This tuna pasta salad is an ultra-creamy combo of canned tuna, elbow macaroni, and crunchy veggies. If you’re looking for an easy, high-protein lunch, this is for you!
While the boys are off at school this year, Tim and I are trying to focus on high-protein meals more than ever. You guys know how much I love meal prepping to meet my protein goals, and this tuna pasta salad checks all the boxes. I usually prepare all the ingredients in advance so they’re ready to go for a quick mix-up — you’d be surpised how little things like precooking pasta and chopping veggies for the week make life so much easier!
Creamy Tuna Pasta Salad Video
How To Make Tuna Pasta Salad
As a busy mom, I’m always trying to cut back on meal prep time. My favorite thing about this tuna pasta salad is how it comes together in only 25 minutes!
- Cook the pasta: Bring a small pot of salted water to a boil. Add the pasta and cook until al dente, then drain and rinse it. Allow the pasta to cool.
- Mix up the dressing: In a large bowl, whisk together the sour cream, mayo, mustard, lemon juice, salt, and pepper.
- Toss everything together: Add the cooked pasta, tuna, and veggies. Mix until all the ingredients are well coated in the dressing, then chill and enjoy!
Tips For the Best Tuna Pasta Salad
This tuna pasta salad recipe is incredibly simple, so the quality of the ingredients really matters. Follow these six tips to set your salad apart from the rest.
- Rinse the cooked pasta. I always rinse my pasta under *cold* water to stop it from overcooking and keep it firm.
- Look for high quality tuna. The type of tuna you buy makes a huge difference in the flavor of the salad. I usually get my tuna from Costco — wild caught is my favorite.
- Use an English cucumber. I love how English cucumbers have less seeds than a regular cucumber. Plus, there’s no need to peel it!
- Mix up the flavors. I’m always switching it up… fresh dill, hard-boiled eggs, capers, and diced fresh tomatoes are amazing add-ins. If you’re missing the crunch of traditional tuna salad, add in a diced celery stalk.
- Taste as you go. This is the #1 hack to great cooking. Add a bit of the dressing to the salad, adjust the flavors to your preference, and add more dressing if desired. For an extra vibrant taste, add another squeeze of lemon juice.
- Chill the salad before enjoying. To maximize flavor and allow the pasta to soak up the dressing, wait for 30 minutes before digging into the salad.
Storage
Store any leftover tuna pasta salad for up to two days in an airtight container (this or my favorite set) in the refrigerator. Stir the mixture before enjoying again.
More Recipes with Tuna
- Mexican Tuna Salad — Colorful and packed with flavor
- Tuna Melt — A warm, filling, and cheesy sandwich
- Cobb Salad with Tuna — If you’re looking for extra protein for lunch, this is it
- Panera Bread-Inspired Tuna Sandwich — Simple but nostalgic
Recipe
Ingredients
- 4 oz dry elbow pasta
- 14 oz canned tuna drained
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 English cucumber diced
- 1 red bell pepper diced
- 1/2 red onion finely diced
Instructions
- Cook the pasta according to the package instructions. Drain the water and rinse the pasta under cold water.
- In a large bowl, whisk together the sour cream, mayo, mustard, lemon juice, salt, and pepper.
- Add the cooked pasta, tuna, cucumber, bell pepper, and red onion. Mix until all the ingredients are well coated in the dressing.
- Taste and adjust the seasoning if needed. Chill the salad for 20–30 minutes, or serve it immediately. Enjoy!
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