Print

Tuna Pasta Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 9 reviews

A refreshing and easy-to-make Tuna Pasta Salad featuring tender pasta shells combined with flaked tuna, crisp vegetables, and a creamy dill mayonnaise dressing. Perfect for a quick lunch or a light dinner, this salad can be served immediately or chilled for enhanced flavors.

Ingredients

Pasta and Tuna

  • 280 g (10 oz) dried pasta shells
  • 3 x 125 g (4.4 oz) tins tuna in olive oil, drained and flaked (about 300 g/10.5 oz drained tuna)

Vegetables

  • 1 medium red onion, peeled and finely diced
  • 200 g (3.5 oz) cherry tomatoes, quartered
  • 1/2 medium cucumber, diced
  • 2 sticks celery, finely diced
  • 60 g (2 oz) dill pickles, finely diced

Dressing

  • 115 g (1/2 cup) full fat mayonnaise (can substitute with low fat mayo or half mayo and half Greek yogurt for a lighter dressing)
  • 1/2 tsp celery salt
  • 1/2 tsp black pepper
  • 1 tbsp chopped fresh dill (or 1 tsp dried dill)
  • 2 tsp fresh lemon juice

Instructions

  1. Cook the pasta: Cook the pasta according to the package instructions until al dente. Once cooked, drain and rinse under cold water until the pasta is fully cooled. Drain thoroughly to remove excess water.
  2. Prepare the vegetables and dressing: While the pasta is cooking, finely dice the red onion, celery, dill pickles, and cucumber. Quarter the cherry tomatoes. In a large bowl, combine these vegetables with the drained tuna.
  3. Mix together: Add the cooled pasta to the large bowl with the tuna and vegetables. In the same bowl, add the mayonnaise, celery salt, black pepper, fresh or dried dill, and lemon juice. Mix everything thoroughly until well combined.
  4. Serve or chill: Serve the tuna pasta salad immediately for a fresh taste, or cover and chill it in the refrigerator. The salad will keep well in an airtight container for up to 3 days, allowing the flavors to meld and intensify.

Notes

  • Use low fat mayonnaise or a mix of mayonnaise and Greek yogurt for a lighter dressing option.
  • Chilling the salad enhances the flavors and texture.
  • This salad keeps well for up to 3 days refrigerated in an airtight container.
  • Substitute fresh dill with dried dill if fresh is not available.
  • Drain the tuna thoroughly to avoid a watery salad.

Find it online: https://miracooking.com/tuna-pasta-salad-recipe/