I love pasta salads and I’m a big tuna salad fan, so this classic tuna pasta salad is something I can really enjoy. While this easy tuna macaroni salad is great for picnics and barbecues, it also great for just grabbing as a quick lunch or snack.
Tuna Pasta Salad
This tuna pasta salad is a classic recipe that’s been around for many years. The first time I tried it was at my aunt’s house when I was a child. She always had some sort of pasta salad in her fridge!
I’ve seen this same tuna macaroni salad at potlucks and barbecues over the years, and I’ve had it on this blog since 2010. I make it fairly often and keep it in the fridge to just grab and go. Pasta salads travel well in a cooler, making them great for picnics and barbecues.
RELATED: you might also like this recipe – Nana’s Macaroni Salad
Ingredients for tuna pasta salad
- Elbow macaroni – we use elbows, but you could substitute rotini or penne pasta as well.
- Tuna in water – this is just better for you. There’s no need for all the added calories that come with tuna packed in oil.
- Celery – if you like your pasta salad crunchy, you can add a second stalk.
- Red onion – you could use Vidalia onion if you don’t have red onion, but white and yellow onion might be a bit too strong.
- Frozen Peas – peas add color, flavor, and a little bit of crunch.
- Light mayonnaise – you can use full-fat mayo if you prefer, we like light mayo because there are fewer calories and fat.
- Lemon juice – this should be fresh-squeezed, not from a bottle.
- Salt and pepper – if you prefer additional seasonings go for it! But salt and pepper are all that’s really needed.
Helpful Kitchen Tools
- Large shallow mixing bowl – a shallow bowl allows you to mix and stir without things falling out the sides!
- Medium saucepan – big enough to boil almost a box of pasta.
- Cutting board – remember to use a separate cutting board for produce than you do for meats.
- Chef’s knife – a staple in every kitchen, something sharp to cut your veggies.
- Colander – for draining your pasta, be sure to rinse in cold water to stop the cooking process and remove extra starch.
- Wooden spoon – a rubber spatula works too.
- Storage container with lid – this tuna pasta salad recipe makes 9 cups, so you may need to store the extra in the fridge.
How to make tuna pasta salad
- Start by chopping the onion and celery, juicing the lemon, draining the tuna and measuring out all of your ingredients.
- Put a pot of water on to boil and cook the pasta until al dente, usually 6-7 minutes. Check the back of your macaroni box for specific times.
- When the pasta is done, drain it in a colander and rinse it in cold water. This will stop the cooking process and rinse off any starchy residue.
- In a large bowl combine the drained pasta, drained tuna, onion, and celery.
- Mix everything together until well incorporated.
- In a separate bowl, whisk together the mayonnaise, lemon juice, salt, and pepper.
- Add the dressing to the large bowl of pasta ingredients.
- Stir well to combine everything. It will look quite creamy. The pasta will soak up much of the dressing during the chill in the fridge.
- Cover the salad with plastic wrap and place in the refrigerator for one hour.
HINT: Don’t be tempted to taste the salad before the chill. The dressing will have a tangy lemon flavor, but this will calm down during the marination in the fridge.
Will this be creamy tuna pasta salad?
This is a creamy pasta salad when you first make it. Because it has just the right amount of dressing that soaks into the pasta, it will become less creamy with time. If you prefer a creamy tuna macaroni salad, you can increase the amount of dressing. Just keep in mind that this will also increase the calories and fat in your salad.
You might like our homemade buttermilk ranch dressing. It would be great instead of the mayonnaise-based dressing in this salad.
Tuna pasta salad variations
- Dill – you can add dill or any other fresh herb that you like. Simply stir in 2 teaspoons of dried herb or 2 tablespoons of fresh herb. Alternatively, you could use our creamy dill dressing instead of the mayonnaise dressing in this recipe.
- Eggs – Hard boiled eggs are also a great addition to tuna macaroni salad. Chop 2 hard-boiled eggs and mix them in at the end.
- Italian dressing – If you prefer an Italian dressing based salad, you can use 1 cup of bottled dressing instead of the mayo-based dressing I have here. Keep in mind that bottled dressings often have preservatives and other additives.
