Flaky tuna, tender pasta, some cheese, and a handful of peas are tossed in a simple creamy dressing with a touch of dill.
Ingredients Tips for Tuna Pasta Salad
This pasta salad is both quick and simple to make with ingredients you likely have on hand. Best of all, it can be made ahead of time.
Tuna: Solid or chunk white albacore tuna will have bigger pieces and a slightly milder flavor, while light tuna will have smaller pieces. Pasta: My preference is rotini or shells, so the ridges grab the dressing! Add-Ins: Celery, green onions, frozen peas, and cheddar cheese add texture and flavor to this salad. Dressing: Mayonnaise and sour cream make a creamy base, while sweet relish, dill, and vinegar add sweetness and flavor.
Variations
Perfect for potlucks, BBQs, and summer meals – this tuna pasta salad can be made with what you have on hand.
Swaps Replace sweet pickle relish with chopped dill pickles. Swap green onion for 2 to 3 tablespoons diced red onion. Additions Add a spoonful of Dijon, a squeeze of lemon juice, or fresh herbs to the dressing. Add chopped hard-boiled eggs.
How to Make Tuna Pasta Salad
Whether you make it in advance or fresh to eat, keep it chilled until you are ready to serve.
Serving, Storage, and Leftovers
When serving it outdoors, put the salad in a bowl on a small tray or plate of ice to keep it cold. Stir frequently to keep it all chilled throughout! This is great because it flavors the salad throughout (and it’s why refrigerating is recommended before serving). Dress the salad generously so it’s nice and creamy as the dressing is absorbed. Tuna pasta salad can be kept in a sealed container in the fridge for up to 4 days, making it great for lunches. Did you make this Tuna Pasta Salad? Be sure to leave a rating and a comment below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
