Can I use canned chicken instead of tuna?

Absolutely! I've done this many times when I'm out of tuna or just want to switch things up. Just make sure to drain it well and flake it like you would with tuna. The texture works great, though you might want to add an extra pinch of salt since chicken tends to be milder in flavor.

How long does tuna pasta salad last in the fridge?

In my experience, it stays fresh for about 3 days when stored properly in an airtight container. The pasta might soften a bit by day 3, but the flavors just keep getting better! Pro tip: If you're meal prepping, wait to add fresh herbs until right before serving so they stay bright and crisp.

Can I make this ahead for a party?

You bet - this is one of my go-to make-ahead dishes! I actually prefer making it the night before so the flavors have time to mingle. Just hold back on adding any delicate veggies (like cucumber) until a few hours before serving if you want them extra crisp. It's the perfect no-fuss summer pasta salad for gatherings.

What's the best pasta shape to use?

I'm partial to penne or rotini because all those nooks and crannies hold onto the dressing beautifully. But honestly, any short pasta works - I've used farfalle, shells, even elbow macaroni in a pinch. Just avoid long noodles like spaghetti; they're not as fun to eat cold in a salad.

Is there a way to make this dairy-free?

Easy peasy! The recipe is naturally dairy-free as written (mayo is made with eggs and oil). If you're avoiding eggs too, try using a vegan mayo alternative - I've had great results with avocado oil-based versions. The lemon juice and mustard give plenty of flavor even without traditional mayo.

Irresistible 20-Minute Tuna Pasta Salad That Never Fails

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A refreshing and easy-to-make tuna pasta salad perfect for summer gatherings or quick meals. Packed with flavor and simple ingredients, this dish is a crowd-pleaser.

Author: Sophia Collins
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Low Calorie

Ingredients

Scale

8 oz pasta (penne or rotini)
1 can (5 oz) tuna, drained
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup cucumber, diced
1/4 cup black olives, sliced
1/4 cup mayonnaise
1 tbsp lemon juice
1 tsp Dijon mustard
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Cook pasta according to package instructions. Drain and let cool.
In a large bowl, mix mayonnaise, lemon juice, and Dijon mustard.
Add cooled pasta, tuna, cherry tomatoes, red onion, cucumber, and black olives to the bowl.
Toss gently to combine. Season with salt and pepper.
Chill for at least 30 minutes before serving.

Notes

Use whole wheat pasta for a healthier option.
Add fresh herbs like parsley or dill for extra flavor.
Store leftovers in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 3g
Sodium: 450mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 18g
Cholesterol: 25mg

Find it online: https://kitchenuser.net/tuna-pasta-salad-recipe-easy-summer-dish/