Tuna Pasta Salad

Close up image of tuna and pasta salad recipe in bowl.

5 from 1 reviews

A classic salad for a potluck or picnic, This old-fashioned Tuna Pasta Salad is quick and easy to make with simply tossing the ingredients together and stirring!


16 oz. pasta, cooked and dried (452g)

3 cans of tuna (7oz./170g), drained

4 ribs celery, chopped

1 red pepper, chopped

1/2 cup red onion

1/4 cup sour cream

2 cups mayonnaise

1 tbsp. Dijon mustard

2 tbsp. apple cider vinegar

1 tsp. dried dill weed (or 1 tbsp. fresh dill weed)

Salt & pepper to taste


  1. Cook pasta as per package directions. Drain, rinse under cold water and set aside.
  2. Chop celery, red pepper, onion and set aside.
  3. For dressing: In a small bowl, combine sour cream, mayonnaise, Dijon mustard and apple cider vinegar. Stir well to combine.
  4. In a large mixing bowl, place pasta,  chopped vegetables and drained, flaked tuna.
  5. Pour dressing over top of pasta and chopped vegetables. Stir gently until combined. 
  6. Add dried dill weed (or fresh if using). Taste the salad, then season to taste with salt and pepper.
  7. Refrigerate at least one hour before serving.


  1. Variation: add in 1 cup sliced cherry tomatoes.
  2. Variation: add in 1 cup frozen peas; cooked and drained
  3. Variation: add in 1 avacado, chopped
  4. Variation: add in 3 to 4 chopped hard-boiled eggs.
  5. Storage instructions: Store pasta salad in a covered bowl in the refrigerator for 3 to 4 days.


Keywords: Tuna Pasta Salad