Whip up this classic, creamy tuna pasta salad quickly. It is satisfying, protein-rich, and stays fresh, making it ideal for potlucks, picnics, or easy make-ahead lunches.
Author:Claire
Prep Time:15 min
Cook Time:10 min
Total Time:25 min
Yield:6 servings 1x
Category:Salad
Method:Mixing
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound rotini pasta
2 cans (5 ounces each) tuna in water, drained well
1 cup frozen peas, thawed
1 cup chopped celery
1/2 cup chopped red onion
1/2 cup mayonnaise
1/4 cup sweet pickle relish
2 tablespoons yellow mustard
1 tablespoon fresh lemon juice
1 teaspoon dried dill weed
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Cook the rotini pasta according to package directions until al dente. Drain the pasta immediately and rinse thoroughly with cold water to stop the cooking process. Drain again very well.
In a large bowl, combine the drained pasta, drained tuna, thawed peas, chopped celery, and chopped red onion.
In a separate small bowl, whisk together the mayonnaise, sweet pickle relish, yellow mustard, lemon juice, dried dill weed, salt, and pepper until smooth. This is your best tuna pasta salad dressing.
Pour the dressing mixture over the pasta and vegetable mixture. Gently fold all ingredients together until everything is evenly coated. Avoid overmixing to prevent breaking the pasta.
Cover the bowl and chill the tuna pasta salad in the refrigerator for at least 1 hour before serving. This allows the flavors to blend.
Taste and adjust seasoning before serving. This make ahead pasta salad tastes even better the next day.
Notes
To prevent a soggy salad, drain the tuna very well and rinse the cooked pasta completely with cold water.
For a lighter option, substitute half the mayonnaise with plain Greek yogurt for a high protein tuna salad.
This recipe is perfect for potluck pasta salad ideas because it holds up well when kept cold.