Full of simple, fresh ingredients, this creamy tuna pasta salad is an easy make-ahead lunch, a satisfying weeknight dinner, or the perfect dish to bring to your next cookout or potluck. The lemon-dill mayo dressing and bright mix of vegetables make it anything but ordinary!
More cold pasta salads
Photography by BEA MORENO.
This recipe comes from Aunt Bee, my mom’s godmother and a true Southern hostess. She’s been feeding friends and family for decades, and this creamy pasta salad has been part of her summer table for just as long. It’s a slight twist on her classic shrimp version, with the same bright dressing and satisfying crunch, and it never lasts long once it hits the table.
Before You Get Started
A few things that make a real difference in how this salad turns out:
- Use quality mayo. The dressing is simple, so the mayo carries a lot of the flavor. A good brand like Duke’s makes a noticeable difference in richness and taste.
- Cook pasta to al dente only. The noodles keep softening as they sit in the dressing. Salt the water generously, then rinse under cold water after draining to stop the cooking.
- Plan for chill time. Thirty minutes is the minimum, but this salad is genuinely better after a couple of hours or overnight. Stir in a spoonful of extra mayo right before serving if it looks dry.
How to Make Tuna Pasta Salad
This salad comes together in about 20 minutes of active prep, then the fridge does the rest. The texture is what makes it special: creamy dressing, tender pasta, crunchy vegetables, and sweet peas in every bite.
Step 1: Cook and Cool the Pasta
Bring a large pot of water to a boil and salt it generously. This is your best chance to season the pasta itself. Cook the elbow macaroni (or your preferred small pasta shape) just until al dente, then drain and rinse under cold water until completely cooled. Set aside.
⇢ Pasta Noodles: Elbow macaroni is classic here, but any small pasta works well. Rotini, small shells, farfalle, and penne all hold up nicely in this creamy dressing.
Step 2: Combine the Salad Ingredients
In a large bowl, combine the drained tuna, cooled pasta, green onion, red bell pepper, celery, and peas. Gently toss to distribute everything evenly.
⇢ Choose solid white albacore tuna packed in water for the best texture and mildest flavor. Chunk light tuna works in a pinch, but it tends to break down more and can taste stronger.
Step 3: Make the Dressing
In a separate small bowl, whisk together the mayonnaise, lemon juice, white vinegar, sugar, fresh dill, salt, and pepper until smooth.
Fresh dill is worth it here. It brightens the dressing in a way dried dill can’t quite match. If you only have dried, use 2 teaspoons in place of 2 tablespoons fresh.
⇢ Want a lighter version? Replace half the mayonnaise with plain Greek yogurt. It adds a pleasant tang and cuts the richness without changing the overall flavor profile. A spoonful of Dijon mustard is a nice addition here too.
Step 4: Dress and Chill
Pour the dressing over the pasta mixture and gently fold everything together until evenly coated. Taste and adjust salt and pepper as needed. Cover and refrigerate for at least 30 minutes before serving, or longer if you can manage it.
Before serving, give the salad a stir. If it looks a little dry (the pasta absorbs dressing as it sits), add an extra spoonful of mayo or a splash of the dressing and toss to refresh it.
Step 5: Taste, Season, and Serve
Taste one more time before serving and adjust seasoning. A little extra salt, a squeeze of lemon, or a pinch of dill can go a long way after the salad has chilled.
Serving Suggestions
This salad is filling enough to serve as a light entrée on its own, but it also makes an easy side dish alongside grilled or fried proteins. A basket of warm cornbread or a plate of buttermilk biscuits makes it feel like a full summer meal.
For a complete cookout spread, pair it with crispy fried chicken or grilled salmon and a simple green salad alongside.
Storage and Make-Ahead
Make ahead: This salad is a great prep-ahead option. The flavors actually improve with time, so making it the night before is a smart move. Just plan to stir in a little extra mayo right before serving. The pasta absorbs the dressing as it chills and the salad can look dry the next day.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 2 days.
Freezing: Skip the freezer on this one. The creamy dressing will separate when thawed, and the pasta and vegetables will turn mushy.
