This post may contain affiliate links. For more information, please see our affiliate policy.
This easy Tuna Pasta Salad tastes exactly like the one you had growing up (or maybe even better than that!). It’s as easy as making tuna salad and stirring in macaroni and peas, and it’s perfect for parties, potlucks, or a quick lunch.
Meggan’s notes
The secret to the best Tuna Pasta Salad isn’t surprising at all: You need a crackerjack Tuna Salad recipe to start, then just add pasta and peas. That’s it!
As a classically-trained chef and a Midwestern native, I’m proud to say that my personal Tuna Salad recipe is one of the most popular recipes on my site, and one of the most popular tuna recipes on the internet. It has over 2,400 5-star reviews, and people truly cannot get enough of it.
Like my tuna salad, this pasta salad is mayo-forward. Feel free to start with ¼ cup and add more to taste. Personally, I think salting the pasta cooking water, using fresh lemon juice, and adding the peas (for both color and flavor) make all the difference.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Macaroni: Or substitute another small pasta shape. It’s important to overcook the noodles so they are soft, not al dente, or they will be too chewy in the final salad once chilled.
- Tuna: I prefer tuna packed in water with a dolphin-safe label. Or, substitute oil-packed tuna (feel free to decrease the amount of mayonnaise if you do).
- Mayonnaise: This recipe is heavy on the mayonnaise. Start with ¼ cup if you prefer and add more to taste.
- Relish: Or substitute dill relish or minced dill pickles if you prefer that flavor.
Step-by-step instructions
- In a large pot, bring 4 quarts of water and 1 tablespoon salt to a boil. Add pasta and cook until soft, not al dente, about 12 minutes. Drain well, rinse with cold water, and drain again.
- Meanwhile, in a medium bowl, combine tuna, mayonnaise, celery, onion, relish, lemon juice, and garlic. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper).
- In a large bowl, add cooled noodles, tuna salad, and peas, and stir to combine. Chill until serving time.
Recipe tips and variations
- Yield: This recipe makes at least 8 cups of tuna pasta salad, enough for 8 servings, 1 cup each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Some separation may occur, so stir the pasta salad before enjoying again.
- Make ahead: Tuna pasta salad can be covered and stored in the refrigerator for up to 4 days. Some separation may occur, so stir it up before using.
- Healthy swap: If you want to cut down on calories (or if you’re not a fan of mayo), swap in an equal amount of plain Greek yogurt.
- Pack a picnic: My ideal picnic menu starts with this Tuna Pasta Salad, served alongside a yummy sandwich like my Chicken Salad on buttery croissants, a refreshing Veggie Wrap, or a zesty Caprese Sandwich. Add to the basket a Classic Fruit Salad, Chocolate Chip Cookies for dessert, and a crisp White Sangria for sipping. Now that’s a picnic worth packing!
Frequently Asked Questions
When you’re making a dish that will be served chilled or at room temp, you do want to rinse the pasta to avoid the noodles from clumping together.
Yes, it’s a good idea to let pasta cool slightly before adding mayonnaise so there’s no heat to disrupt the balance of oil and water in the mayo.
Yes, prepping tuna pasta salad the night before, or at least a few hours in advance, will allow the pasta to absorb the dressing. My recipe can be prepped up to 4 days in advance!
More pasta salads
Salad Recipes
Easy Cold Pasta Salad
Salad Recipes
The Best Macaroni Salad
Salad Recipes
BLT Pasta Salad
Salad Recipes
California Pasta Salad
Join Us
Tuna Pasta Salad
Ingredients
- salt and freshly ground black pepper
- 1 pound elbow macaroni or small shell pasta (see note 1)
- 4 (5 ounce) cans tuna packed in water drained, or 4 (2.6 oz) packets (see note 2)
- 1 cup mayonnaise or less to taste (see note 3)
- 1/3 cup celery finely chopped (about 1 rib)
- 2 tablespoons red onion minced, about 2 small slices
- 2 tablespoon sweet pickle relish (see note 4)
- 1 tablespoon lemon juice
- 1 clove garlic minced
- 1 cup frozen peas thawed
Instructions
- In a large pot, bring 4 quarts of water and 1 tablespoon salt to a boil. Add pasta and cook until soft, not al dente, about 12 minutes. Drain well, rinse with cold water, and drain again.
- Meanwhile, in a medium bowl, combine tuna, mayonnaise, celery, onion, relish, lemon juice, and garlic. Season to taste with salt and pepper (I like ½ teaspoons salt and ¼ teaspoon pepper).
- In a large bowl, add cooled noodles, tuna salad, and peas, and stir to combine. Chill until serving time.
Notes
- Macaroni: Or substitute another small pasta shape. It’s important to overcook the noodles so they are soft, not al dente, or they will be too chewy in the final salad once chilled.
- Tuna: I prefer tuna packed in water with a dolphin-safe label. Or, substitute oil-packed tuna (feel free to decrease the amount of mayonnaise if you do).
- Mayonnaise: This recipe is heavy on the mayonnaise. Start with ¼ cup if you prefer and add more to taste.
- Relish: Or substitute dill relish or minced dill pickles if you prefer that flavor.
- Yield: This recipe makes at least 8 cups of tuna pasta salad, enough for 8 servings, 1 cup each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Some separation may occur, so stir the pasta salad before enjoying again.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I know this recipe will be amazing, but I feel the prep and total times need to be reviewed. You canโt bring a pot of water to boil and cook pasta for 12 minutes and have prep and total times of 5 minutes. Feel free to delete this message. I donโt mean to criticize. I love this blog and have made many of your fabulous recipes. Keep โem coming!!
Hi Barbara, thank you so much for writing. You’re absolutely right! I’m so sorry about that. Thank you for taking the time to write and let me know. I hope you love this salad! Sorry again! – Meggan