There are few dishes as nostalgic and satisfying as a truly great Tuna Pasta Salad. It’s the star of picnics, potlucks, and easy weekday lunches for a reason. This isn’t just any recipe; this is the ultimate guide to creating a perfectly creamy, flavorful, and absolutely delicious tuna macaroni salad that never comes out dry. We’ve perfected the dressing-to-salad ratio, chosen the best ingredients for maximum flavor and texture, and included all the tips you’ll need to make it perfect every single time. Get ready to fall in love with this classic all over again.
Why You’ll Love This Classic Tuna Pasta Salad Recipe
This recipe stands out from the rest. Here’s why it will become your new go-to:
- Perfectly Creamy Dressing: We use a combination of mayonnaise and a touch of Greek yogurt or sour cream. This adds a subtle tang and incredible richness without making the salad heavy.
- Full of Flavor & Texture: With crunchy celery, sharp red onion, and fresh dill, every bite is packed with texture and vibrant flavor that complements the tuna perfectly.
- Quick and Easy: With simple ingredients and straightforward steps, you can whip this salad up in under 30 minutes. It’s the ideal recipe for a last-minute meal.
- A Total Crowd-Pleaser: This is a classic for a reason. It’s a reliable, beloved dish that disappears quickly at any gathering. If you need another crowd-pleasing salad, this Italian Grinder Salad is always a huge hit.
Ingredients You’ll Need
The key to an amazing Tuna Pasta Salad is using simple, high-quality ingredients. Here’s what you’ll need:
For the Salad
- Pasta: A short pasta shape like macaroni, rotini, or small shells works best. They have plenty of nooks and crannies to hold the creamy dressing.
- Canned Tuna: We recommend using tuna packed in oil for the richest flavor, but tuna in water works perfectly well too. Just be sure to drain it thoroughly.
- Celery: Provides that essential, refreshing crunch.
- Red Onion: Adds a sharp, savory bite that cuts through the creaminess. Finely dice it so it doesn’t overpower the other flavors.
- Sweet Peas: Frozen peas, quickly thawed, add a pop of color and a touch of sweetness.
For the Creamy Dressing
- Mayonnaise: Use a good quality, full-fat mayonnaise for the best flavor and texture.
- Greek Yogurt or Sour Cream: This is our secret ingredient for the ultimate creamy texture without using excessive mayo.
- Lemon Juice: Freshly squeezed lemon juice is critical. It brightens up the entire salad and cuts the richness of the dressing.
- Fresh Dill: Adds a fresh, slightly tangy flavor that is the perfect complement to tuna.
- Salt and Black Pepper: To taste. Don’t be shy with the seasoning!
How to Make The Best Tuna Pasta Salad
Making this dish is as simple as boiling pasta and mixing a few ingredients. Follow these steps for perfect results.
- Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente. It’s important not to overcook it, as mushy pasta can ruin the salad’s texture.
- Prep the Ingredients: While the pasta is cooking, finely dice the celery and red onion. If using frozen peas, you can thaw them by running them under cool water. Flake the drained tuna into a large bowl.
- Make the Dressing: In a separate medium bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), fresh lemon juice, and chopped fresh dill. Season generously with salt and black pepper. Taste and adjust if needed.
- Combine the Salad: Drain the cooked pasta well and rinse it under cold water to stop the cooking process and cool it down. Add the cooled pasta to the large bowl with the flaked tuna. Add the diced celery, red onion, and thawed peas.
- Mix and Chill: Pour the dressing over the salad ingredients. Gently stir everything together until well combined. For the best flavor, cover the bowl and refrigerate the Tuna Pasta Salad for at least 30 minutes to allow the flavors to meld together.
Tips for Success
For a flawless Tuna Pasta Salad every time, keep these simple tips in mind:
- Salt Your Pasta Water: This is the only chance you have to season the pasta itself. It makes a huge difference in the final flavor of the dish.
