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!

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

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.

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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Tuna Pasta Salad

Tuna Pasta Salad is packed with deli-counter flavor, with crisp pickles, red onions, and a creamy, tangy dressing. One of my favorites!

Course Side Dish

Cuisine American

Method Mixed, Stovetop

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 200cal

Author Donna Elick

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

Notes

Make-Ahead: This pasta salad can be made up to 24 hours in advance. Stir before serving and add a spoonful of mayonnaise if it seems dry.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Not recommended. This salad is best served cold.

Freezing: Freezing is not recommended because the mayonnaise dressing may separate after thawing.

Ingredient Tip: Tuna packed in water keeps the salad light and fresh. Drain it well so the dressing stays thick and creamy.

Nutrition

Serving: 1 | Calories: 200cal | Carbohydrates: 3g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 650mg | Sugar: 2g | Fiber: 1g | Calcium: 25mg | Iron: 1mg

Originally published April 2021, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Tuna Pasta Salad + Video appeared first on The Slow Roasted Italian.

This has to be one of my favorite recipes in terms of classic tuna noodle casserole flavors. The creamy sauce paired with the frozen peas and noodles creates such a fun flavor and texture.

It reminds me of grandma’s recipe and it’s one of those comfort food recipes that is made using budget-friendly ingredients.

Who knew that a few cans of tuna could make a quick meal that tastes this delicious?! 

I’ve made lots of recipes over the years, and this is one family recipe that I still get requests for.

And I have no problem making this easy meal over and over again because the end result is delicious and a great way to feed our bellies. 

I also love having leftover tuna noodle casserole because that’s the great thing about this creamy casserole recipe – there are always some leftovers to enjoy the next time you get the craving.

If you’re looking for the perfect casserole, I’ve given you all the details below in the printable recipe card. 

You’ll find that it’s an easy step-by-step recipe with that classic tuna casserole flavor.

Head to the grocery store now to gather what you need – it’s time to make this easy tuna casserole recipe for dinner! 

Tuna Noodle Casserole

Now that more people are eating from their pantries, you might be wondering what the best way to use canned tuna is. 

If you’re looking for a tuna noodle casserole recipe that’s easy and cheesy, you’ve found it!

This dish has been a classic American casserole since the 1950s. I remember seeing a recipe for this family favorite in my Betty Crocker cookbook years ago. 

And, while my tuna noodle casserole recipe is a bit different from that classic, it has quickly become a family favorite.

To see us make this tuna noodle casserole recipe with cheese from start to finish, watch the video in this post!

But it’s not the only way to use this pantry staple! Nothing beats a classic tuna salad sandwich, either plain or loaded with veggies.

I also have a creamy tuna pasta salad recipe that’s extra refreshing on hot summer days.

Casseroles are the comfort-classics we all need in our lives, and I’ve got plenty more for you to try!

This hamburger potato casserole is savory comfort in just 20-minutes!

My Chicken Pot Pie Casserole is as hearty and comforting as they come!

For a healthier, keto-friendly option, try my Low Carb Meatball Casserole!

Ingredient Notes and Substitutions

• Canned Tuna – Any variety will work, just be sure to drain it thoroughly first.
  
• Pasta – Wide egg noodles are the classic choice for this dish. 
  
  They hold their shape while adding to the soft texture of the casserole. I prefer extra wide, but any size will do. Feel free to use shells, bowtie, penne, or cavatappi instead.
  
• Frozen or Canned Peas – If using frozen, add them during the last few minutes of baking. Canned can be mixed in with the pasta once drained. 
  
  You can also use another type of frozen or canned vegetable if you prefer. 
  
  Good substitutions are frozen broccoli or cauliflower, canned mushrooms, carrots, or a mixture of carrots and peas.
  
• Condensed Soup – This tuna noodle casserole recipe uses two cans of cream of mushroom soup. 
  
  But, you can use cream of celery or whatever other types of cream soup you have on hand. 
  
  Or, if you’re out of cream soup, you can make homemade condensed cream of chicken soup or a basic white sauce to use as the base for this dish. 
  
  There are options for this delicious recipe so have fun choosing what you want to make this easy dinner recipe! 

Substitute for Ritz Crackers

If you don’t have Ritz crackers on hand, you can easily substitute something else. I’ve used buttered bread crumbs before. Or, you can use any of these for the crunchy topping:

• Crushed potato chips
• Chow Mein noodles
• Crushed pretzels
• Cornflakes
• French Fried Onions (this is what I use on my make ahead green bean casserole)

Take a look at what’s in your pantry right now and use up what you have. Anything that is crunchy will make a good topping for the top of the casserole! 

