Classic Tuna Pasta Salad
This Classic Tuna Pasta Salad is cool, creamy, and filling enough to be a meal on its own. It’s easy to make with tender pasta, canned tuna, sweet peas, and a simple dressing for lunches, potlucks, or hot summer nights.
Servings: 6 about 1 cup each
Calories: 478kcal
Equipment
- Sauce Pan
- Mixing bowl
Ingredients
- ¾ cup mayonnaise $0.60*
- 2 Tbsp lemon juice $0.12
- ¼ tsp dried dill $0.03
- ¾ tsp salt $0.05
- ¼ tsp black pepper freshly cracked, $0.02
- ½ cup red onion diced, $0.11
- 1 cup frozen peas $0.47
- 12 oz. mini shell pasta $0.72**
- 2 5oz. cans chunk light tuna drained, $1.92***
Instructions
- Make the dressing first. Combine the mayonnaise, lemon juice, dill, salt, and pepper in a bowl, then set the dressing aside.
- Finely dice the red onion and measure out the frozen peas.
- Bring a large pot of salted water to a boil over high heat. Once boiling, add the pasta and continue to boil until it's almost fully tender (about 5-6 minutes), then add the frozen peas. Continue to cook the pasta and peas together for the last minute or two, or until the pasta is fully tender.
- Drain the pasta and peas very well in a colander, then let them cool until they're no longer steaming. Cooling the pasta before adding the dressing helps keep the mayo dressing thick, creamy, and evenly coated instead of soaking in too quickly.
- Once the pasta and peas are well drained and mostly cooled, transfer them to a large bowl. Add the diced red onion, drained tuna, and prepared dressing. Fold the ingredients together until everything is evenly combined and coated in dressing. Serve immediately or refrigerate until ready to eat.
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Video
Notes
*For a lighter flavor, replace half of the mayonnaise with plain Greek yogurt. I don't recommend replacing all of it because mayo keeps the dressing classic, creamy, and smoother after chilling. For an egg-free option, use your favorite plant-based mayo.
**I always use small shells in this recipe because I like how well they catch the dressing and how easy they are to scoop up and eat. However, any small pasta shape will work. Bowtie pasta is another great option.
***I use chunk light tuna for this pasta because it's affordable, has a good texture, and gives the salad a stronger tuna flavor. Solid tuna has larger pieces but usually costs more and has a milder taste. Any canned tuna you have on hand will work.
Nutrition
Serving: 1serving | Calories: 478kcal | Carbohydrates: 48g | Protein: 20g | Fat: 22g | Sodium: 598mg | Fiber: 3g