Tuna Pasta Salad Recipe

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Tuna Pasta Salad

Dorene Clark


I used to love this dish when I went to a local restaurant's salad bar. For years I have tried to perfect the recipe and I think this is it!!
This recipe feeds quite a few people and is great for cookouts and potlucks.

pinch tips: Slow Cooker/Crock Pot Hints




1 lb
shell or rotini pasta
1 C
celery (chopped)
1/2 C
red onion (chopped)
carrot (shredded)
1 C
frozen peas (thawed)
2 small can(s)
chunk light tuna


2 1/2 C
1 C
sour cream
1 T
3 T
red wine vinegar
2 T
fresh dill (chopped) dried may be used
salt and pepper to taste
2 T
fresh parsley (chopped)

Directions Step-By-Step

Cook pasta according to package directions. Drain well and cool. While pasta is cooking mix all of dressing ingredients in a large mixing bowl and set aside.
Chop vegetables, add to dressing and combine well. Drain tuna and add, finally add pasta and toss to combine. Cover and refrigerate for at least one hour.
This is a must, in order to let flavors develop.
Before serving this salad you will need to toss it to combine again. If salad is a little dry add a teaspoon of red wine vinegar and a tablespoon of mayo. Taste for seasoning, add salt and pepper to taste if needed.

About this Recipe