- Rinse the Pasta: Rinsing the pasta with cold water after cooking stops it from getting gummy and cools it down so it doesn’t melt the dressing.
- Don’t Skimp on the Dressing: The pasta will absorb some of the dressing as it sits. It might look like a lot at first, but it will be the perfect amount after it chills. If it seems a little dry before serving, you can stir in an extra tablespoon of mayonnaise.
- Taste and Adjust: Always taste your salad before serving. It might need an extra pinch of salt, a crack of black pepper, or another squeeze of lemon juice to make the flavors pop. Much like this delicious chicken salad, a final taste is key.
Easy Variations & Add-Ins
While this classic recipe is fantastic as is, it’s also a great base for customization. Try some of these delicious additions:
- Add More Veggies: Diced bell peppers, shredded carrots, or halved cherry tomatoes can add extra crunch and color.
- Include Hard-Boiled Eggs: Chopped hard-boiled eggs are a classic addition that adds richness and protein.
- Make It Spicy: For a little kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the dressing.
- Try Different Herbs: If you’re not a fan of dill, fresh parsley or chives also work wonderfully in this salad.
What to Serve with Tuna Pasta Salad
This salad is hearty enough to be a meal on its own, but it also pairs beautifully with other dishes. Serve it with a fresh green salad, a cup of soup, or some crusty bread. It’s also a perfect side dish for grilled chicken or burgers at a summer BBQ. For another easy potluck favorite, try this taco salad recipe.
Storage and Make-Ahead Instructions
You can make this Tuna Pasta Salad ahead of time, making it perfect for meal prep or parties.
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to meld and it often tastes even better the next day.
- To Make Ahead: You can prepare the salad a day in advance. The pasta will absorb some of the dressing overnight. If it seems a bit dry, simply stir in an extra tablespoon or two of mayonnaise before serving to freshen it up.
Frequently Asked Questions
Absolutely! Tuna pasta salad is an excellent make-ahead dish. The pasta will absorb some of the dressing overnight, so you may want to stir in an extra tablespoon of mayonnaise before serving to make it creamy again.
When stored properly in an airtight container in the refrigerator, tuna pasta salad will last for 3 to 4 days. The flavors will continue to meld, and it’s often even better the day after it’s made.
We recommend using tuna packed in oil for a richer, more robust flavor. However, tuna packed in water works perfectly fine as a lighter option. Just be sure to drain either type very well before adding it to the salad.
You can add a variety of ingredients! Chopped hard-boiled eggs are a classic addition. For more crunch and flavor, try diced bell peppers, shredded carrots, or sweet pickle relish. A pinch of red pepper flakes can also add a nice kick.
This usually happens for two reasons: not using enough dressing, or the pasta absorbing all the dressing as it sits. To fix this, simply stir in a bit more mayonnaise or a splash of milk until it reaches your desired creaminess. Our recipe is balanced to prevent this from happening.
The Only Tuna Pasta Salad Recipe You’ll Need
This creamy, flavorful, and easy Tuna Pasta Salad is a timeless classic that’s perfect for any occasion. It’s a recipe you’ll turn to again and again for its simplicity and delicious results. We know you’ll love it as much as we do!
If you make this recipe, we’d love to see it! Share a photo and tag us on Pinterest.
Tuna Pasta Salad
Tuna Pasta Salad (The Best Creamy Recipe!)
Ingredients
Equipment
Instructions
- Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain well and rinse with cold water to cool.
- Make the Dressing: In a medium bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, and fresh dill. Season with salt and pepper to taste.
- Combine: In a large serving bowl, combine the cooled pasta, drained and flaked tuna, diced celery, diced red onion, and thawed peas.
- Mix and Chill: Pour the dressing over the pasta mixture and stir gently until everything is evenly coated. For best results, cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
Make-Ahead: The salad can be made up to 24 hours in advance. If it seems dry after chilling, stir in an extra tablespoon of mayonnaise before serving to restore creaminess.
