Creamy Tuna Pasta Salad

A chilled pasta salad with flaky tuna, peas, celery, onion, cheddar, and a dill dressing. Cooling the pasta first keeps the creamy sauce smooth.

The measured recipe and complete sequence are in the card below. Read the method once before starting, then keep the ingredients close by.

What you need

Gather and measure the ingredients before turning on the cooker. Keep optional adjustments small so the finished texture remains predictable.

• 3 cups pasta
• 1/2 cup cheddar cheese; cubed
• 1/2 cup celery; chopped
• 8.5 oz canned tuna
• 1/2 cup peas
• 1/2 cup red onion; diced
• 2/3 cup mayonnaise
• 1/2 cup sour cream
• 2 tbsp red wine vinegar
• 2 tbsp dried dill
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1/4 cup fresh parsely; chopped

How to prepare it

Cook the pasta in salted water until tender but firm. Drain and rinse with cold water; let frozen peas thaw with the cooling pasta. Dice the celery, onion, and cheddar. Drain the tuna and separate it into flakes.

For safe handling and storage, follow FoodSafety.gov’s four steps to food safety.

The order matters: prepare the base first, add the remaining ingredients, then use the cooker time in the card. Check the final texture and seasoning before serving.

Serving and storage

Serve according to the recipe card. Cool perishable leftovers promptly and refrigerate in covered containers.

Frequently asked questions

Where are the amounts?

The recipe card below keeps the measured ingredient list and method together.

How should leftovers be kept?

Refrigerate perishable leftovers promptly in a covered container.

Conclusion

The card below keeps the ingredient amounts, cooker setting and timing together. Use the visual doneness cues in addition to the clock.

Recipe card

Creamy Tuna Pasta Salad

Print Recipe

A chilled pasta salad with flaky tuna, peas, celery, onion, cheddar, and a dill dressing. Cooling the pasta first keeps the creamy sauce smooth.

• Author: Maya Collins
• Prep Time: 15 mins
• Cook Time: 7 mins
• Total Time: 22 mins plus chilling
• Yield: 4–6 1x
• Cuisine: American

Ingredients

Scale 1x2x3x

• 3 cups pasta
• 1/2 cup cheddar cheese; cubed
• 1/2 cup celery; chopped
• 8.5 oz canned tuna
• 1/2 cup peas
• 1/2 cup red onion; diced
• 2/3 cup mayonnaise
• 1/2 cup sour cream
• 2 tbsp red wine vinegar
• 2 tbsp dried dill
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1/4 cup fresh parsely; chopped

Instructions

1. Cook the pasta in salted water until tender but firm. Drain and rinse with cold water; let frozen peas thaw with the cooling pasta.
2. Dice the celery, onion, and cheddar. Drain the tuna and separate it into flakes.
3. Whisk mayonnaise, sour cream, red wine vinegar, dill, salt, and pepper.
4. Toss pasta and peas with the vegetables and cheese, add dressing, then fold in tuna and parsley. Chill promptly.