How long does Tuna Pasta Salad last in the fridge?

Tuna Pasta Salad can be stored in an airtight container in the refrigerator for up to 3 days. For best results, stir before serving and refresh with a little extra dressing if it has dried out.

Can I make Tuna Pasta Salad ahead of time?

Yes, Tuna Pasta Salad is ideal for making ahead. In fact, chilling it for a few hours enhances the flavor as the ingredients meld together. Prepare it up to a day in advance for the best taste.

What type of tuna is best for Tuna Pasta Salad?

Both water-packed and oil-packed tuna work well in Tuna Pasta Salad. Water-packed tuna is lighter, while oil-packed tuna offers a richer flavor. Choose based on your preference.

Can I make Tuna Pasta Salad without mayonnaise?

Yes, you can substitute mayonnaise with Greek yogurt, sour cream, or a vinaigrette for a lighter version of Tuna Pasta Salad. These options still provide creaminess while altering the flavor profile slightly.

Tuna Pasta Salad Easy Recipe

Name: Tuna Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: PT-493744H48M10S
Cuisine: American
Ingredients: 8 ounces pasta shells; 2 (5-ounce) cans tuna, drained; 1 cup frozen peas, thawed; 1/2 cup celery, finely diced; 1/2 cup red bell pepper, diced; 1/4 cup red onion, finely chopped; 1/2 cup mayonnaise; 2 tablespoons lemon juice; 1 tablespoon Dijon mustard; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Description

This Tuna Pasta Salad is a creamy, refreshing, and protein-packed dish made with tender pasta, flaky tuna, crisp vegetables, and a tangy homemade dressing. Perfect for quick lunches, picnics, or easy meal prep, it delivers a balanced combination of flavor and texture in every bite.

Ingredients

Scale

8 ounces pasta shells
2 (5-ounce) cans tuna, drained
1 cup frozen peas, thawed
1/2 cup celery, finely diced
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/2 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Bring a large pot of salted water to a boil and cook the pasta shells according to package instructions until al dente. Drain and let cool completely.
While the pasta cools, dice the celery, red bell pepper, and red onion into small, even pieces.
Drain the tuna thoroughly and flake it into a large mixing bowl.
Add the cooled pasta, peas, celery, bell pepper, and red onion to the bowl and gently mix.
In a separate bowl, whisk together mayonnaise, lemon juice, Dijon mustard, salt, and black pepper until smooth.
Pour the dressing over the pasta mixture and toss gently until evenly coated.
Cover and refrigerate for at least 1 hour to allow flavors to meld.
Stir before serving and adjust seasoning if needed.

Notes

Let the pasta cool completely before mixing to avoid a watery dressing.
Use high-quality tuna for the best flavor and texture.
Add a splash of lemon juice or extra mayo before serving if the salad seems dry.
Store in an airtight container in the refrigerator for up to 3 days.
Customize with herbs like dill or parsley for added freshness.

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

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 3 g
Sodium: 420 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 18 g
Cholesterol: 35 mg