Classic & creamy Tuna Pasta Salad is a go-to recipe in warm weather. Loaded with tuna, noodles, onion, and peas, it is a flavorful and easy way to please a crowd! Be sure to try my Greek Salad if you love cold pasta salad!
Tuna Pasta Salad
Tuna Pasta Salad is full of flavor, texture, and easy ingredients. For a spring picnic or a light dinner side dish, make a big batch of this and watch it disappear! It is a staple at outdoor barbeques. I make it when I head to graduations, summer parties, or any outdoor potluck. Does that stop me from making this recipe on a random Tuesday? Nope. I love this stuff. My mouth is watering just talking about it!
Tuna Pasta Ingredients
- Tuna – I prefer canned tuna packed in water. It’s easy, inexpensive, and subtle in flavor.
- Mayonnaise – I know there are some die-hard Miracle Whip fans out there, but our preference is mayonnaise. Feel free to make homemade mayonnaise to really take it up a notch!
- Pasta – I’m obsessed with Gemelli pasta here, but you can use your favorite. Most folks make it macaroni. If you’re really feeling ambitious you can make your own homemade shaped pasta!
- Peas – Not going to lie, this is my least favorite part of the salad. I just can’t stand canned peas. However, I am overruled 6-1 in this house, so always include it. You could use fresh peas, but you may need to increase the amount (as well as the amounts of the other ingredients) as the flavor of fresh peas is more subtle and sweet.
Can You Make Tuna Pasta Salad Ahead of Time?
Apparently, this is a hot topic, but my answer is yes. I happen to think that the flavor improves the next day. However, the pasta may soak up some of the moisture meaning it is less creamy. You can always add a bit more mayo just before serving.
How to Store Tuna Pasta Salad
If you are able to store it in an airtight container, it will last several days in the refrigerator. Again, you may want to add a little mayo or milk to get back to the creamy texture, but often we enjoy it as is.
Tuna Pasta Salad
- 1 pound (16 ounces) Gemelli 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 mayonnaise
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- Bring a large pot of salted water to a boil. Cook the Gemelli pasta noodles according to package directions (about 8-10 minutes). Drain and rinse with cool water.
- Add the cooled noodles to a large mixing bowl and add in the tuna, red onion, peas, mayonnaise, salt, and pepper. Gently stir to combine all the ingredients, mixing well.
- Cover and place the salad in the fridge to cool for at least an hour to allow the flavors to mix.
Did you make this recipe?
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