Tuna Pasta Salad

5 from 1 vote

This creamy tuna pasta salad is packed with fresh vegetables and tossed in a bright lemon-dill mayo dressing. It's an easy make-ahead dish that's perfect for cookouts, potlucks, and quick summer lunches.

Course Dinner, Lunch, Salad

Cuisine American, Southern

Keyword classic tuna pasta salad, easy tuna pasta salad, tuna pasta salad, tuna pasta salad recipe

Prep Time 20

Chilling Time 30

Total Time 50

Servings people

Calories 346kcal

Author Blair Lonergan

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.

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