Tuna Pasta Salad
Creamy Tuna Pasta Salad is a classic summer salad perfect for serving as a lunch, dinner or side dish! Loaded with shell pasta, peas, onion, celery and more.
Servings: 8
Calories: 662kcal
Ingredients
- 16 ounces small shells pasta or favorite small pasta
- 12 ounces canned albacore white tuna packed in water, drained
- 4 ribs celery finely chopped
- ¼ cup diced red onion
- 2 cup frozen peas thawed
- 2 cups mayonnaise
- 2 teaspoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried dill weed
Instructions
- Prepare pasta according to package instructions, until al dente, drain water off pasta and rinse under cold water.
- While pasta is cooking combine the rest of the ingredients in a large mixing bowl.
- Add rinsed pasta to bowl and stir to combine.
- Refrigerate pasta salad for at least an hour before stirring.
Video
Notes
Yes, this is a great make-ahead pasta salad! I like to make it the day before and keep it covered in the refrigerator. It will taste even better once the flavors develop. Just give it a good stir before serving it.
It will keep well for three to four days in the refrigerator as long as it’s kept in an airtight container.
Since this is a mayo-based pasta salad, be sure to keep it refrigerated until you’re ready to serve it. It can sit out for up to two hours at room temperature but if it’s hot, you will want to refrigerate it sooner.
If your tuna pasta salad is a little dry after sitting in the fridge, you can add a few squeezes of lemon juice and a little mayo to freshen the dressing.
Nutrition
Calories: 662kcal | Carbohydrates: 49g | Protein: 18g | Fat: 43g | Saturated Fat: 7g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 601mg | Potassium: 318mg | Fiber: 4g | Sugar: 4g | Vitamin A: 351IU | Vitamin C: 15mg | Calcium: 37mg | Iron: 2mg