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Simple Tuna Pasta Salad

  • Author: Daniel Reed
  • Total Time: 25 minutes
  • Yield: 6 servings 1x

Description

Simple Tuna Pasta Salad is a creamy, tangy make-ahead lunch made with tender pasta, flaky tuna, crunchy celery, and a quick Dijon-lemon dressing.

This easy pasta salad is perfect for meal prep, potlucks, and busy weeknights, and it’s flexible with whatever veggies and herbs you have.

Pinterest-friendly tip: Save this Simple Tuna Pasta Salad for later—it’s a quick cold pasta salad with canned tuna, mayo, celery, pickles, and lemon that makes the best easy lunches and picnic sides.

Ingredients

Scale
  • 12 oz (340 g) rotini or elbow pasta
  • 2 cans (5 oz/142 g each) tuna, drained well
  • 1/2 cup mayonnaise
  • 1/3 cup plain Greek yogurt or sour cream (optional)
  • 1 tbsp Dijon mustard
  • 2 tbsp lemon juice or white wine vinegar
  • 2 tbsp pickle relish or finely chopped dill pickles
  • 1 cup celery, finely diced
  • 1/3 cup red onion, finely diced (or 3 green onions, sliced)
  • 1/2 tsp kosher salt, plus more to taste
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 2 tbsp chopped fresh dill or parsley (optional)
  • 1/2 cup frozen peas, thawed (optional)
  • 1/4 cup chopped pickles or capers (optional)

Instructions

  1. 1. Cook pasta in well-salted boiling water until just al dente, then drain and rinse briefly under cold water
  2. 2. Shake pasta well to remove excess water and let it cool a few minutes so the dressing doesn’t thin out
  3. 3. In a large bowl, whisk mayonnaise, Greek yogurt or sour cream if using, Dijon mustard, lemon juice or vinegar, pickle relish, salt, pepper and garlic powder
  4. 4. Add drained tuna to the dressing and flake it with a fork so it distributes evenly
  5. 5. Stir in diced celery and onion (and peas or other add-ins if using)
  6. 6. Add cooled pasta to the bowl and toss until everything is evenly coated
  7. 7. Cover and refrigerate at least 30 minutes so flavors meld and the salad thickens slightly
  8. 8. Taste and adjust seasoning with more salt, pepper or lemon as needed
  9. 9. Finish with fresh dill or parsley and serve chilled

Notes

  • Drain tuna very well to prevent watery pasta salad
  • Salt the pasta water generously so the pasta itself has flavor
  • Chop celery and onion small for the best texture in every bite
  • For milder onion flavor, soak diced onion in cold water 5–10 minutes, then drain
  • After chilling, the salad may thicken; loosen with a spoonful of mayo or yogurt and a splash of lemon
  • Rotini holds dressing especially well, but any short pasta shape works
  • This recipe is best eaten within 4 days and is not freezer-friendly
  • Add herbs right before serving for the freshest flavor and color
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Lunch
  • Method: No-Cook (after boiling pasta)
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 360
  • Sugar: 4 g
  • Sodium: 620 mg
  • Fat: 16 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Protein: 18 g
  • Cholesterol: 45 mg

Keywords: Simple Tuna Pasta Salad, tuna pasta salad, easy pasta salad, meal prep lunch, cold pasta salad

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Find it online: https://www.recipelyx.com/simple-tuna-pasta-salad/