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This Easy Tuna Pasta Salad is creamy, crunchy, and ready in under 30 minutes. Tender pasta, flaky tuna, crisp veggies, and a tangy dill dressing make it perfect for lunch boxes, picnics, or feeding a hungry crowd.
More creamy pasta salads: Classic Macaroni Salad | Tuna Macaroni Salad | Caprese Pasta Salad
Before You Get Started
A few quick things make the difference between good tuna pasta salad and a great one.
- Use water-packed tuna and drain well. Excess liquid waters down the dressing. Albacore in water has the cleanest flavor for this salad.
- Cook pasta just to al dente. Overcooked pasta turns mushy as it sits. Rinse it cold right after draining to stop the cooking.
- Go light on the relish. A half cup can be too sweet for some palates. Start with a few tablespoons and taste as you go.
recipe walk-through
How to Make Tuna Pasta Salad
See the recipe card below for full, detailed instructions
This salad comes together in four easy steps. The dressing and the pasta can both be prepped at the same time to save you a few minutes.
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook your pasta to al dente, according to package directions.
- I like shells here because they hold onto the dressing, but rotini, farfalle, or elbow macaroni all work great.
Step 2: Rinse and Cool
Drain the pasta and rinse it with cold water.
This is the one time I recommend rinsing pasta. It stops the cooking and chills the pasta so you can assemble right away. Don’t worry if it sticks together. The dressing will loosen everything up.
Step 3: Make the Dressing
In a small bowl, whisk together mayonnaise, mustard, lemon juice, fresh dill, and garlic powder. Set aside while you prep the rest.
Fresh dill makes a noticeable difference here, but dried works if that’s what you have.
A few variations/adjustments if you’d prefer:
- Want to skip the mayo? Swap half or all of the mayo for plain Greek yogurt for a lighter dressing. For more no-mayo ideas, my Tuna Salad post covers a few good alternatives.
- Switch up the mix-ins: Diced bell pepper, peas, hard-boiled eggs, or even diced avocado all work well. Cherry tomatoes and a handful of fresh herbs are great in the summer.
- Ease up on the relish: If you’re not a relish fan, leave it out or use a few diced dill pickles instead for crunch without the sweetness.
Step 4: Assemble and Serve
Drain the tuna well and add it to a large bowl, breaking it up with a fork.
Stir in the dressing, then add the cooled pasta, celery, red onion, and pickle relish. Fold gently until everything is well coated.
Season with salt and pepper to taste, then garnish with a little fresh parsley, lemon zest, or freshly cracked pepper.
Find more of my favorite pasta salads for picnics, potlucks, and easy weeknight sides all in one collection.
What to Serve With Tuna Pasta Salad
This salad works as a light lunch or dinner on its own, or as a side at a cookout. For a casual meal, pair it with Cheesy Garlic Bread and a bowl of Summer Fruit Salad.
For a backyard barbecue, it’s great alongside Grilled BBQ Chicken Breast, hot dogs, or burgers.
Storage Tips
Storage and Make Ahead
Storing leftovers. Keep leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Give it a good stir before serving, and if it seems dry, mix in a little extra mayo to refresh it.
Make ahead. This salad is great for prepping ahead, but if you’re making it more than a few hours in advance, keep the pasta mixture and dressing in separate containers so the pasta doesn’t soak up the dressing. Combine just before serving.
Freezing. I don’t recommend freezing this one. Mayo-based dressings separate when thawed and the texture won’t be the same.
Frequently Asked Questions
What’s the best tuna to use for tuna pasta salad?
Water-packed albacore is my pick. It has the cleanest flavor and a firmer texture that holds up well in the salad. Chunk light tuna in water works too if that’s what you have.
I’d skip oil-packed for this recipe since the dressing is already creamy.
Can I make tuna pasta salad without mayo?
Yes. Plain Greek yogurt is the easiest swap and gives you a tangy, lighter dressing. You can replace half the mayo for a balanced version or all of it for a fully mayo-free salad. Sour cream or mashed avocado also work, depending on the flavor you’re going for.
