I developed a Tuna Pasta Salad that includes a clever pantry trick for effortless make-ahead meals.

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I love recipes that seem simple but sneak up on you. My Tuna Pasta Salad is creamy, tangy and delightfully crunchy, yet not what you’d expect from pantry staples.

I use short pasta like rotini or shells and tuna packed in water and it turns into a fridge ready fix that surprises friends, I kinda keep making it because it somehow tastes better the next day. There is a bright savory balance that makes me grab a bowl at lunch or a late dinner.

Try a spoon, you might change your mind about plain tuna.

Ingredients

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Short pasta brings carbs and fiber, adds chewiness and soaks up dressing.
Canned tuna packs lean protein omega 3s, savory fish flavor, keeps you full.
Mayo gives creaminess and richness yogurt lightens it with tang and protein.
Dijon adds sharp tangy kick helps balance mayos richness without adding sweetness.
Celery adds crunch and fiber, subtle bitter note and fresh watery bite.
Relish brings briny sour zip small pieces add texture big flavor pop.
Peas add pop of sweetness color fiber and a small dose of protein.
Lemon juice gives bright acidic lift balances fat and freshens overall taste.

Ingredient Quantities

8 oz (225 g) short pasta like rotini or shells cooked and cooled

2 (5 oz / 142 g) cans tuna packed in water drained

3/4 cup mayonnaise

1/4 cup plain Greek yogurt

1 tbsp Dijon mustard

1 tbsp lemon juice

1 cup chopped celery about 2 stalks

1/2 cup red bell pepper diced

1/4 cup red onion finely chopped

2 tbsp dill pickle relish or 2 small dill pickles chopped

1/2 cup frozen peas thawed

1/4 cup chopped fresh parsley

salt and black pepper to taste

How to Make this

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1. Cook the pasta in salted boiling water until just al dente, then drain and rinse under cold water to stop cooking and cool it down, spread on a tray so it doesnt clump.

2. Drain the tuna well and flake it with a fork into a large mixing bowl, you want no big chunks but dont pulverize it.

3. Whisk together 3/4 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tbsp Dijon mustard and 1 tbsp lemon juice in a small bowl, season lightly with salt and black pepper (remember tuna and pickles add salt).

4. Chop 1 cup celery, 1/2 cup red bell pepper, 1/4 cup red onion, 2 small dill pickles or measure 2 tbsp dill pickle relish, and 1/4 cup parsley; thaw 1/2 cup frozen peas and drain any excess water.

5. Add the cooled pasta, flaked tuna, chopped celery, bell pepper, onion, pickles/relish, peas and parsley to the big bowl with the tuna.

6. Pour the dressing over the salad and gently fold everything together until coated, dont overmix or the pasta and tuna will get mushy.

7. Taste and adjust: add more lemon for brightness, more Dijon for tang, or salt and pepper if needed.

8. Chill at least 30 minutes so the flavors meld, store in the fridge up to 3 days in an airtight container and serve cold or at room temp.

Equipment Needed

1. Big pot to boil the pasta in
2. Colander to drain and rinse the pasta
3. Wide tray to spread the pasta so it doesnt clump
4. Large mixing bowl to flake the tuna and toss everything together
5. Small bowl and whisk or fork for the dressing
6. Can opener and a fork for draining and flaking the tuna
7. Sharp knife and cutting board to chop celery bell pepper onion pickles and parsley
8. Measuring cups and spoons for the mayo yogurt mustard and lemon juice
9. Airtight container or plastic wrap for chilling and storing leftovers

FAQ

Q: How many servings does this make? A: About 4 to 6 servings. With 8 oz of pasta and two cans of tuna you can feed 4 hungry people or 6 smaller portions.

Q: Can I make it ahead and how long will it keep? A: Yes, make ahead is great, the flavors meld after a few hours. Store in an airtight container in the fridge and eat within 3 to 4 days. Refrigerate within 2 hours of making. Freezing not recommended because the mayo and yogurt break down.

Q: Can I use tuna packed in oil instead of water? A: Sure, oil packed tuna works fine. Drain or leave a little oil for richer flavor and cut back on some mayo. Taste for salt, oil packed tuna can be saltier.

Q: How do I keep the pasta from getting mushy? A: Cook pasta al dente, rinse under cold water to stop cooking, spread it out to cool so it chills fast, and toss with a teaspoon of oil if you want to keep pieces from sticking.

