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Tuna pasta salad in a white bowl

Tuna Pasta Salad

A delicious homemade tuna pasta salad recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.