Tuna Pasta Salad

Ingredients

• 340 g (12 oz)rotini pasta, or another short pasta
• 170 g (6 oz)canned tuna in water, drained and flaked
• 1 ribcelery, finely chopped
• 50 g (⅓ cup)red onion, finely diced
• 2 largeeggs, hard-boiled and chopped (optional)
• 360 ml (1½ cups)mayonnaise or salad dressing
• 22.5 ml (1½ tablespoons)ketchup
• 45 ml (3 tablespoons)sour cream
• 7.5 ml (1½ teaspoons)paprika
• 22.5 ml (1½ tablespoons)white vinegar
• to tastesalt and pepper

Instructions

1. 1

   Boil the pasta

   Bring a large pan of water to the boil. If using eggs, add them and boil for a couple of minutes, then add the pasta and cook until al dente. Drain well and rinse under cold water until cool.

2. 2

   Prepare the dressing

   While the pasta cooks, finely chop the celery and red onion and prepare the hard-boiled eggs, if using. Combine all the dressing ingredients and mix well.

3. 3

   Combine and chill

   Put the cooled, rinsed pasta in a large bowl. Add the tuna, celery, red onion, eggs and dressing, then stir until combined. Cover the bowl with cling film and refrigerate for at least 2 hours. Taste before serving and add more salt and pepper as needed.

4. 4

   Store leftovers

   Keep the salad well covered in the fridge for 3–4 days. If it thickens while chilling, stir in a splash of milk to loosen it.

What is tuna pasta salad?

Tuna pasta salad is a chilled dish of cooked pasta mixed with tuna and a creamy dressing, often served for lunch, picnics and casual gatherings. This version has American-style flavours, with mayonnaise or salad dressing, ketchup, sour cream, paprika and vinegar.

Rotini’s curves hold onto the dressing, while celery and red onion add crunch and a savoury bite. Chilling gives the flavours time to come together before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 154 calories, 7g protein, 27g carbs, 2g fat.

Most of the carbohydrates come from the pasta, while the tuna and optional eggs contribute protein. Mayonnaise or salad dressing supplies most of the fat. Pair a serving with vegetables or a green salad to add freshness and crunch to the plate.

Choosing the pasta and tuna

Short pasta: Rotini is a useful choice because its twists catch the dressing, but another short shape will work. Cook it only until al dente so it keeps its shape once mixed and chilled.

Tuna: Drain the tuna well and flake it before adding it to the bowl. This helps it distribute through the salad without adding excess liquid.

Getting the dressing right

Creamy base: Mayonnaise makes a rich dressing, while salad dressing can be used in its place. Sour cream and vinegar bring tang, and ketchup adds a mild sweetness.

Seasoning: Mix the dressing ingredients thoroughly before combining them with the pasta. Taste the finished salad before serving, since chilling can soften the impression of salt and pepper.

Cooking and cooling the pasta

Doneness: Cook the pasta until al dente, following the timing on its packet as a guide. It should be tender but still hold its shape.

Cooling: Drain thoroughly and rinse with cold water until the pasta is cool. This stops the cooking and helps it cool enough to mix with the dressing.

Making the optional eggs

Eggs: The method starts the eggs in the boiling water for a couple of minutes before adding the pasta. The recipe does not give a separate finishing time for the eggs, so use eggs that are already hard-boiled if you need a reliable result.

Finely chopped egg blends into the salad and adds a soft texture. Leave it out if you prefer the salad without eggs.

Chilling and serving

Chilling time: Cover the mixed salad and refrigerate it for at least 2 hours before eating. This is a make-ahead dish, with a total time of about 150 minutes.

Serving ideas: Offer it alongside green salad, sliced tomatoes or grilled vegetables. It also fits easily into a picnic or barbecue spread.

Recipe notes & tips

• Drain the tuna thoroughly so it does not make the dressing watery.
• Rinse the pasta until cool before mixing so the dressing stays creamy.
• Chop the celery and red onion finely for an even mix of textures.
• Cover the bowl well while the salad chills to keep it fresh.
• Taste and adjust the salt and pepper just before serving.
• Stir in a splash of milk if the chilled salad has become too thick.

Variations

• Change the pasta: Use another short pasta shape in place of rotini.
• Skip the eggs: Leave out the chopped eggs for an egg-free version.
• Choose the dressing: Use mayonnaise or salad dressing as the creamy base.
• Add more crunch: Increase the celery for a crunchier salad.
• Adjust the tang: Add a little more white vinegar for a sharper dressing.

Common mistakes to avoid

• Overcooking the pasta: Cook it just to al dente so it holds its shape when chilled.
• Leaving water on the pasta: Drain it well after rinsing so the dressing does not become diluted.
• Adding tuna with liquid: Drain it first to avoid a watery salad.
• Skipping the chill: Refrigerate for at least 2 hours so the salad is properly chilled before serving.
• Serving without tasting: Check the seasoning just before serving and add salt and pepper as needed.

How to store

Store the salad well covered in the fridge for 3–4 days. If it thickens, stir in a splash of milk to loosen it. Serve it chilled.

Frequently asked questions