Go Back
fork in bowl of tuna pasta salad
Print Recipe
4.67 stars from 3 reviews

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!
Author: Donna Elick
Servings: 8
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes

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 ¾ cup mayonnaise, ¼ cup sour cream, 1 tablespoon lemon juice, 1 ¼ teaspoons celery salt, ¼ 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 drained tuna, 1 cup halved grape tomatoes, ½ cup diced baby dill pickles, and ½ cup diced 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 chopped 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