Tuna Pasta Salad
A cool, creamy pasta salad loaded with flaky tuna, crisp celery, and sweet red onion, all tossed in a tangy mayonnaise dressing. This classic American potluck favorite comes together in under 30 minutes and gets better as it chills, making it perfect for picnics, lunches, or a quick weeknight side.
For 4 servings
- boil · ~10 min
Cook the pasta.
1.Bring a large pot of water to a rolling boil over high heat.2.Add 1 tablespoon salt to the boiling water.3.Add the pasta and cook according to package directions until al dente (about 8 minutes).4.Drain the pasta in a colander and rinse under cold water to stop cooking. Drain well.TIPRinse until the pasta feels cool to the touch — warm pasta will make the mayo dressing oily. - mix · ~2 min
Make the dressing.
1.In a large mixing bowl, combine the mayonnaise and fresh lemon juice.2.Add a pinch of salt and a pinch of black pepper.3.Whisk together until the dressing is smooth and creamy. - mix · ~3 min
Assemble the salad.
1.Add the cooled pasta to the bowl with the dressing and toss gently to coat evenly.2.Add the drained tuna, diced celery, and chopped red onion.3.Fold everything together with a rubber spatula until well combined.TIPFold gently so the tuna stays in nice flakes rather than turning to mush. - rest · ~30 min
Chill before serving.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld. The salad can be made up to a day ahead — it tastes even better the next day.
TIPIf the salad seems dry after chilling, stir in a tablespoon of water or an extra spoonful of mayo to loosen it. - garnish
Garnish with fresh parsley and serve.
Give the salad a quick stir, transfer to a serving bowl, and scatter chopped parsley over the top. Serve chilled or at cool room temperature.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse the cooked pasta under cold water until completely cool to prevent the mayo from turning oily.
- 2Use tuna packed in water, not oil, to keep the salad light and creamy.
- 3Fold the tuna gently with a rubber spatula to keep it in chunky flakes.
- 4Chill the salad for at least 30 minutes — the flavors meld and improve as it rests.
- 5If the salad seems dry after chilling, stir in a splash of water or an extra spoonful of mayo.
- 6Dice the celery and onion very finely so every bite has even crunch without overwhelming the texture.
Adapt it for your goals.
High-protein
Swap half the pasta for canned chickpeas or cooked quinoa to boost fiber and protein while reducing refined carbs.
low oilLow-oil
Replace the mayonnaise with an equal amount of plain Greek yogurt for a lighter, protein-packed dressing with less fat.
crunch veggieCrunch-veggie
Add 1/2 cup diced cucumber, 1/4 cup shredded carrot, and a handful of fresh dill for extra color and garden-fresh crunch.
acid swapAcid-swap
Use apple cider vinegar or white wine vinegar instead of lemon juice for a milder, fruitier tang that complements the onion.
Why this is on our healthy list.
Lean Protein Source
Canned tuna (packed in water) provides high-quality, low-fat protein that supports muscle repair and keeps you full.
Crunchy Hydration
Celery adds satisfying crunch with almost no calories and is naturally high in water, helping with hydration.
Low in Added Sugar
This savory salad relies on tangy lemon juice and black pepper for flavor, keeping added sugars to a minimum.
Frequently asked questions
Absolutely — short shapes like rotini, shells, or cavatappi work best because they hold the dressing and tuna in their nooks.
