Tuna Pasta Salad (Roy’s Recipe)
This Tuna Pasta Salad is perfect all year round. It’s delicious, easy, and great to bring to a party. Farfalle pasta is cooked to al dente, tossed with oil-packed tuna, sweet peas, crisp celery, snap peas, red onion, fresh chives and parsley, and a perfect dressing that soaks into the pasta as it chills overnight. It is the pasta salad that converts people who don’t think they like pasta salad.
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!
A Note from Teri on 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. He’s made versions of this recipe since college. It’s the kind of dish you don’t think will be delicious, but then it’s turns out greater than the sum of its parts. It is a comfort meal, an entree, the perfect snack, and the crowd pleaser at a party wrapped into one. It is a magical dish that is a favorite at our cabin.
As you are making it, it may seem like you have too much olive oil and mayo, but trust the process. Cover and refrigerate your pasta salad to let the magic happen. It’s tempting to dive right in, but you need to let the pasta soak up all the goodness.
I love that a dish like this is so versatile. It’s packed with protein, carbs and vegetables, so you can use it as a side dish or an entree, and it’s an easy recipe to cut in half. The full recipe makes a huge batch, but a halved version makes the perfect amount for a side dish or for just a couple of eaters. Just like I almost always have chicken salad in my fridge, this is a great option instead or in addition to your chicken salad stash.
Ingredients and Variations
- Farfalle pasta or small pasta of choice – Farfalle is Roy’s pasta of choice and it is ideal here. The bow-tie shape catches and holds the dressing, and it holds its structure through the overnight chill. Any small pasta works well: rotini, orecchiette, or small shells are all excellent options.
- Frozen peas – A brief blanch takes away the frozen quality and brightens the peas to a perfectly sweet green without cooking them soft. The ice bath stops the cooking instantly so they stay crisp.
- Celery – It is the essential crunch element in any good pasta salad. Celery adds a savory bite that cuts through the mayo dressing.
- Sugar snap peas – Snap peas bring a sweet crunch that is distinct from the celery and the peas. It gives a fresh flavor that makes the whole salad feel brighter. If sugar snap peas aren’t in season, you can omit them, or substitute snow peas or french green beans.
- Red onion – Red onion adds a sharp bite and color throughout the salad. It mellows during the chill, becoming sweeter and more balanced while still providing that bite.
- Oil-packed tuna – the heart of the salad, and the oil from the cans is just as important. Oil-packed tuna is richer, more flavorful, and more tender than water-packed. Roy’s preference is to keep the tuna in large pieces if you can for the best texture throughout the salad.
- Mayo – Use a good full-fat mayo. We use a little less in this recipe, which lets the olive oil and the tuna oil do more of the flavor work.
- Kosher salt and freshly ground black pepper – season the salad generously throughout. Pasta salads need more seasoning than you think, so taste again before serving to make sure it’s perfect.
- Extra virgin olive oil – This is what makes the dressing feel light and silky rather than heavy and thick for the perfect texture.
- Fresh chives – Chives add a delicate onion flavor that ties together all the flavors.
- Fresh parsley – Parsley adds brightness and a fresh green color that keeps the salad vibrant and fresh.
- Celery leaves – Celery leaves are the part of the celery bunch most people throw away, but they have a concentrated celery flavor that is more aromatic, and they add a freshness to the salad.
If you are gluten free like me, be sure to check out my gluten free tuna rice salad as an alternative.
How to Make Tuna Pasta Salad
Step One: Prepare Pasta and Peas
Set a large pot of water to boil. Cook the pasta al dente, according to package directions. While the pasta is cooking, make a large ice water bath. When the pasta is done, use a slotted spoon to transfer the pasta to the ice water bath. Keep the pot of water over the heat at a boil.
Allow the pasta to cool for a few minutes then remove from the ice water bath with a slotted spoon and transfer to a large clean kitchen towel to dry.
Blanch the frozen peas in the boiling water for 30 seconds. Remove the peas to the ice bath (adding more ice if needed) then drain the peas in a colander.
