This classic tuna pasta salad is perfect to have in the fridge all summer long! It’s great for lunch, as a side for dinner, or as a perfect addition to picnics or BBQs.

Tuna pasta salad in salad bowl with spoon.

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Why you’ll love this tuna pasta salad

  • This tuna pasta salad has been my Summer go-to salad for years. What sets it apart from the masses is the delicious dressing, which has so much more flavour than mayo alone!
  • I love that it makes a big batch, so it sticks around in the fridge a bit, to grab and eat or for summer entertaining, when you need a big bowl.
  • This is a hearty and filling salad, with the addition of tuna and egg, so it’s perfect for lunch or as part of a salad plate, for dinner. I also have some variations to share, if you’d like to change it up a bit. Scroll down for those!

Ingredients and substitutions

Tuna – I generally use the flaked tuna packed in water, but you can use any canned tuna you like.

Pasta – I love to use rotini (corkscrew) pasta for this pasta salad, as it has lots of surface area to grab the dressing and tuna pieces. Fusilli works well, as do penne and small shells.

Mayonnaise – I have to confess, I don’t use real mayonnaise when I make this particular salad. I find it a little heavy for a Summer salad, to be honest. I always use salad dressing, aka Miracle Whip™ I love the tangy flavour and I find it lighter tasting. You can use whichever, as it will work fine with both.

Hard Boiled Eggs – adding egg to this tuna pasta salad is optional, but it is a lovely addition to this salad. Simply hard boil, chop and stir in.

How to make tuna pasta salad

Eggs and pasta in boiling water.
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Rinsing the pasta in cold water.
2
Pasta and tuna in a salad bowl.
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  1. Boil the pasta and eggs together in a large pot of boiling water (eggs may need to be added first, depending on the expected boiling time of the pasta you are using).
  2. Cook the pasta to just al dente then drain and rinse with cold water to stop the cooking.
  3. Add the drained pasta and drained tuna to a large salad bowl.
Tuna pasta salad ingredients in a salad bowl.
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Mixing the salad dressing in a measuring cup.
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Salad dressing added to salad bowl.
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  1. Add the red onion, celery and peeled and diced eggs (if using) to the bowl.
  2. In a measuring cup or small bowl, mix together the salad dressing.
  3. Add the salad dressing to the bowl and toss to coat well. Refrigerate several hours before serving.

Variations

Add a bit of shredded green cabbage to the bowl, to add a bit of vegetable to the mix.

Top tip!

Be sure to taste your salad after it has chilled and add additional salt and pepper, if needed.

Tuna pasta salad in salad bowl with spoon.

Making ahead and storing

Making this salad ahead is required, as you’ll want to give it at least a couple of hours in the fridge, to chill.

Store this salad in the refrigerator in a tightly sealed container. Tuna Pasta Salad will keep well in the refrigerator for 4-5 days! If it becomes a little dry, simply drizzle a tiny bit of milk over it and stir. That’s all it usually takes to loosen it up.

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Tuna pasta salad in salad bowl with spoon.

Get the Recipe: Tuna Pasta Salad

A classic tuna pasta salad, with a delicious and flavourful homemade dressing! Perfect for lunch, dinner, picnics or BBQs.
5 stars from 7 ratings
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Prep Time: 15 minutes
Cook Time: 15 minutes
Chilling Time:: 2 hours
Total Time: 2 hours 30 minutes
Yield: 12 servings

Ingredients

  • 12 oz rotini pasta, (or any short pasta) about 4 cups
  • 6 oz (170 g) canned tuna packed in water, drained and flaked
  • 1 rib celery, finely chopped
  • 1/3 cup red onion, finely diced
  • 2 large hard-boiled eggs, chopped (optional)

Dressing:

  • 1 1/2 cups mayonnaise or salad dressing, *see Note 1
  • 1 1/2 Tablespoons ketchup
  • 3 Tablespoons sour cream
  • 1 1/2 teaspoons paprika
  • 1 1/2 Tablespoon white vinegar
  • Salt and pepper, to taste

Instructions
 

  • Bring a large pot of water to a boil on the stovetop. Add eggs (if using) to the boiling water and boil a couple of minutes, then add the pasta and cook to al dente. Drain well, then rinse with cold water until cooled.
  • While pasta is cooking, prepare the celery, red onion and hard-boiled eggs, if using. Mix the dressing by combining all the dressing ingredients and mixing well.
  • Place the rinsed, cooled pasta into a large bowl. Add the tuna, celery, red onion, eggs and dressing and stir well to combine. Cover bowl with plastic wrap and refrigerate at least 2 hours before eating. *Taste before serving and season with additional salt and pepper, to taste, as needed.
  • Refrigerate well-covered. Will keep 3-4 days in the fridge. If the salad thickens as it sits, add a splash of milk to the bowl and stir in to loosen.

Notes

  1. I actually prefer jarred salad dressing (aka Miracle Whip) with this salad, as I love the tangy flavour and lighter taste. You can use any mayonnaise or salad dressing you prefer here.
Variations: Change it up by adding a bit of shredded cabbage to the bowl.
Nutritional information based on using regular Miracle Whip, tuna packed in water and light sour cream. It does not include optional eggs. You can reduce fat and calories further by using a lighter Miracle Whip and/or fat-free sour cream.
Cuisine: American
Course: Side Dish
Author: Jennifer Maloney
Serving: 1serving, Calories: 154kcal, Carbohydrates: 27g, Protein: 7g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.2g, Cholesterol: 9mg, Sodium: 306mg, Potassium: 136mg, Fiber: 2g, Sugar: 5g, Vitamin A: 188IU, Vitamin C: 1mg, Calcium: 18mg, Iron: 1mg
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