Tuna Pasta Salad + Video
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This Tuna Pasta Salad features tender curls of pasta coated in a creamy, tangy dressing, tossed with flaky tuna, juicy tomatoes, crisp pickles, and a little bite of red onion. Every forkful is cool, savory, and packed with that nostalgic deli-counter flavor… that somehow tastes even better the next day. It’s creamy, bright, and satisfying. The kind of pasta salad that quietly steals the spotlight at any potluck table.
Table of Contents
WHY YOU’LL LOVE NOODLE SALAD WITH TUNA
- Classic deli-style flavor that everyone recognizes
- Perfect make-ahead pasta salad
- Creamy but still bright and fresh
- Great for potlucks, picnics, and BBQs
- One of those dishes that always disappears first
Tuna Pasta Salad
I love pasta salads. Honestly, I might love them a little too much. We have more than 40 pasta salad recipes on the site now!
Everything from the classic macaroni salads you grew up with to some seriously wild flavor combinations like Taco Pasta Salad, Hawaiian Pasta Salad, and even Po’ Boy Shrimp Pasta Salad.
But every once in a while, you just want a classic.
This tuna noodle salad is exactly that. Creamy, tangy, and packed with that old-school deli flavor that somehow feels familiar the first time you taste it.
It’s simple, satisfying, and exactly the kind of salad that shows up at picnics, potlucks, and family gatherings… and somehow disappears faster than everything else on the table.
For more easy sides for the summer try our best salad recipes, they’re easy, healthy, and packed with flavor!
TUNA PASTA SALAD RECIPE VIDEO
Want to see how easy this comes together? Watch our quick recipe video 👇
INGREDIENT NOTES
- Cellentani Pasta: The spiral shape holds the dressing beautifully and gives every bite great texture. This is my favorite pasta shape. I especially love it in pasta salads and mac and cheese!
- Tuna Packed in Water: Keeps the salad lighter and lets the dressing stay creamy instead of oily.
- Baby Dill Pickles: Bring brightness and crunch that balances the creamy dressing.
- Red Onion: Adds a sharp bite that cuts through the richness.
- Celery Salt: The secret ingredient that gives this noodle salad with tuna its classic deli flavor.
VARIATIONS
Cheddar Tuna Salad: Mix a handful or two of shredded cheddar cheese.
Peas & Tuna Version: Stir in 1 cup of frozen peas. No need to thaw first.
Celery Crunch: Add diced celery to tuna pasta salad for extra texture.
Lemon Herb: Increase the amount of lemon juice and add extra fresh dill.
Spicy Kick: Add a dash of hot sauce or cayenne pepper.
SERVING SUGGESTIONS
- Perfect for summer BBQ spreads.
- Serve alongside burgers or grilled chicken.
- Pair with sandwiches for an easy lunch.
- Bring cold tuna pasta salad and a classic Caesar salad to potlucks and picnics.
- Add a side of fresh fruit or corn on the cob.
TUNA PASTA SALAD RECIPE FAQ
Rotini, medium shells, or macaroni noodles are good alternatives here. Though the texture will be a bit different with each one.
Diced red bell pepper or cucumber can add extra crunch, while black olives would make it extra savory. Avocado chunks would make the dish extra creamy, but add them just before serving so they don’t brown.
Yes. Greek yogurt makes the dressing richer but a little less tangy.
Leftovers will keep for up to 3 days when stored in an airtight container.
The key to a great pasta salad is balance.
You want creamy dressing, but you also need bright elements to keep it from feeling heavy. That’s where the lemon juice, pickles, and red onion come in… they wake everything up and keep the tuna pasta salad tasting fresh.
Rinsing the pasta under cold water also matters more than people think.
It stops the cooking immediately and cools the pasta quickly, so the dressing stays thick instead of getting absorbed too quickly.
And letting the salad chill before serving? That’s when the flavor really settles in.
DONNA’S PRO TIPS
- Drain canned tuna really well so the dressing stays thick.
- Rinse pasta in cold water to stop the cooking process.
- Dice the ingredients into small pieces for balanced bites.
- Chill tuna noodle salad for at least 1 hour for the best flavor.
- Stir before serving if you’re making it ahead.
- If it looks dry, add an extra spoonful of mayo.
TOOLS NEEDED
- Large Pot & Colander: For boiling and draining the pasta.
- Chef’s Knife: To chop the pickles and onions, and slice the tomatoes.
- Mixing Bowls: One for the dressing, then another to toss everything together.
- Whisk: Ensures a smooth and creamy dressing.
- Rubber Spatula or Large Spoon: For easy mixing.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Creamy classic tuna pasta salad
- Bright lemon and pickle flavor
- Perfect make-ahead side dish
- Potluck and picnic favorite
- Simple but incredibly satisfying
- Best served chilled
- A true classic
Tuna Pasta Salad
Ingredients
- 1 pound cellentani pasta, uncooked
- 10 ounces tuna in water, drained
- 1 cup grape tomatoes, (about 5 ounces), halved
- 1/2 cup baby dill pickles, diced (about 3 pickles)
- 1/2 cup red onion, diced
Dressing
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 1 1/4 teaspoons celery salt
- 1/4 teaspoon fresh ground black pepper
- 1 teaspoon granulated sugar
Garnish
- 1 teaspoon fresh dill, chopped
- Kosher salt and fresh ground black pepper
Instructions
- COOK PASTA: Bring a large pot of salted water to a boil. Add 1 pound cellentani pasta and cook according to package directions until al dente, about 10 to 11 minutes. Drain and rinse under cold water to stop the cooking. Set aside to cool.
- MAKE DRESSING: In a medium bowl, whisk together 3/4 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon lemon juice, 1 1/4 teaspoons celery salt, 1/4 teaspoon fresh ground black pepper, and 1 teaspoon granulated sugar until smooth and creamy.
- COMBINE SALAD: In a large bowl, add the cooled pasta, 10 ounces tuna in water, 1 cup grape tomatoes, 1/2 cup baby dill pickles, and 1/2 cup red onion. Pour the dressing over the mixture and gently toss until everything is evenly coated.
- CHILL: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to blend.
- GARNISH AND SERVE: Sprinkle 1 teaspoon fresh dill over the salad. Taste and season with Kosher salt and fresh ground black pepper if needed. Serve chilled.
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published April 2021, updated and republished April 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
This looks absolutely delicious!!
There is nothing quite as refreshing and satisfying as a cold pasta salad to complement a grilled burger.
BRAVO on your recipe, can't wait to try it!
This never lasts long in my fridge, so I always make a double batch! My whole family goes to town on this recipe.
Looks fabulous except for the pickles! I would substitute celery slices and rework the seasoning to taste.
I really liked this recipe. It was simple and one I would take to a picnic or covered dish. I used shell pasta, because that’s what I had. For those sensitive to onions I will try finely chopped green pepper. I will also look for full fat Greek yogurt for a more creamy dressing. Very easy and deliciousjD
Hi Dawn!
Glad you liked it!
TSRI Team Member,
Devlyn