Tuna Pasta Salad Recipe

I love how this dish blends tender pasta, succulent tuna, sweet peas, and crisp red onion in a creamy tangy dressing. This salad brings a balanced mix of flavors that feels both hearty and refreshing. I cherish ease and versatility, making it a top choice for warm afternoons with friends.

I love how this Tuna Pasta Salad is one of my go-to recipes for picnics and easy family dinners. I think the mix of 8 oz pasta, a can of tuna in water, 1 cup frozen peas, and 1/2 red onion not only makes it filling but also gives it a great texture.

When I toss it all together with 1/2 cup mayonnaise, 2 tbsp sour cream, and 1 tbsp lemon juice, the flavor really comes to life with just the right balance of creaminess and tang. I like how this recipe combines the best parts of a Cold Tuna Noodle Casserole Pasta Salad and Healthy Tuna Macaroni Salad.

Plus it works well when you need a quick side dish that is both nutritious and simple. I think the nutritional value is pretty good with lean protein and veggies making it a smart choice almost every time I need a tasty salad.

Why I Like this Recipe

I really like this recipe coz it’s super easy to make and doesn’t take forever. I love that it’s a mix of creamy and tangy flavors with the lemon juice, mayo and sour cream creating this delicious sauce that ties everything together.

I also like that it has a nice balance of textures. The soft pasta, tender peas and crunchy red onion make each bite interesting and keep me from getting bored with every mouthful.

Another reason is that it’s super versatile. Whether I’m packing it for a picnic or whipping it up for a quick lunch, it always hits the spot and feels just right for summertime cravings.

This tuna pasta salad is totally creamy and really easy to whip up, making it a great picnic side. It’s loaded with noodles, peas, red onion and tuna all tossed in a sauce that is both tasty and simple. Its perfect for satisfying those summertime cravings and is super quick to pull together for any occasion.

Ingredients

• Pasta gives needed carbohydrates, is a hearty base, energizing and filling.
• Tuna supplies lean protein, omega three fats, and a light fish flavor.
• Peas add fiber, antioxidants and natural sweetness with a tender pop.
• Red onion offers crisp, zesty bites and a depth of flavor to the salad.
• Mayonnaise gives a rich, creamy texture and a hint of tanginess.
• Sour cream adds extra creaminess with a subtle tang that lifts flavors.
• Lemon juice delivers bright, acidic notes that balance the dish perfectly.
• Salt enhances overall taste when used with care.
• Pepper gives a pinch of heat to sharpen flavors.

Ingredient Quantities

• 8 oz pasta (shells or fusilli work ok)
• 1 can tuna in water (about 5 oz drained)
• 1 cup frozen peas (thawed)
• 1/2 red onion, finely diced
• 1/2 cup mayonnaise
• 2 tbsp sour cream
• 1 tbsp lemon juice
• Salt to taste
• Pepper to taste

How to Make this

1. Boil the 8 oz pasta in a large pot of salted water till al dente, then drain and let it cool a bit.

2. Meanwhile, thaw the 1 cup frozen peas by leaving them at room temp or running cool water over them.

3. Finely dice the 1/2 red onion and set aside.

4. Open the can of tuna, drain out the water, and flake it with a fork.

5. In a large bowl, whisk together the 1/2 cup mayo, 2 tbsp sour cream, and 1 tbsp lemon juice until smooth.

6. Add the cooled pasta, peas, diced onion and tuna into the bowl with the sauce.

7. Toss everything together until well mixed and coat the pasta evenly.

8. Taste and add salt and pepper as needed.

9. Let the salad chill in the fridge for at least 30 minutes so the flavors meld.

10. Give the salad a final stir then serve and enjoy your easy, creamy picnic side.

Equipment Needed

1. Large pot for boiling the pasta
2. Colander to drain the pasta
3. Measuring cups and spoons for the ingredients
4. Knife and cutting board for dicing the red onion
5. Can opener for the tuna
6. Large mixing bowl for tossing all the ingredients
7. Whisk or fork for mixing the mayo, sour cream and lemon juice
8. Refrigerator to chill the finished salad

FAQ

• How long can i keep this tuna pasta salad? – It usually stays good in the fridge for about 3 days if you keep it in an airtight container.
• Can i swap out the pasta shape? – For sure, feel free to use penne, farfalle, or any pasta you have on hand instead of shells or fusili.
• What if i dont have frozen peas? – No sweat, you can use fresh peas or even toss in some diced bell peppers or corn if you prefer.
• Can i use greek yogurt instead of mayonnaise? – Yes, you can substitute with greek yogurt; it gives a slightly tangier flavor, but it works just fine.
• How do i tone down a strong onion flavor? – Try soaking the diced red onion in cold water for about 5 minutes and then draining it; this helps reduce the bite.

Tuna Pasta Salad Recipe Substitutions and Variations

• Instead of using the regular pasta, you can try whole wheat or a gluten free variety if you prefer.
• If you’re not a fan of tuna, canned salmon or even cooked, shredded chicken can work just fine.
• Those frozen peas can be swapped with edamame or chopped green beans for a different texture.
• You can use Greek yogurt instead of mayonnaise for a lighter and tangier flavor.
• For sour cream, a mix of cream cheese thinned with a bit of milk serves as a good alternative.

Pro Tips

1. When you boil the pasta, be sure to use lots of salt in the water so it gets loaded with flavor right from the start.
2. It’s a good idea to let your pasta cool before mixing with the sauce. It stops the veggies like the peas and onions from getting too soggy.
3. Taste the salad as you mix the ingredients in so you can adjust the salt and pepper exactly how you like it.
4. If you want to add a little extra zing, try tossing in a handful of chopped fresh herbs or a bit more lemon juice right before serving.