Cold Tuna Pasta Salad (Creamy, Fresh & Easy)

This Cold Tuna Pasta Salad is creamy, fresh, and packed with texture, combining tender pasta with flaky tuna, crisp vegetables, and a smooth, herby dressing. The creamy dressing is balanced with lemon juice and fresh dill, giving it a light, bright flavor that doesn't feel heavy.

It's the kind of dish that works perfectly for meal prep, quick lunches, or bringing along to a summer gathering. This simple tuna pasta salad recipe comes together easily and is one of those classic recipes you'll keep on repeat.

If you love easy, satisfying dishes like our Keto Broccoli Salad or Potato Salad without Eggs, this is another great option for warm-weather meals.

Ingredients

This cold tuna pasta salad uses simple ingredients that come together into a creamy, flavorful dish with plenty of crunch.

See the recipe card below for the exact quantities of each ingredient.

• Mayonnaise or Cottage Cheese: Creates a creamy dressing that coats the pasta and adds richness. I love the added protein that the cottage cheese delivers, but you can use what you prefer.
• Lemon Juice: Brightens the flavor and balances the creamy base.
• Fresh Dill: Adds a fresh, herb-forward flavor.
• Cooked Pasta: Forms the base of the salad and holds the dressing well.
• Celery: Adds a crisp texture and freshness.
• Radishes: Brings a slight peppery bite and extra crunch.
• Red Onion: Adds sharpness and depth to balance the creamy elements.
• Ground Paprika (Optional): Adds a subtly sweet and smoky profile.

To make this recipe, you'll need a large bowl, measuring cups and spoons, and food processor.

Variations

• Lighter Option: Use Greek yogurt or light mayo for a slightly lighter version instead of full fat in the dressing.
• Add Protein: Mix in hard-boiled eggs for extra protein and a more classic tuna salad feel.
• Extra Veggies: Add bell pepper or green peas for more color and texture.
• Cheese Addition: Stir in a bit of cheddar cheese for a richer flavor.

How to Make Cold Tuna Pasta Salad

Mix the creamy dressing, add the pasta and vegetables, then toss everything together in a large bowl, it is that simple.

In a large mixing bowl add mayo, lemon juice (I usually start with 3 tablespoons), fresh dill, salt and pepper and mix well. I make this with cottage cheese, so I like to use a food processor to make it extra smooth.

To the bowl add cooked pasta, celery, radishes and red onion. Mix well to combine and garnish with additional dill and paprika if desired.

Hint: If using freshly cooked pasta rinse well with cold water so it doesn't warm up the dressing.

Recipe Tips

• Flake the Tuna Well: Break the tuna into small pieces for even distribution.
• Balance the Flavor: Adjust lemon juice and salt to get the right flavor.
• Let It Chill: Allow the salad to sit for a bit so the flavors can come together.

For another easy, side dish, our Classic Coleslaw is a great option to rotate into your week or bring to a pot luck.

More SIDE DISH Ideas

Storage Instructions

• Refrigerator: Store in an airtight container for up to 3-4 days.
• Make Ahead: This salad is perfect for making ahead and storing for a few days. Prepare in advance for meal prep or easy lunches throughout the week.

Serving Suggestions

• BBQ Mains: Brisket Sliders, Chicken Thighs, BBQ Pulled Pork, Slow Cooker Brisket, Pulled Pork Sliders on Hawaiian Rolls.
• More Sides: Pesto Pasta Salad, Cornbread, and Broccoli Salad with Cranberries.

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