This delicious Tuna Pasta Salad combines tuna, sweet peas, crisp celery, red onion, dill pickle relish, dried dill weed, and creamy mayo into a tasty lunch, side dish, or light supper. This is one of our favorite tuna salad recipes and a regular during the summer months.
This super-easy salad comes together in about fifteen minutes and is perfect for potlucks, family reunions, and pool parties. My family and friends rave about how delectable and simple it is. I love how easy it is on the pocketbook.
We prefer it served chilled, but you can enjoy it as soon as it is mixed. If you don’t like peas, try a little finely diced red or green bell pepper. If you like this salad, try Italian tortellini pasta salad, deviled egg pasta salad, and chicken Caesar pasta salad.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Pasta: You can use any medium pasta, such as rotini, bowtie, radiatore, elbow macaroni, or penne.
- Tuna: Use white albacore tuna packed in water, in a can or a packet.
- Peas: Frozen baby peas thawed
- Red onion: You can substitute chopped green onion
- Dill: For best results, use chopped fresh dill. Your taste buds will thank you!
- Mayonnaise: Sour cream or Greek yogurt can be substituted for 1/2 cup of mayo for less fat and more protein.
- Dijon Mustard: adds a little tang, but I have used regular prepared mustard in a pinch.
How to Make Tuna Pasta Salad
This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.
Bring a large pot of water to boil on the stovetop. Cook the pasta al dente according to package instructions. Rinse the pasta with cold water and drain well in a colander. Do not overcook the pasta, as you want it slightly firm so it stays together when stirred with the other ingredients.
Next, chop the celery and the red onion. Combine the tuna, peas, pickle relish, celery, red onions, dill weed, mayonnaise, lemon juice, Dijon Mustard, and cooled pasta in a large bowl. Stir gently to combine. For best results, chill for several hours. Gently stir before serving and sprinkle lightly with dill.
Preparation Tips and Storage
- Don’t overcook the pasta. It should be cooked slightly firm so it does not break apart when tossed with the mayonnaise.
- Hard-boiled eggs are a great addition to this pasta salad, and they pack a lot of protein.
- This dish can be prepared up to a day in advance and stored covered in the refrigerator until ready to serve. You may need to add a bit more mayonnaise, sour cream, or pickle relish to moisten the salad.
- Store leftovers in an airtight container in the fridge for up to 3 days.
More Pasta Salads
Tuna Pasta Salad Recipe
Ingredients
- 12 ounces small shell pasta
- 10 ounces canned albacore white tuna packed in water drained
- 1 cup frozen baby peas thawed
- ½ cup dill pickle relish
- 2 ribs celery chopped
- ⅓ cup chopped red onion
- 1 tablespoon fresh dill
- 1 cup mayonnaise
- 2 tablespoons lemon juice
- 2 teaspoons Dijon Mustard
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain well.
- Combine the tuna, peas, pickle relish, celery, red onions, dill weed, mayonnaise, lemon juice, Dijon mustard, and cooled pasta. Stir gently to combine. Chill for 1-2 hours. Gently stir before serving and sprinkle lightly with dill.
Notes
- Don’t overcook the pasta. It should be cooked slightly firm so it does not break apart when tossed with the mayonnaise.
- Hard-boiled eggs are a great addition to this pasta salad, and they pack a lot of protein
- This dish can be prepared up to a day in advance and stored covered in the refrigerator until ready to serve. You may need to add a bit more mayonnaise, sour cream, or pickle relish to moisten the salad.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
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Laurie Ann
This pasta was super tasty and so refreshing. Tuna salad is one of my favorite types of salads, and I love that you remixed it with pasta salad! I will make this again.
Sarah
My daughter loves this tuna pasta salad. She can not get enough of it. I am going to make it for her this weekend. We will share the leftovers for lunch.
Reese
I’m trying to prep some healthier lunches as I’ve gotten so bad during pregnancy with eating badly. This tuna salad worked out great for me. I was able to enjoy it for several of my lunches and send some with my husband for his lunch.
Mary
We love this easy salad. It is fantastic for entertaining, definitely a crowd pleaser. We serve it for pool parties and barbecues and everyone loves it.
Laura
Have been making a lot of pasta salads, so easy, filling, delicious, and they make great leftovers! Love the dill here. Yum!
Beth Pierce
Thank you, Laura! We love it too!
Tania
So yummy! This is my new favorite tuna recipe. I made it for my bookclub and everyone loved it. I gave several of them the recipe.
Beth Pierce
Thanks, Tania!
Julie H
I love a good pasta salad and this one with tuna sounds really easy to make and eat. Thank you for sharing your recipe, I’ll make this for our next picnic.
Beth Pierce
Thanks, Julie! Enjoy!
Karen
The tuna pasta salad turned out delicious, I love it…Thank you sooooo much for the amazing recipe, it is the best.
Beth Pierce
You are most welcome, Karen!
Maria
I’ve been in love with this salad the past few weeks. It is tasty, easy to make, and it hold ups well in the fridge for several days. It is a must try.
Ben
This is super tasty. I love the mashup of tuna salad and pasta salad. It’s such a smart idea, and I can’t believe I’ve never seen it before!
Beth Pierce
Thanks, Ben! So glad that you liked it.
Marion
Had no Tuna – But I had some leftover Salmon ! This is such a wonderful Salmon Pasta Salad , too !!! And had no red onions but I did have green onions to use, as suggested! Thank you for another wonderful recipe !