Description
This Easy Tuna Pasta Salad is a quick and delicious cold pasta dish perfect for lunch or a light dinner. Combining tender pasta shells, flavorful canned tuna, crunchy vegetables, and a creamy, tangy dressing, it’s a crowd-pleaser that can be prepared in under 40 minutes and served chilled.
Ingredients
Pasta
- 12 ounces small shells or elbow macaroni
Tuna Salad Dressing
- 1¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons distilled white vinegar
- 1½ teaspoons dried dill
- 1½ teaspoons garlic powder
- ¾ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
Mix-ins
- 2 (5-ounce) cans oil or water-packed tuna, drained and flaked
- 1½ cups frozen peas, thawed
- 1 cup finely chopped celery (about 3 ribs)
- ½ cup finely chopped red onion
- ½ cup grated carrots (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta shells or elbow macaroni and cook until al dente according to the package directions. Then drain the pasta and rinse with cold water to stop the cooking process and cool it down.
- Make the dressing: While the pasta cooks, whisk together the mayonnaise, Dijon mustard, distilled white vinegar, dried dill, garlic powder, onion powder, kosher salt, and freshly cracked black pepper in a large bowl until the mixture is smooth and well combined.
- Assemble the salad: Add the cooled pasta, flaked tuna, thawed peas, finely chopped celery, red onion, and grated carrots if using to the bowl with the dressing. Gently toss all the ingredients together ensuring each component is evenly coated with the dressing.
- Chill and serve: Cover the bowl and refrigerate the tuna pasta salad for at least 30 minutes to allow the flavors to meld and the salad to chill. Serve cold for the best taste and texture.
Notes
- For best results, use oil-packed tuna for a richer flavor but water-packed is a leaner option.
- Make sure to rinse pasta under cold water to prevent it from becoming mushy and to cool it quickly.
- Optional grated carrots add a subtle sweetness and extra crunch.
- This salad can be prepared a few hours in advance and kept refrigerated for up to 2 days.
- Adjust seasonings like salt and pepper to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
