My Tuna Pasta Salad Recipe features a dressing that’s so creamy and tangy, with plenty of lemon and fresh dill. Take a stab at this zesty pasta salad with tuna!
Creamy tuna pasta salad is one of those dishes that everyone has a recipe for — and most of them taste pretty much the same.
Tuna Pasta Salad Recipe
Now’s your chance to blow everyone away with this new and improved tuna pasta salad recipe!
The secret? A mayo and sour cream dressing flavored with lemon, celery salt, fresh dill, and a pinch of pepper and sugar. It’s so simple, but so spectacular!
While noodles and canned fish are the stars of the show, grape tomatoes, dill pickles, and red onions add pops of flavor and some truly succulent bites.
There’s nothing I love more than a quick, easy casserole or bake to make meal prep a breeze.
Try out my baked ziti, taco lasagna, or broccoli casserole recipes for a delicious dinner for any day of the week.
Pasta Tuna Salad Recipe Tips and Tricks
- Perfect for picnic prep. This recipe is fantastic for cooking in large quantities and preparing the day before.
That way it’s ready to just grab and go! It’s a summertime barbecue favorite.
Plus, I think cold tuna pasta salad is even better once it’s had a day to sit in all of the seasonings.
- Al dente is the way to go. The last thing you want is super mushy noodles!
I recommend following the package directions for cooking al dente — tender, but just a bit firm.
- Try a different noodle! If cellentani (sometimes labeled cavatappi) is hard to find, you can use rotini, bowtie, or macaroni instead.
- Keep it chilled. In my opinion, this pasta tuna salad is at its best when chilled for at least an hour.
And it’s not only a flavor thing — with both dairy and seafood in the mix, you’ll want to avoid letting it come to room temperature.
To help it stay cool while serving, use ice packs or place the serving dish in a larger container filled with ice
What You’ll Need For This Tuna Pasta Salad Recipe
- Large Pot and Strainer for the noodles
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Can Opener – It seems like a no-brainer, but a good can opener can save your hands and a lot of frustration as well!
Cold Tuna Pasta Salad FAQ
All of your favorite barbecue goodies go great with this dish! Hamburgers, hot dogs, corn on the cob… really, any meal that would benefit from a bright, zesty side is a good match.
Personally? I like to just enjoy this creamy tuna pasta casserole on its own for a light lunch! Spoon onto bread, a sub roll, or wrap if you’d like, or enjoy it as it is with some veggies on the side.
Cold tuna pasta salad (if you even have any left!) is good in the fridge for up to 4 days, but not any longer.
I would not recommend freezing this dish. Besides, it’s so easy and quick to make that you really have no need to!
There are so many options to choose from! Extra veggies like thawed peas, red bell pepper, avocado, or cucumber would be delicious in this tuna pasta salad recipe.
For something extra creamy, try cubes of cheddar or Colby Jack.
With love, from our simple kitchen to yours.
Other Pasta Salad Recipes
Tuna Pasta Salad Recipe
- 1 cellentani pasta, uncooked
- 10 ounces tuna in water, drained
- 1 cup grape tomatoes, halved
- 1/2 cup baby dill pickles, diced (about 3 baby dill pickles)
- 1/2 cup red onion, diced
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 1 1/4 teaspoon celery salt
- 1/4 teaspoon pepper
- 1 teaspoon sugar
- 1 teaspoon fresh dill, chopped
- Salt and pepper, to taste
- Cook cellentani pasta according to the directions on the package (about 10-11 minutes, or until al dente). Drain and rinse under cold water.
- Meanwhile, in a medium bowl, add all dressing ingredients. Stir to combine.
- In a large bowl, add cooked pasta, drained tuna, grape tomatoes, dill pickles, onion, and dressing mixture. Toss to coat.
- Cover and chill in the refrigerator for one hour. Garnish with chopped fresh dill and serve cold. Add salt and pepper to taste, if desired.
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 2023
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