Name: Tuna Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2½ cups pasta (elbow macaroni, rotini, or shells), cooked and cooled; 2 cans (5 oz each) tuna, drained; 3/4 cup mayonnaise (plus more to taste); 2 celery stalks, diced; 1/4 cup red onion, finely chopped; 1 cup peas (fresh or frozen and thawed); 2 tablespoons relish or chopped pickles (optional); 1 tablespoon lemon juice (optional); Salt and black pepper, to taste; Fresh parsley, chopped (optional, for garnish)

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This Tuna Pasta Salad is a cool, creamy, and satisfying dish that I love making for lunches, picnics, or easy weeknight dinners. The combination of tender pasta, flaky tuna, and a creamy dressing makes it refreshing yet filling. It’s a classic recipe that always feels comforting and nostalgic.

Why You’ll Love This Recipe

I love this recipe because it’s quick to prepare, budget-friendly, and versatile. The tuna adds protein, the pasta makes it hearty, and the dressing ties everything together. I also enjoy that I can customize it with different vegetables or seasonings depending on what I have on hand. It’s the kind of dish I like to make ahead because it tastes even better after chilling in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (elbow macaroni, rotini, or shells work well)
Canned tuna, drained
Mayonnaise
Celery, diced
Red onion, finely chopped
Peas (fresh or frozen, thawed)
Pickles or relish (optional, for tang)
Lemon juice (optional, for brightness)
Salt and black pepper, to taste
Fresh parsley, chopped (optional, for garnish)

Directions

Cook pasta according to package directions until al dente. Drain, rinse with cold water, and set aside.
In a large bowl, combine mayonnaise, lemon juice (if using), salt, and pepper. Whisk until smooth.
Add drained tuna, celery, red onion, and peas to the bowl. Mix until evenly combined.
Gently fold in the cooled pasta until coated with the dressing.
Taste and adjust seasoning. Add more mayo if you prefer a creamier texture.
Cover and refrigerate for at least 1 hour before serving so the flavors can blend.

Servings and timing

This recipe makes about 6 servings. Prep time is around 15 minutes, cook time is 10 minutes, and total time is about 25 minutes (plus chilling time).

Variations

Sometimes I like to add chopped hard-boiled eggs for extra protein. If I want more crunch, I toss in diced bell peppers or cucumbers. For a Mediterranean twist, I add olives and a touch of feta cheese. If I want a lighter version, I swap half of the mayo with Greek yogurt.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. I don’t reheat this dish—it’s meant to be eaten cold. If it seems dry after chilling, I stir in a little more mayo or a splash of olive oil before serving.

FAQs

Can I make this salad ahead of time?

Yes, I usually make it a few hours or even a day ahead—it tastes even better once the flavors meld.

What type of tuna works best?

I prefer chunk light tuna packed in water, but albacore tuna works well for a meatier texture.

Can I use a different pasta shape?

Yes, I often switch between elbow macaroni, shells, or rotini depending on what I have.

How do I keep the pasta from getting mushy?

I cook it just until al dente, then rinse with cold water to stop the cooking process.

Can I make this dairy-free?

Yes, I use a dairy-free mayo alternative, and it works perfectly.

Conclusion

I love how this Tuna Pasta Salad is creamy, refreshing, and full of flavor. It’s easy to make, keeps well in the fridge, and works for so many occasions—from meal prep to potlucks. It’s one of those timeless recipes I keep coming back to again and again.