Cold Tuna Salad Pasta is the ultimate no-fuss meal that’s perfect for hot days, picnics, or quick lunches. It combines the creaminess of a traditional tuna salad with the satisfying bite of pasta, creating a dish that’s light, refreshing, and full of flavor. Whether you’re packing it for a lunchbox, serving it as a side dish, or enjoying it as a light dinner, this recipe is a true crowd-pleaser.
At its core, Cold Tuna Salad Pasta is all about simplicity. You start with al dente pasta, which is the perfect base for absorbing all the flavors. Add in canned tuna, which provides a savory, protein-packed element, and then toss everything together with crunchy vegetables like celery, onion, and bell peppers for texture and freshness.
The dressing is where the magic happens. A classic combination of mayonnaise, a squeeze of lemon juice, and a touch of mustard or olive oil creates a creamy yet tangy coating that binds everything together. If you prefer a lighter version, you can substitute Greek yogurt for mayonnaise for a tangier and healthier twist.
Feel free to get creative with your additions. Some might add hard-boiled eggs for extra protein, capers for a briny punch, or even fresh herbs like parsley or dill for brightness. The beauty of Cold Tuna Salad Pasta is its versatility, it’s easy to make it your own.
This dish can be prepared in advance and stored in the fridge for several hours or even a day, allowing the flavors to meld and intensify. Serve it chilled, and you’ve got a meal that’s not only satisfying but also incredibly easy to prepare.
Whether it’s a quick weeknight meal or a potluck favorite, Cold Tuna Salad Pasta is a delicious, effortless option that’s perfect for any occasion.
This recipe is made by Lori A. Terkeurst.
Ingredients
- 1 can tuna
- Cheese shredded or cubed
- Miracle Whip
- Green onions sliced
- dill fresh or dried
- pasta of your choice – I like shells
Instructions
- Cook pasta according to directions on box.
- Drain in colander and rinse with cold water.
- This is a cold salad for a hot day, so you can even add some ice cubes to speed the cooling.
- Add tuna(drained) and mix well.
- Add green onions and cheese of your choice.
- Add Miracle Whip and then dill to your choice of flavor.
- Cool in refrigerator until time for dinner.
- I like to garnish with quartered Compari tomatoes and sliced hard boiled eggs.
- Great on a day that feels too hot to eat! I like to serve with lemonade or iced ginger ale. Enjoy!
- Keep leftovers in frig and add additional Miracle Whip to taste (if there are any leftovers!) Bon Appetit!
Tuna salad? I don’t like fish. But this looks nice.
I get it! Fish isn’t for everyone, but maybe you can try it without the tuna? Just the pasta and veggies sound good too!
Yuk! Can’t imagine eating that stuff. But I guess you can always change the tuna for chicken or something else?
Super easy, but I’m not a fan of Miracle Whip—tasted too sweet to me. Next time I’ll swap for regular mayo or Greek yogurt.
Totally fair—Miracle Whip can be pretty sweet. Greek yogurt or mayo both sound like great swaps; I’ll try that next time.
This tuna salad is so refreshing! Perfect for the summer days.
meh.
Lori, why do you add ice cubes? Sounds weird and not necessary.
I think the ice cubes are a good idea! It makes sense to chill the salad faster on a hot day. Plus, who doesn’t love cold food when it’s blazing outside?
I don’t usually like pasta salads with fish, but this surprised me. Rinsing with cold water is key. Next time I’ll chop the tuna smaller.
This sounds delicious! Can’t wait to try it on a hot day.
Simple. Tasty.
Simple and honestly sounds perfect for a hot day—cold pasta + tuna + Miracle Whip is a combo I can get behind. I might toss in some diced celery too, but great idea with the ice cubes!
Is Miracle Whip really necessary? I feel like mayo or Greek yogurt would taste better… also cheese and tuna together seems a little weird, no offense. But hey if it works for you!
This seems kind of bland to me. Tuna + cheese + dill is okay, but I’d add celery or pickles for more crunch and tang.
I don’t get it. Why would you put ice cubes in a salad? That sounds weird.
I added ice cubes like the recipe says and it cooled fast, but I swear the pasta got a bit weirdly firm. Maybe I used too much ice? Tasted good though.
Easy peasy to make! I added some cherry tomatoes and it was really good.
“Bon Appetit” but please, can we talk about the tuna? I drained mine really well or it got watery. Otherwise pretty good.
I made it exactly like the recipe, but added celery for some crunch. It was yum!
So simple! I never thought of adding dill to tuna salad. Gonna make it again!
I don’t understand the dill part. Why would you put that in tuna salad? It’s just fish!
This is exactly the kind of quick cold meal I need on hot days. The ice-cubes tip for cooling the pasta is genius—definitely doing that next time!
Right?! The ice cubes really do make it faster—no lukewarm pasta nonsense. 😄 I always rinse with cold water too, and then chill it just enough to be refreshing.
This was super simple to make and perfect for a hot day! I added some celery for crunch. Yum!
Sounds delicious! I usually don’t like tuna but this might change my mind. Thanks for the tip on adding celery!
Ugh, tuna salad is gross. Miracle Whip? Really? Just use mayo like a normal person. 🤢
Shell pasta is a solid choice. I added a little pepper and it felt more “restaurant” somehow. Would recommend.
I tried it and it tastes like my aunt’s tuna salad… which is a compliment, but also now I feel judged because mine wasn’t as good.