Go Back

Tuna Pasta Salad

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