Tuna Pasta Salad

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

Are you on the hunt for more delicious recipes?  Follow Small Town Woman on Facebook, Pinterest, and Instagram.

https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf