Yield: 8 Servings
Tuna Pasta Salad
This quick and easy Tuna Pasta Salad is an essential summertime dish. Perfect for potlucks, it's easy to make and so flavorful. Make this simple, wholesome dish ahead if you like, and easily size it up for a crowd, too!
Ingredients
- 16 oz rotini or fusilli pasta, or pasta shape of choice
- 1 (12 oz) can albacore tuna in water, drained
- 4 hard boiled eggs, diced
- 1 cup diced red bell pepper, about 1 pepper
- 1 cup diced celery, about 2 ribs
- 2 tablespoons thinly sliced green onion, about 1 green onion, green only
- ½ cup frozen peas
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- ½ teaspoon dried dill
- ½ teaspoon dried basil
- ¾ teaspoon kosher salt, plus extra for salting pasta water
- ¼ teaspoon black pepper
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Instructions
- Boil pasta in salted water according to package instructions. When done cooking, drain pasta and rinse under cold water. Transfer pasta to a large mixing bowl.
- Break apart tuna into small pieces (I do this by flaking the tuna with a fork). Add to the bowl of pasta.
- Add eggs, bell pepper, celery, green onion, and peas to the pasta. Stir to combine.
- In a small bowl, mix together mayonnaise, sour cream, dill, basil, salt, and pepper. Pour on top of the pasta. Stir to coat everything in the dressing. Taste and adjust salt, if needed.
- Serve pasta salad at room temperature or chilled.
Notes
- Pasta Options: While I usually go with ordinary wheat pasta, you could substitute whole-wheat, quinoa, lentil, black bean, or any other type of specialty pasta you prefer. Just cook it according to the package directions. (Keep in mind that different pastas have different textures and storage instructions!)
- Tuna Options: Solid white albacore is my favorite, but you could use other types of tuna here as well. I do not recommend tuna packed in oil, though, as it can make the salad too oily. Make sure to purchase the large, 12 ounce can, or substitute several small cans.
- Veggies: Feel free to throw in extra vegetables, whatever you like! Carrot matchsticks, blanched and cut green beans, thoroughly-washed broccoli florets, thinly sliced radish… use what you love!
- Add Cheese: For a cheesy variation, add some cheddar cheese. You can add shredded cheddar cheese or cubed cheddar cheese - both are amazing.
- Make Ahead: If you're making this ahead of time, store the dressing separately and toss the salad in the dressing right before serving. That will keep the salad from becoming dry.
- Storage: Leftover tuna pasta salad can be stored in your refrigerator for up to three days. Make sure to store it tightly covered in airtight containers or food storage bags, or a large bowl covered with plastic wrap.
Nutrition
Serving: 1, Calories: 325kcal, Carbohydrates: 36g, Protein: 15g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 8g, Cholesterol: 112mg, Sodium: 311mg, Fiber: 3g, Sugar: 3g