This Tuna Pasta Salad is so simple and tasty! It’s perfect for barbeques, picnics, and pool parties. It is also great to have in the fridge for easy summer lunches and dinners.
During the hot summer months, I am all about pasta salads. They make a filling and quick meal, and there are so many tasty varieties! This Tuna Pasta Salad recipe I am sharing today is one of my favorites. All of the ingredients pair wonderfully together and it takes minutes to put together.
I’ve tried SO MANY tuna pasta salad variations with a multitude of different ingredients. This recipe is an absolute winner! Let’s get straight to business and discuss the main ingredients first.
Main Ingredients
Pasta. Use any pasta variety your heart desires! I love using medium-sized pasta cuts, such as shells, farfalle, fusilli, campanelle, orecchiette, etc.
Canned Tuna in Water. I especially love Wild Planet Albacore Tuna.
Boiled Eggs. You can boil them in advance. Hard-boiled eggs can be stored in the refrigerator for up to a week.
Pickles. I love using petite/mini pickles, because they are super crunchy!
Olives. Black olives work best, but you can use your favorite kind.
Mayo. Use high-quality or homemade mayonnaise for the best results.
Fresh Dill. Dill adds a lot of flavor, so don’t skip it! If you don’t have dill, however, use some fresh parsley instead.
How to Make Tuna Pasta Salad
1. Cook the pasta according to the package instructions. Drain, rinse with cold water, and set aside.
2. In the meantime, chop the boiled eggs, pickles, and olives into small pieces.
3. Transfer the cold pasta into a large bowl. Add the tuna, olives, eggs, pickles, mayo, dill, salt, and pepper. Mix everything well.
4. Serve immediately, or refrigerate until ready to enjoy.
Tips for Making Tuna Pasta Salad
- Don’t overcook the pasta. It’s best to cook pasta until al dente doneness.
- Add salt to boiling water. Always cook your pasta in water that’s been generously salted.
- Drain the pasta well. Once you rinse the pasta with cold water, make sure to drain it well before adding it to the salad.
- Cut the ingredients small. Cutting the olives, pickles, and hard-boiled eggs into pieces slightly smaller than bite-sized will ensure that you get a taste of everything in each bite!
How Long is Tuna Pasta Salad Good For
This salad will last for about 3 days in the refrigerator. To maximize the shelf life of pasta salad and keep it from drying out, store it in airtight containers.
Mayo Alternatives
If you are not a fan of mayo, or simply want to cut calories a little, here are some alternatives you can try:
- Mayo + Yogurt. If you’d like to cut a few calories off, simply mix together mayo and Greek yogurt (50:50 ratio).
- Use Salad Dressing. You can use your favorite salad dressing instead of mayo. Hey, it’s your favorite, so the salad will turn out great!
- Try soy-based mayo. The most common brand, Nayonaise, has half the calories as regular mayo and is rich in vitamin B13 and omega-3 fatty acids.
Variations
Make this salad work for you! Add in some of your favorite ingredients! Here are some suggestions.
- Diced Onions or Celery. These will add some extra health benefits and crunch.
- Tomatoes. Add some tomatoes for color and extra flavor. I especially love cherry or grape tomatoes.
- Shredded Carrot. This ingredient may sound strange, but it pairs perfectly with the rest of the ingredients and brings a bit of sweetness to the salad.
- Peas. Place frozen peas in a colander and pour boiling water over them. Drain and cool.
I really hope you enjoy this Tuna Pasta Salad! It’s such an easy and tasty meal, and a family favorite. This is a great recipe for busy weeknights or weekend lunches, or even when the fridge and pantry are looking bare. We never have leftovers!
More Pasta Recipes You’ll Enjoy:
Watch How to Make Tuna Pasta Salad
HUNGRY FOR MORE? Subscribe to my newsletter, and follow Cooktoria on Pinterest, Facebook, or Instagram for all the latest updates!
Tuna Pasta Salad
Print Pin RateIngredients
- 8 oz. uncooked pasta shells
- 12 oz. canned tuna in water water drained
- 5 oz. black olives pitted
- 6 oz. pickles
- 4 hard boiled eggs
- 1/2 cup mayonnaise
- 1/4 cup chopped fresh dill
- 1/2 tsp. salt
- 1/2 tsp. pepper
Instructions
- Cook the pasta according to the package instructions. Drain, rinse with cold water, and set aside.
- In the meantime, chop the boiled eggs, pickles, and olives into small pieces.
- Transfer the cold pasta into a large bowl. Add the tuna, olives, eggs, pickles, mayo, dill, salt, and pepper. Mix everything well.
- Serve immediately, or refrigerate until ready to enjoy.
Notes
TIPS FOR MAKING TUNA PASTA SALAD
- Don’t overcook the pasta. It’s best to cook pasta until al dente doneness.
- Add salt to boiling water. Always cook your pasta in water that’s been generously salted.
- Drain the pasta well. Once you rinse the pasta with cold water, make sure to drain it well before adding it to the salad.
- Cut the ingredients small. Cutting the olives, pickles, and hard-boiled eggs into pieces slightly smaller than bite-sized will ensure that you get a taste of everything in each bite!
It was super easy to make and very tasty!
Thank you so much! Glad you liked it!