Easy Tuna Pasta Salad
If you’re trying to find an easy dish that can be served at just about any occasion, you’ve come to the right place.
Tuna Pasta Salad, is a cold pasta salad that gets its creamy texture from a combination of milk and mayonnaise. It’s loaded with peas, red onion, celery, bell peppers, and dill.
So is this tuna pasta a side or a salad? I’ll leave that up to you.
What I will say is, Tuna Pasta “salad” is the best summer dish
This delicious side is scrumptious anytime of the year, but is always popular for easy back to school dinners or prepare ahead lunch. It’s easy to make, perfect for pot-lucks and always disappears.
Why You’ll Love This Dish
Shop at one store. This meal is the best because you use common ingredients that can all be found at one grocery store. I don’t know about you, but I love when I can get all my shopping done in one trip.
Cheap and affordable. I made this pasta salad for under 10 dollars and that’s with having to buy every ingredient listed. Tuna pasta salad is an easy dinner Idea and make ahead lunch, and I should know. My family of 5 were able to make this last between ourselves for 3-4 days.
Versatile. This recipe can be switched up depending on what flavors you enjoy. Be sure to check my recipe variations below for some inspiration.
A real crowd pleaser. This is one of those recipes that’s great for any kind of party or holiday, from baby showers, summer barbecues, Easter, Mothers Day, Fathers Day, to Juneteenth, and July Fourth.
Looking for another easy pasta dish? Baked Boursin Cheese Pasta is delicious and so easy to make.
Best Pasta Salad Recipe
Ingredients Needed
- Shell Noodles
- Tuna
- Frozen Peas
- Bell peppers
- Red Onion
- Celery
- Mayonnaise
- Milk
- Fresh Dill
- Seasonings
Shell Noodles – Are my noodles of choice, feel free to use any pasta you prefer.
Tuna – Chunk light tuna is my preference feel free to use Chicken of the Sea as well or Solid White Albacore.
Peas – I used frozen peas because I find they have a crisp texture. You may also use canned peas just be sure to drain well.
Red Onion – is best eaten raw if your crowd doesn’t like onions feel free to skip.
Bell Peppers – Not only do red bell pepper, green bell pepper, orange bell pepper, and yellow bell pepper add an assortment of fun rainbow colors.
They also tend to be pretty cheap I was able to get a 3 pack of sweet peppers for just 1 dollar and the green pepper cost me about .50 cents.
And if that’s not enough………….
According to Healthline, bell peppers are low in calories rich in vitamin C and other antioxidants. Which makes them excellent additions to a healthy diet.
Celery – Add a pop of color and texture.
Mayonnaise – Makes a creamy dressing if you’d like a lighter dressing check my recipe variations below for exact amounts.
Milk – Helps dressing become creamier use full fat or reduced fat.
Seasonings – All you need for a flavorful pasta salad is fresh or dried dill, garlic powder and salt and pepper to taste.
How to Make the Best Tuna Pasta Salad
- Cook pasta in a large pot with salted water until noodles are Al dente. Follow the back of the directions on the pasta box. Drain noodles in a colander and run cold water over noodles.
- Dice and chop all veggies for tuna pasta salad and set aside.
- In a large bowl add drained tuna, diced veggies, pasta, and defrosted peas.
- In a smaller bowl whisk together mayonnaise, milk, and seasonings.
- Pour over the pasta mixture and stir everything until evenly combined and dressing is evenly coated throughout.
- Cover with plastic wrap and refrigerate for 30 minutes to an hour.
Recipe Tips
Here are a few tips to help you make this pasta salad just right!
Dried Dill Weed- If you plan to use dried dill weed use 1 teaspoon dried dill weed in replacement of 1 tablespoon fresh dill.
If planning to make many hours in advance – Either pour dressing over tuna pasta salad just before serving.
Or make dressing with 1 3/4 cups of mayonnaise so the noodles do not soak up all the dressing. Especially if the pasta salad will be sitting out awhile.
For a lighter pasta salad – Make tuna pasta salad with 1 cup Greek Yogurt and 1/2 cup mayonnaise.
If you plan to make pasta salad many hours in advance you will need to use 1 1/2 cup Greek yogurt and 1/4 cup mayonnaise to prevent noodles from soaking up all the dressing.
Recipes Variations
One thing I love about tuna pasta salad is how versatile it can be. Here are some variations.