Frequently Asked Questions
Can I substitute something for the mayonnaise?
Yes. Replace up to half the mayo with plain Greek yogurt for a lighter, tangier version. It works well in the dressing and keeps the salad creamy without being heavy. A small spoonful of Dijon mustard is a nice addition if you go this route.
Can I use a different protein instead of tuna?
Absolutely. Cooked shrimp, jumbo lump crab meat, imitation crab, or diced cooked chicken all work well here as a straight swap. Use the same total amount called for in the recipe and no other changes are needed.
If you want to use shrimp, my Shrimp Pasta Salad uses the same dressing and is worth a try.
Why does my pasta salad taste dry after chilling?
The pasta absorbs the dressing as it sits in the fridge, which is normal. Before serving, stir in an extra spoonful of mayo to loosen it back up. This is especially important if you make the salad the night before.
More Easy Cold Pasta Salads
- Antipasto Pasta Salad
- Creamy Pasta Salad
- Classic Pasta Salad
- Easy Pasta Salad with Mayo, Lemon and Basil
- Hawaiian Pasta Salad
- Southwest Pasta Salad
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Tuna Pasta Salad
Ingredients
- 8 ounces uncooked elbow macaroni or small shells
- 2 (5 ounce) cans solid white albacore tuna packed in water, drained and flaked
- ¼ cup chopped green onion
- 1 red bell pepper, seeded and diced
- 2 cups diced celery
- 1 cup frozen peas, thawed
- 1 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 2 tablespoons fresh minced dill (or 2 teaspoons dried dill)
- ½ teaspoon salt, plus extra to taste
- ¼ teaspoon ground black pepper
Instructions
- Cook pasta in a large pot of salted boiling water until al dente, per package instructions. Drain and rinse under cold water. Set aside to cool completely.
- In a large bowl, combine tuna, cooled pasta, green onion, bell pepper, celery, and peas.
- In a small bowl, whisk together mayonnaise, lemon juice, vinegar, sugar, dill, salt, and pepper until smooth.
- Pour dressing over the pasta mixture and gently fold to coat. Taste and season with additional salt and pepper as needed.
- Cover and refrigerate for at least 30 minutes before serving. Before serving, stir and add extra mayo if the salad seems dry.
Notes
- Pasta: Elbow macaroni is classic, but rotini, small shells, farfalle, or penne all work. Use whatever small shape you have on hand.
- Tuna: Solid white albacore tuna in water gives the best texture and mildest flavor. Drain it well before adding to the salad.
- Mayo: Use a quality brand. It makes a real difference in the flavor of the dressing. Duke’s is a great choice.
- Lighter option: Replace up to half the mayo with plain Greek yogurt for a lighter, tangier dressing. A spoonful of Dijon mustard is a nice addition.
- Dill: Fresh dill delivers the best flavor. If using dried, substitute 2 teaspoons for every 2 tablespoons fresh called for.
- Make ahead: This salad is best after at least 2 hours in the fridge, or overnight. Stir in a spoonful of extra mayo right before serving if it looks dry. The pasta absorbs the dressing as it sits.
- Storage: Keep in an airtight container in the refrigerator for up to 2 days. Do not freeze.
Nutrition
Originally published in April, 2023, this post was updated in May, 2026.
This was delicious. Didn’t have celery so swapped for corn and it seemed like that worked fine. Will be on the potluck list for sure:).
Thank you, Ali!
I’ve always loved tuna salad. Good combo of ingredients and that dressing, especially, sounds delicious. I’ll have to try it soon. You hadn’t mentioned your Aunt Bee in a while. I hope she is well!
Thanks, Marion! She’s doing well — past 100 years old now, so just not sending me many recipes these days. 🙂
I bet this would also be good with salmon or ham.
That does sound great, Marion!
I’m glad your Aunt Bee is well. Over 100! Even older than my parents would be now, if they were alive, 91 and 93. Just unbelievable how the years fly by. I’m 63 this year and I just can’t imagine how that happened?!
Yes, it definitely flies by!
“Phenomenal”- Best tuna salad ever!
Thank you very much, Mark! We’re so glad you enjoyed it.
Thank You.