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Tuna Pasta Salad

Total Time

Prep: 15 min. + chilling

Makes

4 servings

Mustard and dill really add wonderful flair to the flavor of this simple tuna pasta salad. It's really very inexpensive to serve.—Pat Kordas, Nutley, New Jersey
Tuna Pasta Salad Recipe photo by Taste of Home

Ingredients

  • 2-1/2 cups small pasta shells, cooked and drained
  • 1 can (5 ounces) light tuna in water, drained and flaked
  • 1 large carrot, shredded
  • 1/4 cup chopped onion
  • 3/4 cup mayonnaise
  • 1/4 cup 2% milk
  • 1 tablespoon lemon juice
  • 2 teaspoons prepared mustard
  • 1 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Snipped fresh dill, optional

Directions

  1. In a large bowl, combine the pasta, tuna, carrot and onion. Combine remaining ingredients; whisk until smooth. Pour over pasta mixture; toss to coat. Cover and refrigerate for 1-2 hours. If desired, garnish with fresh dill.
Tuna Pasta Salad Tips

Can you use Greek yogurt instead of mayonnaise in tuna pasta salad?

If you're not a fan of mayo (or are interested because of Greek yogurt's health benefits), Greek yogurt is a popular substitute for mayonnaise in recipes. The salad will be a little tangy and may water out over time (just give it a stir), but it works great.

What other kinds of pasta can you use in tuna pasta salad?

Any short shaped pasta will work well—think macaroni, penne, ditalini or even orzo. Use our ultimate pasta guide for extra ideas!

How should you store tuna pasta salad?

Store tuna pasta salad in an airtight container in the refrigerator for 3-5 days. Here's how to store any type of leftover food for safety and freshness.

Rashanda Cobbins, Taste of Home Food Editor

Nutrition Facts

3/4 cup: 538 calories, 32g fat (5g saturated fat), 29mg cholesterol, 644mg sodium, 47g carbohydrate (4g sugars, 3g fiber), 15g protein.

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