Lemon – and dill sort of just go together. If you have a Lemon on hand squeeze juice of 1 lemon in your mayonnaise dressing.
Just be sure to squeeze lemon in a bowl so you don’t end up with lemon seeds in your pasta salad.
Apple Cider Vinegar – is a great option for a tangy taste I love to add 1-2 tablespoons when I have this ingredient on hand.
Veggies – Some of my personal favorite vegetables to add in my pasta salad are english cucumber and grape tomatoes.
Just be sure to add diced cucumber and grape tomatoes just before serving.
Since cucumber will make salad watery if left in pasta too far in advance.
Likewise, instead of frozen peas sometimes I like to add frozen peas and carrots.
And of course, fresh broccoli is another favorite of mine and when I add fresh broccoli I add cubed cheddar cheese.
Seasonings – Lawry’s seasoned salt is a delicious spice and if you add about 2 tablespoons of sugar to the party, the sugar helps balance out the saltiness.
Tony Chachere’s – Creole seasoning is a sure way to spice this tuna pasta salad up a notch.
I usually lay out Tony Chachere’s Creole seasoning for guests to sprinkle their desired amounts on their individual bowls.
Ranch – For ranch lovers Hidden Valley Ranch Seasoning is the way to go! Kids love this flavor as well.
As you can see, tuna pasta salad is adaptable and depending on the crowd whom you’re serving. Go with what their favorite will be.
More Easy Recipes
- Ham and Dill Pickle Roll Ups
- Easy Peach Cobbler with Canned Peaches & Cake Mix
- Greek Yogurt Veggie Dip
- Easy Peach Dumplings with Crescent Rolls & Sprite
Best Tuna Pasta Salad
Easy recipe for Tuna Pasta Salad loaded with lots of veggies. Frozen peas, celery, red onion, bell peppers and a smooth mayo dressing for extra creaminess. This tuna pasta salad is the best and perfect for summer parties, easy dinners, or prepare ahead for lunches.
Ingredients
For Best Tuna Pasta Salad:
- 16 ounces elbow noodles
- 3 (4 ounce) canned tuna, drained
- 14 ounce bag frozen peas, defrosted
- 1 green bell pepper, finely, diced ( 1/2 cup)
- 1 yellow bell pepper, finely, diced ( 1/2 cup)
- 1 orange bell pepper, finely, diced ( 1/2 cup)
- 1 red bell pepper, finely, diced (1/2 cup)
- 1 red onion, finely, diced (1/2 cup)
- 2 celery ribs finely, diced (1/2 cup)
For Dressing:
- 1 1/2 cups mayonnaise
- 1/4 cups milk
- 3 teaspoons fresh dill
- 1 teaspoon garlic powder
- salt and pepper, to taste
Instructions
- Cook pasta in a large pot with salted water until noodles are Al dente. Follow packaged instructions on cook time. Drain noodles in a colander and run cold water over noodles.
- In a large bowl add tuna, diced veggies, pasta, and peas.
- In a smaller bowl whisk together mayonnaise, milk, and seasonings.
- Pour over the pasta mixture and stir everything until evenly combined and dressing is evenly coated throughout.
- Cover with plastic wrap and refrigerate for 30 minutes to an hour.
Notes
- Dried Dill Weed - If you plan to use dried dill weed use 1 teaspoon dried dill weed in replacement of 1 tablespoon fresh dill.
- Defrost frozen peas - under cold running water until thawed.
- Rinse and wash bell peppers - wash and rinse bell peppers and blot off any water left behind with paper towels to prevent a soggy salad.
- I change paper towels out a few times and like to blot defrosted peas with paper towels as well.
- If planning to make many hours in advance - Either pour dressing over tuna pasta salad just before serving.
- Or make dressing with 1 3/4 cups of mayonnaise so the noodles do not soak up all the dressing. Especially if the pasta salad will be sitting out awhile.
- For a lighter pasta salad - Make tuna pasta salad with 1 cup Greek Yogurt and 1/2 cup mayonnaise.
- If you plan to make pasta salad many hours in advance you will need to use 1 1/2 cup Greek yogurt and 1/4 cup mayonnaise to prevent noodles from soaking up all the dressing.
Nutrition Information:
Yield: 15 cups Serving Size: 1/2 cupAmount Per Serving: Calories: 345Total Fat: 16gCholesterol: 18mgSodium: 137mgCarbohydrates: 5gFiber: 7gSugar: 1.4gProtein: 7.4g