Easy 20-Minute Tuna Pasta Salad

Do you have a meal you make when you are too tired to make something else but don’t want to order take out? This easy tuna pasta salad is my go-to when I don’t feel like cooking or running out to pick up dinner.

Creamy and delicious, this Tuna Pasta Salad is so easy to make and ready in only 20 minutes. Made with everyday ingredients or even if you don’t have a lot in your pantry, it’s a great side dish to serve with all your favorite mains. 

This is definitely one of the easiest and most delicious pasta salad dishes I’ve ever tasted and trust me when I say, I’m not exaggerating!

This Tuna Pasta Salad has been part of my big family dinners ever since I can remember.  Whether it’s Christmas, Thanksgiving, a birthday party, or any other important event, tuna pasta salad has usually made its appearance in any other way, shape, or form. 

My mother has taught me plenty of dishes, but this particular tuna pasta recipe I got from my sister back in the Dominican Republic. In fact, this dish is one of the first recipes I’ve ever learned to make.

If you like this recipe, be sure to also check out my Macaroni Salad and Creamy Pasta with Smoked Sausage.

Ingredients

• Pasta – You can use any type of small or medium pasta for this recipe. I used Rotini pasta, but I’ve also used elbow and penne pasta in the past.
• Canned Tuna – Any brand of tuna works well. If wild albacore tuna is what you like, then go ahead and try that out. I like to use canned tuna in water but if you prefer it in olive oil that works as well.
• Mayonnaise – You can use regular mayo for this recipe or substitute for a vegan branded mayo dependent on your preferences. 
• Red and Green Bell Pepper – Both green and red pepper work really well together for this recipe for some added texture and overall flavor. Although any other type of pepper (except perhaps chili pepper or any other very hot pepper) works well too. 
• Red Onion – Red onion is specifically great for its rich taste in flavor that will add a nice kick to the recipe. However, any other type of onion you prefer will also work. 
• Green onion – The green onions are also great on par with the red onions, especially for some garnishing. 
• Corn – I appreciate textures in my recipe, which is why I like to add some corn. Especially for some extra flavor. You can also add other ingredients such as tomatoes, peas, or celery. Make it yours!  
• Vinegar – I usually use apple cider vinegar for this recipe because I enjoy the flavor. But you can also use white vinegar or white wine vinegar. If you do substitute, make sure to play around with the needed amount as you may need to use more or less than the suggested amount for apple cider vinegar. 
• Salt – for flavor of course!

How to make tuna pasta salad

In a large pot, cook pasta according to box instructions. When done, drain the pasta and set it aside to cool.

In a large bowl, toss the pasta with the mayonnaise, peppers, red onion, tuna, corn, and vinegar, and stir well. If the dressing becomes too thick or dry, you can gently add in 1-2 tablespoons of some of the reserved pasta water or milk to thin. 

If you want to get a little crazy, you can sprinkle some lemon zest and parmesan cheese. Otherwise, you can do as I usually do and keep it simple yet still flavorful. Top with green onion to garnish and serve.

Can you make tuna pasta ahead of time?

Yes! Tuna pasta salad is actually a great dish to make ahead of time as the awaited time needed for the pasta to sit with the dressing makes it much better. 

How long does it keep?

Once you have made this pasta salad, cover it and keep it refrigerated. After the tuna is taken out of the can, it will keep well for 3 to 4 days but because there is mayonnaise in the salad, it’s best not to leave it at room temperature for more than 2 hours. However, do NOT put it in the freezer as it does not do well when frozen — mayo does not preserve well in the freezer and the pasta can get too soggy. 

Can you use fresh tuna in this recipe?

I like to use canned tuna in this recipe as it’s super convenient, but you can use fresh tuna if you have it. Cook the tuna in the oven or in the skillet before flaking it and mixing it in with the rest of the ingredients.

Similarly, you can use fresh, frozen, or canned corn. Drain canned corn well and defrost frozen corn before making the salad.

How do you serve it?

This pasta is great as a main dish, but in my family, it has always been served as a side dish during big family dinners, right next to the Pernil (Roasted Pork Shoulder) and the Arroz con Guandules (Pigeon Peas Rice). I found that I enjoy it just as much with bread or tostones.

Can you eat cold tuna pasta?

You most definitely can! In fact, many may even prefer it this way. Tuna pasta salad actually tastes really great when it’s either cold or room temperature. However, I would not try to heat it up. 

If you do not like your tuna pasta salad too cold, you can just leave it out for a few moments after being taken out of the refrigerator to let it adjust to room temperature.

Recipe Notes and Tips

• Take care not to overcook or undercook the pasta. Ideally it should be al dente when you drain it. Also, using a pasta boiler is super convenient for making the perfect pasta.
• Let the pasta cool before mixing it with the mayonnaise. If you add the mayo when the pasta is hot, it can separate and become oily.
• I prefer the flavor of full fat mayo, but you can use reduced fat to cut down on calories.

This tuna pasta salad is so quick and easy to make and the flavors are so bold and fresh. I make this pretty regularly and it’s so great for cookouts. I just know you are going to love it!

More Pasta Recipes

• Dominican Spaghetti
• Baked Ziti Casserole

If you made this recipe or have any questions, please leave your comments below.