Tuna Pasta Salad

5 from 2 votes

This Tuna Pasta Salad is fresh and packed with lean protein. A few secret ingredients makes this the BEST summer side or light lunch.

Prep Time30 mins

Cook Time0 mins

Total Time30 mins

Course: Side Dish

Cuisine: American

Keyword: easy summer recipe, pasta salad, seafood side, tuna salad

Servings: people

Calories: 207kcal

Author: Jennifer Debth

1 cup mayonnaise I used an olive oil mayo
6 tablespoons apple cider vinegar
1/2 cup granulated sugar
2 tablespoons parmesan cheese
2 tablespoons sweet relish
2 tablespoons dijon mustard
2 teaspoons salt plus more to taste
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon curry powder
1 teaspoon dried parsley
1 teaspoon dried dill weed
1 teaspoon paprika
1 (16 oz) box medium pasta shells cooked al denté according to package directions
1/2 small red onion finely diced
2 ribs celery finely diced
1 red bell pepper finely diced
3-4 (5 oz) cans tuna packed in water drained (don’t worry about flaking the tuna, it will break apart as you stir everything together)
1 cup frozen peas optional (if using, be sure to thaw)

Place mayo, vinegar, sugar, parmesan, relish, mustard, salt, pepper, garlic powder, onion powder, curry powder, parsley, dill, and paprika into a large bowl and whisk until smooth.
Add in cooked pasta, red onion, celery, bell pepper, tuna, and optional peas, then use a rubber spatula to gently fold the mixture until everything as been coated in the sauce.
Cover and chill in the fridge until cold.
When ready to serve, stir, then taste and re-season, if necessary!
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