Tuna, Celery and Hard-Boiled Egg Pasta Salad

Name: Tuna, Celery and Hard-Boiled Egg Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 oz (225 g) rotini or small shells pasta, dried; 1 tablespoon (18 g) kosher salt (for cooking water); 4 large eggs; 2 cans (5 oz each) (280 g) canned tuna in water, solid or chunk light, drained well; 1½ cups (170 g) celery stalks, finely diced (about 3 medium stalks); ¾ cup (175 ml) mayonnaise; 1 tablespoon (15 ml) fresh lemon juice; 1 tablespoon (3 g) fresh dill or dried dill, fresh dill chopped, or 1 teaspoon dried (optional); kosher salt, to taste; freshly ground black pepper, to taste

From the MyKitchenBank Kitchen

A classic American pasta salad combining tender pasta, flaked canned tuna, crisp celery, and creamy hard-boiled eggs bound together with mayonnaise. This no-cook-after-assembly dish is perfect for picnics, lunches, and potlucks. Light, satisfying, and ready to eat in under 30 minutes from start to table.

Prep: 15 min
Cook: 10 min
Wait: 5 min
Total: 30 min
Makes: 4 servings (about 2 cups per serving)

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Steps

Before you start

Bring a large pot of salted water to a boil before starting prep so pasta cooks immediately
Have eggs at room temperature (about 30 minutes out of the fridge) so they cook evenly
Prepare a bowl of ice water before boiling eggs for quick cooling

1
Cook pasta and eggs simultaneously
- Bring a large pot of salted water (about 4 quarts / 3.8 L) to a rolling boil over high heat.
- Add the 8 oz (225 g) pasta and stir well.
- Once the water returns to a boil, carefully add the 4 cold eggs to the same pot (they will sink to the bottom).
- Cook for the time listed on the pasta box, stirring pasta occasionally.
- The eggs will cook in about 10–11 minutes and will be hard-boiled when the pasta is done.
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Ready when: Pasta is tender but still slightly firm to bite; eggs are hard throughout when cracked open
Tip: Cooking eggs and pasta together saves a pot and time. The eggs will not crack if added after the water is at a full boil.
2
Cool pasta and eggs in ice bath
- Drain the pasta and eggs into a colander.
- Immediately transfer the hot pasta to a bowl of ice water (you prepared this earlier) and stir gently for 2 minutes to stop the cooking and cool it quickly.
- This prevents the pasta from becoming mushy and sticky.
- Remove the eggs from the ice bath with a slotted spoon after they are completely cooled, about 2 minutes.
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Ready when: Pasta is cooled to room temperature and no longer steaming; eggs are cool to the touch
Tip: Chilling the pasta stops residual cooking and prevents it from clumping together as it sits.
3
Peel and chop eggs
- Once the eggs are cool enough to handle, tap each one gently against a hard surface to crack the shell all over.
- Roll gently to loosen the shell, then peel under cool running water, starting from the wider end where the air pocket is.
- Pat dry with a paper towel.
- Cut each egg into ½-inch (1.3 cm) cubes.
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Ready when: Eggs are fully peeled with no shell fragments; cubed into roughly uniform pieces
Tip: Peeling under cool running water makes shells slide off more easily and prevents the yolk from sticking to the white.
4
Prepare tuna and celery
- Open both cans of tuna and drain them well over a fine-mesh strainer, pressing gently with a spoon to remove excess water (do not squeeze, or the tuna will become mushy).
- Break the tuna into bite-sized flakes with a fork into a small bowl.
- Trim the celery stalks and cut them into thin half-moons, about ¼ inch (6 mm) thick, until you have 1.5 cups (170 g).
- You should have about 3 medium stalks.
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Ready when: Tuna is flaked into small bite-sized pieces; celery is uniformly diced
Tip: Drained tuna thoroughly removes excess liquid that would make the pasta salad watery and separate over time.
5
Combine dressing ingredients
- In a large mixing bowl, whisk together the 0.75 cup (175 ml) mayonnaise and 1 tablespoon (15 ml) fresh lemon juice until smooth.
- Add 1 tablespoon (3 g) fresh chopped dill if using (or 1 teaspoon / 1 g dried dill).
- Season with a pinch of kosher salt and a few grinds of black pepper.
- The dressing should taste bright and savory with a slight tang from the lemon.
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Ready when: Dressing is smooth and well combined, with no streaks of mayo
Tip: Lemon juice brightens the mayo and prevents the salad from tasting heavy. Whisk thoroughly so dill is evenly distributed.
6
Assemble the salad
- Drain the cooled pasta thoroughly in the colander and transfer it to the large bowl with the dressing.
- Add the flaked tuna, chopped hard-boiled eggs, and diced celery.
- Using a large spoon or spatula, gently fold everything together for about 1 minute until all the pasta is coated evenly with the creamy dressing.
- Be gentle to avoid breaking up the egg pieces too much.
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Ready when: All pasta is coated with mayo, and ingredients are evenly distributed with no dry spots
Tip: Fold gently rather than stirring vigorously to keep egg pieces whole and the salad creamy, not chunky.
7
Taste and adjust seasoning
- Take a spoonful and taste the salad.
- The flavor should be balanced—creamy with bright lemon notes, salty, and peppery.
- Add more salt and black pepper to taste, a squeeze of fresh lemon if it needs tang, or a touch more mayo if it seems too dry.
- Mix gently after each addition.
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Ready when: Flavor is well balanced and pleasing on the first taste
Tip: Season after assembly because the pasta absorbs salt and other flavors; more seasoning is usually needed than you'd expect.
8
Chill before serving (optional but recommended)
- Transfer the salad to a serving bowl or storage container.
- Cover and refrigerate for at least 1 hour (or up to 4 hours) before serving.
- This allows flavors to meld and makes the salad more refreshing.
- Stir gently once more before serving and add a splash of extra lemon juice or mayo if the salad looks dry after chilling (pasta continues to absorb dressing).
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Ready when: Salad is cold and flavors are fully melded
Tip: Chilling is not mandatory—the salad is ready to eat immediately—but cold pasta salad is more refreshing and flavors have time to blend.

