Creamy Tuna Pasta Salad Recipe

A quick and easy pasta salad with albacore tuna, sweet peas, crisp celery and red onion in creamy mayo with dill pickle relish.

Course pasta salad

Cuisine Southern

Keyword cold tuna pasta salad, tuna and pasta salad, tuna pea pasta salad

Prep Time 15

Cook Time 10

Servings servings

Calories 428kcal

Author Beth Pierce

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.

Any medium pasta will work for this recipe like rotini, bowtie, radiatore, elbow macaroni, or penne.
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
Either sour cream or Greek yogurt can be substituted for 1/2 cup of mayo for less fat and more protein.
For best results use canned albacore tuna packed in water.
Green onions can be substituted for the red onions.
For more texture and flavor include other veggies like red or green bell peppers, cucumber, cherry tomatoes, corn, broccoli, or cauliflower.
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 little more mayonnaise, sour cream or pickle relish to moisten it up.
Store leftovers in an airtight container in the fridge for up to 3 days.