Looking for a delicious and easy cold pasta salad that’s perfect for lunch, potlucks, or a make-ahead dinner? This is becoming one of my go-to Tuna Pasta Salad recipes, and it always disappears fast. It starts with tender shell pasta, flaky tuna, sweet peas, and Colby Jack cheese, all tossed in a tangy, creamy pasta salad dressing. The secret ingredient? A splash of pickle juice! It might sound simple, but it adds just the right zing to wake up every bite. If you love a good chilled pasta dish, try my classic Macaroni Salad next!
Ingredients & Substitutions
- Pasta: I like using shell pasta because it catches all the creamy dressing and little bits of tuna and peas in every bite. But if you don’t have shells, elbow macaroni, rotini, or penne all work great, too. After cooking, rinse the pasta under cold water until it’s completely cool; this keeps the shells from sticking and helps the salad stay nice and fresh.
- Tuna: I use canned tuna in water for this recipe; it’s light, lean, and mixes beautifully with the creamy dressing. Just make sure to drain it really well so the salad doesn’t get watery. If you prefer tuna in oil or want a richer flavor, that works too!
- Vegetables: Sweet peas and red onion add color, crunch, and a little sweetness, but you can use what you like. I think celery, shredded carrots, or chopped bell peppers work great. Or, skip the vegetables if you’re keeping it simple.
- Cheese: I know cheese in tuna salad is not for everyone, but I love it! I used Colby Jack cheese, but you could add your favorite kind. Or, just leave it out if preferred.
- Creamy Base: The dressing is a smooth blend of mayonnaise and sour cream. Want to switch it up? Use Greek yogurt for a lighter option, or go all sour cream for extra tang.
- Secret Ingredient: Pickle Juice! The secret to making this salad extra good? A splash of pickle juice. It adds just the right tang and pulls everything together.
- Dried Dill: Dried dill adds a nice herby flavor, but fresh dill works great, too. Just use a bit more if you have it on hand.
Why You’ll Love This Tuna Pasta Salad
You will love this easy tuna pasta salad recipe, a creamy, flavorful, and refreshing cold pasta salad that’s perfect for quick meals, summer lunches, potlucks, and make-ahead dinners. This healthy, protein-packed creamy pasta salad is one of the best tuna pasta salad recipes for a simple, satisfying meal anytime.
What Vegetables Can You Add to Tuna Pasta Salad?
Adding vegetables makes tuna pasta salad more tasty and colorful. Sweet peas and red onion (like I used in this recipe) are classic choices, but celery, shredded carrots, or chopped bell peppers work great, too. Just chop them small so they mix well and are easy to eat. Pick what you like or have on hand!
Tips For The Best Tuna Pasta Salad
- Cook pasta just until al dente so it holds up well and doesn’t get mushy.
- Rinse pasta under cold water to cool it quickly and stop cooking.
- Drain ingredients like tuna and peas really well to avoid a watery salad.
- Let the salad chill for at least an hour so the flavors can all come together.
- Taste and adjust the seasoning before serving. Sometimes a pinch more salt or pepper makes all the difference.
- Mix gently to keep the pasta and vegetables intact without smashing the tuna or cheese.
Can I Make Tuna Pasta Salad Ahead Of Time?
Absolutely! Tuna pasta salad actually tastes better after sitting in the refrigerator for a few hours or overnight. Just cover it tightly and chill; it helps the flavors blend together perfectly. Make sure to give it a good stir before serving.
How To Store Tuna Pasta Salad
Keep your tuna pasta salad in an airtight container in the refrigerator. It will last up to 3-4 days. Before serving leftovers, give the pasta salad a good stir. If it seems dry, you can add a little extra mayonnaise or sour cream to refresh the creaminess.
Tuna Pasta Salad {Secret Ingredient}
Ingredients
- 1 pound (16 ounces) medium shell pasta
- 2 cans (5 ounces each) tuna in water, drained well
- 1 small red onion, finely diced
- 1 can (15 ounces) sweet peas, well-drained
- 1 cup Colby Jack cheese, cut into small cubes
- ⅔ cup (155 g) mayonnaise
- ⅓ cup (77 g) sour cream
- 3 tablespoons dill pickle juice
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried dill
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente.
- Drain the pasta and rinse under cold water until completely cool. Set aside.
- In a large mixing bowl, combine the cooled pasta, tuna, red onion, peas, cheese, mayonnaise, sour cream, pickle juice, salt, pepper, and dill. Stir until everything is evenly coated.
- Cover the bowl with plastic wrap or transfer the salad to an airtight container.
- Refrigerate for at least 1 hour before serving to allow the flavors to develop.
- Serve cold.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This is really creamy and flavorful! I loved it!
Elizabeth
I love tuna salad, especially with cheese! This had a nice tang to it, so I think it is up there with one of the best tuna salads I have had!
Stephanie
I am not a huge fan of tuna, but this wasn't bad. I liked the pickle juice in there.
Bella
This is really creamy and good! I liked the crunch from the veggies.
dill or sweet pickle juice?
Dill! Thanks!