Description
This classic tuna pasta salad is cool, creamy, and full of comforting flavor — perfect for summer gatherings, lunches, or make-ahead dinners. Tender pasta, flaky tuna, and a tangy dill dressing come together in one delicious bowl that’s sure to please a crowd.
Ingredients
Salad Base:
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32 oz (2 lbs) small seashell pasta (or elbow macaroni)
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4 (5 oz) cans tuna in water, drained
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1 cup chopped onion (optional)
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1 cup chopped celery (optional)
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1 cup frozen peas, thawed (optional)
Creamy Dressing:
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3 cups mayonnaise
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1 cup milk
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4 tbsp pickle juice (or 1 tbsp white vinegar/lemon juice)
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4 tsp dried dill weed (or 4 tbsp fresh dill, chopped)
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2 tsp salt
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¼ tsp black pepper
Optional Add-Ins:
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1 tbsp Dijon mustard (for a tangy twist)
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1 tbsp chopped parsley (for freshness)
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½ cup chopped dill pickles (for extra crunch)
Instructions
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Cook the Pasta
Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Drain well and rinse under cold water to stop the cooking. Let it cool completely. -
Make the Dressing
In a large mixing bowl, whisk together mayonnaise, milk, pickle juice, dill, salt, and pepper until smooth. Taste and adjust seasoning if needed — add more dill or pickle juice for extra flavor. -
Combine Everything
Add the cooled pasta, drained tuna, and any add-ins (onion, celery, peas, etc.) to the dressing. Gently fold until everything is evenly coated and creamy. -
Chill and Serve
Cover and refrigerate for at least 1 hour (or up to overnight). Stir before serving — if it seems thick, add a splash of milk to loosen it up.
Notes
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Cool the pasta completely before mixing to avoid thinning the dressing.
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Drain tuna well to keep the salad light and not watery.
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Chill before serving — this step enhances the flavor and texture.
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Make ahead! This salad tastes even better after a few hours in the fridge.