Tuna pasta salad is one of those timeless, satisfying dishes that offers both heartiness and freshness in every bite. Whether you’re preparing it for a weekday lunch, a summer picnic, or a casual family gathering, this Creamy Tuna Pasta Salad checks all the boxes. With tender fusilli pasta, flaky tuna, crunchy vegetables, and a creamy dressing with a tangy kick of Dijon and lemon, it delivers flavor, texture, and balance in a single bowl.
Not only is this salad quick and easy to make, but it’s also versatile and stores well—making it a great option for meal prep or make-ahead gatherings. Packed with protein, fiber, and vibrant veggies, it’s a wholesome dish that’s as nutritious as it is delicious.
Cooking Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time (optional): 30 minutes
Total Time: 20–40 minutes
Yield: 4–6 servings
Ingredients
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300g (10 oz) fusilli pasta
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2 tsp salt (for pasta water)
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2 cans of tuna, drained
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2 carrots, peeled and grated or finely diced
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2 celery stalks, finely chopped
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Green onions, sliced (1–2 depending on size)
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1 can corn, drained
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Salt and black pepper, to taste
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3 tbsp mayonnaise
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1 tbsp Dijon mustard
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2 tbsp lemon juice (freshly squeezed preferred)
Step-by-Step Cooking Directions
1. Cook the pasta
Bring a large pot of water to a boil. Add salt and fusilli pasta. Cook according to package instructions until al dente, usually 8–10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
2. Prepare the vegetables
While the pasta cooks, peel and grate or finely dice the carrots. Chop the celery and green onions. Drain the corn and set all veggies aside.
3. Flake the tuna
Open the tuna cans, drain well, and gently flake the tuna into bite-sized pieces with a fork. Place in a large mixing bowl.
4. Mix the dressing
In a small bowl, whisk together mayonnaise, Dijon mustard, and lemon juice until smooth and creamy. Season with salt and pepper to taste.
5. Combine all ingredients
Add the cooled pasta, tuna, chopped vegetables, and corn to the large bowl. Pour the dressing over and gently toss everything together until well coated.
6. Chill or serve immediately
For best flavor, chill the salad in the refrigerator for 30 minutes before serving. Alternatively, serve it right away for a fresh and creamy meal.
Nutritional Information
(Per serving, based on 6 servings)
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Calories: 310
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Protein: 19g
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Fat: 14g
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Carbohydrates: 28g
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Fiber: 3g
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Sugar: 4g
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Sodium: 450mg
This recipe is high in protein thanks to the tuna and rich in fiber from the pasta and vegetables. It’s a balanced, energizing meal perfect for lunch or dinner.
The Origins and Popularity of the Recipe
Pasta salads became wildly popular in the U.S. and Europe during the 1950s and 60s as convenient, make-ahead dishes perfect for picnics and potlucks. Tuna salad, long a lunchtime staple, naturally made its way into pasta salads as a protein-packed addition. This creamy tuna pasta salad draws inspiration from Mediterranean and American traditions, incorporating fresh vegetables and a creamy mayo-mustard dressing that’s tangy, savory, and satisfying.
Today, variations of tuna pasta salad are enjoyed across the globe for their affordability, simplicity, and adaptability.
Reasons Why You’ll Love This Recipe
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Quick and easy to prepare
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Incredibly budget-friendly
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Loaded with protein and fiber
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Can be made ahead of time
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Customizable with ingredients you already have
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Great as a side or a standalone meal
Health Benefits
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Tuna is an excellent source of lean protein, omega-3 fatty acids, and vitamin D.
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Carrots are rich in beta-carotene and vitamin A.
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Celery adds hydration and is low in calories.
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Corn provides natural sweetness and dietary fiber.
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Pasta, especially whole grain versions, is a great source of energy and B vitamins.
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The lemon juice in the dressing provides a boost of vitamin C and enhances absorption of iron from the tuna.
Serving Suggestions
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Serve chilled as a refreshing main dish on hot days.
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Pack it for lunch in individual containers for a ready-to-eat meal.
