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–+ servings
Tuna Pasta Salad

Tuna Pasta Salad

Discover the best Tuna Pasta Salad recipe perfect for any occasion. Easy to make and always a crowd-pleaser at potlucks and picnics.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 50 minutes
Servings: 6 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 12 oz pasta of your choice (Rotini, Penne, Farfalle, or Shells recommended)
  • 2 (5-ounce) cans canned tuna drained well
  • 1 cup cherry tomatoes halved
  • 1 medium cucumber diced
  • 1/4 cup red onion finely chopped
  • 2 stalks celery diced
  • 1/4 cup fresh parsley chopped
  • 1/2 cup mayonnaise (or more for creaminess)
  • 2 tablespoons lemon juice freshly squeezed
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • q.s. salt to taste
  • q.s. black pepper to taste

Equipment

  • Large pot
  • Whisk
  • Colander
  • Large mixing bowl
  • Refrigerator

Method
 

  1. Cook pasta in a large pot of salted water until al dente (about 8-10 minutes).
  2. Drain the pasta and rinse under cold water to stop the cooking process.
  3. While the pasta cooks, chop all vegetables to a roughly uniform size.
  4. In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, and garlic powder. Adjust seasoning to taste.
  5. In a large bowl, combine cooled pasta, flaked tuna, all chopped vegetables, and fresh parsley.
  6. Pour the dressing over the mixture and mix gently until all ingredients are coated.
  7. Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Nutrition

Calories: 350kcalCarbohydrates: 35gProtein: 20gFat: 15gSaturated Fat: 2gCholesterol: 30mgSodium: 500mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 5IUVitamin C: 15mgCalcium: 5mgIron: 10mg

Notes

Feel free to customize your tuna pasta salad with different veggies or proteins like hard-boiled eggs, chickpeas, or olives.
If you prefer a lighter version, substitute Greek yogurt for mayonnaise.
Make sure to drain the tuna properly to avoid excess liquid making the salad watery.
The salad is great for meal prep; it lasts 3-4 days in the fridge, but tastes best within the first two days.
Consider letting the salad sit at room temperature for about 20 minutes before serving to enhance flavors.
Tried this recipe?Let us know how it was!