Tuna Pasta Salad
Creamy, tangy, and full of flavor—this Tuna Pasta Salad is perfect for cookouts and picnics. Shell pasta, peas, and flaky tuna come together in a bright dressing with lemon juice, fresh herbs, and dill pickle relish.
Servings: 8 servings (1 cup)
Ingredients
- 6 ounces frozen peas (about 1¼ cups, see Note 1)
- 8 ounces dried shell pasta
- ⅔ cup mayonnaise (I use Duke's)
- ⅓ cup sour cream (I use Daisy)
- 3 tablespoons dill relish (I use Vlasic)
- 1 tablespoon Dijon mustard (I use Maille)
- 2 tablespoons finely chopped flat-leaf parsley
- 1 to 2 tablespoons finely chopped fresh dill (see Note 2)
- 1 to 2 tablespoons freshly-squeezed lemon juice , additional to taste if needed (see Note 3)
- ½ teaspoon granulated garlic powder
- ½ cup small diced celery (see Note 4)
- ¼ cup small diced red onion (see Note 5)
- 1 (5 ounce) can Wild Planet albacore tuna , undrained (see Note 6)
- 1 (5 ounce) can Wild Planet skipjack tuna , undrained (see Note 6)
- Diamond Crystal kosher salt and freshly-ground black pepper
Instructions
Blanch the Peas and Cook the Pasta
- Bring a large pot of water (big enough to accommodate cooking the pasta) to a rolling boil. Add the frozen peas and cook for 1 to 1½ minutes, just until heated through.
- Using a fine-mesh skimmer, immediately transfer them to a bowl of ice water. Let sit for 2 to 3 minutes, then drain well. Set aside.
- Bring the water back to a rolling boil and generously salt it. Add the pasta and cook until tender but not mushy, about 1 to 3 minutes past the al dente time listed on the box (cooking time will vary by brand). Drain and rinse well under cold running water until cooled.
Make the Pasta Salad
- While the pasta cooks, whisk together the mayonnaise, sour cream, relish, Dijon, parsley, dill, lemon juice, garlic powder, ½ teaspoon kosher salt, and ¼ teaspoon pepper in a large bowl.
- Add the pasta, celery, red onion, tuna, and peas to the bowl with the dressing. Gently fold everything together with a rubber spatula until well combined.
- Season to taste with salt and pepper. If the salad tastes a bit too tangy at this point, know that the flavor will mellow in the fridge as the pasta soaks up some of the dressing.
- Cover and refrigerate for 2 to 4 hours. Before serving, taste again and adjust with additional lemon juice, salt, or pepper if needed. Serve chilled.
Notes
1. Peas: I recommend blanching frozen peas rather than using them straight from the bag, defrosted. See the food safety note in the blog post above for more details on why.
2. Dill: The amount of fresh dill you need will depend on how dill-forward your relish is. I use 1-1/2 tablespoons of dill using Vlasic dill relish.
3. Lemon Juice: The amount you need will depend on how tangy your pickle relish is and your personal preferences. Start with 1 tablespoon, adding additional to taste. My family likes this salad a little tangier with the full 2 tablespoons of lemon juice.
4. Celery: Optional step - I like to peel away the tough outer strings with a vegetable peeler before dicing celery for cold salads for better texture.
5. Red Onion: Optional step - soaking the diced red onion in ice water for 10 to 15 minutes before adding it to the salad tames the sharp flavor without sacrificing the crunch. If you soak the onion, drain it well before adding it to the salad.
6. Tuna: I use one can each of Wild Planet albacore and skipjack tuna, both packed in the tuna's natural juices. Flake the tuna directly in the can and let the juice reabsorb into the fish before adding it to the salad—it adds great flavor and moisture. You can use all albacore or all skipjack if you prefer, or substitute another brand. If using water-packed tuna instead, drain it thoroughly first.
7. Storage: Keep leftovers tightly covered in the refrigerator for up to 3 days. The texture of this salad is best the day it's made. The pasta will continue to absorb the dressing, and the peas will continue to soften the longer it sits.
Nutrition
Serving: 1cup | Calories: 323kcal | Carbohydrates: 27g | Protein: 14g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 26mg | Sodium: 288mg | Potassium: 258mg | Fiber: 3g | Sugar: 3g | Vitamin A: 377IU | Vitamin C: 12mg | Calcium: 34mg | Iron: 1mg
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