This easy to make tuna pasta salad is the perfect picnic lunch or side dish. Packed with tuna, crisp vegetables and tender pasta, this is ready in just 20 minutes and is hearty and delicious!
Try my super yummy Pea Salad, or my Chicken Cobb Salad too!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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This Tuna Pasta Salad recipe is perfect for potlucks, parties, gatherings and random weekend lunches.
The best part? It only takes around 20 minutes to make!
I love making great use of my pantry to bring an amazing meal together for my family. Canned tuna is a great source of protein, and is super convenient to keep on hand, along with pasta, frozen peas, mayo, hard boiled eggs, red onion, tomatoes and celery.
This is a super easy recipe to make, that can be adapted to your needs or to use whatever you’d like.
Love tuna recipes? Check out my Classic Tuna Noodle Casserole, or my epic Spicy Tuna Salad
Why you’ll love this recipe:
- Super fast prep time. This recipe works great for meal prep.
- Delicious. It’s so good!
- Adaptable. Change it up according to your tastes! Add diced bell peppers, cucumber, shredded carrots, or any other vegetables you enjoy.
Frequently Asked Questions
What is the best pasta to use for tuna pasta salad?
Any type of pasta – as long as it’s the short kind, will work great. Longer pasta types like spaghetti are hard to serve, and won’t hold onto the fillings and dressing like short pasta will. Try fusilli (spirals), bowties (farfalle) elbow macaroni, or shell pasta.
What type of tuna should I use?
Use good-quality canned tuna in water or oil, depending on your preference. Tuna packed in oil will add more richness to the salad.
What can I use instead of mayonnaise for the dressing?
Plain Greek yogurt, sour cream, or a vinegar based dressing can be used as alternatives to mayonnaise. You could just sub half of the mayo for Greek yogurt.
Can this be made ahead?
Yes, you can make this tuna pasta salad about 24 hours in advance for mayo based dressings, but not with vinegar based dressings. Be sure to store in an air tight container in the refrigerator, mix well and garnish before serving.
This salad is served cold, so a nice stay in the fridge actually helps develop the depth of flavor.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Pasta. You can substitute with any small pasta like macaroni, fusilli, or orzo for a different texture.
- Peas. Fresh peas can be used if available but add them at the last minute of cooking the pasta. If you’re not a fan of peas, consider green beans or edamame as alternatives.
- Onion. Shallots or spring onions can be used as a milder alternative.
- Tomatoes. Grape tomatoes or diced regular tomatoes can be used if cherry tomatoes are not available.
- Celery. For a crunch without the distinct celery flavor, try adding diced cucumber or red bell peppers.
- Tuna. I use solid white albacore tuna packed in water. Your you favorite tuna brand. Canned chicken or salmon can be used as an alternative. For a vegetarian option, consider chickpeas or white beans.
- Eggs. I use large eggs, that I boil using my instant pot boiled eggs method.
- Mayonnaise. Greek yogurt can be used for a lighter dressing or try an avocado mayonnaise for a different flavor. Use your favorite brand, I love Best Mayo, but I know there are some hardcore Miracle Whip fans out there!
- Lemon juice. Fresh is best! If you don’t have it use a little apple cider vinegar.
- Dijon Mustard. I love the creamy consistency and smooth but tangy flavor of this. You can use whatever mustard you have on your hand, of course. I also like whole grain mustard in this!
- Herbs. I use parsley, but fresh dill, basil, or cilantro can be used depending on your flavor preference. Dried dill or parsley can also be used in smaller amounts if fresh is not available.
How to make Tuna Pasta Salad
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Open the cans of tuna, drain well. Boil the eggs and set aside to cool. Dice the eggs.
Dice the onion, halve the cherry tomatoes and chop the celery.
Make the dressing
In a small mixing bowl, whisk together the mayonnaise, lemon juice, and Dijon mustard until smooth.
Season with salt and pepper to taste. Adjust the dressing according to your preference—if you like it tangier, add more lemon juice.
