This simple tuna pasta salad is creamy and delicious. It is also a cool and refreshing make ahead salad that is perfect for so many occasions.
Tuna pasta salad is the perfect summertime dish. I like to enjoy it for lunch, but it also great as a side dish. It is also a great option for carry-ins, picnics, and potlucks.
As the warm weather rolls in, so do the cravings for salads. Whether it is a nice big green salad loaded with toppings to make a simple meal, or a great pasta salad, it is nice to have something cool to eat.
We have recently fallen back in love with tuna melts. There is just something so classic and delicious about a good tuna salad.
So, I thought it would be fun to take that basic idea and turn it into a pasta salad. It is every bit as good as I thought it would be!
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I brought it to work for lunch all week and will be making it for that purpose all summer long. It is so easy to make and so good.
What to do if your salad starts to look dry:
Sometimes as pasta salad chills, the pasta soaks up too much of the dressing.
If you want a little bit more, you can just add a couple of extra Tablespoons of mayonnaise, or even a splash of milk to loosen it up. Stir it into the pasta salad, taste then add salt and pepper if needed.
How do you cook pasta for pasta salad?
Cook the pasta al dente, or just a little bit firm. A minute or two less than the package suggests is good.
Drain the pasta well, then rinse it. That helps to remove extra starch so the pasta doesn’t stick together.
Storage
This salad can be kept in the refrigerator for up to 5 days. Freezing is not recommended.
Tuna Pasta Salad
Ingredients
- 8 oz pasta uncooked
- 4 hard boiled eggs
- 3 celery stalks
- ¾ cup mayonnaise
- 1 Tablespoon Dijon mustard
- 2 Tablespoons lemon juice
- ½ teaspoon garlic powder
- 1 teaspoon dried dill
- ¼ teaspoon black pepper
- 10 oz tuna drained (2 cans)
- 1 cup frozen peas
Instructions
- Cook 8 oz pasta in salted water to al dente according to the package directions. Drain and rinse with cold water.
- Chop 3 celery stalks and 4 hard boiled eggs into small pieces.
- In a large bowl, stir together ¾ cup mayonnaise, 1 Tablespoon Dijon mustard, 2 Tablespoons lemon juice, ½ teaspoon garlic powder, 1 teaspoon dried dill, and ¼ teaspoon black pepper.
- Mix in the 10 oz tuna, 1 cup frozen peas, celery, and eggs.
- Add the pasta and stir until well coated. Taste and adjust the salt and pepper as needed.
- Cover and chill at least 1 hour before serving.
- Store leftover in the refrigerator for up to 5 days.
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