Print

Easy Tuna Pasta Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 1 review

This easy Tuna Pasta Salad is a creamy and flavorful dish combining tender pasta shells, flaked tuna, fresh vegetables, and a tangy homemade dressing. Perfect for a quick lunch or a delightful side, it comes together effortlessly in under 40 minutes and serves eight people.

Ingredients

Pasta

  • 12 ounces small shells or elbow macaroni

Protein

  • 2 (5-ounce) cans oil or water-packed tuna, drained and flaked

Dressing

  • 1¼ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons distilled white vinegar
  • 1½ teaspoons dried dill
  • 1½ teaspoons garlic powder
  • ¾ teaspoon onion powder
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper

Vegetables

  • 1½ cups frozen peas, thawed
  • 1 cup finely chopped celery (about 3 ribs)
  • ½ cup finely chopped red onion
  • ½ cup grated carrots (optional)

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Drain the pasta and rinse it with cold water to cool it down and stop the cooking process.
  2. Make the dressing: In a large bowl, whisk together mayonnaise, Dijon mustard, distilled white vinegar, dried dill, garlic powder, onion powder, kosher salt, and freshly cracked black pepper until the mixture is smooth and thoroughly combined.
  3. Assemble the salad: Add the cooled pasta, flaked tuna, thawed peas, finely chopped celery, red onion, and grated carrots (if using) to the bowl containing the dressing. Toss gently to evenly coat all ingredients with the dressing.
  4. Chill and serve: Cover the salad bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve the tuna pasta salad chilled for best taste and texture.

Notes

  • For a healthier version, substitute mayonnaise with low-fat Greek yogurt.
  • Feel free to add more crunchy vegetables like bell peppers or cucumbers.
  • The salad can be prepared a day ahead and stored covered in the refrigerator.
  • Use fresh dill instead of dried for a brighter herbal flavor if available.
  • To reduce sodium, use low-sodium tuna and adjust salt accordingly.

Find it online: https://marthatasty.com/easy-tuna-pasta-salad-recipe/