Name: Cold Tuna Pasta Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 2 boneless, skinless chicken breasts, diced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon Italian seasoning; 3 cloves garlic, minced; 1/2 cup sun-dried tomatoes, chopped; 1 cup arborio rice; 1/2 cup dry white wine (optional); 3 1/2 to 4 cups chicken broth, warmed; 1/2 cup grated Parmesan cheese; 1/2 cup heavy cream; Fresh basil, for garnish

Perfect for sunny days, quick lunches, or meal-prep picnics, this Cold Tuna Pasta Salad is a creamy, protein-packed dish that brings freshness and satisfaction in every bite. Tender pasta is tossed with flaky tuna, crisp veggies, and a tangy mayo dressing that clings to each spiral for irresistible flavor.

What makes this salad a standout is its adaptability. Whether you’re cleaning out the pantry or tailoring it to fit a picnic menu, it holds up beautifully in the fridge and gets even better after a chill. It’s one of those simple yet nostalgic meals that takes minimal effort but delivers big on comfort.

What Kind of Pasta Should I Use for Tuna Pasta Salad?

Short, ridged pastas like rotini, fusilli, or shells are ideal because they hold the dressing well. You want something that doesn’t go soggy quickly and keeps its texture after being chilled. Whole wheat or gluten-free options work great, too, if that’s your preference.

Ingredients for the Cold Tuna Pasta Salad

8 oz rotini pasta (or your favorite short pasta)
2 cans (5 oz each) tuna in water, drained
1 cup celery, finely chopped
1/2 cup red onion, diced
1/2 cup sweet pickles or relish
1 cup frozen peas, thawed
3/4 cup mayonnaise
1/4 cup plain Greek yogurt (optional, for a tangy twist)
1 tbsp Dijon mustard
Salt and pepper to taste
Fresh parsley for garnish (optional)

How To Make the Cold Tuna Pasta Salad

Step 1: Cook and Cool the Pasta

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking. Let it cool completely.

Step 2: Mix the Dressing

In a large bowl, whisk together mayonnaise, Greek yogurt (if using), Dijon mustard, salt, and pepper until smooth and creamy.

Step 3: Combine All Ingredients

Add the cooled pasta to the bowl with the dressing. Gently fold in tuna, celery, red onion, pickles, and peas. Mix until everything is evenly coated.

Step 4: Chill and Garnish

Cover and refrigerate for at least 30 minutes to let the flavors meld. Before serving, give it a stir and top with chopped parsley if desired.

Serving and Storing Tuna Pasta Salad

This salad is best served chilled and makes an excellent next-day lunch. Serve it in a bowl with crackers on the side, or scoop it onto butter lettuce leaves for a lighter option. It’s perfect for potlucks, BBQs, or a make-ahead work lunch.

Store leftovers in an airtight container in the fridge for up to 3 days. Give it a fresh stir and a little extra mayo or yogurt if it needs reviving.

Frequently Asked Questions

How long does cold tuna pasta salad last in the fridge?

It keeps well for up to 3 days when stored in an airtight container. The flavors actually deepen after sitting overnight.

Can I use canned tuna in oil instead of water?

Absolutely. Tuna in oil adds richness and flavor. Just be sure to drain it well so the salad doesn’t become too greasy.

What vegetables go well in tuna pasta salad?

Besides peas and celery, diced bell peppers, shredded carrots, and chopped cucumbers all work nicely. It’s a flexible recipe.

Can I make it dairy-free?

Yes! Use all mayo instead of yogurt and double-check your Dijon mustard label for dairy ingredients.

Is this good for meal prep?

It’s excellent for meal prep. Portion it into containers for easy grab-and-go lunches throughout the week.

Want More Salad Ideas?

If you love easy salads like this one, try these other refreshing recipes:

Broccoli Salad with crispy bacon and a creamy tangy dressing.
Blueberry Peach Feta Salad for a sweet and savory summer mix.
Fresh Pickled Cucumber Salad for a crunchy, vinegary bite.
Creamy Garlic Chicken Breasts if you’re craving something heartier to pair it with.

📌 Save this recipe to your Pinterest meal prep or salad board so you can revisit it anytime.

And I’d love to hear how you made it your own! Did you swap in dill pickles or toss in some olives? Tag your version and check out more daily ideas on my Pinterest: Nina Dishes.

Let’s swap ideas and inspire each other to keep things fresh!

Cold Tuna Pasta Salad

Author: Nina Klatten
Total Time: 40 minutes
Yield: 4 servings

Print Recipe

Description

Creamy, dreamy, and rich with sun-dried tomatoes and parmesan, this Easy Marry Me Chicken Risotto is a flavor-packed one-pan meal that turns everyday dinner into something extra special. Elegant enough for a date night, yet easy enough for a cozy weeknight in.

Instructions

1. Season diced chicken with salt, pepper, and Italian seasoning. Heat olive oil and butter in a large skillet over medium heat. Add the chicken and cook until golden and cooked through. Remove from the pan and set aside.

2. In the same skillet, sauté garlic and sun-dried tomatoes for 1–2 minutes until fragrant.

3. Stir in the arborio rice and toast for about 1 minute until slightly translucent at the edges.

4. Deglaze the pan with white wine, scraping any browned bits from the bottom. Let the wine absorb.

5. Begin adding warm broth one ladle at a time, stirring continuously. Allow each addition to absorb before adding more. Continue for 20–25 minutes, until the rice is tender and creamy.

6. Lower the heat and return the chicken to the pan. Stir in heavy cream and Parmesan. Heat until thickened and creamy. Adjust seasoning to taste.

7. Serve hot, garnished with basil and a drizzle of olive oil or extra Parmesan if desired.