Good to know

Tips

Cook pasta and eggs in the same pot to save time and cleanup. Add eggs after the water is at a full rolling boil so they don't crack.
Cool the hot pasta immediately in an ice bath to stop overcooking and prevent sticking. This step makes a real difference in texture.
Drain the tuna well by pressing gently with a spoon; excess liquid makes the salad watery and soggy. The same applies to any other canned protein.
Add mayo gradually and taste as you go. Pasta absorbs liquid as it sits, so you may need more dressing if the salad is made ahead. A little extra lemon juice keeps it from tasting heavy.
Fold ingredients gently after assembly to keep egg pieces whole and the texture light and creamy, not mushy or homogenized.

Make ahead

Prepare this salad up to 1 day ahead. Store it covered in the refrigerator in an airtight container. The flavors actually improve as they meld. Stir gently and add an extra splash of lemon juice or a dollop of mayo before serving if the pasta has absorbed all the dressing and the salad looks dry.

Storage & reheating

Room temperature: best consumed within 2 hours. Refrigerator: cover in an airtight container and store for up to 2 days. Do not freeze—the texture of the eggs and pasta will suffer. Reheat: serve cold directly from the fridge; do not microwave.

Substitutions

canned tuna in water, solid or chunk light → 2 cups (280 g) diced cooked chicken (leftover rotisserie chicken works well), or 1.5 cans (210 g) of salmon in water. Substitute other lean proteins for tuna. Salmon will add a richer flavor and slightly different color. Chicken makes a milder, lighter version.
mayonnaise → Greek yogurt (use 0.5 cup / 120 ml Greek yogurt mixed with 0.25 cup / 60 ml mayonnaise, or all Greek yogurt for a tangier, lower-fat version). Lighten the salad with Greek yogurt, which adds protein and tang. The all-yogurt version will be looser and more sour, so adjust lemon and salt accordingly.
fresh dill or dried dill → fresh parsley, tarragon, or chives (same amount as fresh dill), or 1 teaspoon dried Italian seasoning. Dill is traditional but any fresh herb adds brightness. Italian seasoning creates a warmer, slightly different flavor profile.
rotini or small shells pasta, dried → 8 oz (225 g) small pasta shapes like elbow, penne, or farfalle. Any small, sturdy pasta shape works. Avoid long noodles like spaghetti, which don't coat evenly. Cook the same way and for the same time as the box directs.