Best 20 Tuna Pasta Salad Recipes

TUNA PASTA SALAD

Steps:

• 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.

EASY TUNA PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook cavatappi at a boil until tender yet firm to the bite, 9 to 10 minutes. Drain and transfer to a large bowl.
• Whisk mayonnaise, 3 tablespoons lemon juice, honey, garlic powder, salt, and pepper for dressing together in a medium bowl. Set aside.
• Stir tuna, celery, onion, peas, parsley, olives, and 1 teaspoon lemon juice into pasta. Pour dressing over salad, toss until coated, and add hard-boiled eggs on top. Serve.

MEDITERRANEAN TUNA PASTA SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute tuna in 1 tablespoon oil until fish flakes easily with a fork; cool. , In a jar with a tight-fitting lid, combine the lemon juice, oregano, garlic, salt, pepper and remaining oil; shake well. , Drain pasta and rinse in cold water. , In a large salad bowl, combine the pasta, tuna, cucumber, onion, olives, tomato and feta cheese. Drizzle with dressing; gently toss to coat.

EASY TUNA PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, celery, tuna, green pepper, peas, pimientos and onion. Combine the mayonnaise and salt; fold into salad. Cover and refrigerate for at least 2 hours or until chilled.

GARDEN TUNA PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• Meanwhile, combine tuna, bell pepper, celery, carrot, radishes, green onions, and parsley in a large bowl.
• Drain macaroni and rinse in cold water. Drain again and add to the bowl with the tuna mixture.
• Combine mayonnaise, ranch dressing, Parmesan cheese, black pepper, and salt in a small bowl. Pour dressing over salad and toss to coat. Refrigerate at least 2 hours before serving.

SUMMERY HERBED TUNA PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Cook the green beans in the boiling water until crisp-tender, 3 to 4 minutes. Transfer the beans to a colander with a slotted spoon and run under cold water to stop the cooking process. Add them to the bowl with the dressing.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
• Add the tuna, basil, carrots, celery, chives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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SEASHELL PASTA AND TUNA SALAD

Steps:

• In a large mixing bowl, add the first 5 ingredients; stir to mix.
• Add in mayo, salt, and pepper; stir to combine.
• Cover and refrigerate until well chilled.
• Line individual salad plates with lettuce; mound tuna salad on top; garnish with tomato wedges.

PENNE AND TUNA PASTA SALAD

Steps:

• Cook the penne according to the package instructions. Strain the water and set aside to cool, or run under cold water.
• In a large bowl mix the rest of the ingredients. Fold in the penne until the pasta is completely mixed inches.
• Enjoy!

TUNA AND BEAN PASTA SALAD

Steps:

• Boil water with salt and set pasta to cook just until texture is beyond a la dente, but not soft.
• Drain tuna and add to large glass bowl. Break larger pieces so tuna is flakey.
• Drain and wash beans and add to tuna.
• Place non-oil packed sundried tomatoes in a bowl with hot water. Let stand for 5 minutes. After five minutes, drain excess water from tomatoes, chop and add to tuna and beans.
• Remove olive pits by cutting a slit into each olive length wise. Add to tuna, beans and tomatoes.
• Add chopped onion, garlic, celery, carrot, bell pepper.
• Add mustard, oregano, basil, (dried or fresh) salt & pepper to taste, olive oil and lemon.
• Stir and serve immediately or refrigerate for use up to 2 days later.
• Add mayonaise to large bowl mixture or individual servings - if desired.

ITALIAN TUNA PASTA SALAD

Steps:

• In a large bowl, combine the pasta, carrots, zucchini, tuna and salad dressing. Cover and refrigerate for 2 hours or overnight. Serve in a lettuce-lined bowl if desired.

MEDITERRANEAN TUNA-PASTA SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Rinse under cold water and drain.
• Place pasta in a large bowl; add tuna, tomatoes, red onion, and olives.
• Combine vinegar, garlic, oil, oregano, basil, salt, and pepper in a jar with a tight-fitting lid; shake vinaigrette well. Pour over salad and toss to coat. Cover and refrigerate for 1 to 2 hours.

