Tuna Pasta Salad Recipe

This creamy and refreshing tuna pasta salad is ideal for gatherings or meal prep and is sure to satisfy everyone’s appetite. It combines flaky tuna, crisp vegetables, and a rich dressing, making it a delightful choice for any occasion.

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It’s no secret that I love pasta salad and enjoy it in any form. From my cold seafood salad to my Southern-style pasta salad, each recipe offers a unique twist that keeps me returning for more.

This tuna salad, also called tuna macaroni salad, is simple but with my twist on the classic recipe. Along with tuna, I opt for fresh green bell peppers and red onion to provide crunch to the salad. Most recipes I found call for fresh or frozen peas.

And now, the star of the show, the creamy dressing that brings all the flavors together. Made with a blend of mayo, yellow mustard, lemon juice, and spices, this delicious tuna pasta salad is the perfect finishing touch. 

Ingredients for Tuna Pasta Salad

• Pasta – You can use any short pasta, but I prefer elbow macaroni. You could also use shells or bow-tie pasta. 
• Tuna – I suggest tuna in water. 
• Vegetables – Green bell pepper and red onion.
• Pasta Salad Dressing – mayonnaise, lemon juice, yellow mustard, salt, pepper, sugar, black pepper, and relish.
• Garnish – paprika

How to make Tuna Pasta Salad

Bring a large pot of salted water to a boil. Cook the elbow noodles according to the package instructions until al dente, then drain and rinse them under cold water to cool. Set them aside.

Combine the drained tuna, chopped red onion, diced green bell pepper, mayonnaise, dill relish, lemon juice, yellow mustard, granulated sugar, salt, and pepper in a large mixing bowl. Stir well to integrate the ingredients thoroughly.

Incorporate the cooled elbow noodles into the tuna mixture, tossing gently to coat the noodles evenly with the dressing and distribute the ingredients throughout.

Refrigerate the salad for at least one hour to allow the flavors to blend.

Serve the salad chilled, garnished with paprika for added color and a subtle, smoky flavor.

Tanya’s Top Tip

• Don’t skip the refrigeration. The flavor is this will get better as it sits and gets chilled. 

How to Make Ahead and Storage Tips

This recipe is ideal for preparing in advance since the flavors improve with refrigeration. You can prepare it up to three days before serving it.

Storage: Tuna pasta salad can be stored in the refrigerator for up to three days. For best results, keep it in an airtight container to preserve freshness and prevent it from absorbing odors from the fridge.

I would not freeze pasta salad. The mayonnaise and fresh vegetables do not freeze and thaw well, which can lead to a watery and less appealing taste.

Variations

• Switch up your tuna pasta salad by switching out the vegetables.
• If you want a healthier tuna salad, you can change the dressing. For example, you could substitute Greek yogurt for the mayonnaise in the recipe. 
• Use fresh dill rather than dill relish. 

FAQ

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Tuna Pasta Salad

This creamy and refreshing tuna pasta salad is ideal for gatherings or meal prep and is sure to satisfy everyone's appetite. It combines flaky tuna, crisp vegetables, and a rich dressing, making it a delightful choice for any occasion.

Course Side Dish

Cuisine American

Keyword tuna pasta salad

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 8 people

Calories 263kcal

Author Tanya

Cook ModePrevent your screen from going dark

Ingredients

• 8 ounces elbow noodles
• 2 4 ounce cans of tuna drained
• 1/2 cup diced red onion
• 1/2 cup diced green bell pepper
• 3/4 cup mayonnaise
• 1/4 cup dill relish
• 2 Tablespoons lemon juice
• 1 Tablespoon yellow mustard
• 1 teasooon white granulated sugar
• Salt and pepper to taste
• Paprika for garnish

Instructions

• Bring a large pot of salted water to a boil. Cook the elbow noodles according to the package instructions until al dente, then drain and rinse them under cold water to cool. Set them aside.
• In a large mixing bowl, combine the drained tuna, chopped red onion, diced green bell pepper, mayonnaise, dill relish, lemon juice, yellow mustard, and granulated sugar, salt, and pepper. Stir well to integrate the ingredients fully.
• Incorporate the cooled elbow noodles into the tuna mixture, tossing gently to coat the noodles evenly with the dressing and distribute the ingredients throughout.
• Refrigerate the salad for at least one hour to allow the flavors to blend.
• Serve the salad chilled, garnished with paprika for added color and a subtle, smoky flavor.

Notes

Don’t skip the refrigeration. The flavor is this will get better as it sits and gets chilled. 

Nutrition

Calories: 263kcal | Carbohydrates: 25g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 244mg | Potassium: 111mg | Fiber: 1g | Sugar: 2g | Vitamin A: 63IU | Vitamin C: 10mg | Calcium: 13mg | Iron: 1mg

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