Cook the pasta (and peas)
Bring a large pot of salted water to a boil, cook the pasta shells according to package instructions until al dente.
Add the frozen peas to the boiling pasta water during the last 3 minutes of cooking.
Drain and rinse with cold water
Drain the pasta and peas in a colander and rinse with cold water to stop the cooking process. Set aside to cool.
Assemble the salad
In a large bowl, combine the cold pasta and peas, red onion, cherry tomatoes, and celery.
Flake the tuna into the bowl with the pasta mixture and add the chopped boiled eggs.
Add the dressing
Pour the dressing on top of the salad and toss gently until everything is well coated. Stir in the chopped parsley, if using.
Chill
Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour to allow the flavors to meld together.
Serve
Once chilled, give the salad a gentle toss to combine again. Taste and adjust the seasoning if necessary.
Kylee’s Notes
What to do with leftovers
The salad can be stored in an airtight container for up to 3 days in the fridge. Stir it well before serving, as the dressing may settle.
Freezing instructions
This recipe is not suitable for freezing. Just, don’t.
More delicious salads:
Some of our favorite salad recipes:
- Summery White Bean Salad. Served chilled or at room temperature, this Summery White Bean Salad is great to make ahead, or to grab and go! A short prep time means you can have it on the table fast!
- Easy Southwest Pasta Salad with Lime Vinaigrette Dressing. Black beans, corn, red peppers, jalapenos, cilantro and red onions feature in this easy to make pasta salad. With the addition of the lime vinaigrette… oh, myyyyyyy.
- Caprese Orzo Salad (Basil Tomato Mozzarella). An easy side, this salad combines tomatoes, fresh mozzarella and basil with a yummy homemade balsamic vinaigrette. Make ahead!
- Grilled Vegetable Salad with Tarragon Dressing. A spectacular, smoky charcoal-grilled vegetable salad, bursting with flavor, this is an easy side that you can make ahead or make with the family!
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Tuna Pasta Salad
Ingredients
Pasta, veggies and protein
- 14 ounces tuna (use 2 x 7oz cans or 3 x 5oz cans)
- 3 hard boiled eggs
- 16 ounces small pasta shells
- 1 cup peas (frozen)
- ½ cup red onion (diced)
- 1 cup cherry tomatoes (halved)
- 2 stalks celery (diced)
For the dressing
- 1 cup mayonnaise (can use more, adjust to your preference)
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoons pepper
Optional
- ¼ cup fresh parsley
Directions
Get prepped
- Open the cans of 14 ounces tuna, drain well. Boil the eggs and set aside to cool. Dice the 3 hard boiled eggs.
- Dice the ½ cup red onion, halve the 1 cup cherry tomatoes and chop the 2 stalks celery.
Make the dressing
- In a small mixing bowl, whisk together the 1 cup mayonnaise, 1 tablespoon lemon juice, and 2 teaspoons Dijon mustard until smooth.
- Season with ½ teaspoon salt and ¼ teaspoons pepper to taste. Adjust the dressing according to your preference – if you like it tangier, add more lemon juice.
Cook the pasta (and peas)
- In a large pot of boiling salted water, cook the 16 ounces small pasta shells according to the package instructions until al dente.
- Add the frozen 1 cup peas to the boiling pasta water during the last 3 minutes of cooking.
- Drain the pasta and peas in a colander and rinse under cold water to stop the cooking process. Set aside to cool.
Assemble the salad
- In a large mixing bowl, combine the cooled pasta and peas, red onion, cherry tomatoes, and celery.
- Flake the tuna into the bowl with the pasta mixture and add the chopped boiled eggs.
- Pour the dressing over the salad and toss gently until everything is well coated.
- Stir in the chopped parsley, if using.
Chill
- Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour to allow the flavors to meld together.
Serve
- Once chilled, give the salad a gentle stir. Taste and adjust the seasoning if necessary.
- Serve the salad cold, garnished with ¼ cup fresh parsley if desired
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Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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