Classic Potato-Free Tuna Pasta Salad

Name: Classic Potato-Free Tuna Pasta Salad
Prep time: 24 min
Cook time: 20 min
Total time: 44 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 pound (454 g) dry rotini pasta; 1 tablespoon (15 g) kosher salt, for the pasta water; 1 cup (140 g) frozen green peas, no need to thaw; 3 cans (426 g) canned solid light tuna in water (5-ounce / 142 g cans), drained very well and flaked into small chunks; 3 medium ribs (about 1 cup diced) (120 g) celery ribs, trimmed and cut into ¼-inch (6 mm) dice; ½ medium (about ½ cup diced) (75 g) red onion, cut into ¼-inch (6 mm) dice; 3 tablespoons (10 g) fresh flat-leaf parsley or dill, finely chopped; 1 cup (230 g) mayonnaise; 2 tablespoons (30 ml) fresh lemon juice, from about 1 lemon; 1 tablespoon (15 g) Dijon mustard; 3 tablespoons (45 ml) whole milk, cold, plus more as needed to loosen; ¼ teaspoon (½ g) celery seed (optional); 1 teaspoon (4 g) kosher salt, plus more to taste; ½ teaspoon (1 g) black pepper, freshly ground

From the MyKitchenBank Kitchen

A creamy, old-fashioned tuna pasta salad built on tender rotini, flaked tuna, crunchy celery, sharp red onion, and sweet peas, all tossed in a lemony mayonnaise dressing. No potatoes, just pasta, and it gets better after a rest in the fridge.

Prep: 24 min
Cook: 20 min
Wait: 1 hr 10 min
Total: 1 hr 54 min
Makes: About 8 cups (8 side-dish servings or 5 light lunches)

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Ingredients

8 servings

1 pound (454 g) dry rotini pasta
1 tablespoon (15 g) kosher salt, for the pasta water
1 cup (140 g) frozen green peas, no need to thaw
3 cans (426 g) canned solid light tuna in water (5-ounce / 142 g cans), drained very well and flaked into small chunks
3 medium ribs (about 1 cup diced) (120 g) celery ribs, trimmed and cut into ¼-inch (6 mm) dice
½ medium (about ½ cup diced) (75 g) red onion, cut into ¼-inch (6 mm) dice
3 tablespoons (10 g) fresh flat-leaf parsley or dill, finely chopped
For the dressing
1 cup (230 g) mayonnaise
2 tablespoons (30 ml) fresh lemon juice, from about 1 lemon
1 tablespoon (15 g) Dijon mustard
3 tablespoons (45 ml) whole milk, cold, plus more as needed to loosen
¼ teaspoon (0.5 g) celery seed (optional)
1 teaspoon (4 g) kosher salt, plus more to taste
½ teaspoon (1 g) black pepper, freshly ground

Equipment (8)

Large pot (5-quart / 5-liter or bigger)
Large colander
Rimmed baking sheet, 18×13-inch (46×33 cm) (optional, for cooling pasta)
Large mixing bowl (4-quart / 4-liter)
Medium bowl for the dressing
Chef's knife and cutting board
Whisk and large spoon or rubber spatula
Measuring cups and spoons

Steps

Before you start

Plan ahead: the salad needs at least 1 hour in the fridge to chill and let the flavors blend.
Drain the tuna very well (press the lid into the can) or the dressing will turn watery.
Fill a large pot (at least 5 quarts / 5 liters) with water so the pasta cooks evenly without sticking.
Clear space in the fridge for a large bowl and a rimmed baking sheet if you use the cooling method in step 3.