Step Two: Assemble the Salad
Place the pasta in a large mixing bowl and mix in the peas, celery, snap peas, onion, the tuna and the oil from the cans. Add the mayo and stir until well-combined. Season with salt and pepper then add the olive oil, chives, parsley, and celery leaves. Fold everything together until well-mixed. Check the seasoning and add additional salt and pepper if needed.
Cover and refrigerate for 12 hours or overnight, or a minimum of two hours. The longer it sits, the better it will be.
Serve as a side dish or main, and enjoy!
Recipe FAQs
Yes! The ice bath for the pasta makes a huge difference. The pasta needs to hold its shape as it soaks up all the dressing, and the best way to do that is to stop the cooking right away once it is al dente.
Roy’s tuna pasta salad keeps in an airtight container in the refrigerator for up to 3 days. It is at its best between 12 and 24 hours after making. If you’re making it for a party or event, the day before is the ideal timing.
The minimum is 2 hours, but overnight is strongly recommended. During the chill, the pasta slowly absorbs the dressing, the flavors from the tuna, herbs, and vegetables meld together. If you can plan ahead, it is absolutely worth it.
Farfalle, or bow-tie pasta, is Roy’s choice and it is ideal. The shape catches and holds the dressing, and it has enough surface area to absorb flavor while holding its shape. Other excellent options are rotini, orecchiette, or small shells.
Oil-packed tuna is crucial. It is more flavorful, more tender, and richer than water-packed, and the oil is a key component of the dressing. Look for good quality olive oil-packed tuna. The better the tuna, the better the salad.
More Mini Meal Ideas
Mini Meal Ideas
Tuna Pasta Salad makes a fantastic mini meal. If you’re looking for even more mini meal inspo, check out this round up.
Click here for my gluten-free version.
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 make this Tuna Pasta Salad recipe, be sure to review it below and let me know what you think! If you’re looking for more inspiration, subscribe to my Substack, and follow along on Pinterest, Instagram, and TikTok to join in all the fun!
Tuna Pasta Salad (Roy’s Recipe)
Ingredients
- 16 ounces farfalle pasta or small pasta of choice about 7 cups cooked
- 2 cups frozen peas
- 2 cups chopped celery
- 1 ½ cup chopped sugar snap peas
- 1 ½ cups chopped red onion
- 3 5- ounce cans oil packed tuna
- 1 cup mayo
- 2 teaspoons Kosher salt
- 2 teaspoons freshly ground black pepper
- ½ cup olive oil
- 4 tablespoons minced chives
- 4 tablespoons minced parsley
- 2 tablespoons chopped celery leaves
Instructions
- Set a large pot of water to boil. Cook the pasta al dente, according to package directions. You want the pasta to have a “bite” to it.
- While the pasta is cooking, make a large ice water bath. When the pasta is done, use a slotted spoon to transfer the pasta to the ice water bath. Keep the pot of water over the heat at a boil.
- Allow the pasta to cool for a few minutes then remove from the ice water bath with a slotted spoon and transfer to a large clean kitchen towel to dry (gently patting them dry).
- Blanch the frozen peas in the boiling water for 30 seconds. Remove the peas to the ice bath (adding more ice if needed) then drain the peas in a colander.
- Place the pasta in a large mixing bowl and mix in the peas, celery, snap peas, onion, the tuna and the oil from the cans. Add the mayo and stir until well-combined. Season with salt and pepper then add the olive oil, chives, parsley, and celery leaves. Fold everything together until well-mixed. Check the seasoning and add additional salt and pepper if needed.
- Cover and refrigerate for 12 hours or overnight, or a minimum of two hours. The longer it sits, the better it will be.
- Serve as a side dish or main, and enjoy!
- Note: I like to keep the tuna pieces somewhat large, but feel free to break the tuna up if you’d prefer.
Notes
- For a gluten free version, make this tuna rice recipe.
- If sugar snap peas aren’t in season, you can omit them, or substitute snow peas or french green beans (blanched).
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!
I substitute Greek yogurt with fresh dill. And it’s healthier!!!
I’ll have to try it!