Q: I want it lighter, can I swap out the mayo? A: Yes you can swap half the mayo for more Greek yogurt no problem. If you replace all the mayo use full fat Greek yogurt or add a little olive oil for creaminess, and check seasoning since yogurt tastes tangier.

Q: Any easy variations or swaps? A: Lots of options, add chopped cucumber, capers, olives, or hard boiled egg. For a vegetarian version swap tuna for a can of drained chickpeas or white beans, they give similar texture and protein.

Tuna Pasta Salad Recipe Substitutions and Variations

Tuna: swap with canned salmon or canned chicken for similar texture and flavor, or for a vegetarian twist use one 15 oz can chickpeas drained and lightly mashed.
Mayonnaise: use equal parts extra plain Greek yogurt or sour cream for tang and fewer calories, or mash half a ripe avocado for creaminess and healthy fats.
Pasta: replace short pasta with cooked orzo, couscous or quinoa, they hold the dressing well; for a low carb option try cauliflower rice.
Dill pickle relish: sub chopped cornichons or capers for that briny kick, or add a splash of pickle juice or lemon juice plus a pinch of sugar.

Pro Tips

1) Press and dry the tuna before you mix it in. Put the drained tuna on paper towels and pat it, even let it sit a few minutes so extra moisture gets absorbed. If its too wet the salad gets watery and limp.

2) Cool the pasta flat on a tray and give the bits some space, or toss them lightly with a teaspoon of olive oil so they wont clump while you prep the rest. Also spreading it out speeds chilling so flavors meld faster.

3) Make the dressing ahead and taste it again after the salad chills. Reserve a little dressing before you toss everything so you can add more after it sits, sometimes salads need a touch more lemon or mustard after theyve been cold a while.

4) Think texture at the end. Add an extra crunch at serving time like chopped fresh celery leaves, toasted sunflower seeds, or a few quick-pickled red onion slices. It makes the whole thing feel fresher and less one-note.

Tuna Pasta Salad Recipe

Recipe by Francis Mead

0.0 from 0 votes

I developed a Tuna Pasta Salad that includes a clever pantry trick for effortless make-ahead meals.

Servings

servings

Calories

527

kcal

Equipment: 1. Big pot to boil the pasta in
2. Colander to drain and rinse the pasta
3. Wide tray to spread the pasta so it doesnt clump
4. Large mixing bowl to flake the tuna and toss everything together
5. Small bowl and whisk or fork for the dressing
6. Can opener and a fork for draining and flaking the tuna
7. Sharp knife and cutting board to chop celery bell pepper onion pickles and parsley
8. Measuring cups and spoons for the mayo yogurt mustard and lemon juice
9. Airtight container or plastic wrap for chilling and storing leftovers

Ingredients

8 oz (225 g) short pasta like rotini or shells cooked and cooled
2 (5 oz / 142 g) cans tuna packed in water drained
3/4 cup mayonnaise
1/4 cup plain Greek yogurt
1 tbsp Dijon mustard
1 tbsp lemon juice
1 cup chopped celery about 2 stalks
1/2 cup red bell pepper diced
1/4 cup red onion finely chopped
2 tbsp dill pickle relish or 2 small dill pickles chopped
1/2 cup frozen peas thawed
1/4 cup chopped fresh parsley
salt and black pepper to taste

Directions

Cook the pasta in salted boiling water until just al dente, then drain and rinse under cold water to stop cooking and cool it down, spread on a tray so it doesnt clump.
Drain the tuna well and flake it with a fork into a large mixing bowl, you want no big chunks but dont pulverize it.
Whisk together 3/4 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tbsp Dijon mustard and 1 tbsp lemon juice in a small bowl, season lightly with salt and black pepper (remember tuna and pickles add salt).
Chop 1 cup celery, 1/2 cup red bell pepper, 1/4 cup red onion, 2 small dill pickles or measure 2 tbsp dill pickle relish, and 1/4 cup parsley; thaw 1/2 cup frozen peas and drain any excess water.
Add the cooled pasta, flaked tuna, chopped celery, bell pepper, onion, pickles/relish, peas and parsley to the big bowl with the tuna.
Pour the dressing over the salad and gently fold everything together until coated, dont overmix or the pasta and tuna will get mushy.
Taste and adjust: add more lemon for brightness, more Dijon for tang, or salt and pepper if needed.
Chill at least 30 minutes so the flavors meld, store in the fridge up to 3 days in an airtight container and serve cold or at room temp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.