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Tuna Pasta Salad
Full of simple and fresh ingredients, this tuna pasta salad is the perfect side dish for your next cookout, an easy entrée for a weeknight dinner, or a refreshing make-ahead lunch.
Prep Time
20 mins
Additional Time
30 mins
Total Time
50 mins
Servings: 8 people
Calories: 346 kcal
Course:
Salad , Lunch , Dinner
Cuisine:
American
Ingredients
- 8 ounces uncooked elbow macaroni or small shells pasta
- 2 (5 ounce) cans solid white albacore tuna packed in water, drained and flaked with a fork
- ¼ cup chopped green onion
- 1 red bell pepper, seeded and diced
- 2 cups diced celery
- 1 cup frozen peas, thawed
- 1 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 2 tablespoons fresh minced dill (or 2 teaspoons dried dill weed)
- ½ teaspoon Salt, plus extra to taste
- ¼ teaspoon ground black pepper
Instructions
- Cook pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain the pasta in a colander and rinse under cold water. Set aside to cool to room temperature.
- In a large bowl, combine tuna fish, cooked pasta, green onion, bell pepper, celery, and peas.
- In a small bowl, whisk together mayonnaise, lemon juice, vinegar, sugar, dill, salt, and pepper.
- Pour dressing over pasta mixture and gently toss until completely coated.
- Cover and refrigerate for at least 30 minutes before serving. Taste and season with additional salt, if desired. Stir in extra mayo if the mixture seems dry.
Cup of Yum
Notes
- Use a high-quality mayonnaise for the dressing, since it adds so much flavor to the dish. I prefer Duke’s brand mayo.
- Cook the pasta just until al dente, so that it’s not too mushy in the salad.
- Liberally salt the pasta cooking water, since this is your chance to season the pasta.
- Rinse the pasta under cold water to stop the cooking process. This also removes some of the starches from the noodles so that they don’t stick together in the salad.
- Use solid white albacore tuna in water for the best texture.
Nutrition Information
Serving
1/8 of the salad
Calories
346kcal
(17%)
Carbohydrates
26g
(9%)
Protein
11g
(22%)
Fat
22g
(34%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
13g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
22mg
(7%)
Sodium
409mg
(17%)
Potassium
263mg
(8%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
753IU
(15%)
Vitamin C
28mg
(31%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 346
% Daily Value*
| Serving | 1/8 of the salad | |
| Calories | 346kcal | 17% |
| Carbohydrates | 26g | 9% |
| Protein | 11g | 22% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 22mg | 7% |
| Sodium | 409mg | 17% |
| Potassium | 263mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 753IU | 15% |
| Vitamin C | 28mg | 31% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.