Classic Tuna Pasta Salad
on Jun 08, 2019, Updated Aug 22, 2024
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A light and refreshing Classic Tuna Pasta Salad comes together as the perfect summer side dish with white tuna, shell noodles, celery, peas, and a creamy dill sauce.
I recently saw a meme that said: “I want to live in the part of the country that adds mayo and noodles to a dish and calls it a salad.” I about fell over laughing because THAT is something I can absolutely get behind, too. Pasta “salads” are some of my favorite salads, to be totally honest.
Tuna pasta salad is the most perfect side for barbecues and pool parties. It pairs well with Air Fryer Hamburgers , Beef Short Ribs , or any of your BBQ favorites! Even if you’re not a “fish” person, I promise this one isn’t too overpowering or fishy. It’s the perfect balance, with the red onion and dill cream sauce binding it all together and adding some incredible dimension of flavor, while the tuna brings a nice, light protein.
Table of Contents:
Table of Contents
Why You’ll Love This Recipe:
- Perfect side dish
- Delicious
- Easy to make
- Ingredients you already have, or are easy to find at the store
Ingredients:
- Albacore Tuna– the main ingredient. It’s not too fishy tasting, and light and refreshing.
- Mayonaise- helps bring all the ingredients together
- Sour Cream– Adds a creamy texture
- Red Onion and Celery– Adds flavor and crunch to the salad
- Peas– Adds a subtle flavor and bright color
- Dried dill weed
- Garlic Powder
- Salt and pepper– flavor to taste preference
- White vinegar
See recipe card below for full information on ingredients and quantities
You can store tuna past salad in an airtight container in the fridge for 3 to 5 days. None of the ingredients are “wilty” so it won’t lose its texture much, if at all, over a few days time.
You may want o to toss your cooked noodles with a little olive oil so they don’t stick together or dry out as they cool before you construct the salad. Then, once you combine the ingredients with the mayo/sour cream sauce, it should stay nice and moist.
I think any barbecue foods go super well with tuna pasta salad. Hot dogs, Beef Short Ribs , and Oven Pork Chops are just a few great options!
This is a great dish to make a day ahead if you have an event the following day. I wouldn’t make it more than one day beforehand because it will lose a bit of the creaminess as the ingredients absorb the sauce. You can always preserve a bit of the sauce and mix it in right before serving.
More Salad Recipes to Consider:
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Classic Tuna Pasta Salad
Ingredients
- 8 ounces small shell pasta, about 2.5 cups
- 1 7-ounce can solid white albacore tuna, packed in water, drained and flaked
- 1 cup frozen peas
- 1/2 cup celery, chopped
- 1/3 cup red onion, finely chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon dried dill weed
- 1/4 teaspoon garlic powder
- 2 teaspoons white vinegar
- Salt and pepper to taste
Instructions
- Cook the pasta according to package directions until it is al dente, and rinse with very cold water. Drain and refrigerate for 30 minutes, or until the pasta is cool.
- In a large bowl, add the chilled pasta, tuna, peas, celery, and red onion.
- In a small bowl, add the mayonnaise, sour cream, dill, garlic powder, and vinegar. Whisk well to combine.
- Pour the dressing over the pasta mixture, and stir to combine well.
- Taste and adjust the salt and pepper as needed.
- Serve right away.
Added 2 hard boiled eggs, 1/4 tsp salt, 1/2 tsp white pepper, 2 tbl yellow mustard and 1/4 cup diced bread and butter chips. By the time I got done in the kitchen it was gone. Thank you.
Ohhh I love the tips TJ, the bread and butter chips are such a good idea.
Delicious flavours in this salad. A really yummy tang.