What type of tuna for tuna pasta salad?

The most flavorful type of tuna is white albacore tuna. But whatever type of tuna you use, make sure that it's packed in water - not oil. Tuna packed in oil has an oily texture and flavor, both of which will change the taste and consistency of the tuna pasta salad.

Best herbs and seasoning for tuna pasta salad?

Basil is a delicious choice, but for a more tangy taste use fresh dill instead. The only seasoning you need is salt and pepper.

What ingredients to use for super tangy tuna pasta salad?

Use dijon mustard, mayo with lime (or regular mayo plus a squeeze of lemon or lime), apple cider vinegar, capers or pickles, and fresh dill.

Why rinse noodles in cold water for pasta salad?

It'll stop the heat from cooking the noodles, and will prevent the pieces of pasta from sticking together. The pasta will cool more quickly which is what we want for a cool and refreshing summer pasta salad.

Can tuna pasta salad be made in advance?

Yes, it can. Just assemble and transfer to an airtight container. Refrigerate for up to 4 days.

Can I swap chicken for tuna?

Yes, you can. And it tastes delicious. Shred the breasts of a rotisserie chicken and use it instead of tuna. Because the chicken meat may be slightly drier than tuna that's packed in water (and drained), you might need to add a bit more mayo to the mix.

Tuna Pasta Salad with Capers

Name: Tuna Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 16-ounce box medium pasta shells, cooked al dente; 2 stalks celery, chopped; 1 cup chopped red onion; 2 1/2 cups halved grape tomatoes; 1 (6-ounce) can medium black olives, halved; 3 tablespoons thinly-sliced fresh basil (or use fresh dill instead), plus more for garnishing; 4 to 5 tablespoons non-pareil capers*, drained; 2 (12-ounce) cans albacore tuna packed in water, fully drained; 3/4 cup mayonnaise; 2 1/2 tablespoons dijon mustard; 3 tablespoons apple cider vinegar; 2/3 cup shredded parmesan cheese, plus more for garnishing; 1/2 teaspoon sea salt; 1/4 teaspoon freshly-ground black pepper, plus more for garnishing

Description

This tuna pasta salad is refreshing, tangy and delicious. It features colorful, healthy ingredients. Make this cold pasta salad in just 20 minutes. Ideal for meals and potlucks. Serve as a main dish or side.

Ingredients

Units Scale

1 16–ounce box medium pasta shells, cooked al dente
2 stalks celery, chopped
1 cup chopped red onion
2 1/2 cups halved grape tomatoes
1 (6-ounce) can medium black olives, halved
3 tablespoons thinly-sliced fresh basil (or use fresh dill instead), plus more for garnishing
4 to 5 tablespoons non-pareil capers*, drained
2 (12-ounce) cans albacore tuna packed in water, fully drained
3/4 cup mayonnaise
2 1/2 tablespoons dijon mustard
3 tablespoons apple cider vinegar
2/3 cup shredded parmesan cheese, plus more for garnishing
1/2 teaspoon sea salt
1/4 teaspoon freshly-ground black pepper, plus more for garnishing

Cook Mode Prevent your screen from going dark

Instructions

RECIPE PREP: Add water to a large pot. Salt it until it tastes like the ocean. Bring the water to a boil on stovetop. In the meantime, prep the other ingredients for the tuna pasta salad.

Dice the celery and chop the red onion. Cut the grape tomatoes and black olives in half. Slice the basil. Drain the capers. Add these ingredients to a bowl. Gently toss to combine.
Once the water comes to a rolling boil, cook the pasta al dente according to package directions. Drain the pasta well. Then rinse it briefly in cold water to cool down the noodles.
In a large serving bowl, mix together the tuna, mayo, mustard, vinegar, cheese, salt and pepper.
Add the cooked pasta to the tuna mixture. Fold the ingredients together. Add the veggie mixture to the bowl and gently fold it in. If desired, garnish with additional parmesan cheese, sliced basil, and a few more twists of freshly-ground black pepper. Tightly cover and refrigerate until serving time.

Notes

* Quantity of capers: I love the tangy flavor of capers, so I use 5 tablespoons in this recipe. But if you’re not familiar with this ingredient, start with 4 tablespoons. Then do a taste test. If desired, add in more capers.

How to store leftovers: Transfer to an airtight container. Refrigerate for up to 4 days.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Salad
Method: Stovetop
Cuisine: American