Save A creamy, satisfying cold pasta salad perfect for lunch, picnics, or quick dinners.
I first made this Tuna Pasta Salad for a summer picnic and was delighted by how fast it disappeared. It has since become my go-to for casual lunches and refreshing dinners.
Ingredients
- Cooked pasta (2 cups): Rotini or similar shape works best
- Tuna (1 can, in water, drained): Adds protein and flavor
- Peas (½ cup): Fresh or thawed frozen delivers sweetness
- Celery (¼ cup, diced): Adds crunch
- Light mayo (⅓ cup): Creates a creamy dressing
- Salt and pepper: To taste for seasoning
Instructions
- Combine Base:
- In a large bowl, mix cooked pasta, tuna, peas, and celery.
- Add Dressing:
- Stir in mayo and season with salt and pepper.
- Chill:
- Chill in the refrigerator before serving.
- Serve:
- Enjoy solo or use as sandwich filling.
Save This salad was a favorite on our last family beach outing, and it was the only dish the kids asked for seconds of.
Required Tools
Pot, strainer, bowl
Allergen Information
Contains fish, egg, and wheat (gluten). Use GF pasta and egg-free mayo if needed.
Nutritional Information
Calories: 340, Total Fat: 14 g, Carbohydrates: 32 g, Protein: 20 g (per serving)
Save This refreshingly simple salad makes busy weeknights easier and keeps lunchboxes exciting!
Recipe Guide
- → How can I make it more flavorful?
Add mustard, fresh dill, or extra pepper for a flavorful boost without complicating the dish.
- → Can I substitute other vegetables?
Yes, try adding diced red onion, bell pepper, or sweet corn for extra crunch and variety.
- → Is this dish suitable for meal prep?
Absolutely. It keeps fresh for up to 3 days when refrigerated, making it ideal for meal planning.
- → How do I avoid soggy pasta?
Cool the cooked pasta thoroughly and drain well before mixing with other ingredients.
- → Can I make this dairy-free?
Use dairy-free mayo and ensure your pasta is egg-free to maintain a dairy-free preparation.