Tuna Pasta Salad
I love making this Tuna Pasta Salad with fresh veggies like crunchy celery and diced bell peppers, canned tuna, pasta shells, and a creamy dill dressing. It is a classic dish I can enjoy for a quick lunch, take to BBQs or parties, and the best part is that it is ready in just 30 minutes!
Pasta salads are my easy answer when I need something fresh and filling for my family. Not only that, they are my secret for turning random pantry and fridge finds into a meal everyone loves. Just like when I made my crack chicken pasta salad and my sweet strawberry balsamic pasta salad for our BBQ and pool party last weekend, both bowls were completely cleaned out.
Table of contents
And I truly think tuna might be the best thing that ever happened to pasta salad. Right? It is not just tasty, it is packed with fresh flavors from bell peppers, peas, celery, and a little cheddar for good measure. I love that tuna is such an easy and wholesome seafood that I do not even have to cook, which means I can toss it into almost any salad. Now, let me show how I make my delicious tuna pasta salad at home.
Why you will love this recipe
- Dinner’s on the table in no time: I can have this tuna pasta salad ready in just 30 minutes, which makes it perfect for busy days or when I need a last-minute dish for lunch or dinner.
- Fresh veggies in every forkful: Crunchy celery, sweet peas, diced bell peppers, cheddar cheese, and pasta shells all tossed in creamy dill dressing make it fresh and tasty from the first forkful to the last.
- Protein, pasta, and plenty of goodness: With canned tuna for protein, plenty of vegetables, and pasta for substance, it makes a full meal without keeping me in the kitchen all day.
- Perfect for parties and picnics: I love making a big bowl for BBQs, pool parties, or lunches with friends. It is easy to pack, tastes great cold, and is always one of the first dishes to disappear.
What you will need
- Canned tuna drained: I use good quality canned tuna and make sure it is well drained so the salad stays nice and creamy.
- Small shells pasta: I measure the pasta dry and cook it until it is just tender.
- Green or red bell pepper: I dice the bell pepper small so it adds a sweet crunch.
- Frozen peas: I let the peas defrost and drain them so they stay bright and fresh in the salad.
- Green onions: I slice the green onions thin.
- Celery: I chop the celery small so it adds a nice crisp texture to the pasta.
- Cheddar cheese: I cut the cheese into little cubes so you get tiny pockets of cheesy flavor throughout the salad.
- Dressing ingredients: I use mayonnaise with Greek yogurt to make the dressing creamy. I also stir in sweet pickle relish, lemon juice, dill, salt, and pepper for a fresh tangy flavor that ties the salad together.
How to make
Cook the pasta: First, I cook the pasta in a large pot following the package directions for al dente. Once it is done, I drain and rinse it with cold water to stop the cooking, then let it sit for about five minutes in a separate bowl.
Whisk the dressing ingredients: I whisk the fresh dill, lemon juice, pickle relish, Greek yogurt, and mayo together in a small bowl. Then, I set it aside until I am ready to mix the salad.
Gently mix in the rest of the ingredients: I add the bell pepper, thawed peas, onions, celery, drained tuna, and pasta to a large bowl and give it a light mix. Then, I toss everything gently with the dressing until it is all coated.
Chill before serving: I cover the large mixing bowl with plastic wrap and let it rest in the fridge for at least 30 minutes. Right before serving, I top it with cheddar cheese so it is fresh and flavorful.
Expert tip
Cook pasta al dente
One thing I always tell friends when making pasta salad is to follow the package directions for al dente pasta instead of cooking it until it is soft. Pasta that is just slightly chewy holds its shape so much better when mixed with all the veggies and dressing. I make sure to watch the timer closely and taste a piece before draining so the salad turns out perfect every time.
More tips to consider:
- I sometimes use precut veggies to save time. It makes the whole recipe come together so much faster.
- I always add a bit of salt to the pasta water. It is the easiest way to give the pasta more flavor.
- Making this salad a day ahead is a great way to save time. The flavors also blend together even more overnight.
- If I do not have Greek yogurt, I just use plain yogurt or sour cream. Both work great for the dressing.
- For a lighter option, I like tuna packed in water or olive oil. It still tastes great without adding too much fat.
Recipe variations and add-ins:
- Spicy tuna salad: I mix in one diced jalapeño, a pinch of cayenne, and replace two tablespoons of the mayo with sriracha.
