This deliciously creamy tuna pasta salad is a classic side dish that is perfect for BBQs, lunches, entertaining or a simple weeknight dinner. Featuring chunks of flaky tuna, sweet peas, tender macaroni and creamy mayo with a hint of lemon and dill, it is so good that you’ll want to make it again and again!
When it comes to summer entertaining and crowd-pleasing sides, this delightful old-fashioned macaroni salad really has it all! Deliciously tender pasta, savoury tuna and crunchy vegetables come together in a creamy and zesty sauce that will have you rushing back for seconds.
You will love the fresh and zesty flavours and textures in this tuna pasta salad. It makes a satisfying family meal on its own, but is also the perfect side dish to serve at your next BBQ or family get-together. However you decide to serve it, it’s always a winner!
Or you could try my creamy pasta salad or potato salad for the ultimate summer celebration!
Why You're Going To Love This Recipe
- Quick and easy – 10 minutes prep-time is all you need. Just cook some macaroni until al dente, while that's cooking, chop some veggies and simply mix everything together!
- Versatile – along with the pasta, I toss through some juicy cherry tomatoes, cucumber for crunch and some fresh dill and lemon. Or you can add your favourite fresh veggies from the fridge, add your choice of herbs or stir through some chopped hard-boiled eggs. Serve it warm, or cold!
- The BEST creamy homemade dressing - made with a mix of mayonnaise and sour cream that clings to the bite-sized pasta pieces perfectly.
- Perfect for entertaining – bring it along to your next summer BBQ or picnic and watch it disappear. A huge crowd pleaser!
What You Need
Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
For The Base
- Elbow macaroni – elbow-shaped tubes of pasta that are perfect for holding onto the creamy sauce and other ingredients. Its tubular, bendy shape allows the dressing into all of the nooks and crannies! But you can also use any other small, bite-sized pasta shapes like spirals, shells or bowtie pasta.
- Tuna – use canned tuna in spring water instead of oil (tuna in oil will make the salad too oily). Make sure you drain it well, to prevent the pasta salad from becoming watery.
- Celery, red onion, cucumber, cherry tomatoes - diced and chopped.
- Peas - use a pack of frozen peas from the supermarket. There’s no need to cook them, they can be thawed and added directly to the salad.
For The Dressing
- Mayonnaise – you can use store-bought mayo, or make your own if preferred. Choose a good quality, full-fat whole egg mayonaise for the best flavour.
- Sour cream – the addition of sour cream to the dressing makes it light and creamy, without being overly heavy. You can alter the mayo:sour cream ratio to add more, or less, to taste.
- Dill, lemon juice, salt & pepper.
Equipment Required
There's nothing fancy required here! All you will need is a saucepan to cook the pasta. Everything else is chopped and thrown together in a bowl.
If you'd like to present it nicely, stir everything together in a mixing bowl first, and then transfer the salad to your favourite salad bowl and garnish with a little extra dill.
Step By Step Instructions
Three easy steps are all that you need to make this dreamy pasta salad! Simply cook the pasta, mix in the tuna and veggies and make the deliciously creamy dressing.
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 – Cook The Pasta
Boil the macaroni or your choice of pasta in well-salted water, until al dente. Drain the pasta and then rinse it with cold water before adding it to your large bowl.
Step 2 – Add The Salad Ingredients
Add the flaked tuna, chopped celery, red onion, cucumber, cherry tomatoes and peas to your bowl.
Step 3 – Make The Dressing
Mix the whole egg mayonnaise, sour cream, dill, lemon juice and salt and pepper together in a bowl.
Add the dressing to the salad and stir until everything is well combined.
Chill and serve.
Expert Tips
- Running the cooked pasta under a cold tap is recommended to prevent the pasta from continuing to cook when it is drained. You want al dente pasta, rather than mushy pasta.
- Be sure to drain the tuna and pasta well, or the salad will become too watery.
- The pasta will soak up some of the dressing. For best results, stir through half of the dressing while preparing the salad and then the remaining half just before serving.
- Start seasoning from the beginning to avoid bland pasta. Add salt to the pasta water while cooking. Once the salad is ready, be sure to taste and adjust the seasoning if required.
- Chopped, hard boiled eggs make a delicious addition to this salad.
- Serve tuna pasta salad with your favourite fried or grilled proteins.
- Storage - any leftovers can be stored in an airtight container in the fridge for up to 5 days, making it perfect for prepping ahead. It is best eaten at room temperature. For best results, allow the salad to come to room temperature before serving.
FAQs
When stored correctly in an airtight container in the fridge, this pasta salad will keep for up to 5 days. It's a great salad to make ahead of time and keep until required.
No - tuna pasta salad is not suitable for freezing.
While it is easily a filling and delicious stand-alone meal on its own, it can also be served with any grilled BBQ meats, proteins or other salads. It also works great with roasted vegetables or grilled corn on the cob!
Related Recipes
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel
Tuna Pasta Salad
Ingredients
For The Salad
- 250 g small shells pasta like macaroni, spirals, penne, shells etc
- 200 g tuna in springwater, tinned and drained
- 3 celery stalks finely chopped
- ¼ red onion finley diced
- 1 cucumber chopped
- 125 g cherry tomatoes quartered
- 1 cup frozen peas defrosted
For The Dressing
- ¾ cup whole egg mayonnaise
- ½ cup sour cream
- 1-2 tbs fresh dill finely chopped (or dried)
- 1 tbs lemon juice
- salt and pepper to season
Instructions
- Bring a large pot of water to the boil. Add a large pinch of salt and cook the pasta as per the packet directions until al dente.
- Drain the pasta and rinse it under cold water. Drain well again, then place into a large bowl.
- Add the flaked tuna, chopped celery, red onion, cucumber, cherry tomatoes and peas.
- Make the dressing by mixing the whole egg mayonnaise, sour cream, dill, lemon juice and salt and pepper in a bowl.
- Pour half of the dressing over the pasta salad and stir to combine (see notes).
- Just before serving, mix the remaining dressing through the tuna pasta salad.
Notes
- Running the cooked pasta under a cold tap is recommended to prevent the pasta from continuing to cook when it is drained. You want al dente pasta, rather than mushy pasta.
- Be sure to drain the tuna and pasta well, or the salad will become too watery
- The pasta will soak up some of the dressing. For best results, stir through half of the dressing while preparing the salad and then the remaining half just before serving.
- Start seasoning from the beginning to avoid a bland pasta salad. Add salt to the pasta water while cooking. Once the salad is ready, be sure to taste and adjust the seasoning if required.
- Chopped, hard boiled eggs make a delicious addition to this salad.
- Serve tuna pasta salad with your favourite fried or grilled proteins.
- Storage - any leftovers can be stored in an airtight container in the fridge for up to 5 days, making it perfect for prepping ahead. It is best eaten at room temperature. For best results, allow the salad to come to room temperature before serving.
Leave a Reply