The Best Tuna Pasta Salad
Hands-down this is the Best Tuna Pasta Salad we have ever had! It’s an Italian style cold tuna pasta salad recipe made with canned tuna packed in water, peas, celery, green onions, tomatoes, kalamata olives and parsley all tossed in an amazing creamy dressing.
This cold tuna pasta salad has a really incredible combination of flavors. It’s always really popular at potlucks and parties, and you won’t be bringing home any leftovers!
This cold tuna pasta salad recipe is our riff on a tuna pasta salad that used to be served at one of our favorite Italian restaurants (Gardunos in Costa Mesa, CA). The owner (Julie) used to make it as a special salad during the spring and summer months. My family (especially my dad) was completely hooked on this salad, so we decided to make it at home after Julie shared with me a few of her tips for making it.
Why You Will Love This Recipe
- Flavor. This salad has a great combo of flavors. It’s not your usual tuna salad recipe. The dressing combines mayonnaise with some homemade Italian salad dressing and it really makes this tuna pasta salad taste amazing.
- Quick And Easy. This tuna pasta salad is quick and easy to make.
- Budget Friendly. There’s nothing fancy in this salad. We use budget-friendly ingredients.
Tuna Pasta Salad Recipe
- Pasta. Use rotini or fusili pasta.
- Tuna. We us canned tuna packed in water for this pasta salad. One of the tips that Julie shared with me was – don’t drain 1 of the cans of tuna. The water adds both flavor and moisture to the salad.
- Frozen peas. They add a nice flavor and pop of color.
- Chopped tomatoes. We add chopped Roma tomatoes to the mix.
- Olives. We use sliced black olives.
- Celery. Adds nice crunch to the salad.
- Green onions. We prefer to use green onions rather than red for this salad, but use red if you prefer.
- Flat leaf parsley. Fresh parsley adds flavor to this salad.
- Tuna Pasta Salad Dressing. We use a delicious dressing made with mayonnaise and our Italian Salad Dressing. It is SO good!
Find printable recipe with the measurements below.
Variations
- Use kalamata olives instead of black olives
- Use gluten-free noodles
- Toss in a few capers
- Add slices of pepperoncini
How to Make Tuna Pasta Salad
This tuna pasta salad recipe comes together in a pinch, but it’s best if you chill it for about an hour before serving to let the flavors meld together.
- Cook pasta. Cook pasta until al dente according to the directions on the package.
- Cook peas. Place the peas in a colander and pour boiling water over them for a quick blanch. Drain and set aside to cool.
- Make Tuna Pasta Salad Dressing. Mix the ingredients for the dressing in a bowl.
- Mix ingredients. Place the tuna with the water from one of the cans in a large bowl. With a fork, break up the tuna. Drain the other cans before adding to the salad.
- Toss ingredients in dressing. Pour the tuna pasta salad dressing over the salad ingredients and gently toss to coat the ingredients well.
Tips For Making The Best Tuna Pasta Salad
- Store the salad and dressing separately in the refrigerator until you’re ready to serve.
- Don’t overcook the noodles. Al dente are best.
- Adjust the dressing by adding more mayo or dressing to achieve desired taste and consistency.
- Add more tuna if you want more protein in the salad.
- Add the water from 1 can of tuna (packed in water). Drain the other cans. This will add moisture and flavor to the salad. But this is optional.
- Cool the noodles completely before adding the dressing or the dressing may end up oily.
- Chill the salad up to 1 hour before adding the dressing to serve. This salad is best nice and cold!
Can Tuna Pasta Salad Be Made Ahead Of Time?
Yes. This is a great meal prep recipe. We like to make the salad ahead of time and store it in the refrigerator separate from the dressing. Only add the dressing to the salad just before you’re ready to serve.
Can I Use A Different Pasta Shape?
Yes! You can use rotini, fusili, penne, farfalle or cavatappi pasta if you like.
What Type Of Tuna Should I Use?
We only use canned tuna in water. You can use solid albacore tuna or chunk light tuna (preferably dolphin safe).
How To Store Leftovers
Store leftover salad in an airtight container in the refrigerator. If properly stored, it should last 3 days. Stir in a little more mayo or Italian dressing if the noodles become dry.
More Pasta Salad Recipes
- Chcken Pesto Pasta Salad
- Italian Pasta Salad
- Summer Pasta Salad
- Kale Pasta Salad
- Greek Pasta Salad
- Bacon Ranch Pasta Salad
Originally published February 20, 2021.
The Best Tuna Pasta Salad
Hands-down this is the Best Tuna Pasta Salad we have ever had! It's an Italian style cold tuna pasta salad recipe made with canned tuna packed in water, peas, celery, green onions, tomatoes, kalamata olives and parsley all tossed in an amazing creamy dressing.
Ingredients
- 16 ounce box of rotini or fusili pasta
- 3 (5 ounce) cans whole chunk tuna packed in water
- 3/4 cup frozen peas
- 3/4 cup celery, chopped
- 6 green onions, finely sliced (light green parts)
- 2 medium Roma tomatoes, chopped
- 1 cup kalamata olives, sliced
- 2-3 pepperoncini, sliced
- 1/4 cup fresh flat leaf parsley, coarsely chopped
- 3/4 cup Best Foods Mayonnaise
- 1/2 cup Italian salad dressing
Italian Salad Dressing
- 1/4 cup red wine vinegar
- 3/4 cup extra-virgin olive oil
- 2-3 tablespoons water
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon celery salt
- 1/4 teaspoon red pepper flakes
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 kalamata olives, finely minced (optional)
- 2 tablespoons Parmesan, finely grated cheese (optiona
Instructions
- In a large pot of salted boiling water, cook pasta according to the package directions or until al dente, rinse under cold water and drain. Toss with 1 tablespoon olive oil to prevent the noodles from clumping together.
- Place the peas in a colander and pour boiling water over them. Drain and set aside to cool.
- To make the Italian salad dressing, add the ingredients to a stand blender and blend until smooth. In a bowl whisk 3/4 cup mayonnaise together with 1/2 cup Italian salad dressing until creamy. Taste it and add more mayo or dressing as you like to adjust the taste.
- Place the tuna in a large bowl. With a fork, break up the tuna. Adding the water from 1 can of tuna (optional).
- Add the pasta, celery, green onion, kalamata olives, pepperoncini and peas to the bowl. Pour the dressing over the ingredients and gently toss to coat the ingredients well. Add the tomatoes and lightly toss again.
Notes
Tips For Making The Best Tuna Pasta Salad
- Store the salad and dressing separately in the refrigerator until you're ready to serve.
- Don't overcook the noodles. Al dente are best.
- Adjust the dressing by adding more mayo or dressing to achieve desired taste and consistency.
- Add more tuna if you want more protein in the salad.
- Add the water from 1 can of tuna (packed in water). Drain the other cans. This will add moisture and flavor to the salad. But this is optional.
- Cool the noodles completely before adding the dressing, or the dressing may end up oily.
- Chill the salad up to 1 hour before adding the dressing to serve. This salad is best nice and cold!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 830Total Fat: 71gSaturated Fat: 11gUnsaturated Fat: 60gCholesterol: 18mgSodium: 1121mgCarbohydrates: 39gFiber: 6gSugar: 6gProtein: 9g
theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.
Pasta salad is one of my favorite dishes! Throw in some tuna and that amazing oregano vinaigrette and I call that heaven!
Just made this. Oh. My. God. It is soooo good!! The oregano dressing really makes this dish. I’m refrigerating this for a few days – leaving the tomatoes separate. Thanks!
Just so wonderful and creamy good