Classic Tuna Pasta Salad with Peas and Dill Pickle

Name: Classic Tuna Pasta Salad with Peas and Dill Pickle
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 oz (340 g) medium shell pasta; 1½ tbsp (27 g) kosher salt, for the pasta water; 10 oz (280 g) canned tuna in water or oil, two 5-oz (140 g) cans, drained well and flaked with a fork; 1 cup (140 g) frozen peas, thawed under cool running water and drained; 2 medium (100 g) celery stalks, thinly sliced (about 1 cup); ½ cup (80 g) dill pickles, finely chopped; ¼ cup (40 g) red onion, finely diced (optional); ¾ cup (170 g) mayonnaise; 3 tbsp (45 ml) fresh lemon juice, from about 1 large lemon; 2 tbsp (30 ml) dill pickle brine, from the pickle jar; 1 tsp (5 g) Dijon mustard; 2 tbsp (8 g) fresh dill, finely chopped (optional); ½ tsp (3 g) kosher salt, plus more to taste; ½ tsp (1 g) black pepper, freshly ground

From the MyKitchenBank Kitchen

A creamy, tangy American deli-style tuna pasta salad with tender shells, sweet peas, crunchy celery and chopped dill pickle, brightened with fresh lemon juice. It gets better as it chills, making it ideal for picnics and lunches.

Prep: 20 min
Cook: 12 min
Wait: 1 hr
Total: 1 hr 32 min
Makes: About 8 cups (6 main-dish servings)

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Ingredients

6 servings

12 oz (340 g) medium shell pasta
1½ tbsp (27 g) kosher salt, for the pasta water
10 oz (280 g) canned tuna in water or oil, two 5-oz (140 g) cans, drained well and flaked with a fork
1 cup (140 g) frozen peas, thawed under cool running water and drained
2 medium (100 g) celery stalks, thinly sliced (about 1 cup)
½ cup (80 g) dill pickles, finely chopped
¼ cup (40 g) red onion, finely diced (optional)
For the dressing
¾ cup (170 g) mayonnaise
3 tbsp (45 ml) fresh lemon juice, from about 1 large lemon
2 tbsp (30 ml) dill pickle brine, from the pickle jar
1 tsp (5 g) Dijon mustard
2 tbsp (8 g) fresh dill, finely chopped (optional)
½ tsp (3 g) kosher salt, plus more to taste
½ tsp (1 g) black pepper, freshly ground

Equipment (7)

Large pot (6-quart / 5.5 L)
Colander
Large mixing bowl (4-quart / 3.8 L)
Rubber spatula
Cutting board and knife
Fine grater or zester
Measuring cups and spoons

Steps

Before you start

Drain the tuna well and flake it; excess liquid makes the dressing watery.
Pasta must be completely cool before dressing, or the mayonnaise will turn oily.
Plan on at least 1 hour of chilling so the flavors meld and the pasta absorbs some dressing.
Frozen peas need no cooking; thaw them under cold water.

1
Boil the water
- Fill a 6-quart (5.5 L) pot with about 4 quarts (3.8 L) of water, add the 1½ tbsp kosher salt, and bring to a full rolling boil over high heat.
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Ready when: Large bubbles break the surface continuously.
Tip: Salt the water generously; it's the only chance to season the pasta itself.
2
Cook the shells
- Add the shell pasta and stir right away.
- Cook 1 minute past the package time (usually 10–12 minutes), stirring occasionally, so it is fully tender but not mushy; it firms up as it chills.
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Ready when: A shell bitten in half has no white, chalky center and feels soft but springy.
Tip: Slightly softer pasta is better in cold salads because it stiffens in the fridge.
3
Drain and cool
- Drain in a colander and rinse under cold running water for about 1 minute, tossing, until the shells feel cool to the touch.
- Shake off all water and let drain 2–3 minutes.
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Ready when: Shells are cool, not warm, and no water pools in the colander.
Tip: Water clinging to the shells dilutes the dressing.
4
Prep the mix-ins
- While the pasta cooks, drain the tuna thoroughly, pressing the lid against it, then flake into small pieces.
- Thinly slice the celery, finely chop the pickles, dice the red onion if using, and thaw the peas under cool water and drain.
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Ready when: Tuna is flaked into small pieces with no large chunks.
5
Whisk the dressing
- In the large mixing bowl, whisk together the mayonnaise, lemon juice, pickle brine, Dijon, dill if using, ½ tsp salt and the pepper until smooth and pourable like thick cream.
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Ready when: Dressing is smooth with no streaks of mustard.
Tip: Make the dressing a little loose and tangy; the pasta will soak some up.
6
Combine the salad
- Add the cooled pasta, tuna, peas, celery, pickle and onion to the dressing.
- Fold gently with a rubber spatula for about 1 minute until everything is evenly coated.
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Ready when: Every shell is glossy with dressing and tuna is evenly distributed.
Tip: Fold rather than stir hard so the tuna doesn't turn pasty.
7
Chill the salad
- Cover and refrigerate at least 1 hour, up to 24 hours, so the flavors meld and the pasta absorbs the dressing.
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Ready when: Salad is thoroughly cold throughout.
8
Adjust and serve
- Stir the chilled salad and taste.
- If it seems dry, stir in 1–2 tbsp more mayonnaise or a splash of pickle brine; add salt, pepper or lemon juice as needed.
- Serve cold.
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Ready when: Salad tastes bright and tangy and is creamy, not dry.
Tip: Chilling dulls seasoning, so always re-taste before serving.

Good to know

Tips

Rinse the pasta in cold water so it stops cooking and doesn't clump.
Squeeze the tuna dry; oil-packed tuna gives a richer flavor, water-packed a cleaner one.
Dress the salad when the pasta is cold to keep the mayonnaise creamy.
For extra crunch, add the celery and pickles just before serving.

Make ahead

"Make up to 24 hours ahead and keep covered in the fridge; refresh with a splash of pickle brine or a spoonful of mayonnaise before serving."

Storage & reheating

"Refrigerate in an airtight container up to 3 days; keep it below 40°F (4°C) and don't leave it out more than 2 hours (1 hour in hot weather). Not recommended for freezing, as the mayonnaise separates and the pasta turns mushy. Serve cold; no reheating."

Substitutions

mayonnaise → Half mayonnaise, half plain Greek yogurt. Lighter and tangier; add a pinch more salt.
medium shell pasta → Elbow macaroni, rotini or small penne. Use the same weight and cook to the same slightly soft stage.
fresh dill → Fresh parsley or chives. Use the same amount; flavor will be milder.
dill pickles → Sweet pickle relish. Use 1/4 cup (60 g) and reduce or skip the brine for a sweeter deli-style salad.