Tuna Pasta Salad
Cold, creamy, and loaded with satisfying flavor, this tuna pasta salad combines tender pasta, flaky canned tuna, crisp vegetables, and a tangy mayo-based dressing into one unfussy bowl that comes together in under 30 minutes.
Equipment
- Large pot - for boiling pasta
- Large mixing bowl - at least 4-quart capacity
- Colander or pasta strainer
- Rubber spatula - or large mixing spoon
- Can opener
- Bamboo cutting board
- Sharp chef's knife
- Citrus juicer - for extracting fresh lemon juice
- Airtight storage container - for chilling and storing leftovers
- Measuring cups and spoons
Ingredients
- 12 oz rotini pasta - 340g, elbow macaroni, penne, or shells also work well
- 2 cans canned albacore tuna in water - 5 oz or 140g each, well drained
For the Dressing
- 3/4 cup mayonnaise - 170g
- 2 tsp Dijon mustard
- 3 tbsp sweet pickle relish
- 1 tbsp apple cider vinegar
- 1 tsp freshly squeezed lemon juice
- 1/2 tsp Old Bay seasoning
- 1/2 tsp garlic powder
Mix-Ins
- 2 stalks celery - finely diced
- 1/2 medium red onion - finely diced
- 1 cup frozen peas - 145g, thawed
Optional Add-Ins
- 2 hard-boiled eggs - roughly chopped, highly recommended for extra richness
For Seasoning and Garnish
- salt - to taste
- black pepper - to taste
- 2 tbsp fresh dill - or flat-leaf parsley, chopped, for garnish (optional)
Instructions
- Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente according to package directions, about 8-10 minutes. Drain immediately and rinse with cold water until cooled. Shake well and let air-dry in the colander for about 5 minutes.
- While pasta cooks, finely dice celery and red onion. Thaw peas under cool running water. Chop hard-boiled eggs into rough 1/2-inch chunks if using.
- In a large mixing bowl, combine mayonnaise, Dijon mustard, sweet pickle relish, apple cider vinegar, lemon juice, Old Bay seasoning, and garlic powder. Whisk until smooth and season with salt and pepper. Taste and adjust seasoning as needed.
- Open tuna cans and press lids firmly against the tuna to squeeze out as much liquid as possible. Transfer drained tuna to the dressing bowl and flake into large pieces with a fork, being careful not to over-work it into a paste.
- Add cooled pasta, celery, red onion, thawed peas, and hard-boiled eggs (if using) to the bowl. Gently fold everything together with a rubber spatula until evenly coated. Taste and make any final seasoning adjustments.
- Cover and refrigerate for at least 30 minutes before serving (1-2 hours is even better). Before serving, stir gently and add an extra tablespoon of mayo if it appears dry. Garnish with fresh dill or parsley and serve cold.
Notes
- Salt the pasta water generously: Under-seasoned water produces flat-tasting pasta that even the best dressing cannot fully rescue. Be bold with the salt.
- Pull the pasta before it is completely soft: Al dente pasta holds its shape through chilling and stays pleasantly firm once it absorbs the dressing.
- Rinse immediately with cold water: This stops the cooking on contact and cools the pasta quickly enough that you can mix it without wilting the fresh vegetables.
- Drain the tuna thoroughly: Every tablespoon of extra liquid from the can dilutes the dressing. Take the time to press and drain carefully.
- Taste and season the dressing before mixing: A boldly seasoned dressing before combining always produces better results. Do not just eyeball the amounts.
- Do not skip the chilling step: The 30-minute rest transforms the texture and flavor in a way that freshly mixed salad simply cannot replicate.
- Revive leftovers with a spoonful of mayo: If the salad has been sitting overnight and looks dense or dry, one tablespoon of stirred-in mayo brings it right back to life before serving.
- Make-ahead tip: Prepare the dressing up to 2 days in advance and store it covered in the fridge. Cook and cool the pasta on the day you plan to serve, then combine and chill before eating.
- Soak red onion for milder flavor: If you find raw red onion too sharp, soak diced onion in cold water for 5-10 minutes, then drain and pat dry before using.
- Store properly: Keep in an airtight container in the refrigerator for up to 3-4 days. Not recommended for freezing as mayo-based dressings break down when frozen.