Delicious Tuna Pasta Salad with vegetables and dressing served in a bowl

Tuna Pasta Salad

BySavannah Brooks
Jump to Recipe·Print Recipe

why make this recipe

Tuna Pasta Salad is a quick and easy dish that combines the goodness of pasta with nutritious tuna and fresh vegetables. It is perfect for a light lunch or as a side dish at a barbecue or picnic. This recipe is not only delicious but also a great way to use pantry staples. Plus, it’s easy to prepare, making it ideal for anyone looking for a healthy yet satisfying meal.

how to make Tuna Pasta Salad

Ingredients:

  • 1 cup uncooked fusilli pasta
  • 1 can (6.35 ounces) tuna, drained well
  • 1/4 cup gherkins pickles, chopped
  • 1/4 cup red bell peppers, chopped
  • 1/4 cup celery, chopped
  • 1/2 red onion, peeled and chopped
  • 1 hard-boiled egg, peeled and chopped
  • 1/4 cup mayonnaise
  • 1/2 tablespoon pickle juice
  • Salt and pepper to taste

Directions:

  1. In a pot of boiling water, cook pasta according to package directions until al dente.
  2. Using a colander, drain pasta and rinse well. Let it cool completely.
  3. In a large bowl, combine the cooked pasta, tuna, gherkins pickles, red bell peppers, celery, red onions, hard-boiled eggs, mayonnaise, and pickle juice.
  4. Gently stir to combine. Season with salt and pepper to taste.
  5. Refrigerate for about 30 minutes to allow flavors to meld. Serve cold.

how to serve Tuna Pasta Salad

Serve Tuna Pasta Salad chilled for the best taste. You can enjoy it on its own or as a side dish. It pairs well with grilled meats or can be served on a bed of greens for a refreshing twist. Don’t forget to sprinkle some extra pepper on top for flavor.

how to store Tuna Pasta Salad

If you have leftovers, store the Tuna Pasta Salad in an airtight container in the refrigerator. It can last for about 3 to 4 days. Make sure to stir it well before serving again, as some ingredients may settle.

tips to make Tuna Pasta Salad

  • To save time, you can use pre-cooked pasta from the store.
  • Experiment with different vegetables, like cucumbers or corn, for added crunch.
  • For a creamier texture, consider adding more mayonnaise or Greek yogurt.
  • Always taste and adjust the seasoning before serving to ensure maximum flavor.

variation

You can easily customize this Tuna Pasta Salad by adding different proteins, like diced chicken or chickpeas. Adding herbs like dill or parsley can give it a refreshing flavor. You can also swap out the fusilli pasta for any type of pasta you prefer.

FAQs

  1. Can I use other types of pasta?
    Yes, you can use any pasta you like, such as penne, macaroni, or even whole wheat pasta.

  2. Is this salad gluten-free?
    If you choose a gluten-free pasta, then the Tuna Pasta Salad can be gluten-free.

  3. Can I make this salad ahead of time?
    Yes, you can prepare this salad a day before serving. Just store it in the fridge to keep it fresh.

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Tuna Pasta Salad

  • Author: admin
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: None
Print Recipe

Description

A quick and easy Tuna Pasta Salad that combines pasta, nutritious tuna, and fresh vegetables, perfect for a light lunch or as a side dish.

Ingredients

  • 1 cup uncooked fusilli pasta
  • 1 can (6.35 ounces) tuna, drained well
  • 1/4 cup gherkins pickles, chopped
  • 1/4 cup red bell peppers, chopped
  • 1/4 cup celery, chopped
  • 1/2 red onion, peeled and chopped
  • 1 hard-boiled egg, peeled and chopped
  • 1/4 cup mayonnaise
  • 1/2 tablespoon pickle juice
  • Salt and pepper to taste

Instructions

  1. In a pot of boiling water, cook pasta according to package directions until al dente.
  2. Using a colander, drain pasta and rinse well. Let it cool completely.
  3. In a large bowl, combine the cooked pasta, tuna, gherkins pickles, red bell peppers, celery, red onions, hard-boiled eggs, mayonnaise, and pickle juice.
  4. Gently stir to combine. Season with salt and pepper to taste.
  5. Refrigerate for about 30 minutes to allow flavors to meld. Serve cold.

Notes

Serve chilled and enjoy with grilled meats or on a bed of greens. Store leftovers in an airtight container for 3-4 days.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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