- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 250 g
- 280 g
- 60 g
- 100 g
- 80 g
- 15 ml
- 1 tsp
- 1 tsp
- 1 tsp
- ½ tsp
Process
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Bring a large pot of water to a rolling boil, add the 1 tsp salt, then add the 250 g pasta and cook until al dente, about 1 minute less than the package directions.
Drain the pasta in a colander and rinse briefly under cold running water until it is cool to the touch, then drain again very well and shake out excess water.
While the pasta cooks, drain the 280 g canned tuna and flake it into a large bowl with a fork, breaking up any large chunks.
Finely dice the 2 celery stalks and the 60 g dill pickles, and finely dice the half red onion, rinsing the onion under cold water and patting it dry to soften its bite.
Add the celery, pickles and red onion to the bowl with the tuna.
In a small bowl, whisk together the 100 g mayonnaise, 80 g plain yogurt, 15 ml lemon juice, 1 tsp dijon mustard, 1 tsp dried dill and 0.5 tsp black pepper until smooth.
Add the cooled, well-drained pasta to the tuna bowl, pour over the dressing and fold everything together until evenly coated.
Taste and adjust with a little more salt and black pepper if needed, then cover and refrigerate for at least 30 minutes before serving so the flavors settle.
Kitchen notes
Kitchen notes
- The most common mistake is dressing pasta that is still warm or wet: it drinks up the mayo and turns gluey. Rinse the pasta cold and drain it thoroughly before folding in the dressing.
- Salt the cooking water, not the salad, at the start. Canned tuna and pickles are already salty, so taste the finished salad before adding more.
- Drain the tuna well and pat it lightly with a paper towel if it is very wet, otherwise the salad turns watery within a day.
- Rinsing the diced red onion under cold water removes the harsh sulfur bite without losing its crunch.
Substitutions
- mayonnaise→half mayonnaise and half sour cream for a tangier dressing
- plain yogurt→extra mayonnaise if you do not keep yogurt
- dill pickles→sweet pickle relish or capers
- celery→cucumber, deseeded and diced
- canned tuna→canned salmon, drained and flaked
Storage & reheating
Store in an airtight container in the fridge for up to 3 days; the flavor is best after 2 to 4 hours of chilling. Stir in 1 tbsp mayonnaise or yogurt before serving if it looks dry, since the pasta absorbs dressing as it sits. Do not freeze this salad, as the mayonnaise and yogurt separate and the celery goes limp.
FAQ
The questions we get asked most
Why did my tuna pasta salad turn out dry and gluey?
The pasta was likely still warm or wet when you mixed in the dressing, so it absorbed the mayonnaise. Rinse the cooked pasta under cold water until cool, drain it very well and shake the colander, then fold in the dressing. If it still looks tight after chilling, loosen it with 1 tbsp mayonnaise or yogurt.
Can I make tuna pasta salad ahead of time?
Yes, it is actually better made ahead. Assemble it up to 24 hours in advance, cover and refrigerate, then stir and taste before serving. If you are making it more than a day ahead, keep the dressing separate and fold it in 2 hours before eating so the pasta does not soak up everything.
How long does tuna pasta salad keep in the fridge?
It keeps for up to 3 days in an airtight container in the fridge. After that the celery softens and the dressing starts to separate. Stir it well and check the smell before eating anything older than 3 days, and never leave it out at room temperature for more than 2 hours.
Can I use a different pasta shape?
Yes, any short shape works well because it holds the dressing. Fusilli, penne, macaroni, farfalle and shells are all good choices. Avoid long pasta like spaghetti, which tangles and does not distribute the tuna and vegetables evenly.
How do I stop the red onion from overpowering the salad?
Dice it very finely and rinse the pieces under cold running water for about 30 seconds, then pat them dry. This washes away the harsh sulfur compounds while keeping the crunch. If you still find it strong, use 2 thinly sliced spring onions instead.
Can I make this tuna pasta salad without mayonnaise?
Yes, replace the mayonnaise with an extra 100 g of plain yogurt or a mix of yogurt and sour cream for a lighter dressing. Add 1 extra tsp of dijon mustard and a squeeze more lemon juice to keep the tang. The texture will be looser but still creamy.
Is tuna pasta salad safe to eat the next day?
Yes, if it was refrigerated within 2 hours of mixing and kept covered below 4°C. Tuna salad should not sit out at room temperature for more than 2 hours total. Discard it if it has been left out longer, smells sour or looks fizzy.
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