This Creamy Tuna Pasta Salad has been a favorite of mine ever since I received the recipe from my maid of honor’s mom at my bridal shower. Made with tender pasta, tuna, crunchy veggies, dill, and a creamy dressing, it’s an easy, old-fashioned recipe that’s perfect for summer cookouts, potlucks, or a simple lunch.
💕Why You'll Love This Tuna Pasta Salad
- Easy and inexpensive – Made with simple pantry and refrigerator staples.
- Creamy and crunchy – Tender pasta and tuna get a fresh crunch from celery and green pepper.
- Great make-ahead recipe – It actually tastes better after chilling.
- Perfect for summer – Serve it for lunch, picnics, potlucks, and cookouts.
- Easy to customize – There are plenty of ways to make it your own.
If you love this recipe, you'll also need to try my Chicken Salad with Grapes and Dill Pickle Potato Salad
Ingredients for
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Instructions:
Cook the pasta. Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente.
Cool the pasta. Drain and rinse the pasta under cold water until completely cooled. Drain very well so excess water doesn't thin out the dressing.
Combine. Add the cooled pasta to a large bowl. Add the drained tuna, onion, green pepper, celery, mayonnaise, dill weed, salt, and pepper.
Mix. Gently stir everything together until the pasta and tuna are evenly coated. Add another spoonful or two of mayonnaise if you'd like it extra creamy.
Chill. Cover and refrigerate for at least 1 hour before serving. Give it another stir and adjust the salt, pepper, or mayo just before serving.
Storage & Make-Ahead Tips:
Store tuna pasta salad in an airtight container in the refrigerator for up to 3–4 days. Stir before serving and add a small spoonful of mayonnaise if the pasta has absorbed too much of the dressing.
This is a great recipe to prepare the night before. For the creamiest results, reserve a little mayonnaise and stir it in shortly before serving.
I wouldn't recommend freezing this salad. The pasta and mayonnaise dressing won't have the same texture after thawing.
⭐️ Delicious Variations:
Try adding chopped hard-boiled eggs for an old-fashioned tuna macaroni salad, sweet pickle relish for a little tangy sweetness, frozen peas for color, diced cucumber for extra crunch, or a squeeze of fresh lemon juice to brighten the entire salad.
For a slightly tangier dressing, replace about ¼ cup of the mayonnaise with sour cream or plain Greek yogurt.
Substitutions and Swaps:
- Pasta: Swap shells or elbows for rotini, bow ties, or ditalini.
- Tuna: Use canned salmon or shredded cooked chicken instead.
- Green pepper: Try red or yellow bell pepper for a sweeter flavor.
- Onion: Substitute red onion, green onions, or shallots for a milder bite.
- Celery: Use diced cucumber or water chestnuts for a similar fresh crunch. *If using cucumber in place of celery, remove the seeds and pat it dry first. That keeps extra moisture from making your creamy tuna pasta salad watery.
- Mayonnaise: Replace part of the mayo with plain Greek yogurt or sour cream for a lighter, tangier dressing.
- Dill weed: Substitute fresh dill. Use about 1 tablespoon fresh dill for every 1 teaspoon dried.
- Extra tang: Add a splash of pickle juice or fresh lemon juice if you'd like a brighter flavor.
FAQs:
Can I use canned tuna packed in oil?
Yes. Drain it thoroughly first. It will give the salad a slightly richer tuna flavor.
Why is my tuna pasta salad dry the next day?
The pasta continues absorbing the dressing while it sits. Stirring in 1–2 tablespoons of mayonnaise will make it creamy again.
Should I rinse pasta for pasta salad?
For this recipe, yes. Rinsing quickly cools the pasta and helps prevent it from sticking together while you're making the cold salad.
Recent Recipes:
Creamy Tuna Pasta Salad
Equipment
- large pot
- colander
- cutting board and knife
- large mixing bowl
- Mixing spoon or silicone spatula
- Airtight container for storing
Ingredients
- 8 oz small pasta shells or elbow macaroni (about ½ of a 16-ounce box)
- 6 oz tuna, drained well
- ¼ cup finely diced onion
- ½ cup finely diced green bell pepper
- ½ cup finely diced celery
- ¾ cup mayonnaise, plus more as needed
- 1 teaspoon dried dill weed
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente.
- Cool the pasta. Drain and rinse the pasta under cold water until completely cooled. Drain very well so excess water doesn't thin out the dressing.
- Combine. Add the cooled pasta to a large bowl. Add the drained tuna, onion, green pepper, celery, mayonnaise, dill weed, salt, and pepper.
- Mix. Gently stir everything together until the pasta and tuna are evenly coated. Add another spoonful or two of mayonnaise if you'd like it extra creamy.
- Chill. Cover and refrigerate for at least 1 hour before serving. Give it another stir and adjust the salt, pepper, or mayo just before serving.
