Tuna Pasta Salad
This Tuna Pasta Salad is a perfect beat the heat summer meal. It has great texture and crunch and is delicious cold. Roasted red pepper adds a nice twist and imparts a smokey peppery sweetness. The mayonnaise-base dressing brings everything together. What’s more, it all comes together in 30-minutes, including the time it takes to boil water!
It’s also a fantastic addition to the menu for picnics, a day at the beach, or a cookout.
For convenience, make the pasta salad a day ahead. Because the pasta soaks up the dressing, if you want ultimate creaminess, do not add all of the dressing. Mix in only half to allow the flavors to meld. Reserve the other half for the day of. Add the remaining dressing to the pasta when ready to serve (if time allows, add it an hour before for the flavors to marry). Then enjoy!
Additional information and step by step photos can be found at In Good Flavor.
Tuna Pasta Salad
- 16 ounces uncooked pasta of choice (use short pasta) I used Ronzoni ziti rigati No. 1)
- 5 (4 ounces) cans of solid white tuna in water, well drained
- 1 1/2 cups chopped celery
- 3/4 cup chopped red onion
- 1 1/2 cups chopped roasted red pepper
- 1 cup chopped dill pickles
- 2 tablespoons lightly packed fresh dill (or 2 teaspoons dried)
For the dressing:
- 1 1/2 cups mayonnaise
- 2/3 cup sour cream
- 3 tablespoons dill pickle juice
- 1/2 teaspoon celery salt
- 1 teaspoon sugar
- 1/4 teaspoon paprika
- 1/2 scant teaspoon salt
- 1/4 teaspoon black pepper
- Cook pasta according to package directions. Drain and rinse under cold water to stop the cooking. Set aside.
- In the meantime chop and prep the vegetables. Make sure to pat the red peppers and pickles dry before chopping.
- To make the dressing, combine all the ingredients in a bowl and blend well.
- Transfer the pasta to a large mixing bowl. Add tuna, celery, onion, roasted red pepper, pickle, and dill to the pasta. Mix to blend.
- Add the dressing, mixing to combine. Reseason to taste. Allow to rest for 1 hour refrigerated for the flavors to blend before serving.
- Makes 6 main dishes or 10 side servings.
- Use short varieties of pasta that have nooks and crannies to trap in mayo mixture and bits and pieces (ex: elbow mac, campanelle, shells, orecchiette). I used Ronzoni ziti rigati No. 1 in these images.
- Dill can be replaced with thyme, tarragon, parsley, or chive.
- Store in an airtight container for up to 4 days.