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Tuna Pasta Salad is light, healthy, and delicious featuring canned tuna, lightly sauteed vegetables, and a simple dressing. It’s great to make ahead and as leftovers, making it versatile enough for lunch or as a side for entertaining.
This post and recipe card updated May 24, 2020
My parents never cooked with tuna when I was growing up, so I never ate it. In college I began eating it a little more often, mainly in tuna fish sandwiches or occasionally in a salad.
For a while I had a bad habit where I bought tuna, put it in the pantry, and completely forgot about it. I’ve gotten much better about that, and make my Open Faced Skinny Tuna Melt regularly for lunch. Tuna Tetrazzini is the perfect casserole, and I love to make Tuna Cakes with Fresh Tomato Salsa in the summer when tomatoes are at their best.
One of my very early creations is Tuna Pasta Salad
WHY THIS RECIPE WORKS
- It’s ready in about 20 minutes
- You can make a big batch, and have it for lunch during the week
- It’s a delicious summer salad, perfect for entertaining
INGREDIENT TIPS FOR TUNA PASTA SALAD
My favorite tuna is White Albacore, and I always get it packed in water. I also look for wild-caught options. Yes, Albacore does have a higher mercury content than chunk white tuna, but I prefer the texture and taste.
I alternate between Elbows and Cellentani pasta (also called Cavatappi), a corkscrew elbow macaroni shape. Any short-cut pasta will do, so use your favorite.
For vegetables, I use carrots, celery, and red onion. I originally kept them raw, but now I saute them, along with a little garlic, for a greater depth of flavor. I also add frozen peas and fresh asparagus for the last few minutes of cooking.
To bring everything together, I make a very simple dressing. Mayonnaise and Spicy Brown Mustard are the base, and you can use full-fat or Avocado Oil Mayo. For another kick of heat I also add Hot Sauce. Salt, pepper, and fresh-squeezed lime juice are the perfect finish.
STEP BY STEP INSTRUCTIONS
Add mayonnaise, mustard, hot sauce, salt, pepper, and lime juice to a bowl. Whisk to combine well, and set aside.
Cook pasta in a pot of boiling, salted water according to box directions. Drain pasta and set aside.
Heat oil in a skillet over medium heat. Add carrots, celery, and red onion and cook for 3 minutes, stirring occasionally. Add minced garlic and cook for 1 minute. Add asparagus and cook for 3 minutes. Toss in peas, and cook for 1 minute.
Add tuna to a bowl, and flake larger pieces with a fork. Drain pasta and add to the bowl. Add cooked vegetables
Add dressing and fresh parsley, and combine well.
An optional final touch is a drizzle of high-quality Balsamic Vinegar. I’ve made both with and without it, and love it both ways. If you’re making Tuna Pasta Salad ahead, I recommend drizzling with the balsamic immediately before serving.
MAKE-AHEAD, SERVINGS AND LEFTOVERS
Tuna Pasta Salad is perfect to make ahead, and for leftovers. When I make it for lunch I’ll make it immediately before eating. But I’ll also make a larger batch and have it for lunch over a couple of days.
If you’re making Tuna Pasta Salad to serve outdoors:
- Place the bowl of Tuna Pasta Salad inside a larger bowl with a layer of ice on the bottom
- Don’t put out the salad more than 15 minutes before serving
- Don’t leave the salad out for kore than 2 hours
- If you make a really large batch, only put out some, while leaving the rest in the fridge until needed
MORE SUMMER RECIPES
- Broccoli Salad with Homemade Dressing
- Black Eyed Susan Cocktail
- Bacon Fig Brussel Sprouts Salad
- No Churn Dark Cherry Ice Cream
- Grilled Romaine Cobb Salad
- Berry Burst Shortcakes
- Bacon Cranberry Chicken Salad
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Tuna Pasta Salad
Tuna Pasta Salad is light, healthy, and delicious featuring canned tuna, lightly sauteed vegetables, and a simple dressing. It’s great to make ahead and as leftovers, making it versatile enough for lunch or as a side for entertaining.
