Pantry Tuna Pasta Salad

A budget-friendly, versatile dish that transforms shelf-stable pantry ingredients into a delicious, satisfying meal. Perfect for busy weeknights, unexpected guests, or when you need to make something tasty without a trip to the store.

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Course: Main Course, Salad, Side Dish

Cuisine: American

Keyword: Tuna Pasta Salad, Pantry Meal, Budget Friendly, Quick Meal

Prep Time: 10

Cook Time: 10

Chilling Time: 30

Total Time: 50

Servings: servings

Calories: 380kcal

Equipment

Large Pot
Mixing Bowl
Colander

Ingredients

Pasta Salad Base

12 oz pasta rotini, shells, or elbow macaroni
2 cans chunk light tuna in water 5oz each, drained
1 cup frozen peas thawed (or canned peas, drained)
1/2 cup red onion finely diced (or 2 tablespoons dried minced onion)
1/4 cup dill pickles chopped (or 2 tablespoons pickle relish)
3 tablespoons jarred roasted red peppers diced (or 2 tablespoons diced pimentos)

Dressing

3/4 cup mayonnaise
2 tablespoons dijon mustard or yellow mustard
1 tablespoon lemon juice fresh or bottled
1 teaspoon dried dill or 1 tablespoon fresh dill
1/2 teaspoon garlic powder
salt and black pepper to taste

Instructions

Cook pasta in generously salted water according to package directions until al dente. Drain thoroughly and rinse under cold water to stop the cooking process and prevent sticking.
While the pasta cooks, drain the tuna thoroughly and flake it with a fork. Prepare your vegetables by finely dicing the red onion, chopping the pickles, and dicing the roasted red peppers. If using frozen peas, run them under cold water for a quick thaw.
In a small bowl, combine mayonnaise, mustard, lemon juice, dried dill, garlic powder, salt, and pepper. Whisk until smooth and well combined.
In a large mixing bowl, combine the cooled pasta, flaked tuna, and all prepared vegetables. Pour the dressing over the top and gently fold everything together until evenly coated.
For best flavor development, cover and refrigerate for at least 30 minutes before serving, though it can be enjoyed immediately if needed.

Notes

This salad keeps well in the refrigerator for up to 3-4 days, making it ideal for meal prep. If it seems dry after storage, add a tablespoon of mayonnaise or a squeeze of lemon juice to refresh it.

For a healthier version, substitute half the mayonnaise with Greek yogurt, use whole wheat pasta, and add extra vegetables.

The recipe is highly adaptable - feel free to substitute with ingredients you have on hand. Canned salmon or chicken works well instead of tuna, and any quick-cooking vegetables can be used.

Nutrition

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