Can I use a different pasta shape?
Definitely. Small pasta shapes work best because they catch the dressing and are easy to scoop. Shells, rotini, farfalle, and elbow macaroni are all great options. Avoid long noodles like spaghetti or fettuccine.
Is tuna pasta salad served cold?
Yes, it’s best served chilled. After mixing, let it rest in the fridge for at least 30 minutes so the flavors can come together. It can also be served at room temperature, but skip leaving it out longer than 2 hours since it contains mayo.
More Tuna Recipes
Tuna Pasta Salad
Ingredients
Salad
- 16 ounces uncooked small pasta like shells or farfalle
- 17 ounces canned tuna packed in water, drained see notes
- ½ cup diced celery
- ½ cup diced red onion
- ½ cup pickle relish see notes
Dressing
- 1 cup mayonnaise
- 1 teaspoon yellow mustard
- ½ teaspoon garlic powder
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill
- Salt and pepper to taste
Instructions
- Bring a large pot of water to a boil. Add salt and the pasta, then cook to al dente according to package directions. Drain and rinse with cold water to stop the cooking process. Set aside to cool.
- In a small bowl, whisk together the mayonnaise, mustard, garlic powder, lemon juice, and fresh dill.
- Drain the tuna well and add it to a large bowl. Break it apart with a fork. Stir in the dressing, then add the cooled pasta, celery, red onion, and pickle relish.
- Fold everything together until well coated. Season with salt and pepper to taste. Serve immediately or chill for 30 minutes to let the flavors come together.
Notes
- Tuna note: 17 ounces is approximate depending on can sizes. I used one 5-ounce can and one 12-ounce can. Mix and match whatever you have on hand.
- Use water-packed tuna and drain well. Excess liquid will water down the dressing.
- Cook pasta just to al dente. Overcooked pasta turns mushy as it sits.
- Go light on the relish if unsure. A half cup can be too sweet for some palates. Start with a few tablespoons and adjust to taste.
- No-mayo swap: Plain Greek yogurt replaces half or all of the mayo for a lighter version.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Stir before serving and add a little extra mayo if it seems dry.
- Make ahead: For best results, keep the pasta mixture and dressing separate if prepping more than a few hours ahead. Combine just before serving.
- Don’t freeze. Mayo-based dressings separate when thawed.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Dill or sweet pickle relish?
Hi! I’d call that a personal preference. Either would be good, but generally I use sweet pickle relish.
Great! Family loved it.
Awesome! Thanks for stopping by Rebecca.
Made this tonight for my family of 6. It was AMAZING. I added some avocado, diced red bell pepper, and sesame seeds like you suggested and everyone loved it. Definitely making it into our rotation. My kids are still pretty young so we have enough left over for lunch tomorrow. Thank you!
You are so welcome Ash! Fantastic feedback, thanks for stopping by.
How can this be made lower fat I am only able to have 5 grams fat per meal so 1 serving is almost 2 days of fat ATM. With pancreatitis I really have to watch my fat. Thanks so much
The fat is mainly from the mayo. You would need to use a suitable, like fat free mayo or Greek yogurt.
I didn’t care for this tuna salad; too much relish for my taste buds.
Completely a personal taste. Thanks for leaving a review.
I’m not a fan of relish either so I will be leaving it out!
Just wondering if you could use chicken instead of tuna ?
Sure!
As much as I love Pinterest recipes, I have never once commented on one, even ones I’ve loved. I was looking for a pasta salad recipe but didn’t want to have to go to the store (quarantining and all), and I settled on this one because I happened to have the stuff to make it. Thank the Lord I did because this is probably the best, most satisfying pasta salad I’ve ever had. I had reservations about the tuna part, and the relish and dill, but this is pure DELICIOUSNESS. The flavors are incredible, and I’m not even joking when I say I ended up eating the entire thing, by myself, within a day. It was so good I was eating it every meal until it was gone. Thank you for this recipe!
