This Tuna Pasta Salad is filled with delicious vegetables and all dressed in a creamy dressing. The perfect potluck salad for all your spring and summer gatherings.
I love pasta salads, they are my go-to for any picnic, gathering, or potluck that we go to during the summer and spring. They are just one of those that usually do well.
Tuna Pasta Salad is one of my favorites, I’ve always been a fan of Tuna Salad and over the years I have tweaked my recipe and made it just how we enjoy it.
With added vegetables which are completely optional and this salad is easily versatile it makes it really tasty and adds a little more depth to the salad itself.
This salad can be doubled easily to feed a larger crowd, I made a smaller version for this recipe to just feed your family but trust me you may want to make a double batch each time.
With delish flavor and a pop of dill, you will want to bring this Tuna Pasta salad to any of your upcoming get-togethers.
Some of my other favorite pasta salads we have on our site include: Ranch BLT Pasta Salad, Broccoli Pasta Salad and Orzo Pasta Salad.
WHY THIS RECIPE WORKS:
- This is very versatile and you can add or omit ingredients as desired.
- Easily double this recipe to serve a larger crowd.
- Use your favorite pasta.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Tuna
Pasta
Red bell pepper
Sweet corn
Red onion
Fresh dill
Mayonnaise
Plain yogurt
Dijon mustard
Garlic powder
Paprika
Lemon juice
Salt
Pepper
HOW TO MAKE TUNA PASTA SALAD:
- Cook pasta according to instructions on the package (pasta should be cooked al dente).
- Dressing: whisk all the ingredients in a small bowl.
- Add all the salad ingredients in a large mixing bowl.
- Drizzle with dressing and toss to coat.
- Taste for seasoning and add more salt/pepper if needed.
- Place a plastic wrap on top and chill in the refrigerator for 30 minutes.
- Garnish with more fresh dill and enjoy!
CAN I USE OTHER PASTAS?
Rotini or fusilli pasta would be my number 1 choice for a cold salad as their texture allows the dressing to get stuck well and thus gives more flavor.
Your next options would be farfalle, penne, or other noodles that will be good for tossing in the sauce.
HOW LONG DOES THIS NEED TO CHILL?
After combining all the ingredients in a bowl, I recommend to chill for 15-30 minutes as it helps all the flavors to blend nicely.
However, like many pasta salads, on day 2 or 3 you may need to add a little extra mayonnaise or yogurt to make the salad ‘’creamy’’ again.
CAN I ADD OTHER INGREDIENTS TO THIS?
Yes absolutely, add any of your favorite vegetables/ingredients. Some other ideas would include celery, hard-boiled egg, green onion, tomatoes, and more.
Whatever you like or don’t like you can add or omit from this Tuna Pasta Salad, you can absolutely make it your own.
HOW TO STORE:
Keep the salad refrigerated at all times in an airtight container. For best flavor consume within 3 days.
Please keep in mind that pasta will continue to soak up the dressing as it sits. You’ll need to whip up extra dressing after day 1 or simply add a little bit of milk, mayonnaise, yogurt, or sour cream before serving to achieve the creamy texture again.
TIPS AND TRICKS:
- Use your favorite smaller pasta for this recipe, see some options above.
- We use tuna in water but you can use it in vegetable oil as well. Just make sure you drain it very well.
- Switch up your vegetables in this to cater to your flavor preference.
- Any plain yogurt will work including greek.
- Sour cream can be swapped for the yogurt.
- Easily double this recipe to serve a larger crowd.
Wanting more options to bring to all those spring and summer gatherings? This Tuna Pasta Salad is a perfect option that everyone will love.
If you like this recipe you might also like:
If you’ve tried this TUNA PASTA SALAD let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Tuna Pasta Salad
Ingredients
Salad:
- 8 ounces tuna in water drained
- 8 ounces fussili pasta
- ½ of a medium red bell pepper medium diced
- 1 cup canned sweet corn drained
- ½ of a medium red onion diced
- 2 heaping tablespoons fresh dill, chopped
Creamy Dressing:
- ½ cup mayonnaise
- ½ cup plain yogurt such as greek yogurt
- ½ teaspoon dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon freshly squeezed lemon juice
- Salt and pepper to taste
- Garnish with fresh dill.
Instructions
- Cook pasta according to instructions on the package (pasta should be cooked al dente).
- Dressing: whisk all the ingredients in a small bowl.
- Add all the salad ingredients in a large mixing bowl.
- Drizzle with dressing and toss to coat.
- Taste for seasoning and add more salt/pepper if needed.
- Place a plastic wrap on top and chill in the refrigerator for 30 minutes.
- Garnish with more fresh dill and enjoy!
Notes
- Use your favorite smaller pasta for this recipe, see some options above.
- We use tuna in water but you can use in vegetable oil as well. Just make sure you drain it very well.
- Switch up your vegetables in this to cater to your flavor preference.
- Any plain yogurt will work including greek.
- Sour cream can be swapped for the yogurt.
- Easily double this recipe to serve a larger crowd.
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