Tuna Pasta Salad Recipe
- 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
- 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.
1 each: 551 calories, 35g fat (5g saturated fat), 30mg cholesterol, 709mg sodium, 40g carbohydrate (4g sugars, 3g fiber), 18g protein.
Reviews for Tuna Pasta Salad
"This is the only pasta salad with mustard that my picky husband will eat! Our six kids loved it when they were growing up. I added 1 cup of shredded or cubed cheese (used various flavors--cheddar, Colby, pepper jack) depending on what I had on hand. Never any leftovers! Be sure to chill it before serving."
"I made this recipe just as it was written, and it was just o.k.. I think it might've been better with a bit more salt,pepper, and maybe a little garlic powder. i also have to agree with PeppiK, it's more of a Pasta Salad with tuna added instead of the other way around."
"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."
"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."
"I have been making this for years. It is a family favorite."
"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."
"My husband and sister really loved this recipe. I didn't have carrots so I used celery and red pepper. It was wonderful."
"Love this salad. Easy to make and tasty. Especially good after sitting overnight."
"Luv this salad.I will try this dressing with other ingredients to.Thanks for recipe!!"
"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!"
"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."
"Very good. Added extra tuna and chopped celery as other reviewers did. Served it over a thick slice of a home grown tomato and "Oh Boy" it was great. Hubby said "This is a keeper". Thanks for a great recipe."
"This is one of my favorite take to work salads. I sometimes substitute peas for carrots and add some Italian dressing."
"modified to lighten the calories: rotini wheat pasta, low-fat miracle whip, and skim milk. I also use dijon mustard instead of yellow."
"Great tuna salad. However, I tripled the amt of tuna and decreased the amt of milk to 2 tablespoons. The fact that it's a do-ahead makes it even better."
"Awesome recipe. Nice and tangy and fresh tasting. I added celery for crunch and used dijon mustard instead of yellow. Thanks for sharing!"
"when I have leftover pasta in the fridge I am able to use it up with recipes like this. This is delicious and inexpensive."
"DELICIOUS!!!! I added in fresh basil and doubled the tuna but it was GREAT."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.