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  • The Main Dish
  • 30 Minutes or Less
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  • Vegetarian
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Tuna Pasta Salad

6 Comments

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This tuna pasta salad recipe will satisfy cravings for classic tuna salad and add fresh, healthy ingredients for extra texture and nutrition.

 

Tuna Pasta Salad served on a white plate with a fork and napkin on the sideSome recipes gain popularity when traditional ingredients are changed up and made new. Some are best as their straight-forward, classic self. This recipe for Tuna Pasta Salad is both. People who love classic tuna salad and don’t want it messed with will love this, but if you want a bit of a twist on the norm, you’ll be happy too. This is a fresh, make-ahead tuna pasta salad reminiscent of traditional tuna salad but with some fresh and healthy ingredients for added texture and variety.

Start with solid Albacore tuna (or salmon!) and shell pasta. You can use small shell pasta, or in this case, tomato and spinach shell pasta for a bit of color. Use pasta with ridges to help hold onto the dressing. Speaking of the dressing, this one is simple and fresh. Combine mayonnaise with Greek yogurt, sweet relish, lemon juice and dill. The addition of crunchy celery, sweet peas, hard-boiled eggs and red onions adds a healthy balance of color and texture without losing that classic tuna salad flavor. Make this at least four hours or up to a day ahead for best flavor.

 

Tuna Pasta Salad on a white plate

If you like your tuna salad just like your grandma used to make, this will be a great recipe for you to try. But if you’re prone to experimentation, here are a couple unique options for you. Add in some apples and curry powder. Or how about diced green pepper, jalapeno and avocado? Either way, here is a great base for experimentation or a recipe that will satisfy just the way it is.

For another delicious main-dish salad, check out my popular Chicken Salad Recipe.

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5 from 2 votes

Tuna Pasta Salad

This is a great recipe to satisfy traditional tastes or a jumping-off point for an unusual tuna pasta salad. A couple of tips for you; make the salad at least four hours ahead or the day before serving. Also, the salad may seem too wet when first combined. But the pasta will soak up some of the dressing while in the refrigerator.
Course Main Dish Salad
Prep Time 4 hours
Cook Time 10 minutes
Total Time 4 hours 10 minutes
Servings 10
Calories 234
Author Good Dinner Mom

Ingredients 

  • 1- 16 oz. package small uncooked seashell pasta, or other ridged pasta
  • 1 cup mayonnaise
  • ½ cup plain Greek yogurt
  • ½ cup milk
  • 2 Tablespoons fresh-squeezed lemon juice
  • 2 Tablespoons sweet pickle relish
  • 2 teaspoons dried dill weed
  • 1 teaspoon dried mustard
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2- 6 oz. cans solid Albacore tuna, packed in water and drained
  • ½ red onion, diced
  • 1 cup fresh peas, or thawed from frozen
  • 1 cup chopped celery, including leaves
  • 1 cup sliced or halved cherry or grape tomatoes

Instructions

  • Cook 16 ounce pasta according to package directions for al dente. Drain.
  • In a large bowl, whisk together 1 cup mayonnaise, ½ cup yogurt, ½ cup milk, 2 Tablespoons lemon juice, 2 Tablespoons relish, 2 teaspoons dill, 1 teaspoon mustard, 1 teaspoon salt, and ¼ teaspoon pepper.
  • Mix in 2-6 ounce cans tuna and ½ diced red onion, 1 cup peas, 1 cup celery, 1 cup tomatoes.
  • Toss with cooked pasta. Cover and refrigerate 4 hours or overnight before serving.
Nutrition Facts
Tuna Pasta Salad
Amount Per Serving
Calories 234 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Trans Fat 0.04g
Polyunsaturated Fat 10g
Monounsaturated Fat 4g
Cholesterol 26mg9%
Sodium 546mg24%
Potassium 235mg7%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 4g4%
Protein 11g22%
Vitamin A 371IU7%
Vitamin C 10mg12%
Calcium 48mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Cook’s note: For a really unique Tuna Pasta Salad, add about 1 teaspoon mild curry powder to dressing and then peel and chop a fresh crunchy apple to add with the above ingredients. OR add a chopped green bell pepper and chopped jalapeno, with or without ribs and seeds depending on the heat you like.

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  • Strawberry Avocado Salad

Published on July 31, 2014

Comments

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    Recipe Rating




  1. shawni says

    May 20, 2022 at 6:22 AM

    5 stars
    This salad is the best! I did add an additional can of tuna. This is good no matter what time of year. Quick to prepare and looks very colorful. Tastes amazing!!!!

    Reply
  2. pam harris says

    May 17, 2022 at 6:16 AM

    5 stars
    A huge hit with the family! I added green peppers because we like peppers and had them on hand that needed to be used. Definitely adding this to the regular rotation. Loved how easy it was to put together.

    Reply
  3. Jackie says

    August 27, 2014 at 12:39 AM

    Yum! That looks delish! I must try it! Thank you for sharing sally ;}

    Reply
    • Sally says

      August 27, 2014 at 7:16 AM

      Thanks for taking the time to comment, Jackie. I hope you like it. 😉

      Reply
  4. Thalia @ butter and brioche says

    August 13, 2014 at 1:00 AM

    you can never go wrong with a pasta salad! i haven’t made one in ages.. definitely know what im making for dinner tonight!

    Reply
    • Sally says

      August 13, 2014 at 6:55 AM

      Thalia, Thanks for commenting. I hope you like it!

      Reply
About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

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