Creamy Tuna Pasta Salad
I’ve always loved a good tuna salad, and this creamy tuna pasta salad is perfect for days when I’m not in the mood to cook a big meal, haven’t had time to stock up on groceries, or for a BBQ or backyard get-together. It’s simple to make, and the cilantro and parsley make it so delicious!
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Table of Contents
Why You'll Love This Recipe
- It's so simple to prepare and uses simple ingredients like tuna, mayo and pasta.
- Perfect to make on weeknights or weekends
- Make with your favorite pasta, swap this egg noodle pasta with penne or elbow.
Equipment You'll Need
- Large Pot
- Colander
- Mixing Bowl
- Mixing Spoon
- Grater
- Cutting Board
- Chef Knife
Ingredients
- Wide Egg Noodle
- Mayonnaise
- Tuna
- Onion
- Egg, hardboiled
- Carrot
- Black Pepper
- Fresh Cilantro
- Salt
- Lemon Juice
Step by Step Instructions
Cook the Pasta and Egg:
Bring a large pot of salted water to a boil. Add the pasta and the egg. Cook the pasta until al dente, following package instructions. Drain the pasta and egg, then rinse the pasta with cold water or add ice cubes to stop the cooking process. Peel and chop the egg.
Prepare the Vegetables:
While the pasta cooks, finely dice the onion, shred the carrot, and chop the cilantro.
Mix the Tuna:
In a small bowl, break up the tuna with a fork and mix it with the mayonnaise.
Combine the Ingredients:
In a large bowl, combine the cooled pasta, chopped egg, shredded carrot, diced onion, tuna-mayo mixture, and lemon juice. Season with salt and black pepper to taste. Toss until everything is well coated.
Chill and Serve:
Cover the bowl and refrigerate for at least 1 hour. Serve cold, garnished with additional cilantro if desired.
Top Tips for Creamy Tuna Pasta Salad
Start with good-quality ingredients. Use the best tuna and mayo you can find. If you're feeling adventurous, try making your own mayo, if you have eggs, oil and a hand-mixer-that's all you need.
Add some crunch with veggies. Toss in celery, bell peppers, or cherry tomatoes—whatever you love! They add texture and make the salad even more delicious.
Don’t overcook the pasta. Keep an eye on it and cook until al dente, so it stays firm and doesn’t get mushy in the salad.
Let it chill. Pop it in the fridge for at least an hour before serving. This gives the flavors time to come together and makes it even better.
FAQs
Can I use a different type of pasta?
Absolutely! You can use any pasta you like. Some great options are penne, fusilli, or rotini.
Can I make this pasta salad ahead of time?
Yes, it’s a great make-ahead dish. Just cover it tightly and refrigerate until you’re ready to serve.
Can I add other ingredients to the pasta salad?
Of course! You can toss in extras like olives, artichokes, or roasted red peppers for more flavor and texture.
Can I substitute the mayonnaise?
Yes, you can make this without mayo. Try using Greek yogurt, mashed avocado, or a simple mix of olive oil and lemon juice instead.
You'll Also Love
If you loved this creamy tuna pasta salad, you’ll want to try some of these other pasta salads. Simple black bean pasta salad is quick to throw together and so hearty. Shrimp pesto pasta salad has a fresh, herby vibe, while shrimp cilantro lime pasta salad is great if you’re into zesty flavors.
For something corn-inspired, elote pasta salad has all the street corn goodness in a creamy dish, and corn tuna salad is another easy and delicious choice. Greek orzo with lemon and feta gives a Mediterranean twist, and southern-style macaroni salad is a classic that never gets old. Perfect for meal prep, BBQs, or a no-fuss dinner!
I’d love to hear how your creamy tuna pasta salad turned out! Leave a comment below and let me know—your feedback always makes my day. Plus, it’s so fun to see how everyone puts their own spin on it!
Creamy Tuna Pasta Salad
Ingredients
Equipment
Method
- Cook the Pasta and Egg: Bring a large pot of salted water to a boil. Add the pasta and the egg. Cook the pasta until al dente, following package instructions. Drain the pasta and egg, then rinse the pasta with cold water or add ice cubes to stop the cooking process. Peel and chop the egg.
- Prepare the Vegetables: While the pasta cooks, finely dice the onion, shred the carrot, and chop the cilantro.
- Mix the Tuna: In a small bowl, break up the tuna with a fork and mix it with the mayonnaise.
- Combine the Ingredients: In a large bowl, combine the cooled pasta, chopped egg, shredded carrot, diced onion, tuna-mayo mixture, and lemon juice. Season with salt and black pepper to taste. Toss until everything is well coated.
- Chill and Serve: Cover the bowl and refrigerate for at least 1 hour. Serve cold, garnished with additional cilantro if desired.
At first, I thought, cilantro? But this was good. Great combination + with a delicious pasta salad.
Amazing, this is on my favorite pasta salad list.