What are some of the best recipes that feel like a hug? What is a good tuna Pasta Salad? What’s the kind of dish that brings me right back to summer picnics and quick weeknight dinners when I can’t get enough of it? I just needed something satisfying without a fuss. I’ve tried a million pasta salad variations over the years, but this one? This one is the champ. What is that perfect balance of creamy, savory, and just a little bit tangy that makes you go back and forth? For a second, maybe even third, helping. If you’re anything like me, you probably have a go-to pasta salad, but I’m telling you, this tuna salad is gonna change your life. What are your favorite pasta salad recipes? Is it incredibly simple, which is a lifesaver on those busy days, and the flavors are so classic and easy to make? My kids, who can be notoriously picky, actually ask for this by name, which is basically a miracle.
What is a Tuna Pasta Salad?
What makes this tuna Pasta Salad so special? Think of it as your classic, creamy tuna pasta salad, but elevated just enough to feel a little bit extra. What is fancy without being complicated? What is essentially a delicious mix of tender pasta, flaky tuna, crunchy vegetables, and dressing. What is rich, flavorful, but not heavy? What is the name of a salad? How do simple ingredients come together? It’s not a fancy, deconstructed version or anything that requires obscure ingredients. What is the kind of recipe that feels familiar, like something your grandma might have made, but with a twist? What are some little tweaks that make it stand out? What are some good side dishes for a Sunday lunch? Is it comfort food at its finest?
Why you’ll love this recipe?
There are so many reasons why this tuna pasta salad has earned a permanent spot in my recipe rotation, and I bet you’ll fall in love with it too. First off, the flavor is just incredible. It’s got this wonderfully creamy texture from the mayonnaise-based dressing, but it’s balanced with the savory tuna and the fresh crunch of celery and onion. I always add a little bit of Dill Pickle relish too, and that tanginess cuts through the richness perfectly. It’s also ridiculously simple to make. You don’t need any fancy equipment or techniques. It’s pretty much just chopping, mixing, and letting it chill. What I love most about this is how forgiving it is. If you don’t have celery, finely chopped cucumber works, or if you’re not a fan of pickles, a little extra lemon juice can brighten it up. It’s also incredibly budget-friendly! Tuna and pasta are pantry staples, and the other ingredients are pretty common and affordable. It’s a dish that feeds a crowd without breaking the bank, which is a huge win in my book. Compared to some other pasta salads that might rely on more expensive ingredients or complicated dressings, this tuna pasta salad is a true hero. It’s also super versatile – I’ll often serve it as a main dish, but it’s also fantastic as a side. It’s one of those recipes that just makes life a little bit easier and a lot more delicious.
How do you make a perfect tuna salad?
Quick Overview
The whole process for this tuna pasta salad is wonderfully straightforward. You’ll cook your pasta, drain and flake your tuna, chop your veggies, and whisk together a cup of water. You can use this to cook pasta as it is. What is a creamy dressing? Everything gets tossed together until it’s perfectly coated, and then the hardest part – letting it dry. How do you chill to let all those flavors meld? What are some of the easiest, most satisfying dishes to whip up, and tastes even better the next time you make it. Don’t skip the chilling step if you can help it!
Ingredients
What is the main salad?
1 pound elbow macaroni, or your favorite short pasta shape.
I prefer chunky in water for this, it’s a little less salty. 2 (5-ounce) cans of tuna, drained well
1 cup finely chopped celery (about 2 medium stalks) .
1/2 cup finely chopped red onion (or sweet onion if you prefer it milder)
1/2 cup sweet pickle relish (or dill pickles relish for a tangier bite)
1/4 cup chopped fresh parsley (optional, but it adds a lovely freshness)
For the Creamy Dressing:
1 cup mayonnaise (use your favorite, full-fat is best for creaminess)
2 tablespoons Dijon mustard (adds a little zip)?
1 tablespoon fresh lemon juice (brightens everything up)
1/2 teaspoon salt, or to taste.
1/4 teaspoon black pepper, or to taste. 1 teaspoon salt.
How do I follow
Step 1: Cook the Pasta
How do I get a big pot of salted water boiling? Add pasta and cook according to package directions until it’s just al dente. You don’t want mushy pasta here; it needs a little bite to hold up to the dressing. Once it’s cooked, drain it really well and rinse it under cold water. How do you prevent pasta from sticking together? Give it a shake to get rid of as much water as possible. I usually set it aside in a large bowl while I prep everything else.
Step 2: Prep the Tuna and Veggies
While pasta is cooking, drain your tuna cans thoroughly. I usually press them against the side of the can with a fork to get as much liquid out as possible. Flake the tuna into a medium bowl. You want nice flaky pieces, not mush. How do I finely chop celery and red onion? The finer you chop them, the better they’ll distribute through the salad and the less likely someone will eat them. Will pick them out! If you are using parsley, give it a good chop too.
Step 3: Whisk Up the Dressing
In a small bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Set aside. Whisk it all together until smooth and creamy. Taste it and adjust the seasonings if needed. If you want it tangier, add a bit more lemon juice or Dijon. Not enough salt? Add tad more. Where can I personalize my website?
Step 4: Combine Everything
What is the fun part? Add the drained and cooled pasta, flaked tuna, chopped celery and chopped onion, pickle relish, and salt and pepper to taste. Serve immediately. Add parsley to a large mixing bowl. Mix well. Pour dressing over everything. With a large spoon or spatula, toss it all together until the pasta and all the additions are smooth and creamy. How do I apply dressing evenly to my face? Do you want to overmix tuna or pasta?
