My Tuna Pasta Salad is one of my favorite side dishes for summer barbecues. It combines tender pasta, bright baby peas, crunchy pickles, shredded cheese, and a creamy, tangy dressing that keeps everyone coming back for seconds.
Tuna Pasta Salad
This pasta salad pairs well with almost any grilled main—burgers, hot dogs, steaks, ribs, or pork. It’s a go-to for warm-weather gatherings because it’s simple to prepare, travels well, and improves if made ahead and chilled.
Pasta salad always makes me think of summer potlucks and picnics. When we lived in Saint Paul in the early 2000s, our church hosted weekly potlucks before the mid-week service, and I would bring a huge batch of this salad. Even though one of the pastors wasn’t a fan of tuna, this dish remained a crowd favorite for everyone else.
Unlike a typical tuna sandwich, tuna pasta salad uses pasta as the main carbohydrate, so no bread is needed. Don’t be afraid that this will be “mayo with tuna”; this recipe keeps a good ratio of tuna to dressing so the salad is flavorful and not overly gloppy. And don’t skimp on the tuna—the flavor depends on it.
Why You’ll Love It
- Quick and Easy: Minimal prep and short cooking time.
- Make-Ahead Friendly: Chilling brings the flavors together—ideal for meal prep.
- Versatile: Perfect for potlucks, picnics, or a simple weeknight meal.
- Balanced Flavors: Creamy mayo, tangy mustard and pickles, savory tuna and cheese.
- Nutrient-Rich: Good source of protein from tuna and eggs.
More Easy Pasta Salad Recipes
Recipe Shopping List
Before you start, gather these ingredients. For exact measurements, see the recipe card below.
- Solid albacore tuna (packed in water)
- Mayonnaise
- Yellow mustard
- Garlic salt
- Onion powder
- Dill
- Macaroni or small pasta shapes
- Frozen baby peas
- Dill pickles
- Colby Jack or mild cheddar cheese
- Hard-boiled eggs
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The Best Pasta for Tuna Salad
Use your preferred small pasta for salad—elbow macaroni, small shells, fusilli, farfalle, or orzo all work well. The key is not to overcook the pasta; cook to al dente so it holds texture and doesn’t become mushy when mixed with the dressing.
A quick trick: when the pasta is tender, drain and rinse it under cool water to stop the cooking and remove excess starch. That keeps the pieces separate and makes the salad fresher in texture.
Make with fresh canned albacore for best flavor
How to Make Tuna Pasta Salad
- Boil the pasta to al dente, then drain and rinse under cold water to cool it quickly.
- While the pasta cooks, prepare the dressing by combining tuna (do not drain if packed in water), mayonnaise, mustard, garlic salt, onion powder, and dill in a large bowl.
- Fold the cooled pasta into the dressing until evenly coated.
- Add frozen baby peas, diced pickles, shredded Colby Jack cheese (or cheddar), and chopped hard-boiled eggs. Stir gently to combine.
- Chill the salad for at least an hour to let the flavors meld. The salad can be served chilled or at cool room temperature.
The salad is ready to serve in about 20 minutes active time, plus chill time. Adding frozen peas straight from the freezer helps cool the salad faster and keeps it cold during transport.
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Recipe FAQ
Most recipes call for draining canned tuna, but if your tuna is packed in water, try keeping the liquid and adding it to the dressing. That extra liquid can thin the dressing slightly and boost tuna flavor in the salad. If the tuna is packed in oil, drain most of it off before adding.
More Pasta Salad Ideas
Pasta salad stores well in the refrigerator for several days. Keep it chilled and don’t leave it out longer than two hours. If it’s been left out beyond that, it’s safest to discard it.
If you enjoy pasta salads, try variations with grilled vegetables, Italian sausage, ham and peas, Caprese ingredients, BLT components, or a Greek-style mix with olives and feta.
- Italian sausage pasta salad
- Grilled vegetable pasta salad
- Pasta salad with Italian dressing
- Ham and pea pasta salad
- Caprese pasta salad
- BLT pasta salad
- Grilled Caesar pasta salad
- Salmon orzo pasta salad
- Greek pasta salad
- Bucatini pasta salad with bacon
Pin for Later
Tuna Pasta Salad
A creamy, dilly tuna pasta salad that’s ideal for summer gatherings—easy to make and easy to share.
Ingredients
- 5 ounces solid albacore tuna packed in water, do NOT drain
- 1 cup mayonnaise
- ½ teaspoon yellow mustard
- ½ teaspoon garlic salt
- ½ teaspoon onion powder
- ½ teaspoon dill
- 1 pound macaroni or small pasta, cooked al dente, drained and rinsed
- 1 cup frozen baby peas
- ½ cup dill pickles, diced
- 1 cup Colby Jack cheese, diced or shredded
- 3 hard-boiled eggs, diced
Instructions
- Combine the tuna, mayonnaise, mustard, garlic salt, onion powder, and dill in a large bowl until smooth and evenly blended.
- Gently fold in the cooked pasta, frozen baby peas, diced pickles, cheese, and chopped hard-boiled eggs. Toss until everything is coated in the dressing.
- Refrigerate for at least one hour to let the flavors meld. Serve chilled alongside your favorite barbecue dishes.
Notes
- Keeping the liquid from tuna packed in water can thin the dressing and boost tuna flavor. Drain tuna packed in oil.
- Adding frozen peas straight into the salad helps chill it faster and keeps it cooler during transport.
- Store leftovers refrigerated and consume within 3–4 days. Discard if left out more than two hours.
Nutrition Information (per serving)
Calories: 251 • Total Fat: 18g • Saturated Fat: 4g • Unsaturated Fat: 13g • Cholesterol: 22mg • Sodium: 343mg • Carbohydrates: 14g • Fiber: 2g • Sugar: 1g • Protein: 8g