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Simple Recipes for Every Day

Tuna Pasta Salad

A bowl of homemade tuna pasta salad with celery, red onion, and carrots. Perfect for summer lunches, meal prep, or potlucks.
  • Serves:  8
  • Prep Time:  20 min
  • Cook Time:  12 min

Ingredients

  • 12 ounces small shells or elbow macaroni
  • 2 (5-ounce) cans oil or water-packed tuna, drained and flaked
  • 1 ¼ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons distilled white vinegar
  • 1 ½ teaspoons dried dill
  • 1 ½ teaspoons garlic powder
  • ¾ teaspoon onion powder
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 1 ½ cups frozen peas, thawed
  • 1 cup finely chopped celery, (about 3 ribs)
  • ½ cup finely chopped red onion
  • ½ cup grated carrots, (optional)

Method

  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package directions. Drain and rinse with cold water.
  2. Meanwhile, in a large bowl, whisk together the mayonnaise, mustard, vinegar, dill, garlic powder, onion powder, salt, and pepper until smooth and well combined.
  3. Add the cooled pasta, flaked tuna, peas, celery, onion, and carrots (if using) to the bowl with the dressing. Toss gently until everything is evenly coated with the dressing.
  4. Cover and refrigerate for at least 30 minutes or until ready to serve. Serve chilled. 

Notes

The tuna salad will keep for up to 4 days in an airtight container in the fridge.