Tuna Pasta Salad

This creamy, tangy tuna pasta salad is the lunch you didn’t know you needed. ♡

The magic here is the dressing. A mix of mayo, Dijon mustard, and a splash of lemon juice coats every noodle and gives the tuna real flavor instead of that bland, dry salad we all grew up with. Crunchy celery and red onion add texture that keeps every bite interesting.

Grab a big bowl, cook your pasta, and toss it all together. This one comes together in about 20 minutes and tastes even better after it sits in the fridge for a bit. Let’s make it together.

Ingredients

Tuna Pasta Salad

• 8 oz rotini or fusilli pasta
• 2 cans (5 oz each) tuna in water, drained
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh lemon juice
• 2 stalks celery, diced
• 1/4 cup red onion, finely diced
• 1/4 cup dill pickles, chopped
• 2 tablespoons fresh dill, chopped
• Salt and black pepper to taste

Optional add-ins:

• Hard-boiled eggs, chopped
• Cherry tomatoes, halved
• Capers
• Sweet corn kernels
• Sliced black olives

How to Make Tuna Pasta Salad

1. Cook. Boil the pasta in salted water according to package directions until al dente, about 8 to 10 minutes. Drain and rinse under cold water to stop the cooking.
2. Mix. In a large bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until smooth. Season with salt and pepper.
3. Toss. Add the cooled pasta, drained tuna, celery, red onion, pickles, and fresh dill to the bowl. Fold everything together gently until the pasta is evenly coated.
4. Taste. Check for seasoning and add more salt, pepper, or lemon juice as needed. The dressing should be tangy and creamy.
5. Chill. Cover and refrigerate for at least 15 minutes before serving (or up to overnight). The flavors get better as it sits.

Tips

• Use short, ridged pasta like rotini or fusilli so the dressing clings to every piece.
• Drain your tuna really well and press it with a fork against a strainer. Extra water makes the salad soggy.
• Rinse the pasta under cold water right after draining. This stops the cooking and cools it fast so the mayo doesn’t melt.
• If serving the next day, stir in an extra tablespoon of mayo before serving. Pasta absorbs dressing overnight.
• Use good quality tuna packed in water for the cleanest flavor. Oil-packed works too if you drain it thoroughly.

Variations

• Greek style: swap mayo for Greek yogurt and add cucumber, Kalamata olives, and feta.
• Spicy: add a teaspoon of sriracha or a diced jalapeno to the dressing.
• Italian: toss in sun-dried tomatoes, artichoke hearts, and a drizzle of red wine vinegar.
• Protein-packed: mix in chopped hard-boiled eggs and white beans.
• Ranch: use ranch dressing instead of the mayo-mustard mix and add crumbled bacon.

Tuna Pasta Salad

A creamy, tangy tuna pasta salad loaded with crunchy vegetables and tossed in a lemon-Dijon dressing.

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Ingredients Method Notes

Ingredients

  

• 8 oz rotini or fusilli pasta
• 2 cans 5 oz each tuna in water, drained
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh lemon juice
• 2 stalks celery diced
• 1/4 cup red onion finely diced
• 1/4 cup dill pickles chopped
• 2 tablespoons fresh dill chopped
• Salt and black pepper to taste

Method

 

1. Cook. Boil pasta in salted water until al dente, 8 to 10 minutes. Drain and rinse under cold water.
2. Mix. Whisk mayo, Dijon, and lemon juice in a large bowl. Season with salt and pepper.
3. Toss. Add cooled pasta, tuna, celery, red onion, pickles, and dill. Fold gently until coated.
4. Taste. Adjust seasoning as needed.
5. Chill. Refrigerate at least 15 minutes before serving.

Notes

Rinse pasta with cold water to stop cooking and prevent the mayo from melting.
Drain tuna thoroughly to avoid a watery salad.
Keeps 3 to 4 days in the fridge. Add extra mayo before serving leftovers.

Tuna Pasta Salad

A delicious homemade tuna pasta salad recipe.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Lunch

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

• 8 oz rotini or fusilli pasta
• 2 cans (5 oz each) tuna in water, drained
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh lemon juice
• 2 stalks celery, diced
• 1/4 cup red onion, finely diced
• 1/4 cup dill pickles, chopped
• 2 tablespoons fresh dill, chopped
• Salt and black pepper to taste

Method

 

1. Cook. Boil the pasta in salted water according to package directions until al dente, about 8 to 10 minutes. Drain and rinse under cold water to stop the cooking.
2. Mix. In a large bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until smooth. Season with salt and pepper.
3. Toss. Add the cooled pasta, drained tuna, celery, red onion, pickles, and fresh dill to the bowl. Fold everything together gently until the pasta is evenly coated.
4. Taste. Check for seasoning and add more salt, pepper, or lemon juice as needed. The dressing should be tangy and creamy.
5. Chill. Cover and refrigerate for at least 15 minutes before serving (or up to overnight). The flavors get better as it sits.

Notes

Use short, ridged pasta like rotini or fusilli so the dressing clings to every piece. Drain your tuna really well and press it with a fork against a strainer. Extra water makes the salad soggy. Rinse the pasta under cold water right after draining. This stops the cooking and cools it fast so the mayo doesn't melt.

FAQ

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