PASTA SALAD WITH TUNA, CELERY, WHITE BEANS AND OLIVES

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.
• Add the tuna, celery, white beans and olives to the bowl with the pasta.
• Make the dressing: Whisk the mayonnaise, sour cream, lemon juice, herbs, and salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.

TUNA PASTA SALAD WITH EGG

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Place penne in a large mixing bowl and toss well with olive oil.
• Combine tuna, mayonnaise, lemon juice, and capers in the bowl of a food processor; blend until smooth and creamy. Add to the penne and mix until well combined. Add corn, bell pepper, and cucumber and toss together. Spoon into a serving dish. Arrange quartered eggs on top.

SUPER-EASY TUNA PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until chilled; drain.
• Mix pasta and salad dressing in a large bowl; fold tuna into the pasta mixture.
• Cover bowl with plastic wrap and refrigerate until the salad is cold, at least 1/2 hour.

TUNA & ARTICHOKE PASTA SALAD

Steps:

• Combine olive oil, lemon juice, garlic and capers in a small jar and shake to mix.
• In a separate bowl, combine tuna, olives, artickokes and parsley.
• Gently stir in cooked pasta, drizzle with dressing and toss.
• Add salt and pepper and chill briefly if desired.
• Divide into 2 bowls and enjoy!

PESTO TUNA PASTA SALAD

Steps:

• Cook pasta according to package directions.
• While pasta cooks, mix tuna, pesto, pepper, mayonnaise, cheese, olives, and lemon juice in a large bowl.
• When pasta is cooked, drain and rinse with cold water.
• Add pasta to tuna mixture and mix well.
• Refrigerate at least 30 minutes before serving.

TUNA-CUCUMBER-PASTA SALAD

Steps:

• Prepare macaroni or pasta as directed on package. Combine mayonnaise, Italian dressing, mustard, and dill. Add pasta to dressing and mix well. Place vegetables and tuna in salad bowl. Sprinkle with salt and pepper. Add pasta and dressing mixture and toss all ingredients gently. Refrigerate, covered, at least 4 hours before serving.
• NOTES: Good Seasons Italian salad dressing makes an easy, wonderful marinade for chicken on the grill. Place chicken pieces in Ziploc bag with ½ cup salad dressing for at least one hour. Be careful, remembering that the dressing is made with salad oil and will flare up at first as the oil ignites. It can also be used dry as a rub.
• Good Seasons salad dressing is becoming harder to find as Kraft Foods moves toward higher end premium dressings.

TUNA, CHEESE AND PASTA SALAD

Steps:

• Cook pasta according to package directions; drain.
• Rinse with cold water; drain again.
• Transfer pasta to large bowl.
• Stir in cheese, peas, celery and basil, AND tuna and peppers. (Thanks Sandylee for catching this).
• Pour salad dressing over pasta mixture; toss gently to combine.
• Cover and chill for 2 - 8 hours.
• To serve, stir in a few tablespoons additional salad dressing, if necessary, to moisten pasta mixture.
• Arrange romaine leaves in salad bowl or on chilled dinner plates.
• Top with pasta mixture.
• Sprinkle with cashews.

CAESAR TUNA SALAD IN PASTA SHELLS

Steps:

• Cook and drain pasta shells as directed on package. Rinse with cold water; drain.
• Mix tuna, tomatoes, green beans and olives in medium bowl. Mix mayonnaise, Caesar dressing and pepper; toss with tuna mixture.
• Spoon about 1/4 cup tuna mixture into each pasta shell. Arrange shells on lettuce leaves. Sprinkle with eggs.

TUNA PENNE PASTA SALAD

Steps:

• In a large bowl,combine all ingredients except pasta and cheese,mix well to blend.
• Cook Rinse and drain pasta.
• Add pasta and cheese to the mayonnaise mixture,stir well.
• Cover place in fridge,chill at least 2 hours before serving.
• TIP: You can add almost anything to this salad and it taste good.