This creamy tuna pasta salad is the kind of comforting, quick dish that never goes out of style. It’s packed with tender pasta, flaky tuna, crisp vegetables, and a tangy, creamy dressing. Perfect for picnics, lunchboxes, or a fuss-free dinner, this classic salad comes together in under 30 minutes and is just as good the next day.
Ingredients
- 2 cups dry pasta (elbow, rotini, or shells work best)
- 1 can (5–6 oz) tuna in water, drained and flaked
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- 1 celery stalk, finely chopped
- ¼ red onion, finely diced
- ½ cup frozen peas (thawed)
- Salt and black pepper, to taste
- Fresh parsley or dill, chopped (optional)
Instructions
- Cook the pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. - Make the dressing:
In a large bowl, whisk together mayonnaise, sour cream (or yogurt), Dijon mustard, salt, and pepper until smooth. - Combine the ingredients:
Add the cooked pasta, flaked tuna, celery, red onion, and peas to the bowl with the dressing. Gently toss until everything is evenly coated. - Chill and serve:
Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled, garnished with fresh herbs if desired.
Tips & Variations
- Make it lighter: Use light mayo or all Greek yogurt.
- Add crunch: Include chopped pickles, bell pepper, or shredded carrot.
- Boost the protein: Add chopped hard-boiled eggs or extra tuna.
- Meal prep friendly: This salad keeps well in the fridge for up to 3 days.
What to Serve With It
- Fresh fruit or a light green salad
- Crackers or crusty bread
- Iced tea or lemonade for a refreshing combo
Final Thoughts
Creamy, classic, and endlessly adaptable, this tuna pasta salad is a go-to for good reason. It’s easy to throw together with pantry staples and tastes even better after a few hours in the fridge. Ideal for hot days, busy nights, or packed lunches!