Flaky tuna, crunchy bits of red onion, and bell peppers tossed with freshly cooked pasta in a creamy, tangy dressing make for a colorful Tuna Pasta Salad.
Tuna Pasta Salad
Adding a healthy dose of dill pickles and, better yet, jalapenos takes the typical “one-note” semi-bland pasta salad to something that is full of fantastic flavor in every bite.
My family loves using jalapenos in this pasta salad. It isn’t especially spicy, but they do add a bit of heat. It’s also delicious with dill pickles, though, so however you choose to make it, it’s a winner.
Crunchy bell peppers and briny, slightly chewy black olives blend with the bright freshness of parsley to create a tuna salad that becomes the entire meal, not just a side dish.
This salad tops the short list of easy recipes tucked in the back of my brain—salads I can make with simple ingredients; and at a moment’s notice. This salad is perfect for a last minute get-together or for a friend who had a tough day and just needs a break from cooking for a night or two.
Tuna pasta salad is perfect because you can swap ingredients for what you have on hand or what you know others might like. Not a fan of tuna? This salad is terrific with chicken too. Don’t like olives? Skip them.
Pasta Tuna Salad
To make this recipe you will need the following ingredients:
- mini penne elbow, or small shell pasta
- mayonnaise
- juice from dill pickles or jarred jalapenos
- kosher salt
- freshly ground black pepper
- tuna in water
- red or yellow bell peppers
- olives
- dill relish or jarred sliced jalapenos
- red onion
- fresh cilantro or parsley
Instructions
- Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Drain and rinse until the pasta is cool.
- In a large mixing bowl, whisk together mayonnaise, pickle or jalapeno juice, salt, and pepper. Add the cool pasta to the bowl and stir to coat the pasta.
- Add the tuna, bell peppers, olives, pickle relish or chopped jalapeno, onion, and parsley. Stir again to mix well.
- Serve immediately or cover and refrigerate until ready to serve.
Pasta Salads
If you’re a fan of pasta salads, then you’re likely to love this recipe for creamy macaroni salad made with ditalini pasta, broccoli, bell pepper, cucumber, olives, and red onions.
Tangy Vegetable Pasta Salad made with fresh vegetables from the garden, farmers’ market or grocery store is light and refreshing any time of the year.
Creamy homemade ranch dressing coats every bite of pasta and vegetables in this Bacon Ranch Pasta Salad. Sprinkled throughout with bacon and cheddar cheese, my kids went absolutely nuts over this salad.
Savor a delightful medley of fresh, ripe vegetables with a tangy homemade vinaigrette in this Zucchini Pasta Salad. This is a recipe you will make more than once!
Add pasta or served as is sweet peas, salty bacon, and sharp cheddar cheese coated in a creamy, tangy dressing add up to an easy, tasty summer side dish. This bacon pea salad is a timeless favorite that is a great addition to any meal.
Tuna Pasta Salad
Ingredients
- 16 ounces mini penne elbow, or small shell pasta
- 1¾ cups mayonnaise
- 4 tablespoons juice from dill pickles or jarred jalapenos
- 1 teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper
- 21 ounces tuna in water well-drained
- 3 red or yellow bell peppers chopped small
- ⅔ cup sliced olives about (1) 3-4 ounce can
- ¾ cup dill relish or jarred sliced jalapenos chopped fine
- ½ small red onion about ½ cup finely chopped
- ¼ cup fresh cilantro or parsley chopped small
Instructions
- Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Drain and rinse until the pasta is cool.
- In a large mixing bowl, whisk together mayonnaise, pickle or jalapeno juice, salt, and pepper. Add the cool pasta to the bowl and stir to coat the pasta.
- Add the tuna, bell peppers, olives, pickle relish or chopped jalapeno, onion, and parsley. Stir again to mix well.
- Serve immediately or cover and refrigerate until ready to serve.
Notes
Nutrition
Larry says
Looks very good and I like the shot of all of the ingredients in the bowl.