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Pasta Tuna Salad

 Pasta Tuna Salad
You can dress up this scrumptious salad and take it most anywhere—from a picnic to a potluck. "Since it's so easy to prepare, I make this nutritious salad often when we're camping," reports Patricia Smith of Canby, Oregon. "It's a real crowd-pleaser in hot weather. Leftovers keep well, too."
13 ServingsPrep/Total Time: 30 min.


  • 3 cups uncooked spiral pasta
  • 3 plum tomatoes, seeded and chopped
  • 2 cups frozen peas, thawed
  • 1 cup (4 ounces) cubed reduced-fat cheddar cheese
  • 1 cup sliced ripe olives
  • 1 cup chopped dill pickles
  • 2 hard-cooked eggs, chopped
  • 1 can (6 ounces) light water-packed tuna, drained
  • 1/2 cup reduced-fat Italian salad dressing
  • 1/2 cup pickle juice


  • Cook pasta according to package directions; drain and rinse in cold
  • water. Place in a large bowl; add the tomatoes, peas, cheese,
  • olives, pickles, eggs and tuna. Combine salad dressing and pickle
  • juice; pour over pasta mixture and toss to coat. Refrigerate until
  • serving. Yield: 13 servings.
Nutritional Facts: One serving (3/4 cup) equals 173 calories, 6 g fat (2 g saturated fat), 45 mg cholesterol, 533 mg sodium, 20 g carbohydrate, 2 g fiber, 10 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable, 1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Pasta Tuna Salad (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.