This creamy and refreshing tuna pasta salad is ideal for gatherings or meal prep and is sure to satisfy everyone's appetite. It combines flaky tuna, crisp vegetables, and a rich dressing, making it a delightful choice for any occasion.
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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
It's no secret that I love pasta salad and enjoy it in any form. From my cold seafood salad to my Southern-style pasta salad, each recipe offers a unique twist that keeps me returning for more.
This tuna salad, also called tuna macaroni salad, is simple but with my twist on the classic recipe. Along with tuna, I opt for fresh green bell peppers and red onion to provide crunch to the salad. Most recipes I found call for fresh or frozen peas.
And now, the star of the show, the creamy dressing that brings all the flavors together. Made with a blend of mayo, yellow mustard, lemon juice, and spices, this delicious tuna pasta salad is the perfect finishing touch.
Ingredients for Tuna Pasta Salad
- Pasta - You can use any short pasta, but I prefer elbow macaroni. You could also use shells or bow-tie pasta.
- Tuna - I suggest tuna in water.
- Vegetables - Green bell pepper and red onion.
- Pasta Salad Dressing - mayonnaise, lemon juice, yellow mustard, salt, pepper, sugar, black pepper, and relish.
- Garnish - paprika
How to make Tuna Pasta Salad
Bring a large pot of salted water to a boil. Cook the elbow noodles according to the package instructions until al dente, then drain and rinse them under cold water to cool. Set them aside.
Combine the drained tuna, chopped red onion, diced green bell pepper, mayonnaise, dill relish, lemon juice, yellow mustard, granulated sugar, salt, and pepper in a large mixing bowl. Stir well to integrate the ingredients thoroughly.
Incorporate the cooled elbow noodles into the tuna mixture, tossing gently to coat the noodles evenly with the dressing and distribute the ingredients throughout.
Refrigerate the salad for at least one hour to allow the flavors to blend.
Serve the salad chilled, garnished with paprika for added color and a subtle, smoky flavor.
Tanya's Top Tip
- Don't skip the refrigeration. The flavor is this will get better as it sits and gets chilled.
How to Make Ahead and Storage Tips
This recipe is ideal for preparing in advance since the flavors improve with refrigeration. You can prepare it up to three days before serving it.
Storage: Tuna pasta salad can be stored in the refrigerator for up to three days. For best results, keep it in an airtight container to preserve freshness and prevent it from absorbing odors from the fridge.
I would not freeze pasta salad. The mayonnaise and fresh vegetables do not freeze and thaw well, which can lead to a watery and less appealing taste.
Variations
- Switch up your tuna pasta salad by switching out the vegetables.
- If you want a healthier tuna salad, you can change the dressing. For example, you could substitute Greek yogurt for the mayonnaise in the recipe.
- Use fresh dill rather than dill relish.
FAQ
Cook according to package directions to al dente
Run under cold water or cook ahead and chill.
Tuna Pasta Salad
Ingredients
- 8 ounces elbow noodles
- 2 4 ounce cans of tuna drained
- ½ cup diced red onion
- ½ cup diced green bell pepper
- ¾ cup mayonnaise
- ¼ cup dill relish
- 2 Tablespoons lemon juice
- 1 Tablespoon yellow mustard
- 1 teasooon white granulated sugar
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the elbow noodles according to the package instructions until al dente, then drain and rinse them under cold water to cool. Set them aside.
- In a large mixing bowl, combine the drained tuna, chopped red onion, diced green bell pepper, mayonnaise, dill relish, lemon juice, yellow mustard, and granulated sugar, salt, and pepper. Stir well to integrate the ingredients fully.
- Incorporate the cooled elbow noodles into the tuna mixture, tossing gently to coat the noodles evenly with the dressing and distribute the ingredients throughout.
- Refrigerate the salad for at least one hour to allow the flavors to blend.
- Serve the salad chilled, garnished with paprika for added color and a subtle, smoky flavor.
Notes
Nutrition
Gregʻ says
love the tuna salad , but as a diabetic it really bugs me when they say serving is so much in carbs , but what exactly is that size
Tanya says
Hi Greg, good point. The servings honestly depends on how you are enjoying it. This recipe is about 1 cup per person. If you are serving it as a side, that's a large serving of tuna salad on the side.
Jill says
Another keeper! I’ve made lots of your recipes and every single time they come out great exactly as written. It’s to the point where I always follow the recipe the first time because I am certain it will be AMAZING. This was no exception. So much flavor, great textures, yum.
Tanya says
Thanks so much, Jill! That means a lot. I was so excited to share this one because of its texture and flavor.
Marcella says
I have made a variation of this salad for many years. I put hard boiled eggs ,diced celery, tomatoes and any other raw vegetables I have on hand in it. I also mix shredded lettuce in just before serving.
Tanya says
That sounds delicious, Marcella! I love all the various add-ins.