- Mediterranean style: I stir in half a cup of chopped Kalamata olives, half a cup of sun dried tomatoes, one cup of diced cucumber, and half a cup of feta cheese. It makes the salad fresh and full of bright flavors.
- Extra veggie loaded: I add one cup each of chopped broccoli, shredded carrots, zucchini, and corn. It makes the salad colorful and extra crunchy.
- Herb lovers: I mix in two tablespoons each of fresh parsley, basil, and chives. The fresh herbs give the salad a light and garden fresh taste.
- Cheesy ranch: I swap the mayo and yogurt for one cup of ranch dressing and toss in an extra cup of cheddar cheese cubes. It turns the salad creamy and tangy with extra cheesiness.
Serving suggestions
When I make this tuna pasta salad for a weekend get together, I love to serve it alongside my creamy tuna noodle casserole for a fun double tuna theme that always makes everyone laugh. If we have friends over for a game night, I usually set out a jalapeno popper cheese ball too, so people can snack while the pasta salad chills in the fridge.
For summer BBQs, I like to pair this with my strawberry broccoli salad for a fresh and colorful side that balances the creamy pasta perfectly. On days when we fire up the grill, my grilled chicken make the perfect protein to go with a big bowl of this salad.
How to store leftovers:
- Store: I keep leftover tuna pasta salad in an airtight container or a big zip bag in the fridge for up to four days.
- Freeze: If I know we will not eat it in time, I pop it in a freezer-safe container or bag and keep it frozen for up to three months.
- Thaw: When I am ready to serve, I let it thaw overnight in the fridge so it tastes fresh and creamy.
Frequently asked questions
Although you do not have to, you can rinse with cold water to remove the extra starch in the pasta. It also works if you rinse the pasta after cooking as it states in this recipe. That way, not only does it rinse away the excess starch but it also stops the cooking process, so your noodles do not get overcooked.
If I notice pasta turning out soggy, it is usually because it sat in water that was not boiling enough or cooked too long. I always make sure the water is at a rolling boil before I add the pasta, then I cook it just a little less than the package time and cool it right away under cold running water so it stays firm and perfect for the salad.
Absolutely, I have done it a few times when I wanted something a little different. It gives the salad a richer flavor, and my husband actually prefers it that way. I just make sure to drain it well and break it into nice chunks before mixing it in so it blends evenly with the pasta and veggies.
More easy salad recipes:
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Tuna Pasta Salad
Ingredients
- 3 cups small shells pasta measured dry
- 8 oz canned tuna drained
- 1/2 cup celery finely diced
- 1 red bell pepper diced
- green bell pepper diced
- 1/4 cup green onions sliced
- 1/2 cup sweet peas defrosted and drained of extra water
- 1 1/2 cup cheddar cheese diced into small cubes
Dill pickle dressing:
- 1/2 cup mayonnaise
- 1/2 cup greek yogurt
- 3 tablespoons sweet pickle relish
- 1 tablespoon lemon juice
- 1 teaspoon fresh dill chopped
- Salt & pepper to taste
Instructions
- Place a large pot with about 8 cups of water over medium-high heat and boil.
- Season the water with salt, add a drizzle of olive oil, and cook pasta per package directions, aiming for al-dente.
- Transfer the cooked pasta to a colander and drain well. Let cool.
- Once the pasta has cooled to room temperature add it to a large bowl and the drained canned tuna.
- Add the rest of the veggies and cheese.
- Mix the dressing ingredients in a bowl.
- Pour the dressing on top of the pasta, and stir gently to combine.
- Set it aside in the fridge to chill or serve immediately.
Video
Notes
Cook pasta al dente
One thing I always tell friends when making pasta salad is to follow the package directions for al dente pasta instead of cooking it until it is soft. Pasta that is just slightly chewy holds its shape so much better when mixed with all the veggies and dressing. I make sure to watch the timer closely and taste a piece before draining so the salad turns out perfect every time.More tips to consider:
- I sometimes use precut veggies to save time. It makes the whole recipe come together so much faster.
- I always add a bit of salt to the pasta water. It is the easiest way to give the pasta more flavor.
- Making this salad a day ahead is a great way to save time. The flavors also blend together even more overnight.
- If I do not have Greek yogurt, I just use plain yogurt or sour cream. Both work great for the dressing.
- For a lighter option, I like tuna packed in water or olive oil. It still tastes great without adding too much fat.