Print

Cold Tuna Pasta Salad

Creamy cold tuna pasta salad with rotini celery and dill dressing
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A no-cook summer rescue with a zesty, creamy dressing. This chilled pasta salad is packed with crisp celery, red onion, and fresh herbs, making it perfect for picnics, meal prep, or a quick dinner. It gets better as it chills, with flavors that meld beautifully.

Ingredients

Scale
  • 12 ounces short pasta, like rotini or fusilli
  • 2 (5-ounce) cans solid white albacore tuna in water, drained well
  • 1 cup diced celery
  • 3/4 cup diced red onion
  • 1 cup halved cherry or grape tomatoes
  • 1/3 cup chopped fresh dill
  • 1/4 cup chopped fresh parsley
  • 3/4 cup mayonnaise
  • 1/3 cup sour cream
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and freshly ground black pepper to taste

Instructions

  1. Cook pasta in salted boiling water until al dente. Drain and rinse immediately with cold water.
  2. Whisk mayonnaise, sour cream, Dijon mustard, lemon juice, lemon zest, garlic powder, onion powder, salt, and pepper in a bowl to make the dressing.
  3. In a large bowl, combine cooled pasta, drained tuna, celery, red onion, tomatoes, dill, and parsley.
  4. Pour the dressing over the pasta mixture and fold gently until everything is evenly coated.
  5. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.

Notes

For best texture, do not overcook the pasta and ensure the tuna is well-drained. The salad keeps for 3-4 days in the fridge. For a lighter version, substitute Greek yogurt for sour cream.

Nutrition

Find it online: https://www.homestyletable.com/cold-tuna-pasta-salad/