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Bowl of Tuna Pasta Salad garnished with fresh herbs and vegetables

Tuna Pasta Salad

A creamy and crunchy Tuna Pasta Salad that brings warmth and nostalgia to your meal, perfect for summer picnics or cozy family gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 ounces elbow macaroni Can substitute with whole wheat or gluten-free pasta.
Tuna
  • 1 can tuna, drained 12 ounces, chunk light recommended.
Creamy Base
  • 1/2 cup mayonnaise Can substitute with avocado or olive oil-based mayo.
  • 1/4 cup plain Greek yogurt Can swap for sour cream.
  • 1 tablespoon Dijon mustard Yellow mustard can be used as a substitute.
Vegetables
  • 1 cup celery, chopped Diced bell peppers can be used instead.
  • 1/2 cup red onion, diced Green onions or shallots can be used as substitutes.
  • 1/2 cup sweet pickles or relish Dill pickles can be used for a tangier version.
Seasoning
  • to taste Salt and pepper Adjust according to your palate.
Garnish
  • 1 tablespoon fresh parsley, chopped Basil or cilantro can also be used.

Method
 

Preparation
  1. Cook the elbow macaroni according to package instructions. Drain and rinse under cold water.
  2. In a large bowl, combine the drained tuna, mayonnaise, Greek yogurt, and Dijon mustard. Mix well until creamy.
  3. Add the chopped celery, red onion, and sweet pickles to the bowl, stirring until well incorporated.
  4. Gently fold in the cooked macaroni.
  5. Season with salt and pepper to taste.
  6. Cover and refrigerate for at least 1 hour before serving.
  7. Garnish with fresh parsley just before serving.

Notes

Avoid overcooking the pasta, skip the chilling step, and ensure proper seasoning for best results.