10-Minute Tuna Pasta Salad!

Let’s talk about the unsung hero of quick meals: Tuna Pasta Salad. It’s the dish you whip up when you’re too tired to adult but still want something that doesn’t taste like regret. Perfect for picnics, potlucks, or just standing in front of the fridge at midnight, this recipe is fast, flexible, and downright delicious. Plus, it’s basically a blank canvas—toss in whatever’s lurking in your pantry. Let’s get to it.

Why This Salad is a Weeknight MVP

Speed demon: 10 minutes, start to finish.

Pantry staples: Tuna, pasta, mayo—you probably have this stuff already.

Endless variations: Add veggies, swap dressings, or go wild with spices.

Meal prep magic: Stays fresh in the fridge for days.

Ingredients (aka Raid Your Kitchen)

(Serves 4, or 1 very hungry human)

2 cups cooked pasta (elbow, penne, or whatever’s in your cupboard)

1 can tuna (in water or oil, drained—your call)

½ cup mayo (or Greek yogurt for a lighter twist)

1 tbsp Dijon mustard (or yellow mustard if you’re basic)

1 celery stalk, diced (for crunch)

¼ red onion, finely chopped (optional, but adds zing)

1 tbsp lemon juice (or a splash of vinegar)

Salt and pepper (to taste)

Optional add-ins:

Diced pickles or capers

Chopped hard-boiled eggs

Frozen peas (thawed)

A sprinkle of paprika or chili flakes

Step-by-Step (No Fancy Skills Required)

Cook the Pasta

Boil pasta according to the package. If you’re really lazy, use leftover pasta from last night’s dinner.

Mix the Dressing

In a big bowl, whisk mayo, mustard, lemon juice, salt, and pepper. Taste it. Adjust. You’re the boss here.

Add the Good Stuff

Toss in cooked pasta, tuna, celery, and onion. Stir until everything’s coated in that creamy dressing.

Taste and Tweak

Need more zing? Add lemon. Too dry? More mayo. Too bland? A pinch of salt or a dash of hot sauce.

Serve (or Not)

Eat it straight from the bowl, or chill it for 30 minutes if you’re feeling fancy.

Pro Tips for Salad Greatness

Don’t overcook the pasta: Al dente is key. Mushy pasta = sad salad.

Drain tuna well: Unless you want a soggy mess.

Add-ins are your friend: Raid your fridge for veggies, herbs, or even a handful of cheese.

Make it ahead: Flavors meld as it chills. It’s even better the next day.

5 Ways to Shake It Up

Mediterranean vibe: Add olives, feta, and a drizzle of olive oil.

Spicy kick: Mix in diced jalapeños and a dash of sriracha.

Crunchy delight: Toss in chopped apples or grapes for sweetness.

Herb it up: Fresh dill, parsley, or cilantro take it to the next level.

Low-carb hack: Swap pasta for chickpeas or quinoa.

FAQ (Because I Know You’re Wondering)

“Can I use canned chicken instead of tuna?”

Absolutely. Or skip the meat entirely and go veggie.

“How long does it last in the fridge?”

3–4 days in an airtight container. Stir before serving—it might separate a bit.

“What if I hate mayo?”

Use Greek yogurt, avocado, or even hummus as a base.

Why This Salad is My Go-To

This isn’t just a recipe—it’s a lifeline. It’s the meal I make when I’m too tired to think but still want something satisfying. It’s the dish I bring to potlucks when I forgot it was my turn to cook. And it’s the lunch I pack when I’m pretending to have my life together.

So grab a bowl, toss in whatever you’ve got, and call it dinner. You’ve earned it.