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Tuna pasta salad recipe in glass bowl

Tuna Pasta Salad

This cold pasta salad with tuna makes a great side dish all summer long. It's also a filling lunch, especially if you double up on the tuna. 
Course Side Dish
Cuisine American
Keyword avocado, summer, tuna
Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 1 hour
Total Time 20 minutes
Servings 6
Calories 318kcal


  • 8 ounces campanelle pasta
  • 12 ounces tuna drained
  • 1 avocado diced
  • 1 cup cherry tomatoes halved
  • 1/2 cup diced red onion
  • ¼ cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons minced chives
  • 1 tablespoon dill
  • 1 teaspoon salt
  • 1 teaspoon pepper


  • Bring a large pot of water to a boil and cook the pasta according to package directions. Drain and rinse under cold water.
  • Add the pasta to large bowl along with the tuna, avocado, tomatoes, and red onion. Stir to combine.
  • Add the mayonnaise, lemon juice, chives, dill, salt, and pepper to a small mixing bowl and whisk to combine.
  • Pour dressing over the pasta salad and stir to coat.
  • Season with additional salt and pepper as needed.
  • Cover tightly and refrigerate for one hour before serving.



If making in more than an hour in advance, add the avocado just before serving to prevent browning.


Calories: 318kcal | Carbohydrates: 33g | Protein: 17g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 594mg | Potassium: 421mg | Fiber: 3g | Sugar: 2g | Vitamin A: 245IU | Vitamin C: 12.5mg | Calcium: 27mg | Iron: 1.8mg