Tuna Pasta Salad Recipe

5 from 12 votes

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This creamy Tuna Pasta Salad Recipe is tangy, crunchy, oniony and delightful! Perfect for a healthy lunch, light dinner or snack to store in the fridge. 

Tuna Pasta Salad

Let’s talk easy dinners and Tuna Pasta Salad, shall we?

Since my little firecracker of a son emerged from my womb exactly 1 week ago today, I haven’t really been doing the whole cooking thing. Also, my kitchen is still a work in progress…a different story for another time. But when I do, I usually go into the 15-minute-one-pot dinner portion of my brain to see what I can find. Some days I come up with really bad combos which you never see.

But then other times, I come up with something like this Tuna Pasta Salad and just DIE. Because it’s soooooooo good.

Yes, pasta and tuna together are amazeballs with dill pickles, peas, and a few other yummy things. Is it strange that I crave savory things like cold dill pickles and tuna? I know I’m not pregnant anymore, but I am starving and thirsty all the live long day, so I just shovel in the food. #thejoysofbreastfeeding

Anyways, this is perfect for snacking, perfect for lunch, perfect for a picnic and perfect for summer. It’s tangy, crunchy, oniony and delightful! I thoroughly enjoyed eating this entire bowl.

Tuna Pasta Salad Recipe

Here’s the printable! Have a great Monday, friends!

5 from 12 votes

Tuna Pasta Salad

This creamy Tuna Pasta Salad Recipe is tangy, crunchy, oniony and delightful! Perfect for a healthy lunch, light dinner or snack to store in the fridge. 
servings 4 servings
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins

Ingredients

  • 1 lb. mini bowtie pasta
  • 1 cup frozen peas
  • 1/2 cup diced red onion or white onion
  • 3/4 cup diced dill pickle
  • 2 5 oz. cans cans tuna drained, I used albacore tuna packed in water
  • 1/2 lemon juiced
  • 1 cup real mayonnaise
  • 1 tablespoon dried dill
  • salt & pepper to taste

Instructions

  • Bring large pot of water to boil. Salt water and cook pasta until al dente. Stir in frozen peas and cook 30 seconds. Drain pasta and peas. If you want room temperature pasta salad, don't rinse. If you want cold pasta salad, rinse with cold water.
  • In a large bowl, stir cooked pasta and peas together with remaining ingredients until everything is evenly coated in sauce {made from mayonnaise and lemon juice}. Serve or refrigerate covered until ready to serve.

Nutrition

Calories: 618kcal | Carbohydrates: 44g | Protein: 12g | Fat: 43g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 630mg | Potassium: 272mg | Fiber: 5g | Sugar: 5g | Vitamin A: 405IU | Vitamin C: 23.8mg | Calcium: 54mg | Iron: 2.9mg
Course: Side Dish
Cuisine: American
Keyword: pasta salad, tuna
Other tuna recipes you might like:

Low Carb Easy Cheesy Tuna Casserole

The Best Tuna Fish Salad Sandwich

Tuna California Club Sandwich

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Recipe Rating




63 Responses
  1. Tieghan

    Yes! I love this 15 minute pasta! Tuna and pasta is one of my favorites!

    Have fun with that cute as can be little one!

  2. Nanette

    My favorite is the sweet stripe zip in coral/gray. I live in the Portland area too and can always use a jacket. This one is really stylish and could be used for workout or casual dress…

  3. Alicia

    Looks GREAT! Any suggestions about using greek yogurt instead of mayo? Half and half? All the way? Definitely might be making this tonight!

  4. Kylene

    Love Racer Tanks, Signature Hoodie, and the Go Long Crews!! I just started a new work-out program and new clothes would be GREAT!! 🙂

  5. Lauren @ Dallas Duo Bakes

    Wow, that does sound easy! You know what, I’ve never had tuna and pasta together! I can’t wait to try this!!!

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  7. Amanda

    5 stars
    Lauren, I just made this and it is delicious! It was the perfect meal for me to make on a night when you don’t want to go out or spend a lot of time in the kitchen! I managed to have all of the ingredients in my pantry too. Thanks for this great meal idea! 🙂

  8. Heidi

    I made this for dinner tonight and everyone, including the toddler, loved it. It’s so perfect for quick weeknight dinners. We’ll definitely make it again!

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  12. Mirlandra @ Mirlandra's Kitchen

    Yum! I could wrap my head around this no problem. I love hot tuna and pasta. A cold version sounds excellent. Thanks!

  13. Stacy

    5 stars
    Hi Lauren, I have been following your blog for quite a while now and when I need a simple, delicious and quick recipe, I come to your blog. This recipe is one of my staples; I love this for a light lunch. My husband doesn’t like tuna though and I had some fresh peas from my garden the other day so I made this with fresh peas and shredded chicken, so good. My husband gave it his stamp of approval. Thank you for the wonderful recipes you come up with and you are always hilarious, I always look forward to seeing new posts from you.

  14. Gaby

    5 stars
    I had fresh dill that I wanted to use while still fresh and somehow came across this recipe, and I’m so glad I did! I had all the ingredients on hand including some fabulous kosher dill pickles… Although the recipe calls for dried dill, the fresh dill was phenomenal, and I loved the addition of the diced pickle. This recipe is delicious.I plan to make it again and might even add a little more diced dill pickle next time. Thanks for sharing.

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  17. Molly

    Thank you, Pinterest for showing me this recipe! I needed a quick salad from pantry ingredients for a funeral at church tomorrow. These were my changes: regular tuna instead of albacore, the zest and juice of a whole lemon, 2 T fresh dill since it is wonderful now, 1/2 tsp salt and 1/8 tsp. white pepper and one drained can of garbanzo beans. It is delicious now but by tomorrow when the flavours ‘marry’ it will be phenomenal. Thank you, Lauren!

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  19. becky

    can you please double check servings….i think 2 cans of tuna plus 1 pound of pasta plus extras will give more servings than 4….thanks

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    1. Lauren

      Since I don’t have any nutritional info listed, I’m assuming you’re using a food calculator for something like this?! You can divide this into however many servings you’d like. I would think 6 servings would be about right.

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