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4.32 from 22 votes

Tuna Pasta Salad

This Easy Tuna Pasta Salad is creamy, crunchy, and ready in under 30 minutes. With tender pasta, flaky tuna, and a tangy dill dressing, it's perfect for lunch boxes, picnics, or feeding a hungry crowd.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dinner, Lunch, Side Dish
Cuisine: American
Servings: 8 servings
Author: Kristin Maxwell

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.
    Pasta cooking in boiling water in a large pot.
  • In a small bowl, whisk together the mayonnaise, mustard, garlic powder, lemon juice, and fresh dill.
    Mayonnaise based dressing for pasta salad.
  • 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.
    Tuna, relish, onions and celery in a glass dish.
  • 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.
    Creamy pasta salad in a glass dish.

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

Calories: 498kcal | Carbohydrates: 47g | Protein: 22g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 587mg | Potassium: 318mg | Fiber: 2g | Sugar: 3g | Vitamin A: 84IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 2mg

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