Tuna Pasta Salad

Tuna Pasta Salad is easy to make and perfect for potlucks, picnics, and backyard parties. It's hearty, flavorful, and a great side dish or complete meal-in-itself.

Chicken macaroni salad is a favorite dish in our house, and for good reason. It's creamy and tasty, with tasty mix-ins, from shredded chicken to diced ham to crushed pineapple. It's easy to make for a large crowd, perfect for a simple everyday dinner or special get-together.

This tuna pasta salad, however, is fast taking the top spot, especially since canned tuna is a pantry staple in our house. It delivers the same hearty taste but with a lot less effort.

Ingredient notes

• Pasta- This recipe calls for fusilli, but other medium-shaped pasta, such as shells, elbow macaroni, bow-tie, or penne, also works.
• Tuna- I use a Philippine brand of flaked light tuna in oil. You can also use light tuna in water or solid white albacore.
• Mayonnaise- adds creaminess. For fewer calories and fat, you can swap all or half of the mayo with plain yogurt or sour cream.
• Gherkins pickles- for extra crunch and tangy and sweet flavor. You can substitute sweet pickle relish.
• Pickle juice- adds tang and balances the rich flavors of the dish. You can also use lemon juice to taste.
• Eggs- add bulk and extra protein, and richness
• Red onions, bell peppers, and celery- for color and crunch. Chopped scallions, diced cucumbers, shredded carrots, and sliced green or black olives are also good additions.
• Salt and pepper- season according to taste

Tuna pasta salad cooking steps

This salad is so easy to put together that I can't hardly call it a recipe. A hearty side dish or complete meal-in-itself you have ready in minutes.

1. Cook the fusilli according to the package directions. Rinse after cooking to keep the temperature down, stop the cooking process, remove starch residue, and prevent the noodles from clumping together.
2. Drain the pasta well and allow to cool completely.
3. Prep the rest of the ingredients and combine with the pasta in a large bowl.
4. Gently stir to distribute and season with salt and pepper evenly. Let the creamy mixture chill and meld in the fridge.

How to serve and store

• This pasta salad is a great make-ahead meal and can be prepped in advance. It tastes better when refrigerated to chill and for the flavors to meld.
• Store in a container with a tight-fitting lid and refrigerate for up to 3 days. Due to the nature of the ingredients, it does not freeze well.
• Pasta tends to soak up the mayo dressing, drying out the salad over time. When ready to serve, stir in a bit of mayo, sour cream, yogurt, or milk to moisten and add creaminess.
• If serving outside of refrigeration, keep the container of pasta salad over a bed of ice for food safety, and do not keep it at room temperature for more than two hours.