Tuna Pasta Salad

Tuna Pasta Salad is timeless and perfect for potlucks, family dinners, or summertime cookouts. This version is a melodious blend of pasta, tuna, celery, roasted red pepper, pickle, onion, and dill. A mayonnaise-based dressing brings everything together.

I love canned tuna in any shape or form…as a sandwich, a noodle casserole, or even as a dip. In the summertime, a good tuna pasta salad hits the spot. Delicious cold, this dish lets you beat the heat. Furthermore, it’s a perfect quick and easy weeknight dinner as well as a great addition to any indoor or outdoor gathering.

I don’t stick with any one particular pasta, but I do use the short varieties that have nooks and crannies to trap in mayo mixture and bits and pieces. Elbow mac, campanelle, shells, orecchiette, and ziti rigati are some great options. Choose whatever else you like, and cook it according to package directions.

Ingredients needed:

• Uncooked pasta—choose short ones (such as pene, elbow mac, rigatoni) with nooks and crannies to trap the salad components. Their cooking time can vary, so cook to package instructions.
• Canned tuna—use solid white tuna in water. Avoid using tuna in oil because it will make the pasta salad oily. Of course, if you prefer chunk light tuna, by all means, use it.
• Roasted red pepper—imparts a smokey, peppery sweetness. Keep it simple and easy; buy the stuff. The jarred ones are pretty tasty. Be sure to pat dry to avoid adding excess liquid to the pasta salad.
• Dill pickles—provide tanginess and brininess. If you don’t like dill, feel free to substitute it with bread and butter or sweet pickles.
• Celery—for fresh, crisp, and firm crunch.
• Red onion—provides a sweet but zesty bite. Soak in cold water for 5 minutes to mellow out the sharpness.
• Fresh dill—to provide an aromatic and herbaceous backdrop. If using dried dill, reduce the amount to 1/3 of fresh.
• Mayonnaise-based dressing—has mayonnaise and some sour cream (to cut down on the richness). Other ingredients: pickle juice, celery salt, paprika, sugar, salt, and black pepper.

Recipe highlights:

• Boil pasta according to package directions. Drain and run under cold water.
• Combine mayonnaise, sour cream, pickle juice, salt, celery salt, black pepper, sugar, and paprika. Mix well.

• In a large mixing bowl, combine pasta, canned tuna, chopped celery, onion, roasted red pepper, pickles, and dill.
• Add the dressing. Mix to combine. Allow to rest for 1 hour, refrigerated, for flavors to blend before serving.
• Detailed instructions are in the recipe card below.

View the how-to video or save it for later with this Pinterest Pin.

Can it be made ahead?

If you’re entertaining or bringing the pasta salad to a potluck or get-together, you can make it a day ahead. Mix only half of the dressing into the pasta salad because the pasta soaks up the dressing and becomes dried out. This allows the flavors to mingle. Store the remaining dressing in a separate container. On the following day, add the remaining dressing, giving the pasta salad a little time to meld before serving.

What to use instead of dill?

The dill pickles, pickle juice, and fresh dill provide a dill-centric flavor profile. If you are not a dill fan, no worries. You can always substitute. Thyme, tarragon, parsley, or chive are great replacements. Add to taste.

Similarly, you can substitute bread and butter or sweet pickles for dill pickles.

How to lighten up the dish:

This is a relatively healthy dish, aside from the mayonnaise. To make it a little healthier, use light mayonnaise. Instead of full-fat sour cream, go with light sour cream or use yogurt. Choose pasta with more nutritional value, such as protein-added, vegetable-based, or high-fiber pasta. There is a plethora of varieties to choose from.

How to store:

Store the tuna pasta salad in an airtight container, refrigerated, for up to 4 days. As with any leftover, use your best judgment. If it’s questionable, throw it out.

Freezing is not recommended as the dressing may separate. Additionally, the pasta may become a little watery and soft once defrosted.

Helpful tips:

• Use good food safety practices, and transport pasta salad in a cooler. Keep in a shaded area if serving outdoors and do not leave out for more than an hour to prevent spoiling. Nestle the pasta salad bowl in a larger vessel of ice, if possible.
• Pat roasted red peppers and pickles dry with paper towels prior to chopping to prevent excess liquid from watering down the pasta salad.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• Large pot with lid—I have this pot. It’s 6-quart and the perfect size for boiling pasta. It has a nonstick ceramic coating.
• Colander—I have and love this colander. It’s large with expandable handles to rest the colander over the sink, and I don’t have to worry about backwash coming in contact with the food.
• Silicone spatula—to mix the pasta salad. This is 14 inches long and is heat resistant up to 600° F.
• Hand whisk or rubber spatula— for mixing the dressing.

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Tuna Pasta Salad

Author: Thao | In Good Flavor Cooking Method:Stovetop Cooked Cuisine:American Courses:Main, Sides Recipe Keys: C Carbohydrate P Pescatarian

Difficulty:BeginnerPrep time: 15 minutesCook time: 10 minutesTotal time: 25 minutesServings:10 Servings

Description

Tuna Pasta Salad is timeless and perfect for potlucks, family dinners, or summertime cookouts. This version is a melodious blend of pasta, tuna, celery, roasted red pepper, pickle, onion, and dill. A mayonnaise-based dressing brings everything together.

Ingredients

• 16 ounces uncooked pasta of choice (use short pasta) I used Ronzoni ziti rigati No. 1)
• 5 (4 ounces) cans of solid white tuna in water, well-drained
• 1 1/2 cups chopped celery
• 3/4 cup chopped red onion
• 1 1/2 cups chopped roasted red pepper
• 1 cup chopped dill pickles
• 2 tablespoons lightly packed fresh dill (or 2 teaspoons dried)

For the dressing:

• 1 1/2 cups mayonnaise
• 2/3 cup sour cream
• 3 tablespoons dill pickle juice
• 1/2 teaspoon celery salt
• 1 teaspoon sugar
• 1/4 teaspoon paprika
• 1/2 scant teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Cook pasta according to package directions. Drain and rinse under cold water to stop the cooking. Set aside.
2. In the meantime, chop and prep the vegetables. Make sure to pat the red peppers and pickles dry before chopping.
3. To make the dressing, combine all the ingredients in a bowl and blend well.
4. Transfer the pasta to a large mixing bowl. Add tuna, celery, onion, roasted red pepper, pickle, and dill to the pasta. Mix to blend.
5. Add the dressing, mixing to combine. Reseason to taste. Allow to rest for 1 hour, refrigerated, for the flavors to blend before serving.
6. Makes 6 main dishes or 10 side servings.

Notes

• Use short varieties of pasta that have nooks and crannies to trap in mayo mixture and bits and pieces (ex: elbow mac, campanelle, shells, orecchiette). I used Ronzoni ziti rigati No. 1 in these images.
• Dill can be replaced with thyme, tarragon, parsley, or chive.
• Store in an airtight container for up to 4 days.

Keywords:Pasta, Weeknight Dinner, Tuna, summertime, Pasta Salad

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