Tuna Pasta Salad Recipe

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Tuna Pasta Salad with tuna, pasta shells, crunchy veg and creamy lemon mayo. A quick, easy make-ahead lunch or BBQ side.

Prep Time15

Cook Time13

Total Time28

Course: BBQ, Lunch, Party Food, Sides

Cuisine: British-American

Keyword: pasta salad, summer

Servings: - 6

280 g (10oz) dried pasta shapes (I use shells)
3 x 125g (4.4oz) tins tuna in olive oil, drained and flaked (once drained you should have about 300g/10.5oz tuna)
1 medium red onion, peeled and finely diced
200 g (3.5oz) cherry tomatoes, quartered
½ medium cucumber, diced
2 sticks celery, finely diced
60 g (2oz) dill pickles, finely diced
115 g (1/2 cup) full fat mayonnaise (swap with low fat mayo or half mayo and half Greek yogurt for a lighter dressing)
½ tsp celery salt
½ tsp black pepper
1 tbsp chopped fresh dill (or replace with 1 tsp dried dill)
2 tsp fresh lemon juice

Cook the pasta as per the pack instructions, then drain and run under cold water until cold. Drain until dry.
280 g (10oz) dried pasta shapes (I use shells)
While the pasta is cooking place the remaining ingredients into a large bowl.
3 x 125g (4.4oz) tins tuna in olive oil, drained and flaked, 1 medium red onion, peeled and finely diced, 200 g (3.5oz) cherry tomatoes, quartered, 1/2 medium cucumber, diced, 2 sticks celery, finely diced, 60 g (2oz) dill pickles, finely diced, 115 g (1/2 cup) full fat mayonnaise , 1/2 tsp celery salt, 1/2 tsp black pepper, 2 tsp fresh lemon juice
Add the cooked and cook pasta to the bowl and mix everything together until combined.
Serve right away, or cover and chill in the refrigerator (should keep well in an airtight container for up to 3 days).

Nutritional information is approximate, per serving (based on this recipe serving 4).

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