Creamy Tuna Pasta Salad

I’ve been making this tuna pasta salad on repeat lately, and I honestly can’t get enough of it! There’s something about the combo of flaky tuna and crunchy fresh veggies like cucumber and radishes that just hits the spot, especially when everything’s tossed in a creamy, tangy dressing. It’s become my go-to for easy lunches and picnics, and I’m excited to share it with you today.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 32-38 g
• Fat: 18-24 g
• Carbohydrates: 72-82 g

Ingredients

For the dressing:

• 1/3 cup sour cream
• 1/4 cup mayonnaise
• 1 1/2 tsp mustard
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp celery salt

For the salad:

• 4 oz pasta
• 7 oz tuna
• 1/3 cup gherkins
• 4 radishes
• 1 cucumber
• 1/2 red pepper
• 1/2 red onion
• 2 tbsp fresh dill, chopped

Step 1: Cook and Cool the Pasta

• 4 oz pasta

Bring a pot of salted water to a boil and cook the pasta according to package directions until al dente.

Drain well and spread on a plate or baking sheet to cool to room temperature.

This prevents the pasta from becoming mushy when mixed with the creamy dressing and allows it to absorb flavors better.

Step 2: Prepare the Dressing

• 1/3 cup sour cream
• 1/4 cup mayonnaise
• 1 1/2 tsp mustard
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp celery salt

In a medium bowl, whisk together the sour cream, mayonnaise, mustard, lemon juice, salt, pepper, and celery salt until smooth and well combined.

I like to let this dressing sit for a few minutes while I prep the vegetables—it allows the flavors to meld together beautifully.

Step 3: Prep and Combine Vegetables and Tuna

• 7 oz tuna
• 1/3 cup gherkins
• 4 radishes
• 1 cucumber
• 1/2 red pepper
• 1/2 red onion
• dressing mixture from Step 2

While the dressing sits, dice the cucumber, radishes, red pepper, and red onion into bite-sized pieces.

Chop the gherkins into quarters.

Drain the tuna and add it to a large mixing bowl with all the prepped vegetables and gherkins.

Pour in the dressing from Step 2 and gently fold everything together until evenly coated.

I find that folding rather than stirring vigorously helps keep the tuna from breaking into tiny flakes.

Step 4: Combine and Finish

• cooled pasta from Step 1
• tuna and vegetable mixture from Step 3
• 2 tbsp fresh dill, chopped

Add the cooled pasta from Step 1 to the tuna and vegetable mixture and gently fold until everything is evenly combined and coated with dressing.

Sprinkle the fresh dill over the top and fold in one final time to distribute the herb throughout.

Taste and adjust seasoning if needed.

Step 5: Serve

Transfer the tuna pasta salad to a serving dish or individual bowls.

Serve immediately at room temperature or refrigerate for up to 2 hours before serving.

Creamy Tuna Pasta Salad

Delicious Creamy Tuna Pasta Salad recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 650

Ingredients Method

Ingredients

  

For the dressing:

• 1/3 cup sour cream
• 1/4 cup mayonnaise
• 1 1/2 tsp mustard
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp celery salt

For the salad:

• 4 oz pasta
• 7 oz tuna
• 1/3 cup gherkins
• 4 radishes
• 1 cucumber
• 1/2 red pepper
• 1/2 red onion
• 2 tbsp fresh dill, chopped

Method

 

1. Bring a pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain well and spread on a plate or baking sheet to cool to room temperature. This prevents the pasta from becoming mushy when mixed with the creamy dressing and allows it to absorb flavors better.
2. In a medium bowl, whisk together the sour cream, mayonnaise, mustard, lemon juice, salt, pepper, and celery salt until smooth and well combined. I like to let this dressing sit for a few minutes while I prep the vegetables—it allows the flavors to meld together beautifully.
3. While the dressing sits, dice the cucumber, radishes, red pepper, and red onion into bite-sized pieces. Chop the gherkins into quarters. Drain the tuna and add it to a large mixing bowl with all the prepped vegetables and gherkins. Pour in the dressing from Step 2 and gently fold everything together until evenly coated. I find that folding rather than stirring vigorously helps keep the tuna from breaking into tiny flakes.
4. Add the cooled pasta from Step 1 to the tuna and vegetable mixture and gently fold until everything is evenly combined and coated with dressing. Sprinkle the fresh dill over the top and fold in one final time to distribute the herb throughout. Taste and adjust seasoning if needed.
5. Transfer the tuna pasta salad to a serving dish or individual bowls. Serve immediately at room temperature or refrigerate for up to 2 hours before serving.