This cool and creamy pasta salad blends flaky tuna with al dente pasta, crisp veggies, and a luscious dressing that coats every bite. The combination of tender elbow macaroni or fusilli with creamy mayonnaise, a touch of tangy mustard, and pops of crunchy celery and pickles makes it both nostalgic and refreshingly light. It’s excellent served cold, holds well for gatherings, and can be prepped ahead for a grab-and-go meal throughout the week.
It’s flexible too—dress it up with capers or herbs, swap in Greek yogurt for a lighter twist, or toss in boiled eggs for a more filling option.
Ingredients:
For the Salad:
- 2½ cups uncooked pasta (elbow macaroni, rotini, or shells work well)
- 2 (5 oz / 140g) cans tuna, drained and flaked
- ½ cup diced celery
- ¼ cup finely chopped red onion or scallions
- ½ cup diced dill pickles or relish
- 1 cup frozen peas, thawed
- Optional add-ins: chopped hard-boiled eggs, shredded carrots, cherry tomatoes halved
For the Creamy Dressing:
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt (for extra tang and creaminess)
- 1 tbsp Dijon or yellow mustard
- 1 tbsp lemon juice or vinegar
- Salt and pepper, to taste
- Optional: ½ tsp garlic powder or celery seed for added depth
- Fresh parsley or dill, chopped (for garnish and flavor)
Instructions:
1. Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta. Shake off excess water well.
2. Make the Dressing
In a medium mixing bowl, whisk together mayonnaise, sour cream (or yogurt), mustard, lemon juice, and your seasonings. Taste and adjust—some like more tang, others a bit sweeter (add a pinch of sugar or sweet relish if desired).
3. Combine the Ingredients
In a large bowl, add the cooked pasta, flaked tuna, diced celery, onions, pickles, and peas. Pour the dressing over everything and gently mix to combine. Be careful not to break the tuna too much—it’s nice to keep some larger chunks.
If the mixture seems a bit dry (especially after chilling), add a splash of milk or a spoonful more mayo to refresh it.
4. Chill and Let the Flavors Mingle
Cover and refrigerate the salad for at least 1 hour before serving. This helps the flavors develop and allows the pasta to soak up the dressing.
5. Serve and Garnish
Before serving, give the salad a gentle stir. Garnish with chopped herbs, extra cracked pepper, or a sprinkle of paprika for color. Serve on its own, with crackers, or as a sandwich filling in a croissant or pita.
Tips & Variations:
- Brighten it up: Add halved cherry tomatoes, olives, or a handful of arugula just before serving.
- Low-fat version: Replace half or all of the mayo with low-fat yogurt or avocado.
- Make it zippy: Add diced jalapeños or a dash of hot sauce.
- Storage: Keeps well in the fridge for up to 3–4 days. Stir and adjust creaminess before serving.
Would you like to pair this with a tropical iced drink or turn it into a bento-box lunch idea? I’ve got just the flavor companions in mind.