5 from 23 votes

Tuna Pasta Salad

A fresh take on classic tuna pasta salad with zesty lemon, crisp celery, sweet corn, and a creamy sour cream-mayo dressing. Simple, tangy, and totally delicious.

Course Salad

Cuisine American

Keyword pasta salad recipe, tuna macaroni salad, tuna pasta salad

Prep Time 15

Cook Time 10

chill time 1

Total Time 1 25

Servings people

Calories 483

Author Erren Hart

Ingredients

8 ounces pasta rotini or penne work well
1 can tuna drained
1 cup corn kernels fresh or canned
2 stalks celery diced
4 scallions thinly sliced
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste
chopped fresh herbs (such as parsley or dill) for garnish

US Customary - Metric

Instructions

Cook the pasta according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
In a large bowl, combine the drained tuna, corn kernels, diced celery, and sliced scallions.
In a separate small bowl, whisk together the sour cream, mayonnaise, lemon juice, and Dijon mustard until well combined. Season with salt and pepper to taste.
Add the cooked and cooled pasta to the bowl with the tuna, corn, celery, and scallions. Pour the sour cream and mayo mixture over the pasta and gently toss until all the ingredients are well coated.
Taste and adjust the seasoning if needed. If desired, you can add more sour cream or mayo for a creamier texture.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, give the pasta salad a good stir and garnish with chopped fresh herbs, if desired.

Notes

Tips for Success

Don't Overcook your pasta:
To avoid mushy pasta in your salad, cook it just until it’s al dente. This means it should still have a slight firmness in the center when you bite into it. Overcooking the pasta can result in it becoming soft and mushy when combined with the other ingredients.

Rinse Your Pasta
After boiling the pasta, rinse it under cold water. This not only stops the cooking process, but it also keeps the salad cool, fresh, and prevents it from getting gummy.

Add Dressing Gradually: Start with a small amount of dressing, add more as needed, and gently toss the salad. By doing this, the salad will not become overly soaked in dressing.

Drain the Tuna Well
Make sure to press out any excess liquid from the tuna. Too much moisture will water down your creamy dressing and mess with the texture.

Dice Veggies Evenly
Try to chop your celery and green onions into small, similar-sized pieces. It makes every bite balanced and helps the salad mix up more smoothly.

Don’t Skip the Chill Time
Letting the pasta salad chill for at least an hour gives the flavors time to mingle and mellow. If you can make it the day before, even better.

Creaminess Control
If your salad feels a little dry after chilling, stir in a spoonful or two of sour cream or mayo right before serving. Pasta tends to soak up dressing as it sits.

Taste and Adjust
This salad is super flexible. Taste it before serving and add more lemon juice, salt, or herbs to match your flavor vibe.

Storage & Freezing Instructions

Storage:
Store tuna pasta salad in an airtight container in the fridge for up to 3–4 days. Stir before serving, and feel free to freshen it up with a splash of lemon juice or extra herbs.

Freezing:
Freezing isn’t recommended. The mayo and sour cream dressing tends to separate and get grainy when thawed, and the veggies can go soggy. This dish is best enjoyed fresh from the fridge.

Nutrition