- Colorful additions – If you like a more colorful pasta salad, adding 1/2 cup chopped red or orange bell pepper adds color and crunch.
- Shells – You can use several types of pasta including elbow macaroni, shells, rotini, fusilli, and mostaccioli.
Is this tuna pasta salad healthy and good for you?
- There are 323 calories in this tuna pasta salad recipe. That’s a 1 cup serving, and this recipe makes 9 cups. There aren’t a ton of added ingredients and you are making the dressing from scratch with light mayonnaise, so it’s definitely better for you than using a bottled dressing or adding sugar like some dressing recipes do!
- This salad has 14 grams of protein and 32 grams of carbohydrates. We use light tuna packed in water to reduce the added calories and fat that comes with tuna packed in oil.
How long will this salad last?
You can keep this pasta salad in a covered container in the refrigerator for up to 5 days.
More of our favorite salad recipes
We have a lot of salad and pasta salad recipes, but here are some of our all-time favorites!
- Egg Salad with Chives – hard boiled eggs, mayonnaise, dijon mustard, pickle, chives, salt, and pepper
- Vegetable Quinoa Salad – chicken broth, quinoa, corn, cucumber, tomatoes, cheese, red onion, parsley, olive oil, vinegar, mayonnaise, salt, and pepper
- Broccoli Salad – bacon, cheese, onion, broccoli, sugar, mayonnaise, brown mustard, vinegar, dill, and pepper
- Cowboy Caviar – avocado, tomato, black-eyed peas, corn, scallions, cilantro, garlic, vinegar, canola oil, hot sauce, and pepper
- Chicken Salad with Grapes – chicken, grapes, celery, scallions, mayonnaise, ginger, and salt
- Grilled Corn & Zucchini Salad – corn, zucchini, feta cheese, lemon juice, olive oil, garlic, red pepper flakes, salt, and pepper
- Cajun Chicken Salad – Crunchy celery, robust onion, and crisp bell peppers give this cajun chicken salad a crisp texture.
- Mom’s Potato Salad – It’s always a huge hit at parties and potlucks and I wouldn’t host a barbecue without it.
Many people like reusing pickle juice in their tuna salad too!
Tuna Pasta Salad
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!Print It Rate It
- 12 ounces uncooked macaroni 3 cups
- 10 ounces light tuna in water 2 cans, drained
- 1/3 cup celery 1 stalk, diced
- 1/2 cup red onion chopped
- 1 cup frozen peas thawed in a bowl of water
- 3/4 cup mayonnaise
- 1/3 cup lemon juice
- 1 tsp salt
- 1/4 tsp ground black pepper
Things You’ll Need
- Place frozen peas in a bowl of warm water to thaw. Drain when thawed.
- Cook macaroni, drain and rinse with cold water.
- Place in a large bowl.
- Add the drained tuna, celery, onion, and thawed peas.
- Toss gently to mix.
- In a small bowl whisk the mayonnaise, juice, and seasonings.
- Add to the macaroni mixture and toss with a wooden spoon or rubber spatula.
- Chill and serve.
Expert Tips & FAQs
This recipe was originally published on this blog on March 20, 2010.
Latest posts by Amanda Formaro (see all)
- Italian Lasagna - March 20, 2023
- KFC Coleslaw Copycat - March 13, 2023
- Double Chocolate Cupcakes - March 7, 2023
Super easy & delicious 😋🔥
Love this recipe!!! Made exactly as the recipe was written, and it is so good!!! My entire family loves it!!!
I was looking for new ideas for my tuna pasta salad and came across this. The only real difference between this and my normal is the lemon juice. The lemon juice adds just the right flavor to perfect the traditional recipe! I suggest tasting the lemon first because the first time I tried this recipe it was perfect and the 2nd was too tart. Lemons vary in taste and it changes the recipe, but that’s almost impossible because who knows what a raw lemon tastes like. I now start with half the amount and if it needs more lemon after a night in the refrigerator I add the leftover lemon juice.