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A bowl of creamy pasta salad with tuna.

Tuna Pasta Salad

This deliciously creamy tuna pasta salad is a classic side dish that is perfect for BBQs, lunches, entertaining or a simple weeknight dinner.
5 from 1 vote
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Course: Salads
Cuisine: western
Diet: Vegetarian
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6 serves
Calories: 445kcal
Cost: $10


  • 1 saucepan large
  • Stove-top


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


  • 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.


  • 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.


Calories: 445kcal | Carbohydrates: 38g | Protein: 14g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 266mg | Potassium: 368mg | Fiber: 3g | Sugar: 5g | Vitamin A: 494IU | Vitamin C: 18mg | Calcium: 54mg | Iron: 2mg