Description
A creamy, tangy, and satisfying Tuna Pasta Salad loaded with tender pasta, flaky tuna, crisp veggies, and a rich dressing. Perfect for picnics, potlucks, or quick make-ahead lunches.
Ingredients
Scale
- 3 cups cooked pasta shells or elbow macaroni
- 2 cans (5 oz each) tuna, drained
- ¾ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- ½ cup celery, finely chopped
- ¼ cup red onion, finely diced
- ½ cup frozen peas, thawed
- 2 tablespoons pickle relish
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook pasta according to package instructions. Drain and rinse under cold water. Let cool completely.
- In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, salt, and pepper.
- Add pasta, tuna, celery, onion, peas, relish, and parsley to the bowl. Toss gently to coat everything in the dressing.
- Cover and refrigerate for at least 1 hour before serving.
- Stir and adjust seasoning if needed before serving. Garnish with extra parsley or black pepper.
Notes
- Chill the salad before serving for best flavor and texture.
- Add a splash of milk or lemon juice if the salad thickens in the fridge.
- Great with crackers, lettuce wraps, or served in a sandwich.
- Optional add-ins: hard-boiled eggs, chopped pickles, or shredded cheese.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 510mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 35mg
Keywords: tuna pasta salad, creamy pasta salad, picnic salad, meal prep salad, summer recipes