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This Pasta Salad with Tuna is the classic pasta salad I grew up with, and it remains my favorite — it sounds simple, but the combination of flavors is addictive, and once you start eating this, you won’t be able to stop! summer


serves 4-5

Total time

0 minutes






  • 2 cups pasta curls or elbows (measure out raw) cooked in salted water until just barely al dente
  • 1 small can of your favorite tuna
  • ½ medium red onion (minced)
  • 6 scallions (thinly sliced)
  • ½ large bell pepper or several colorful minis, cut in small dice
  • 1 tomato, cut in small dice
  • several large spoonfuls of mayonnaise
  • 2 tbsp fresh dill, or you can use 1 tsp dried
  • 1 tsp celery seed
  • fresh thyme leaves
  • salt and fresh cracked black pepper
  • a squeeze of lemon
  • 2 or 3 hard boiled eggs (cut in wedges)


  1. Mix the first 6 ingredients together with the mayo. Measure in enough mayo to make the salad moist but not overwhelmed. Add the herbs, celery seed, salt and pepper to taste. Add the dash of lemon juice and then refrigerate the salad for at least a few hours.
  2. When ready to serve, give the salad another toss, taste to see if you need more seasoning, or more mayo, (it will probably need something) and garnish with the sliced eggs
  3. View the recipe instructions at The View From the Great Island

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