Serving Suggestions 

This tuna noodle casserole is a full meal as-is because it contains a protein, starch, and a vegetable. 

But, if you want to serve a side dish, a steamed vegetable is a great choice! You can also air fry cauliflower or make crispy zucchini chips for a different texture.

My Green Beans with Garlic is a great side dish for almost any meal. Or, if you have fresh produce, a garden salad would also work well.

Tuna Noodle Casserole Recipe FAQ

Storing and Reheating Easy Tuna Noodle Casserole

If you have leftovers from this tuna noodle casserole recipe with cheese, store them tightly covered in the refrigerator.

You can store in an airtight container or cover with aluminum foil or plastic wrap. The leftovers of this cheesy casserole should be eaten within 3 days.

To reheat, just put them back in the oven and warm until the center is hot. How long it takes to reheat will depend on how much casserole is left in the pan.

If you’re reheating the whole baking dish, be patient and just make sure you reheat all the way through. Keep a close eye on it while reheating. 

Or, you can reheat individual portions in the microwave if you prefer.

Tuna Noodle Casserole Recipe – Easy to Make Ahead

If you want to whip up double batch of this tuna noodle casserole recipe, it’s easy to do!

Just bake the casseroles as directed and allow them to cool. Then, freeze tightly covered for 5 to 6 months. 

When you want to serve it, allow tuna noodle casserole to thaw in the refrigerator and bake it as directed. 

Or, you can bake it frozen and increase the cooking time by 30 minutes. Be sure you check it every 15 minutes to be sure it doesn’t overcook.

Enjoy!

With love, from our simple kitchen to yours.

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Easy Tuna Noodle Casserole (Classic Recipe) + Video

Cheesy Tuna Noodle Casserole is a classic family favorite! This recipe makes a creamy, easy tuna casserole with Ritz cracker topping.

Course Main

Cuisine American

Method Oven, Stovetop

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 500cal

Author Donna Elick

Equipment

• 9×13-inch casserole dish
• mixing bowls
• can opener

Ingredients

• 12 ounces extra broad egg noodles
• 2 cups frozen peas or canned (See Notes)
• 21.5 ounces condensed cream of mushroom soup (two 10.75-ounce cans) See Notes
• 1 cup milk
• 2 cups sharp shredded cheddar cheese divided
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 20 ounces canned tuna drained
• 1 cup crushed Ritz crackers
• 2 tablespoons melted butter

Instructions

• Preheat your oven to 350°F.
• Cook noodles 2 minutes less than package directions, to al dente. They should still have a bite to them, as they will continue cooking in the oven. Drain in a colander, but do not rinse.
• Meanwhile, to a large bowl, add condensed soup, milk, 1 cup of cheddar cheese, onion powder, garlic powder, and pepper. Stir well to combine. Add warm pasta, canned peas, and tuna. Stir to combine. *See Notes if using frozen peas.
• Spread mixture evenly into a 9×13 baking dish. Sprinkle the top with the remaining 1 cup of shredded cheese.
• Combine the cracker crumbs and melted butter in a bowl and sprinkle evenly over top of the casserole.
• Bake for 25-30 minutes, or until the cheese is bubbly and the casserole is heated through.

Video

Notes

1. If using frozen peas, add during last 2 minutes of cook time. If using canned peas, drain them and add to the bowl at the same time as the pasta.
2. Feel free to substitute any frozen veggie of your choice for the peas.
3. If desired, you can substitute one can of condensed celery soup for condensed mushroom soup
4. Be sure to only cook the noodles to al dente as they will continue cooking in the oven.
5. You can use any pasta you like. Egg noodles are classic, but this recipe is great with elbows, shells, cavatappi, and penne too.

Nutrition

Serving: 1 | Calories: 500cal | Carbohydrates: 47g | Protein: 33g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 104mg | Sodium: 991mg | Sugar: 5g | Fiber: 4g | Calcium: 291mg | Iron: 3mg

Originally published April 2020, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Easy Tuna Noodle Casserole (Classic Recipe) + Video appeared first on The Slow Roasted Italian.

While I think that this makes the best tuna salad recipe, you have to decide that for yourself! 

The simple ingredients used in this classic recipe are one of the main reasons that I make it over and over again. 

Don’t forget that you can also change this basic recipe to include ingredients that you love. 

Some people love adding sweet pickle relish, while others add chopped dill pickles. 

You can also use diced red onion, hard-boiled eggs, fresh herbs, diced green onion, crisp celery, or even some fresh lemon juice. 

