What kind of pasta is best for tuna salad?

Short pasta shapes with ridges or curves, like rotini, elbow macaroni, shells, or farfalle, are best for tuna pasta salad. They hold the dressing and other ingredients well.

How long does tuna pasta salad last in the fridge?

Tuna pasta salad will last for 3-5 days in the refrigerator if stored properly in an airtight container.

What can I add to tuna pasta salad to make it better?

To elevate your tuna pasta salad, consider adding ingredients like chopped celery, red onion, sweet pickle relish, fresh dill, lemon juice, or a dash of hot sauce.

How do you keep tuna pasta salad from drying out?

To prevent tuna pasta salad from drying out, make sure to use enough dressing and consider adding a little extra mayonnaise or sour cream. You can also add moisture-rich ingredients like chopped cucumber or tomatoes.

Can you freeze tuna pasta salad?

Freezing tuna pasta salad is not recommended, as the mayonnaise-based dressing can separate and become watery upon thawing, affecting the texture and taste. The pasta can also become mushy.

What is tuna salad made of?

Classic tuna salad typically consists of canned tuna (usually packed in water or oil), mayonnaise, celery, onion, and seasonings like salt and pepper. Variations can include other ingredients like relish, lemon juice, or herbs.

Classic Tuna Pasta Salad Recipe with a Bright, Flavorful Twist 2026

Classic Tuna Pasta Salad

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A bright and flavorful twist on the classic cold pasta salad. Perfectly seasoned pasta is combined with tuna, peas, celery, and fresh herbs in a creamy, tangy dressing. Ideal for a quick lunch, easy dinner, or as a crowd-pleasing potluck dish.

Author: Harmony
Prep Time: 15min
Cook Time: 12min
Total Time: 30min
Yield: 6 servings 1x
Category: lunch
Method: boiling
Cuisine: American

Ingredients

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1 pound short pasta (like rotini, fusilli, or elbow macaroni)
1 tablespoon kosher salt (for the pasta water)
2 (5-ounce) cans solid white albacore tuna in water, drained well
1 cup frozen peas, thawed
3/4 cup diced celery (about 2-3 stalks)
1/2 cup finely diced red onion
1/3 cup chopped fresh dill
1/3 cup chopped fresh parsley
3/4 cup high-quality mayonnaise
1/3 cup plain Greek yogurt (or sour cream)
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper, plus more to taste

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Instructions

Bring a large pot of water to a rolling boil. Add the tablespoon of salt. Cook the pasta according to package directions for al dente, about 8-10 minutes.
While the pasta cooks, make the dressing. In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, garlic powder, onion powder, and black pepper until smooth.
In a large mixing bowl, combine the drained tuna, thawed peas, diced celery, red onion, and fresh herbs.
Drain the cooked pasta in a colander and immediately rinse it under cold running water to stop the cooking and cool it quickly. Shake well to remove excess water.
Add the cooled pasta to the large bowl with the tuna and vegetables. Pour the dressing over everything.
Gently fold everything together with a large spatula or spoon until evenly coated. Taste and adjust seasoning if needed.
Cover the bowl and refrigerate for at least 30 minutes, or ideally 1-2 hours, to allow the flavors to meld before serving.

Notes

Salting the pasta water is crucial for a well-seasoned salad. For best results, do not skip the chilling time. The salad can be stored in an airtight container in the refrigerator for 3-4 days.

Nutrition

Serving Size: 6
Calories: 420
Sugar: 4
Sodium: 850
Fat: 18
Saturated Fat: 3
Unsaturated Fat: 14
Trans Fat: 0
Carbohydrates: 45
Fiber: 4
Protein: 22
Cholesterol: 35

Find it online: https://harmonymeal.com/classic-tuna-pasta-salad/