Creamy Tuna Pasta Salad
This Creamy Tuna Pasta Salad is a budget-friendly, protein-packed dish that comes together in under 30 minutes using simple pantry staples. Tender elbow macaroni or rotini is tossed in a rich, tangy mayo dressing with flaked tuna, crunchy celery, red onion, sweet relish, lemon juice, and dried dill for a cold pasta salad that's perfect for meal prep, potlucks, and easy weeknight dinners. It tastes even better the next day, making it one of the most reliable make-ahead recipes you'll keep in your rotation.
Equipment
- Large pot At least 4-quart capacity for boiling pasta
- Colander or strainer For draining and rinsing pasta
- Large mixing bowl For combining all ingredients and tossing with dressing
- Cutting board and knife For dicing celery and red onion
- Measuring cups and spoons For accurate portioning of ingredients
- Can opener For opening tuna cans
- Wooden spoon or silicone spatula For gently folding ingredients together
- Airtight container For storing leftovers in the refrigerator
Ingredients
For the Salad
- 12 oz elbow macaroni or rotini 340g; cook to al dente
- 2 cans tuna in water 5 oz / 142g each, drained very well and flaked
- 1/2 cup celery about 2 stalks, finely diced
- 1/3 cup red onion about half a small onion, finely diced; soak in cold water 5 minutes to mellow flavor if desired
For the Dressing
- 3/4 cup mayonnaise 170g; use full-fat for best flavor
- 2 tbsp sweet relish 30g
- 1 tbsp lemon juice freshly squeezed preferred; about half a lemon
- 1 tsp dried dill or 1 tbsp fresh dill, chopped
- salt to taste; season generously as cold dulls flavors
- black pepper freshly ground, to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Add the elbow macaroni or rotini and cook according to package directions until al dente, about 8 to 10 minutes.
- Drain the pasta in a colander, then rinse under cold running water for 30 to 60 seconds to stop the cooking process and cool completely. Shake off excess water and set aside.
- Press the lids firmly against both cans of tuna and drain thoroughly. Transfer to a small bowl and flake into medium-small pieces with a fork.
- Finely dice the celery into 1/4-inch pieces and dice the red onion. If the onion flavor is too sharp, soak the diced onion in cold water for 5 minutes, then drain and pat dry.
- In a large mixing bowl, whisk together the mayonnaise, sweet relish, lemon juice, dried dill, salt, and black pepper until smooth and fully combined. Taste and adjust seasoning as needed.
- Add the cooled pasta, flaked tuna, diced celery, and diced red onion to the bowl with the dressing. Fold gently with a spatula until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld. Stir in 1 to 2 tablespoons of extra mayo before serving if the salad looks dry.
Notes
- Cook pasta to al dente: Overcooked pasta turns mushy once mixed with dressing and chilled. Pull it from the water while it still has a slight bite.
- Cool pasta completely before mixing: Warm pasta absorbs too much dressing and turns gluey. The cold water rinse is essential, not optional.
- Drain tuna thoroughly: Wet tuna dilutes the dressing and makes the salad watery. Press the lid firmly and take your time removing as much liquid as possible.
- Season assertively: Cold temperatures dull flavors, so season the dressing a little more than you think you need. Taste again after chilling and adjust if needed.
- Make it ahead: This salad tastes even better the next day. Make it up to 24 hours in advance for the best flavor.
- Refresh before serving: After chilling, the pasta absorbs some dressing. Stir in 1 to 2 tablespoons of fresh mayo to bring back the creaminess.
- Lighten the dressing: Substitute half or all of the mayonnaise with plain Greek yogurt for a lighter, tangier version.
- Add-in ideas: Try folding in hard-boiled eggs, thawed frozen peas, diced bell pepper, or shredded cheddar cheese for extra flavor and texture.
- Storage: Store in an airtight container in the refrigerator for up to 3 days. Do not freeze as mayo breaks down and pasta becomes mushy after thawing.
- Food safety: Do not leave tuna pasta salad at room temperature for more than 2 hours. Keep chilled until ready to serve.
Nutrition
Serving: 1ServingCalories: 420kcalCarbohydrates: 45gProtein: 22gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 520mgPotassium: 280mgFiber: 2gSugar: 4gVitamin A: 2IUVitamin C: 4mgCalcium: 3mgIron: 10mg
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