You decide what to add for the best flavor – and have fun with it! If you like your tuna salad tastes to be sweet, adding sweet relish is a great way to add a touch of sweetness. 

For the full instructions on how to make this simple tuna salad recipe how I make it, scroll down to the bottom for the recipe card. 

There might be a lot of different ways to make this easy classic tuna salad recipe, but I’ll show you the easiest way! 

Classic Tuna Salad Recipe

This tuna salad sandwich recipe has just enough mayonnaise to bind it together without being overwhelming. 

Dijon mustard, lemon juice, and pickles give it brightness and tang, creating a refreshing and filling blend.

Have extra cans lying around? Use them to make a pasta salad or creamy tuna noodle casserole.

If you need another quick lunch option, you’ll love this gourmet grilled cheese that’s loaded with all kinds of toppings.

Tuna Sandwich Tips and Tricks

• Get the most out of your lemons. Start with room-temperature citrus and roll it across the counter while pressing firmly with your palm. 
  
  Or, pop lemons in the microwave whole and heat for 10 to 15 seconds.
  
• Try Greek yogurt instead. The consistency is similar to mayonnaise, but it’s lower in both fat and calories. Plus, it adds a little extra tang to this classic tuna salad recipe.
  
• Skip the salt. Canned fish is naturally a bit salty, and the additional ingredients add a little more as well. I wouldn’t recommend adding more, but at least taste it first and adjust as needed.
  
• Want to make it ahead of time? Tuna salad with pickles will keep in the refrigerator in an airtight container for up to 3 days.
  
• Add fresh vegetables and ingredients. Did you know that when you make this healthy tuna salad recipe, you can easily pop in some other basic ingredients?
  
  A little bit of ripe avocado adds some good healthy fat, while a chopped hard boiled egg is great for added protein.
  
  Adding some chopped cherry tomatoes is a great way to add even more health benefits. That’s the beauty of this recipe! 
  
• Add a little spice. Swap the Dijon for your favorite spicy mustard or add a dash of cayenne or hot sauce. 
  
  Chopped-up jalapeños are also delicious but wear gloves to protect your hands.

Serving Suggestions

Obviously, a tuna sandwich is the most common way to eat this. 

Choose your favorite sliced bread — whole wheat and sourdough are both delicious — and toast it first so it’s extra sturdy.

Pumpernickel and rye taste a little more earthy and sweet. 

Or, scoop up mouthfuls of tuna salad with pickles using your favorite crackers or pita chips for something quick and easy on the go.

If you need a low-carb option, wrap the mixture in Bibb lettuce leaves or spoon some into the center of pitted avocados. 

You could even serve this classic tuna salad recipe over fresh greens or as a dip with sliced cucumber, carrot, or bell pepper.

Kitchen Tools You Will Need

• Can Opener – It seems like a no-brainer, but a good can opener can save your hands and a lot of frustration as well! 
• Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
• Citrus Juicer – This gets every last drop out, which makes juicing lemons so much easier.
• Silicone Spatula – These are nice and sturdy, so you can whip up this easy tuna salad sandwich recipe in a snap!

Tuna Salad Sandwich Recipe FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Classic Tuna Salad Recipe (Best Easy Sandwich)

A classic tuna salad recipe makes meal prep a breeze!! You can make this simple but flavor-packed dish for potlucks and summer cookouts!

Course Main, Salad

Cuisine American

Method Mixed

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 212cal

Author Donna Elick

Ingredients

• 1/3 cup mayonnaise
• 1/2 teaspoon coarse black pepper
• 2 teaspoons Dijon mustard
• 1 tablespoon freshly squeezed lemon juice
• 12 ounces tuna 2 cans, drained
• 1/2 cup finely diced celery
• 2 tablespoons finely diced red onion
• 1/2 cup diced dill pickles
• Bread lettuce, and/or tomato (for making sandwiches, optional)

Instructions

• Mix together mayonnaise, black pepper, dijon mustard, and lemon juice in a medium mixing bowl. Stir until an evenly combined sauce forms.
• Add drained tuna, celery, red onion, and pickles to the bowl and stir with a spatula to distribute the sauce evenly throughout the salad ingredients.
• Serve immediately or cover and chill in the refrigerator prior to serving.

Nutrition

Serving: 1 | Calories: 212cal | Carbohydrates: 2g | Protein: 17g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 38mg | Sodium: 487mg | Sugar: 1g | Fiber: 1g | Calcium: 36mg | Iron: 2mg

Originally published July 2021, updated and republished May 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Classic Tuna Salad Recipe (Best Easy Sandwich) appeared first on The Slow Roasted Italian.