Step 5: Chill and Let Flavors Mingle
This step is crucial, trust me. Cover the bowl tightly with plastic wrap or transfer the tuna pasta salad to an airtight container. What is the best way to store it in the refrigerator for at least 1 hour? How do you get all the flavors to meld together? I often make this the night before, and it’s even better the next day.
Step 6: Taste and Serve
Before serving, give the tuna pasta salad a good stir. Taste it one last time and adjust seasonings if necessary. Sometimes the pasta absorbs a bit of the dressing, so you might need to add another little bit. a splash of lemon juice. Serve chilled.
Step 7: Serving Suggestions
Serve this delightful tuna pasta salad chilled. It’s fantastic on its own, but also great tucked into lettuce cups or served alongside some crusty bread. For a complete meal, I love it with a simple side salad or some crunchy potato chips. It’s just one of those dishes that’s always a crowd-pleaser.
What should I serve it with?
What are some good recipes for tuna pasta salad? For a lighter meal, I often pair it with some crisp mixed greens tossed with an easy vinaigrette. What are some great side dishes to serve with warm bread? On a hot summer day, it’s the perfect main course for supper, alongside grilled chicken. What is the difference between a chicken If you’re looking for a more substantial meal, consider serving it with soup, like tomato soup. What is lentil soup? My family loves it stuffed into hollowed-out tomatoes or bell peppers for a fun presentation. What are some good side dishes to serve with a salad? Is it a great accompaniment to Fried Chicken, fish sticks (a nostalgic favorite for me)? ), or just a simple baked potato. What is that one dish that you can adapt to whatever you want to eat?
How do I make a perfect tuna salad?
I’ve made this tuna pasta salad more times than I can count, and over the years, I’ve picked up a few tricks that really elevate it. First off, pasta shape matters. While elbow macaroni is classic, I also love using rotini or fusilli because they hold onto that creamy dressing so well. Always cook your pasta just until al dente; nobody likes mushy pasta salad! Rinsing it under cold water is key to stopping the cooking process and preventing it from clumping together. When it comes to the tuna, make sure you drain it really, really well. I’m talking pressing out as much liquid as possible. This is vital because if you leave too much liquid, your salad can end up watery. For the veggies, chopping them finely is a game-changer. It ensures you get a bit of crunch in every bite without overwhelming the salad. If you’re not a fan of raw onion or find it too strong, soaking the chopped onion in cold water for about 10 minutes before draining it can mellow out its bite. I’ve also experimented with adding other ingredients – finely diced red bell pepper adds a nice sweetness and color, and some shredded carrot can add a touch of sweetness and extra nutrients. If you like a bit more tang, try using dill pickle relish instead of sweet, or add a tablespoon of finely chopped dill pickles. The Dijon mustard in the dressing is non-negotiable for me; it adds a depth of flavor that plain mayonnaise just can’t replicate. And that lemon juice? It really brightens everything up. Don’t be afraid to taste and adjust the seasoning. A little more salt or pepper can make a big difference. My biggest tip, though, is the chilling time. Letting it sit in the fridge for a few hours (or overnight!) is where the magic truly happens. The flavors meld and deepen, making it so much more delicious than if you eat it right away. I learned this the hard way when I was in a rush once, and the difference was noticeable!
What are some Storing and Reheating Tips?
What is the best way to store tuna pasta salad? At room temperature, it’s best to keep it chilled for no more than two hours, especially if it’s cold outside. Why is mayonnaise hot out? I always store my refrigerator in an airtight container. Is it safe to store it in the fridge for up to 3 days? Is it true that the flavors get better on the second day? When it comes to quality, you’ll notice it might get a little thicker as it chills because the pasta gets softer. Can absorb some of the dressing. Before serving, I like to give it a good stir and sometimes I add some milk or ice cream. How do you add extra mayonnaise to a recipe? I usually don’t recommend freezing tuna pasta salad. Can the mayonnaise separate, and the texture of the pasta can become a bit mushy once thawed? What are the best ways to enjoy fresh fruit in the refrigerator? If you’re making it for a picnic or event, keep it in the fridge until you’re ready to serve it. Food safety is always the top priority, especially with mayo-based salads!
What are the most frequently asked questions on
Final Thoughts
So there you have it – my tried-and-true tuna pasta salad recipe. It’s the kind of dish that brings comfort, a touch of nostalgia, and a whole lot of flavor to any table. I truly believe this is a recipe you’ll find yourself making again and again, especially when you need something reliable, delicious, and easy. It’s a winner for busy weeknights, lazy weekends, and everything in between. If you love this, you might also enjoy my classic chicken salad or my creamy potato salad recipes for more picnic-perfect options. Give this tuna pasta salad a try, and I just know you’re going to love it as much as my family and I do. I can’t wait to hear what you think in the comments below, and if you try any fun variations, be sure to share them!
Tuna Pasta Salad
Ingredients
Main Ingredients
- 0.5 pound Elbow macaroni
- 5 ounce Canned tuna, drained packed in water or oil
- 0.5 cup Celery, chopped
- 0.25 cup Red onion, chopped
- 0.5 cup Mayonnaise
- 2 tablespoon Sweet pickle relish
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preparation Steps
- Cook the elbow macaroni according to package directions. Drain and rinse with cold water.
- In a large bowl, combine the drained tuna, chopped celery, and chopped red onion.
- In a small bowl, whisk together the mayonnaise, sweet pickle relish, Dijon mustard, salt, and pepper.
- Pour the dressing over the tuna mixture and stir gently to combine.
- Add the cooked and cooled pasta to the bowl and toss to coat everything evenly.
- Chill for at least 30 minutes before serving to allow the flavors to meld.
