Greek yogurt or a light mayo alternative.
• Top it with fresh herbs: A sprinkle of fresh parsley, chives, or even basil makes a lovely garnish and adds a burst of fresh flavor right before serving.
• Try a different pickle: Sweet pickles or bread-and-butter pickles give a different flavor twist if you’re not into dill.

Storage Instructions

Store any leftover Tuna Pasta Salad in an airtight container in the fridge for up to 3 days. Give it a good stir before serving again, as the dressing can settle a bit. If it looks a little dry after sitting, just mix in a spoonful of mayo or a splash of lemon juice to freshen it up.

This salad is best enjoyed cold, straight from the fridge. I don’t recommend freezing it—the mayo-based dressing doesn’t hold up well, and the texture of the pasta can get a bit mushy once thawed.

Recipe Tips and Tricks

• Don’t overcook the pasta: Boil it just until al dente so it holds up well when mixed with the dressing and doesn’t turn mushy.
• Rinse the pasta with cold water: This stops the cooking process and helps keep the salad nice and cool.
• Drain the tuna well: Excess water from the cans can water down the dressing, so give the tuna a good squeeze if needed.
• Chop everything small: Smaller pieces mean you get a little bit of everything in every bite, and it just makes the salad easier to eat.
• Make it ahead: This salad tastes even better after it’s had time to chill. Letting it sit for at least 30 minutes really helps the flavors come together.
• Taste before serving: Give it one last stir and a quick taste test before serving. You might want to add a pinch more salt, pepper, or lemon juice.

Pasta Salad Recipes

• Creamy Classic Macaroni Salad
• Buffalo Chicken Pasta Salad
• BBQ Chicken Pasta Salad
• Lemon Herb Orzo Salad
• BLT Pasta Salad

You’ll also like this Tuna Salad.

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