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

Tuna Pasta Salad Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 4 servings

Ingredients

  • 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.

Directions

  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

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.

Light-Bodied White Wine

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

Reviews for Tuna Pasta Salad

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (6)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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.

MY REVIEW
Reviewed Mar. 23, 2013

Love this salad. Easy to make and tasty. Especially good after sitting overnight.

MY REVIEW
Reviewed Nov. 9, 2012

Luv this salad.

I will try this dressing with other ingredients to.

Thanks for recipe!!

MY REVIEW
Reviewed Jul. 28, 2012

I didn't have any carrots so used peas. I used dried onions instead of fresh because I don't like raw onions. I also increased the milk to 1/3 cup and the mayo to 1 cup and it was much more moist and creamier. Will definately make again!

MY REVIEW
Reviewed Oct. 10, 2011

It was ok, but i'm still searching for a perfect tuna pasta salad. This one tastes too much of mustard for me, but i still didn't have left overs.

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