Tuna Pasta Salad is easy to make and perfect for potlucks, picnics, and backyard parties. It’s hearty, flavorful, and a great side dish or complete meal-in-itself.
Chicken macaroni salad is a favorite dish in our house, and for good reason. It’s creamy and tasty, with tasty mix-ins, from shredded chicken to diced ham to crushed pineapple. It’s easy to make for a large crowd, perfect for a simple everyday dinner or special get-together.
This tuna pasta salad, however, is fast taking the top spot, especially since canned tuna is a pantry staple in our house. It delivers the same hearty taste but with a lot less effort.
- Pasta– This recipe calls for fusilli, but other medium-shaped pasta, such as shells, elbow macaroni, bow-tie, or penne, also works.
- Tuna– I use a Philippine brand of flaked light tuna in oil. You can also use light tuna in water or solid white albacore.
- Mayonnaise– adds creaminess. For fewer calories and fat, you can swap all or half of the mayo with plain yogurt or sour cream.
- Gherkins pickles– for extra crunch and tangy and sweet flavor. You can substitute sweet pickle relish.
- Pickle juice– adds tang and balances the rich flavors of the dish. You can also use lemon juice to taste.
- Eggs– add bulk and extra protein, and richness
- Red onions, bell peppers, and celery– for color and crunch. Chopped scallions, diced cucumbers, shredded carrots, and sliced green or black olives are also good additions.
- Salt and pepper– season according to taste
Tuna pasta salad cooking steps
This salad is so easy to put together that I can’t hardly call it a recipe. A hearty side dish or complete meal-in-itself you have ready in minutes.
- Cook the fusilli according to the package directions. Rinse after cooking to keep the temperature down, stop the cooking process, remove starch residue, and prevent the noodles from clumping together.
- Drain the pasta well and allow to cool completely.
- Prep the rest of the ingredients and combine with the pasta in a large bowl.
- Gently stir to distribute and season with salt and pepper evenly. Let the creamy mixture chill and meld in the fridge.
- This pasta salad is a great make-ahead meal and can be prepped in advance. It tastes better when refrigerated to chill and for the flavors to meld.
- Store in a container with a tight-fitting lid and refrigerate for up to 3 days. Due to the nature of the ingredients, it does not freeze well.
- Pasta tends to soak up the mayo dressing, drying out the salad over time. When ready to serve, stir in a bit of mayo, sour cream, yogurt, or milk to moisten and add creaminess.
- If serving outside of refrigeration, keep the container of pasta salad over a bed of ice for food safety, and do not keep it at room temperature for more than two hours.