This delicious Tuna Pasta Salad combines tuna, sweet peas, crisp celery, red onion, dill pickle relish, dried dill weed, and creamy mayo into a tasty lunch, side dish, or light supper. This is one of our favorite tuna salad recipes and a regular during the summer months.
This super easy salad comes together in about fifteen minutes and is perfect for potlucks, family reunions and pool parties. This salad, Easy Taco Pasta Salad, Tortellini Pasta Salad (Vegetarian) and Easy Italian Pasta Salad are some of my favorites to serve for lunch during the hot summer months.
My family and friends just rave about how delectable and simple it it. I love how easy it is on the pocket book. My family prefers it served chilled but you can enjoy as soon as it is mixed as well. If you don’t like peas try a little finely diced red or green bell pepper. As I always says don’t throw the baby out with the bath water.
How do you make Tuna Pasta Salad?
Bring a large pot of water to boil on the stovetop. Cook the pasta al dente according to package instructions. Rinse the pasta with cold water and drain well in a colander. Do not over cook the pasta as you want it slightly firm so it stays together when stirred with the other ingredients.
Next chop the celery and the red onion. In a large bowl combine the tuna, peas, pickle relish, celery, red onions, dill weed, mayonnaise, lemon juice, Dijon Mustard, and cooled pasta. Now stir gently to combine. For best results chill for several hours. Finally gently stir before serving and sprinkle lightly with dill.
Recipe tips for Tuna Pasta Salad
- Any medium pasta will work for this recipe like rotini, bowtie, radiatore, elbow macaroni, or penne.
- Don’t overcook the pasta. It should be cooked slightly firm so it does not break apart when tossed with the mayonnaise.
- Hard-boiled eggs are a great addition to this pasta salad and they pack a lot of protein
- Either sour cream or Greek yogurt can be substituted for 1/2 cup of mayo for less fat and more protein.
- For best results use canned albacore tuna packed in water.
- Green onions can be substituted for the red onions.
- For more texture and flavor include other veggies like red or green bell peppers, cucumber, cherry tomatoes, corn, broccoli, or cauliflower.
- This dish can be prepared up to a day in advance and stored covered in the refrigerator until ready to serve. You may need to add a little more mayonnaise, sour cream or pickle relish to moisten it up.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Other pasta salad recipes to try
Creamy Tuna Pasta Salad Recipe
Ingredients
- 12 ounces small shell pasta
- 10 ounces canned albacore white tuna packed in water drained
- 1 cup frozen baby peas defrosted
- 1/2 cup dill pickle relish
- 2 ribs celery chopped
- 1/3 cup chopped red onion
- 1 tablespoon dill weed
- 1 cup mayonnaise
- 2 tablespoons lemon juice
- 2 teaspoons Dijon Mustard
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain well.
- Combine the tuna, peas, pickle relish, celery, red onions, dill weed, mayonnaise, lemon juice, Dijon mustard, and cooled pasta. Stir gently to combine. Chill for 1-2 hours. Gently stir before serving and sprinkle lightly with dill.
Notes
- Any medium pasta will work for this recipe like rotini, bowtie, radiatore, elbow macaroni, or penne.
- Don’t overcook the pasta. It should be cooked slightly firm so it does not break apart when tossed with the mayonnaise.
- Hard-boiled eggs are a great addition to this pasta salad and they pack a lot of protein
- Either sour cream or Greek yogurt can be substituted for 1/2 cup of mayo for less fat and more protein.
- For best results use canned albacore tuna packed in water.
- Green onions can be substituted for the red onions.
- For more texture and flavor include other veggies like red or green bell peppers, cucumber, cherry tomatoes, corn, broccoli, or cauliflower.
- This dish can be prepared up to a day in advance and stored covered in the refrigerator until ready to serve. You may need to add a little more mayonnaise, sour cream or pickle relish to moisten it up.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Marion
Had no Tuna – But I had some leftover Salmon ! This is such a wonderful Salmon Pasta Salad , too !!! And had no red onions but I did have green onions to use, as suggested! Thank you for another wonderful recipe !