Creamy, tangy, and packed with texture, this Tuna Pasta Salad is the ultimate potluck pleaser or quick-fix meal. Loaded with shell pasta, tender tuna, crunchy celery, sweet peas, and zesty pickles, it’s tossed in a seasoned mayo dressing that hits all the right notes. Serve it for lunch, as a side, or bring it to your next barbecue — it’s always a hit.
If you’ve enjoyed our Classic Macaroni Salad or Chicken Pasta Salad, this tuna version brings all the comfort and flavor with a satisfying seafood twist.
What is Tuna Pasta Salad?
Tuna Pasta Salad is a cold pasta dish featuring cooked pasta, canned tuna, veggies, cheese, and a seasoned mayonnaise-based dressing. It’s creamy, filling, and easy to customize. As the saying goes, the way to a man’s heart is through his stomach — and this salad definitely knows the way!
Why You’ll Love This Recipe
Hearty and Filling: With pasta, tuna, cheese, and veggies, it’s a complete meal in a bowl.
Perfect Make-Ahead Dish: Ideal for meal prep, picnics, and parties.
Tons of Flavor: Dill pickles, red onion, and dried dill add a tangy twist to the creamy dressing.
If you liked our Ranch Pasta Salad or Tuna Macaroni Salad, this one will be your new go-to.
How to Make Tuna Pasta Salad
Quick Overview
Cook the pasta, prep the mix-ins, stir in the dressing, and chill. This dish comes together in 30 minutes or less and tastes great the same day.
Ingredients:
- 1 pound shell pasta
- 12 ounces tuna, drained
- 1 cup frozen peas
- 1 cup celery, chopped
- 1/2 red onion, finely diced
- 1/2 cup dill pickles, diced
- 8 ounces cheddar cheese, diced
For the Dressing:
- 1 1/2 cups mayonnaise
- 1 tablespoon vinegar
- 1 teaspoon garlic salt
- 1 teaspoon onion salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried dill weed
Step-by-Step Instructions:
- Cook the Pasta: Prepare shell pasta according to package directions. Drain and rinse with cold water to cool.
- Combine the Salad Ingredients: In a large bowl, mix pasta, tuna, peas, celery, red onion, pickles, and cheese.
- Make the Dressing: In a small bowl, whisk together mayo, vinegar, garlic salt, onion salt, pepper, and dill weed until smooth.
- Toss and Chill: Pour the dressing over the pasta mix and stir to combine. Chill for at least 30 minutes before serving.
What to Serve with Tuna Pasta Salad
- Grilled chicken or burgers
- Fresh fruit or a simple green salad
- Crackers or garlic bread
- A glass of lemonade or iced tea
Top Tips for the Best Tuna Pasta Salad
- Use Cold Pasta: Rinse with cold water to stop cooking and keep it firm.
- Chop Ingredients Evenly: For a consistent bite in every forkful.
- Add Milk if Needed: After refrigerating, stir in a splash of milk to loosen if the salad is dry.
Storing and Reheating Tips
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Not recommended due to mayo and fresh veggies.
- Refresh Before Serving: Stir and adjust seasonings or moisture as needed after chilling.
FAQs
Can I use a different pasta shape?
Yes! Elbow, rotini, or bowties work great too.
Can I use fresh tuna instead of canned?
Absolutely — just make sure it’s cooked and flaked.
Is this recipe gluten-free?
Use gluten-free pasta to make it suitable for gluten-free diets.
What kind of pickles are best?
Dill pickles give a nice tang, but sweet pickles can be used for a different flavor.
Conclusion
This Tuna Pasta Salad is creamy, crunchy, and full of bold, refreshing flavor — the perfect addition to your next picnic or weeknight dinner rotation. Easy to make and even easier to love, it’s a classic dish with a twist that everyone will enjoy.
Tuna Pasta Salad
Equipment
- Mixing Bowl
- Pot
- Whisk
Ingredients
Pasta Ingredients
- 1 pound shell pasta
- 12 ounces tuna, drained
- 1 cup frozen peas
- 1 cup celery, chopped
- 1/2 cup red onion, finely diced
- 1/2 cup dill pickles, diced
- 8 ounces cheddar cheese, diced
Dressing Ingredients
- 1.5 cups mayonnaise
- 1 tablespoon vinegar
- 1 teaspoon garlic salt
- 1 teaspoon onion salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried dill weed
Instructions
- Cook shell pasta according to package instructions. Drain and rinse with cold water to stop cooking.
- In a large bowl, mix cooked pasta, tuna, peas, celery, red onion, pickles, and diced cheddar.
- In a separate bowl, whisk together mayonnaise, vinegar, garlic salt, onion salt, pepper, and dill weed until smooth.
- Pour dressing over the pasta mixture and stir to coat evenly.
- Cover and refrigerate for at least 30 minutes before serving. Stir before serving and add a splash of milk if the salad is dry.