1
Boil the water
- Fill a large pot (5 quarts / 5 liters or larger) with 4 quarts (4 liters) of water and add the 1 tablespoon kosher salt for the pasta water.
- Cover and bring to a full rolling boil over high heat.
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Ready when: Large bubbles break the surface constantly, even when stirred.
Tip: Salt the water generously; pasta is seasoned only while it cooks.
2
Cook pasta and peas
- Add the rotini and stir well.
- Reduce heat slightly to keep a steady boil and cook for 10 minutes, stirring occasionally in the first 2 minutes so the spirals don't stick.
- In the final 1 minute, add the frozen peas to the pot.
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Ready when: Pasta is tender with a slight chew when bitten (cook 1 minute past al dente, since cold pasta firms up); peas are bright green and no longer icy.
Tip: Taste a piece at 9 minutes. Slightly soft pasta is better than chalky pasta in a chilled salad.
3
Drain and cool
- Drain the pasta and peas in a large colander.
- Rinse under cold running water for about 1 minute, tossing with your hands, until the pasta is no longer warm.
- Shake well, then spread on a rimmed baking sheet or leave in the colander for about 10 minutes to drip dry completely.
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Ready when: Pasta feels cool to the touch and looks dry, not glossy with water.
Tip: Warm pasta absorbs the dressing and turns the salad greasy and heavy, so make sure it is fully cooled.
4
Prep the vegetables
- While the pasta drains, cut the celery and red onion into ¼-inch (6 mm) dice and finely chop the parsley.
- Keep the pieces small so you get a bit of each in every bite.
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Ready when: Celery and onion pieces are roughly pea-sized and uniform.
Tip: If you find raw onion too sharp, soak the diced onion in cold water for 5 minutes, then drain and pat dry.
5
Whisk the dressing
- In a medium bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, milk, celery seed (if using), 1 teaspoon salt, and ½ teaspoon pepper until completely smooth and pourable like thick cream.
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Ready when: Dressing is smooth with no streaks of mustard and drips slowly off the whisk.
6
Flake the tuna
- Open the tuna cans and press the lids firmly into the tuna to squeeze out all the water.
- Tip the tuna into a bowl and break it into small flakes with a fork, leaving some bite-sized chunks.
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Ready when: Tuna looks fluffy and fairly dry, with no liquid pooling in the bowl.
Tip: Don't mash it to a paste; chunks give the salad better texture.
7
Combine the salad
- Place the cooled pasta and peas in a large mixing bowl.
- Add the tuna, celery, red onion, and parsley.
- Pour the dressing over the top and fold gently with a large spoon or spatula for about 1 minute until everything is evenly coated.
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Ready when: Every piece of pasta is lightly coated, with no pockets of dry pasta or pooled dressing at the bottom.
Tip: Fold rather than stir vigorously so the tuna keeps its chunks and the peas stay whole.
8
Chill to blend
- Cover the bowl tightly and refrigerate for at least 1 hour (up to 24 hours) so the pasta absorbs the dressing and the flavors meld.
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Ready when: Salad is thoroughly cold, with the pasta slightly softer and the dressing clinging.
9
Adjust and serve
- Stir the chilled salad.
- If it looks dry or stiff (pasta absorbs dressing as it sits), stir in 1 to 2 tablespoons more milk.
- Taste and add a pinch more salt, pepper, or a squeeze of lemon if needed.
- Serve cold.
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Ready when: Salad is creamy and glossy, tastes bright and well seasoned.
Tip: Chilled food tastes less salty, so always do the final seasoning after chilling.

Good to know

Tips

Rinse the cooked pasta in cold water and let it drain fully; this is the key to a creamy, not greasy or watery, salad.
Reserve a little extra dressing or milk to refresh the salad after chilling, as the pasta keeps absorbing moisture.
Dice celery and onion finely and evenly so they distribute through the salad.
Add extras like chopped hard-boiled eggs, pickles, or a pinch of paprika on top for variety.

Make ahead

"Make the salad up to 1 day ahead and keep it covered in the fridge. Stir in 1 to 2 tablespoons of milk just before serving to refresh the creaminess."

Storage & reheating

"Refrigerate in an airtight container for up to 3 days. Do not leave at room temperature for more than 2 hours (1 hour if above 90°F / 32°C). Not recommended for freezing, since the mayonnaise dressing separates and the pasta turns mushy. Serve cold; stir in a splash of milk to loosen if needed."

Substitutions

dry rotini pasta → Medium shells, elbow macaroni, or fusilli. Use the same weight; adjust the cooking time to the package directions.
mayonnaise → ½ cup (115 g) mayonnaise plus ½ cup (115 g) plain full-fat Greek yogurt. Tangier and lighter; you may need an extra tablespoon of milk.
red onion → Thinly sliced scallions (4, white and green parts). Milder flavor.
canned solid light tuna in water (5-ounce / 142 g cans) → Canned tuna in olive oil, drained, or canned salmon. Oil-packed tuna is richer; drain it well and reduce the mayonnaise by 2 tablespoons if desired.