This creamy, classic Tuna Pasta Salad is made with shell noodles, peas, tuna, celery, and mayonnaise. It’s quick and easy to make, flavorful, filling, and perfect for summer BBQs, potlucks, and simple dinners.
Tuna Pasta Salad Recipe
This tuna pasta salad is one of my favorite childhood memories. It’s basically nostalgia in a bowl. So easy to make, I finally understand why my mom would make it so often all those years ago. Perfect for lunch or as a light, fuss-free light dinner, it’s also one of my favorite dishes to whip together for parties, potlucks, or summer BBQs.
Although this is a pretty classic recipe for tuna pasta salad, there are so many ways to make it your own
(I love to add a few hard-boiled eggs for a little extra protein). You can even make it up to a day or two ahead of time!
Key Ingredients
Find the printable recipe with measurements in the recipe card below.
- Pasta shells: I used small shells, which are the perfect shape to catch a little creamy tuna in each shell, but you can use any small pasta shape.
- Veggies: This recipe includes thawed, frozen peas, diced celery, and red onion. The peas add a little sweetness and protein, while the celery and red onion add a nice crunch.
- Canned tuna: I made this with responsibly caught canned tuna packed in water. Responsibly sourced tuna can be quite pricy these days, but a little goes a long way, and this recipe only calls for 2 cans.
- Dressing: This tuna pasta salad is made with creamy mayonnaise, Dijon mustard, lemon juice, garlic powder, onion powder, and salt. It’s so simple!
What is the Best Tuna for Tuna Pasta Salad?
You’ll usually find albacore, skipjack (aka “chunk light tuna”), and yellowfin tuna packed and sold in either oil or water. I almost always purchase canned tuna packed in water, especially if I’m planning to mix it in a mayonnaise-based dressing.
Albacore tuna will have the firmest texture and mildest flavor whereas skipjack tuna has a stronger flavor and softer texture. Yellowfin tuna falls somewhere in the middle.
I’m not that picky when choosing tuna for this salad. My only requirements are that it’s packed in water and sustainably caught.
How to Make Creamy Tuna Pasta Salad
Start by cooking your pasta according to the package instructions. Then drain and rinse the pasta under cold water to prevent it from cooking further.
As the pasta cooks, dice the celery and onion, drain the canned tuna, and warm the peas. In a large mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, onion and garlic powder, and salt.
Add the diced veggies, tuna, and peas to the prepared mayo dressing and gently mix to combine. Just before serving, stir in the cooled pasta shells and season with black pepper and additional salt to taste.
Variations
If you’re feeling a little bold (or maybe a little bored), try updating this classic recipe for tuna pasta salad with any of the following variations:
- Add a few chopped-up hard-boiled eggs for more protein and flavor!
- Try replacing half of the mayonnaise with plain Greek yogurt. Greek yogurt is tangier and lighter, so I don’t recommend replacing all of the mayo with Greek yogurt (although you most definitely can).
- Add fresh herbs. This is one of my favorite variations, as it dramatically changes the flavor of the recipe with just a few simple additions. I love adding green onion, chives, dill, and fresh parsley.
- Substitute the tuna for canned salmon. Canned salmon is delicious and a fantastic alternative to canned tuna.
- Replace the mayo dressing with a light champagne vinaigrette or Italian dressing.
Storing Leftovers
Transfer leftovers to an airtight container and place them in the refrigerator for up to 3-5 days. The pasta will continue to soak up the creamy dressing as it rests, so you may want to prepare additional dressing to mix into any leftover salad before serving again.
More Pasta Salad Recipes
- Dill Pickle Pasta Salad
- Italian Pasta Salad
- Buffalo Chicken Pasta Salad
- Chicken Caesar Pasta Salad
- Bacon Ranch Pasta Salad
- BLT Pasta Salad
- Easy Pesto Pasta Salad
- Spinach Pasta Salad Recipe with Strawberries
- Tortellini Pasta Salad
- Green Goddess Pasta Salad
If you try making this Tuna Pasta Salad Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Tuna Pasta Salad Recipe
Ingredients
- 8 ounces pasta shells
- ¾ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt - plus more to taste
- 2 (5-ounce) cans tuna - packed in water, drained
- 1 rib celery - diced
- 1 cup frozen peas - thawed
- ½ small red onion - minced
Instructions
- Boil the pasta according to package instructions then drain and rinse with cold water to stop cooking. Set aside.
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, garlic powder, onion powder, and salt.
- Add the drained tuna, diced celery, peas, and red onion to the bowl with the dressing and mix well to combine. For best results, wair to toss the cooked pasta in with the dressing until just before serving. Season with black pepper and additional salt to taste.
Jessica’s Notes
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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