You are so welcome Becky! We so appreciate your positive feedback here at YellowBlissRoad.
Thanks for taking the time.
This sounded so good. I’m making it right now. Thank you for the recipe
You are so welcome Jan! Let us know how it turned out.
Hi it says it makes 6 serves but no how much a serve is? What is the serve size and do you know the calories for it?
Serving sizes are approximate. This recipe will make about 6-1.5 cup servings. We are working on adding the nutritional content and hope to have all recipes updated soon.
Super tasty! I love peas and mustard, but my husband hates them. So I exchanged the peas for diced English cucumber and left out the mayo using 3/4 mayo and 1/4 Miracle whip – was so tasty and refreshing! Thanks for posting!
EDIT – *left out the mustard*
My dad always loved Miracle Whip. Glad you made this something you love!
The men in my house are picky, picky eaters, but they love this dish. They ask for it every week. Perhaps because I’m a terrible cook and you can’t muck up this recipe. ? It is so easy. I can’t eat onions, so we go without. Still tastes good.
I’m not a big fan of onions either, so I totally get it!
Sounds delicious & could actually be a cool & lite summer meal . Can’t wait to try it . Thank you
Thank you Cathi for stopping by.
I like peas, so I added 1 c. thawed, rinsed frozen peas and it turned out really great.
I also replaced the red onion with white onion and it has a nice, sweet flavor.
Thanks for the great recipe!
That’s awesome Janet! thank you so much for stopping by!
Would you happen to know the calorie count on a serving ?
We are in the process of updating recipes to include nutritional information. However in the meantime myfitnesspal.com is an excellent resource.
My family likes the addition of chopped walnuts in this. Also we’re not fans of sweet relish (too sweet), so we sub in dried cranberries.
I’ve been looking for a lower fat tuna pasta salad for some time now, and I came across this recipe. I love the addition of lemon juice and the fact that you didn’t put any sugar in the dressing (the relish is sweet enough as is) 🙂 I used 2 average size cans of tuna, and it seemed to be enough for the boxed Rotini pasta that I used. I also used whipped dressing (Miracle Whip) as we like the tanginess of it, but I WILL try it with real mayonnaise the next time. I didn’t have any dill (nor do I use it on a regular basis), but the dressing tasted fine without. I love tuna pasta salad, and I think I’ve found my go-to recipe for the summer 🙂
That’s Awesome Lorie! thank you so much for sharing your experience.
Hello- how many days will this last in the refrigerator?
Tuna salad will last 3-4 days in the refrigerator in an airtight container.
Would you say this would fill a 13 x 9 foil pan?
Maybe? I’m not sure how many cups that would be but I’m thinking if you increased the recipe by 50% at least you’d have plenty.
Really good!
Thank you Linda!
Prepared mustard or the spice?
Yellow mustard, or you could use dijon if you like.
Purple Spanish onion makes this salad look & taste even better!
Great idea Brenda! thank you for sharing.
I have a couple of questions: Miracle Whip or Hellmann’s (real) mayonnaise? Also, the pickle relish, sweet relish, I assume?
I supposed it’s a personal preference, but I only use real mayonnaise.
I’m confused by the pasta measurements, do you mean 16oz (an absurd amount of pasta) or 2 cups (closer to 6oz for the pasta I’m intending to use)? I’ve never seen fluid ounces used for pasta before.
It’s not fluid ounces. It’s based on the dry pasta amounts that you’ll find on the packaging. 16 ounces is one box of traditional pasta that you’ll find at the grocery store.
You rock Kristin
Love this recipe! Made it today and it’s fantastic. I dislike peas so I was excited to try your recipe-first I’ve seen that didn’t include peas. I made it exactly as written, definitely will make again. Thanks for the recipe!
I am also not a fan of peas – glad you enjoyed it!
Looks really yummy, but I have a question. Is it 1 (7 oz) can of tuna or 17 oz of tuna?
17 ounces is correct. I added a note to clarify. I actually used one 5-ounce can and one 12-ounce can and that was a good amount.