Tasty Tuna Rotini Pasta Salad
Tuna Rotini Pasta Salad combines rotini pasta, fresh cucumbers, juicy tomatoes, and canned tuna. The tangy dressing makes it the perfect summer dinner or side dish.
Pasta salad just says summer to me.
My mom would make this pasta salad growing up, but she always served it in a hollowed-out tomato which made it unappealing to me.
I had the recipe tucked away and didn’t start making it for my family until a few years ago when I decided to nix the hollowed-out tomato and sub the tuna for canned chicken (you’ll come to find I’m not a huge fan of fish!).
I liked the taste so much more and now it’s become a summer staple for our family because it’s so easy to make and comes together quickly.
16 oz. rotini noodles
2 cans tuna, drained
2 cups sliced cucumbers
1 large tomato, chopped
¼ cup chopped green pepper
¼ cup sliced green onions
1 cup bottled Italian salad dressing – I like the Kraft Zesty Ranch
¼ cup mayonnaise
1 Tbls. mustard
1 tsp. Dill weed
1 tsp. Salt
¼ tsp. Pepper
How to make Tuna Rotini Pasta Salad
COOK: Prepare rotini according to package directions. Drain and put in a large mixing bowl.
COMBINE: Add tuna and vegetables to the pasts.
MIX: In a small bowl, whisk together dressing ingredients.
TOSS: Add to salad mixture; toss to coat. Cover and chill until ready to serve.
Recipes Tips and Substitutions
Like I mentioned earlier I always sub the tuna for canned chunk chicken. I use the 12 oz. cans from Costco.
I also remove the green pepper, green onion, and dill when I make this so it’s more kid-friendly. In fact, I haven’t had this recipe made with those ingredients in so long, I don’t even remember what it tastes like to use them!
I often use olive oil or low-fat mayo instead of the full-fat version and it tastes just as good.
I add the cup of Italian dressing and the rest of the dressing ingredients to a glass measuring cup and just mix the dressing right in the cup so it’s easier to pour on the salad.
This rotini pasta salad is best served chilled, but if you don’t have time, you can make the pasta ahead of time, put it in the fridge to chill, and then add the rest of the ingredients right before you’re ready to serve.
The pasta salad makes amazing leftovers! I love to eat it for lunch the next day after the flavors have had a chance to develop overnight in the fridge.
I love to serve this tuna rotini pasta salad as the main dish with chips, corn on the cob, and fruit.
I hope your family loves this recipe! If you make it, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!
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If you don't want to prepare the pasta salad all at once, you can make the pasta ahead of time, put it in the fridge to chill, and then add the rest of the ingredients right before you're ready to serve. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size: 1
Amount Per Serving: Calories: 245Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 13mgSodium: 647mgCarbohydrates: 24gFiber: 2gSugar: 5gProtein: 10g
If you don't want to prepare the pasta salad all at once, you can make the pasta ahead of time, put it in the fridge to chill, and then add the rest of the ingredients right before you're ready to serve.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.