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Add leafy greens like spinach or arugula for a salad-style version.
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Pair with whole grain bread or crackers for a more filling option.
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Serve as a side dish at BBQs or potlucks alongside grilled meats or veggies.
Common Mistakes to Avoid
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Overcooking the pasta: This can make the salad mushy.
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Skipping the rinse: Rinsing the pasta helps stop the cooking and prevents it from sticking.
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Using too much mayo: While creamy is good, too much can make it greasy.
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Not seasoning properly: Taste and adjust salt and pepper after mixing.
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Serving it warm: Chilling allows the flavors to meld and enhances texture.
Pairing Recommendations
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Drinks: Sparkling water with lemon, iced green tea, dry white wine like Sauvignon Blanc
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Sides: Garlic bread, pickled vegetables, coleslaw
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Soups: Chilled cucumber soup or tomato basil soup
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Dessert: Lemon bars, fruit salad, or yogurt parfait
Cooking Tips
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Chill your dressing before tossing for a cooler salad.
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Add a tablespoon of Greek yogurt to the mayo for a tangy, lighter dressing.
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Add fresh herbs like dill, parsley, or chives for extra flavor.
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Use tri-color or whole wheat fusilli for added visual appeal and nutrition.
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Want more crunch? Add chopped bell peppers or diced pickles.
Similar Recipes to Try
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Chicken Pasta Salad with Greek Yogurt Dressing
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Tuna and White Bean Salad with Lemon
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Creamy Avocado Pasta Salad
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Shrimp and Corn Macaroni Salad
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Egg Salad Pasta Bowl with Pickles
Variations to Try
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Spicy Tuna Pasta Salad: Add jalapeños or a dash of hot sauce.
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Tuna-Pesto Pasta Salad: Swap mayo dressing for pesto.
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Mediterranean Style: Add black olives, cucumbers, and crumbled feta.
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Low-carb version: Use chickpea or lentil pasta instead of regular fusilli.
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No mayo version: Use olive oil, lemon juice, and mustard for a vinaigrette-style dressing.
Ingredient Spotlight: Tuna
Canned tuna is one of the most versatile pantry staples you can have. High in protein, low in fat, and shelf-stable, it’s great for quick meals. Choose tuna packed in water for a lighter version or in olive oil for richer flavor. Always check for sustainably sourced tuna for eco-conscious cooking.
Conclusion Paragraph
This Creamy Tuna Pasta Salad with Corn, Carrot, and Celery is more than just a quick fix meal—it’s a wholesome, delicious dish that satisfies hunger while providing essential nutrients. With minimal effort, simple ingredients, and endless versatility, it’s a staple you’ll want to keep in your recipe rotation. Whether you enjoy it warm, chilled, alone, or paired with other dishes, it’s a winner every time.
10 Comprehensive Frequently Asked Questions
1. Can I make this recipe ahead of time?
Yes! It actually tastes better after chilling for a few hours, which allows the flavors to meld.
2. How long does tuna pasta salad last in the fridge?
Stored in an airtight container, it will stay fresh for 3–4 days.
3. Can I freeze it?
Freezing is not recommended, as mayo-based dressings tend to separate and become watery when thawed.
4. What kind of tuna should I use?
Canned light tuna in water is a great option, but you can use tuna in olive oil for a richer flavor.
5. Can I use a different type of pasta?
Absolutely! Penne, rotini, or macaroni all work well. Just avoid very small shapes that may get lost in the mix.
6. Is this recipe gluten-free?
Not by default, but you can use gluten-free pasta to easily make it gluten-free.
7. Can I use Greek yogurt instead of mayo?
Yes! Substitute part or all of the mayo with Greek yogurt for a lighter, tangier dressing.
8. Can I add cheese?
Sure! Cubed cheddar, feta, or grated parmesan can add extra flavor and richness.
9. What other vegetables can I add?
Bell peppers, peas, cherry tomatoes, or chopped cucumbers are all great additions.
10. Can I serve this warm?
It can be served at room temperature, but it’s best chilled for texture and flavor.