I think everyone has their go-to Summer pasta salad. This is mine. It’s simple and classic. It’s a version of a salad my Mom used to make when I was growing up. Over the years, I’ve simplified it and adapted it to use regular pantry items. 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.
A classic tuna pasta salad, perfect to have in the fridge all summer long, for lunch or dinner, or as a perfect addition to picnics or BBQs.
The original salad used bottled French salad dressing, which I never have around, so a while back, I adapted this salad recipe to use the ingredients in French salad dressing instead. It may sound like an odd collection of ingredients, but it adds such great flavour to the salad!
This is a hearty and filling salad, with the addition of tuna, so it’s perfect for a lunch or dinner, or on a salad plate with vegetables. I like to serve it with some cold hard-boiled eggs and radish. And maybe some sprouts if I have some around.
Unlike some pasta salads, I like to cook the pasta just until barely al dente then drain, but I don’t rinse in cold water to stop the cooking. The salad dressing is then added to the hot pasta. I find the dressing and flavours really incorporate with the pasta this way, rather than just sitting on top. It’s important though not to over-cook the pasta, as the pasta will continue to cook a bit without the cold water rinse.
- 12oz. (340g) rotini pasta
- 1 can tuna, drained and flaked
- 1 stalk celery, finely chopped
- 1/3 cup red onion, finely diced
- 1 1/2 cups mayonnaise
- 1 1/2 Tbsp. ketchup or tomato paste
- 3 Tbsp. sour cream
- 1 1/2 tsp. paprika
- 1 1/2 Tbsp. white vinegar
- Salt and pepper, to taste
- Cook pasta to just barely al dente. Drain well, but do not rinse. Place hot, cooked pasta in a large bowl.
- While pasta is cooking, prepare the celery and red onion. Mix the dressing by combining all the dressing ingredients and mixing well.
- Add 2/3 of the dressing to the pasta, along with the tuna, red onion and celery. Mix well to combine. Allow to cool slightly, then cover well with plastic wrap and refrigerate until completely cool. Cover and refrigerate the remaining 1/3 of dressing, as well. Before serving, stir gently to loosen the pasta and stir in the remaining dressing. Season with salt and pepper, to taste.
Just a reminder to watch your pasta closely as it cooks, so you can grab it just when it becomes tender. The timing is probably around 2-3 minutes less than suggested on the box.
I actually made this salad recently using the Barilla Pronto pasta that I cooked with a while back (the no boil, no drain pasta). It worked perfectly, so don’t hesitate to use that if you like. Otherwise, just use any pasta you like.
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.
Be sure to season your salad well with salt and freshly ground pepper, to really round out all the flavours.
Store this salad in the refrigerator in a tightly sealed container and it keeps well for 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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