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This Tuna Pasta Salad recipe makes a simple and delicious dish you can whip up quickly! It’s perfect for picnics and potlucks.
Know Before You Scroll
Flavor Profile
Creamy, tangy, and totally fresh with bright lemon, sweet corn, crisp celery, and a subtle savory kick from tuna and green onion. It’s like summer in a bowl.
What You’ll Need
Pasta, canned tuna, corn kernels, celery, green onions, sour cream, mayonnaise, lemon juice, Dijon mustard, salt, pepper, fresh herbs.
Difficulty Level
Easy. It’s a chop-and-stir kind of deal, with zero cooking stress—just boil, mix, chill, done.
Equipment Needed
Medium pot, colander, large mixing bowl, small bowl, whisk, knife, cutting board, spoon or spatula.
Top Tip
Rinse that pasta with cold water after cooking! It stops the cooking process and keeps things light and springy instead of sticky.
Time-Saving Tips
Use pre-cooked pasta and bagged chopped celery or green onions to cut down prep time big time.
Ingredient Swaps
No sour cream? Greek yogurt works great. No fresh herbs? Try a pinch of dried dill or parsley.
When I first shared this tuna pasta salad back in 2015, it was all about those simple, nostalgic flavors we grew up with. But I knew I could make it even better. I tested, tasted, and tweaked until I found that perfect balance — a little brightness from fresh lemon, crunchy bites of celery, sweet pops of corn, and a creamy, tangy dressing that ties it all together. The result? A fresh but familiar favorite that’s earned every one of its 5-star reviews.
Today, I’m refreshing this post. It’s the same delicious recipe, just cleaned up to make it easier for you to find what you need and get right to the good stuff.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Boil the Pasta
Alright, first things first—bring a pot of salted water to a boil and cook 8 ounces of your favorite pasta. I’m using spiral, but shells or bowtie are totally perfect here too. Cook it to al dente—so it still has a little bite—then drain and rinse under cold water to stop the cooking. Set that aside.
2
Mix the Good Stuff
In a large bowl, add one can of drained tuna—I like white meat if you can find it. Then toss in 1 cup of sweet corn, 2 diced celery stalks for crunch, and 4 green onions, thinly sliced for a bit of zip.
3
Whisk the Dressing
Now for the creamy magic—whisk together ½ cup sour cream, ¼ cup mayo, 2 tablespoons lemon juice, and 1 teaspoon Dijon mustard. Give it a taste and season with salt and pepper. This is what pulls the whole thing together.
4
Bring It All Together
Add the cooled pasta to your bowl of tuna and veggies, then pour that creamy dressing right over the top. Gently toss everything together until it’s all coated and looking amazing.
5
Serve and Garnish
Pop a lid or some plastic wrap over the bowl and let it chill in the fridge for at least an hour. This gives the flavors a chance to hang out and get even better.
Before serving, give it a quick stir and top with a handful of chopped fresh herbs—parsley or dill are super fresh and bright. And that’s it!
More Patsta Salads To Try
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Recipe
Tuna Pasta Salad
Ingredients
- 8 ounces pasta (rotini or penne work well)
- 1 can tuna (drained)
- 1 cup corn kernels (fresh or canned)
- 2 stalks celery (diced)
- 4 scallions (thinly sliced)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper (to taste)
- chopped fresh herbs ((such as parsley or dill) for garnish)
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
- In a large bowl, combine the drained tuna, corn kernels, diced celery, and sliced scallions.
- In a separate small bowl, whisk together the sour cream, mayonnaise, lemon juice, and Dijon mustard until well combined. Season with salt and pepper to taste.
- Add the cooked and cooled pasta to the bowl with the tuna, corn, celery, and scallions. Pour the sour cream and mayo mixture over the pasta and gently toss until all the ingredients are well coated.
- Taste and adjust the seasoning if needed. If desired, you can add more sour cream or mayo for a creamier texture.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld together.
- Before serving, give the pasta salad a good stir and garnish with chopped fresh herbs, if desired.
Tips
Tips for Success
Don’t Overcook your pasta:To avoid mushy pasta in your salad, cook it just until it’s al dente. This means it should still have a slight firmness in the center when you bite into it. Overcooking the pasta can result in it becoming soft and mushy when combined with the other ingredients. Rinse Your Pasta
After boiling the pasta, rinse it under cold water. This not only stops the cooking process, but it also keeps the salad cool, fresh, and prevents it from getting gummy. Add Dressing Gradually: Start with a small amount of dressing, add more as needed, and gently toss the salad. By doing this, the salad will not become overly soaked in dressing. Drain the Tuna Well
Make sure to press out any excess liquid from the tuna. Too much moisture will water down your creamy dressing and mess with the texture. Dice Veggies Evenly
Try to chop your celery and green onions into small, similar-sized pieces. It makes every bite balanced and helps the salad mix up more smoothly. Don’t Skip the Chill Time
Letting the pasta salad chill for at least an hour gives the flavors time to mingle and mellow. If you can make it the day before, even better. Creaminess Control
If your salad feels a little dry after chilling, stir in a spoonful or two of sour cream or mayo right before serving. Pasta tends to soak up dressing as it sits. Taste and Adjust
This salad is super flexible. Taste it before serving and add more lemon juice, salt, or herbs to match your flavor vibe.
Storage & Freezing Instructions
Storage:Store tuna pasta salad in an airtight container in the fridge for up to 3–4 days. Stir before serving, and feel free to freshen it up with a splash of lemon juice or extra herbs. Freezing:
Freezing isn’t recommended. The mayo and sour cream dressing tends to separate and get grainy when thawed, and the veggies can go soggy. This dish is best enjoyed fresh from the fridge.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.FAQs
Can I make tuna pasta salad ahead of time?
Yes! In fact, it’s even better after sitting in the fridge for a few hours. The flavors blend beautifully. Just give it a stir before serving and adjust the creaminess if needed.
What kind of pasta works best?
Short-cut pasta with curves or nooks is best—think rotini, shells, or bowties. They hold onto the creamy dressing like little flavor scoops.
Is canned tuna healthy?
Canned tuna is a great source of lean protein and omega-3s. Go for tuna packed in water for a lighter option, or in olive oil for more richness.
Can I use yogurt instead of mayo or sour cream?
Yes! Greek yogurt is a great swap if you want a lighter version. It gives a similar creaminess with more protein and a little tang.
What other mix-ins can I add?
Try diced red bell peppers, shredded carrots, peas, or even chopped hard-boiled eggs. You can also stir in a little shredded cheddar for a twist!
How do I keep the pasta salad from drying out?
Pasta absorbs moisture over time, so add a splash of lemon juice, milk, or a spoonful of mayo or sour cream before serving if it looks dry.
Is it safe to leave out at a picnic?
Keep it chilled in a cooler or over ice if you’re serving outdoors. Don’t leave it out for more than 2 hours to stay food-safe.
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