Roy’s Tuna Pasta Salad
As many of you know, Roy is the pasta master. Nobody makes a pasta like Roy, and that includes his pasta salads! This Tuna Pasta Salad is perfect for Spring. It’s delicious, easy, and great to bring to a party. And don’t worry, gluten-free friends, I came up with a version made with rice so that we aren’t missing out on any of the goodness!
How to Make Tuna Pasta Salad
Roy’s Tuna Pasta Salad comes together quickly, but it takes some finesse. Start by following the directions for cooking the pasta, but cook it for 1-2 minutes less than recommended. This will make sure your pasta holds its structure once it’s all mixed in.
Briefly rinse the pasta to make sure it doesn’t keep cooking, and allow it to cool slightly. Then transfer it to a large bowl. Add the mayo, celery, onion, chives, and parsley, and mix well. Add peas, tuna, salt, and pepper until combined. Taste and add more salt and pepper to taste, if needed.
Now, you might want to dig in right away after this, but make sure you cover and refrigerate first. This will allow the pasta time to soak up all the flavors and ensure it reaches the perfect consistency. Bring it to all your Spring or Easter gatherings and immediately become the most popular person there!
Looking for a gluten-free version of Tuna Pasta Salad?
Gluten-Free Tuna, Rice, and Green Pea Salad
As a gluten-free eater, I’d never even tried Roy’s Tuna Pasta Salad, but after he graciously shared his recipe, and so many Crumbles loved it, I thought it would be fun to make myself a gluten-free version.
Click here for my gluten-free version.
If you try this fabulous Tuna Pasta Salad recipe, please rate it and leave a comment below. I love to know how it turned out! Plus, always follow along on Instagram and Pinterest.
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Roy’s Tuna Pasta Salad
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4-6 servings
- Category: Side Dish
- Method: Stovetop
Description
This Tuna Pasta Salad is perfect for Spring! It’s quick and easy to make and it will be a total crowd pleaser at any party.
Ingredients
16 ounces farfalle pasta or small pasta of choice, cooked al dente (7 cups)
2 cups mayo
1 cup chopped celery
2/3 cup diced sweet yellow onion
4 tablespoons minced chives
4 tablespoons minced parsley
2 cups frozen peas
2 (4.5-ounce) cans olive oil packed tuna
1 ½ teaspoons Kosher salt
½ teaspoon freshly ground black pepper
Instructions
Follow the directions on the pasta packaging but boil for 1 to 2 minutes less than the suggested amount of time. Drain the pasta and let cool slightly.
Place pasta in a large mixing bowl and add the mayo, celery, onion, chives, and parsley and mix well. Add the tuna with its oil, peas, salt, and pepper and mix until just combined. Taste and add more salt and pepper to taste, if needed.
Cover and refrigerate for a minimum of two hours but it is best if left in the refrigerator for 12 hours or overnight.
Serve as a side dish or as is and enjoy!
Drain the tuna correct?
NO !! Don’t drain the olive oil
Hi! Are the peas frozen when added to the dish or are they thawed? Does it matter? Thank you!
Yes add frozen
It all works out
Thank you! Made this tonight, my goodness it is good!!
thanks
Looks amazing.
What brand of canned tuna do you recommend?
They are out of oil packed tuna at my grocery store! Can I add oil to regular tuna
it will be better with the oil but u can do without
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SO GOOD! We make this on repeat in our house, often using green onions instead of white. We do use GF brown rice pasta (Jovial brand) – but my kids always want to eat it warm (and the bowl is wiped clean every time) so the GF pasta works for us. GF pasta cold is not good texture wise as Teri points out – so definitely use the rice option if wanting it chilled. While the flavors do set in better cold – you can’t go wrong either way! Thanks so much for this simple yet fabulous recipe.
Just made this and it’s delish! How long can it last in fridge for 🙂
This is so good! Bravo Roy!!!!
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I have made this so many times and have forgotten to share my love for it! It is so delish and easy. Hats off to Roy!