Tuna Pasta Salad
This creamy tuna pasta salad blends tender pasta, flaky tuna, crunchy veggies, and a tangy dressing for a refreshing and satisfying dish. Quick to make and perfect for lunch, meal prep, or potlucks, it’s a classic that never fails.
Equipment
- Large pot For boiling pasta
- Mixing bowl For combining ingredients
- Wooden Spoon For stirring salad
Ingredients
- 8 ounces rotini pasta or elbow pasta
- 2 cans tuna drained and flaked
- 1 cup celery diced
- ⅓ cup red onion finely chopped
- ½ cup mayonnaise plus more if needed
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon pickle brine optional, for added tang
- 2 tablespoons parsley chopped, for garnish
Instructions
- Cook the pasta in salted water until al dente. Drain and rinse under cold water to cool completely.
- In a large mixing bowl, whisk together mayonnaise, Dijon mustard, lemon juice, pickle brine, salt, and pepper.
- Add the flaked tuna, diced celery, and chopped red onion. Mix until evenly coated.
- Stir in the cooled pasta and toss until well combined. Adjust seasoning or add extra mayo if needed.
- Cover and refrigerate for at least 30 minutes. Garnish with chopped parsley before serving.
Notes
- For extra crunch, add diced pickles or bell peppers.
- This salad is great served cold and holds well in the fridge for up to 4 days.
- Use Greek yogurt instead of mayo for a lighter twist.
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