Ingredients
- 4 ounces short-cut pasta (I prefer Cellentani or Elbows)
- 2 cans Albacore tuna, drained (5 oz per can)
- 2 Tablespoons mayonnaise or avocado oil mayo
- 2 teaspoons spcicy brown mustard
- Juice of 1 lime
- Salt & pepper, to taste
- 1 Tablespoon butter
- 2 garlic cloves, finely minced
- 1/2 cup onions, diced
- 1/2 cup celery, diced
- 1/2 cup carrots, diced
- 1/2 cup frozen peas
- 10 spears raw asparagus, ends removed and spears cut into 1/2" pieces
- 1 Tablespoon fresh parsley, minced
- 1 Tbsp good quality balsamic vinegar (OPTIONAL)
- 1 teaspoon hot sauce (more or less, to taste)
Instructions
- Cook pasta according to box directions in a pot of salted, boiling water
- In a medium bowl, add mayonnaise, mustard, salt, pepper, and hot sauce. Whisk well to combine and set aside.
- Add tuna to a large bowl and flake well with a fork. Set aside
- Melt butter in a medium skillet
- Add onion, carrots and celery to skillet. Sautee for 3-4 minutes, until onions are just translucent
- Add garlic and cook for 1 minute.
- Add asparagus and cook for 3 minutes. If you want the asparagus a little softer, cook for another 2 minutes.
- Toss in peas and cook for 1 minute.
- Add vegetables and pasta to the bowl with the tuna. Stir until combined
- Add dressing and parsley, and fold together until well mixed.
- Taste, and add a little more salt/pepper, if desired
- OPTIONAL: drizzle with balsamic vinegar
Notes
I prefer to use White Albacore tuna packed in water, and I always look for a wild-caught option. You can certainly use chunk white tuna. I do not recommend tuna in oil, as it will make the salad too greasy.
Use your favorite short-cut pasta. I use elbows or Cellentani (also called Cavatappi).
I've done the carrots/celery/onion both raw and cooked, and I prefer the more mellow bite of the sauteed vegetables. But the choice is totally yours. Either way, make sure to cook the asparagus!
For the dressing you can use full-fat mayonnaise or avocado oil mayo. This dish is light enough that the real thing won't hurt.
If you really like heat, you can kick up the spice by using jalapeno mustard. To me, the spicy mustard and hot sauce add just enough kick. You could also serve hot sauce on the side, for guests to add what they want.
NOTE: if you're making this ahead, don't add the balsamic vinegar until right before serving. Or, have it on the side for guests to add to their preference.
OUTDOOR SERVING INSTRUCTIONS
- Place the bowl of Tuna Pasta Salad inside a larger bowl with a layer of ice on the bottom
- Don’t put out the salad more than 15 minutes before serving
- Don’t leave the salad out for kore than 2 hours
- If you make a really large batch, only put out some, while leaving the rest in the fridge until needed
Nutrition Information:
Yield: 4 Serving Size: 1 gramsAmount Per Serving: Calories: 337Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 48mgSodium: 566mgCarbohydrates: 20gFiber: 4gSugar: 5gProtein: 25g
Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrition may vary based on methods of preparation, origin and freshness of ingredients, etc
Derek Campanile
Monday 3rd of April 2017
Lovely colors in this dish! I've never done tuna in a pasta salad before, but this looks so good - I have to try it!
Karyl
Wednesday 5th of April 2017
Thank you Derek! This is one of my favorite salads and quick lunches. And you can eat a bunch because it's healthy :) Thanks for stopping by
Allison Hanson
Sunday 2nd of April 2017
Yum, love the addition of asparagus, I would not have thought of that. Thanks for sharing!
Karyl
Wednesday 5th of April 2017
Thanks Allison! I think the first time I added asparagus was just by chance, because I needed to use it up. Now I make sure I use it every time. Thanks for stopping by
Jacqueline Piper | PiperCooks.com
Saturday 1st of April 2017
I have two cans of tuna in the cupboard right now and they've been there a while. Don't know why I always forget about them! This pasta salad looks like the perfect use for it though!
Karyl
Wednesday 5th of April 2017
Haha I hear you on that Jacqueline! I tend to forget about mine too. I hope you get the chance to make this recipe. Thanks for stopping by!
Amy
Saturday 1st of April 2017
Such a colorful and delicious looking salad! I'm the same as you - I forgot about the tuna in the pantry too often! I like the idea of using the red onion for color but I might also sub green onions instead because I love their flavor with tuna.
Karyl
Wednesday 5th of April 2017
Yes Amy, I think green onions would be a wonderful substitute. I really like the subtle flavor of green onions. Thanks for stopping by!
Sarah James @ Tales From The Kitchen Shed
Friday 31st of March 2017
Your tuna salad looks delicious, I like how you've added balsamic vinegar and a touch of hot sauce. This looks perfect for me to take to work to have at lunchtime. Thanks for sharing :-)