With the scorching heat outside, I am fully embracing my love for cold pasta salads these days! This Tuna Pasta Salad is a timeless favorite that is refreshing, creamy, budget-friendly, and satisfying. It’s incredibly easy to make and absolutely perfect for summer BBQs, potlucks, packed lunches, or when you need a quick and refreshing meal during these sweaty days. Make sure to save this recipe because you’ll definitely want to enjoy it multiple times this summer!
What’s In Tuna Pasta Salad
To prepare this tuna pasta salad, you will only need a few inexpensive ingredients, making this classic recipe incredibly easy to make.
what Kind of Tuna to Use
For this pasta salad, my preference is chunk light tuna as it strikes a perfect balance between affordability and providing a suitable texture. While tuna labeled as “solid” may offer larger and more visually appealing pieces, it often comes with a higher price tag. On the other hand, Albacore or white tuna tends to have a lighter color and milder flavor. However, personally, I quite enjoy the bolder taste of tuna in this salad!
Variations on Tuna Pasta Salad
For decades, tuna pasta salad has remained a timeless classic, with each person adding their own unique twist to the dish. If you’re looking to explore beyond the recipe provided, here are a few alternative ingredients you can experiment with:
Can You Make Tuna Pasta Salad Ahead?
Preparing tuna pasta salad in advance can be beneficial for potlucks and BBQs, but it is recommended to consume it on the same day it is made for optimal taste. It is not advisable to make it more than one day ahead as it may become dehydrated with prolonged refrigeration. Fortunately, this pasta salad is quick and effortless to prepare, making it convenient to whip up on the day of serving!
How to Make Tuna Pasta Salad – Step By Step Photos
To begin, prepare the dressing by combining ¾ cup of mayonnaise, 2 tablespoons of lemon juice, ¾ teaspoon of salt, ¼ teaspoon of pepper, and ¼ teaspoon of dried dill. Mix all the ingredients together thoroughly before setting the dressing aside.
Dice the red onion finely, approximately ½ cup. Measure out 1 cup of frozen peas.
Start by heating a large pot of water with salt until it reaches a boiling point. Once boiling, introduce 12 oz. of small shell pasta (or any other small shape) and cook until it reaches a tender consistency. As the pasta nears completion, pour in the frozen peas and let them cook together with the pasta for the last two minutes. Proceed to drain the pasta and peas thoroughly in a colander, ensuring they cool down.
After ensuring that the pasta and peas are well drained and slightly cooled, transfer them to a spacious bowl. Add two 5oz. cans of drained tuna, diced red onion, and the prepared dressing.
Carefully combine the ingredients, ensuring they are thoroughly mixed and coated with dressing.
Either enjoy immediately or refrigerate until you are ready to consume!
