Pasta Salad With Tuna

Pasta salad with tuna

Tuna pasta salad is easy to make and perfect for potlucks, picnics, and backyard parties. It’s hearty, tasty, and makes a great side dish or a complete meal on its own.

Chicken macaroni salad is a favorite in our house, and for good reason. It’s creamy and tastes great with lots of toppings from shredded chicken, and diced ham, to crushed pineapple.

However, this Tuna Pasta Salad is quickly coming out on top, especially now that we’re relying more on pantry items for meals at home. It delivers the same hearty flavor but with much less effort.

The recipe is so easy to make that I’m ashamed to even call it a recipe. Cook the fusilli according to the instructions on the package, prepare the rest of the ingredients and put everything in a large bowl. Give the cream mixture time to chill and mix in the fridge and bingo! A hearty side dish or a complete meal on its own, the whole family will love it!

Helpful hints

  • For the best texture, cook pasta according to package directions until al dente, or firm to the bite. Be sure to rinse after cooking to lower the heat and stop the cooking process, as well as remove any starch residue and prevent the noodles from clumping.
  • Let the pasta and eggs cool completely before adding them to the other ingredients.
  • To reduce calories and fat, replace all or half of the mayonnaise with plain yogurt or sour cream. You can also use canned tuna packed in water instead of oil.
  • This recipe calls for fusilli, but other medium-shaped pastas such as scallops, elbow macaroni, bow tie, or penne are good options.
  • Half a tablespoon or so of pickle juice adds tang and balances the rich flavors of the dish; you can replace it with lemon juice to taste.

I use red onion, bell pepper and celery to add color and crunch, but try to find your favorite combination from the list below.

  • capers
  • chopped green or black olives
  •  frozen green peas
  •  crushed pineapple
  •  sliced ​​cheddar cheese
  •  diced ham
  •  raisins
  •  sliced ​​apples
  •  grated carrot
  •  halved cherry tomatoes
  •  sliced ​​cucumbers
  •  chopped green onion

How to serve and store

  • This pasta salad is a great make-ahead meal and can be made ahead of time. It actually tastes better when it’s chilled in the fridge and the flavors meld.
  • Store in a container with a tight-fitting lid and refrigerate for up to 3 days. Due to the nature of the ingredients, they do not freeze well.
  • The pasta tends to soak up the mayonnaise dressing and the salad will dry out over time. When ready to serve, stir in some mayonnaise, sour cream, yogurt, or milk to moisten and bring back the creaminess.
  • For food safety, keep a container of pasta salad over a layer of ice. Do not store at room temperature for more than four hours.

Creamy pasta salad with tuna

Creamy pasta salad with tuna is hearty, tasty and makes a great side dish or light meal. Perfect for parties, picnics or picnics, it’s sure to be a crowd favorite.
Preparation time: 20 minutes
Cooking time: 10 min
Total time: 30 minutes


  • 1 cup uncooked fusilli pasta
  • 1 can (6.35 ounces) tuna, drained well
  • 1/4 cup chopped cucumber
  • 1/4 cup red bell pepper, chopped
  • 1/4 cup celery, chopped
  •  1/2 red onion, peeled and chopped
  • 1 hard-boiled egg, peeled and chopped
  •  1/4 cup mayonnaise
  •  1/2 spoon of cucumber juice
  • salt and pepper


1. In a pot of boiling water, cook the pasta according to the instructions on the package until al dente.
2. Using a colander, drain the pasta and rinse well. Let cool completely.
3. In a large bowl, combine the cooked pasta (about 4 cups), tuna, cucumbers, red pepper, celery, red onion, hard-boiled egg, mayonnaise, and cucumber juice.
4. Gently mix to combine. Season with salt and pepper to taste.
5. Leave in the fridge for about 30 minutes for the flavors to meld. Serve chilled.

Nutritional information

Calories: 218 kcal, Carbohydrates: 14 g, Protein: 12 g, Fat: 13 g, Saturated fatty acids: 2 g, Cholesterol: 68 mg, Sodium: 322 mg, Potassium: 181 mg, Fiber: 1 g, Sugar: 2 g, C325IU: Vitamin A: Calcium: 26 mg, Iron: 1 mg

“This website provides approximate nutritional information for convenience and as a courtesy only. Nutrition data is collected primarily from the USDA Food Composition Database whenever available or other online calculators.”

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