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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."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    13 servings


  • 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-boiled large 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.

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