Tuna Pasta Salad Recipe
Tuna Pasta Salad Recipe photo by Taste of Home

Tuna Pasta Salad Recipe

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4.5 16 22
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Mustard and dill really add wonderful flair to the flavor of this simple salad. It's really very inexpensive to serve.—Pat Kordas, Nutley, New Jersey
TOTAL TIME: Prep: 15 min. + chilling
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 4 servings


  • 1 package (7 ounces) small pasta shells, cooked and drained
  • 1 can (6 ounces) tuna, drained and flaked
  • 1 large carrot, shredded
  • 1/4 cup chopped onion
  • 3/4 cup mayonnaise
  • 1/4 cup 2% milk
  • 1 tablespoon lemon juice
  • 2 teaspoons prepared mustard
  • 1 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

1 serving (1 each) equals 551 calories, 35 g fat (5 g saturated fat), 30 mg cholesterol, 709 mg sodium, 40 g carbohydrate, 3 g fiber, 18 g protein.


  1. In a large salad bowl, combine the pasta, tuna, carrot and onion. Combine remaining ingredients; whisk until smooth. Pour over pasta mixture; toss to coat. Cover and refrigerate for 1-2 hours. Yield: 4 servings.
Originally published as Tuna Pasta Salad in Taste of Home April/May 1996, p19

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Oct. 17, 2015

"It is a nice pasta salad but not a tuna with pasta salad. More like a pasta salad with tuna added. I did add 2 cans of tuna and cut back on the milk as it was just too much for our taste. I bet this would be good with salmon too."

Reviewed Jul. 17, 2015

"I have made this salad many times. It is a refreshing change from ordinary pasta salads, in that it has tuna for added protein and Omega 3's. It is easy to assemble and I have never had a complaint when I have served it. If there are any leftovers, makes a great summer lunch."

Reviewed Jun. 8, 2015

"I have been making this for years. It is a family favorite."

Reviewed May. 29, 2015

"This is one of our favorites. Great for a potluck. Good the way it is, but I've also added diced boiled eggs and/or sliced olives. Easy to adapt to depending on who you're serving. I've only ever used light mayo and it tastes fine and reduces the fat. You won't be sorry you tried it."

Reviewed Apr. 13, 2013

"My husband and sister really loved this recipe. I didn't have carrots so I used celery and red pepper. It was wonderful."

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