This vintage-style tuna pasta salad has become a mainstay at our family cookouts. Cold, creamy, a little salty and distinctly Miracle Whip-forward (we don’t do mayo here), it’s best served with potato chips alongside for that perfect summer bite.
Easy to make ahead and simple to serve, this tuna pasta salad is classic comfort food in a bowl and always disappears fast at picnics and barbecues.
Ingredients
- Dried pasta: Elbow macaroni is the classic choice because it holds dressing well. Small shells or rotini are good alternatives.
- Tuna: Canned tuna packed in water, drained thoroughly. This recipe uses a generous amount, so use larger cans if possible.
- Celery & onion: Chopped for crunch and a bit of bite to balance the creaminess.
- Miracle Whip: The tangy-sweet flavor defines this salad. Keep extra on hand to adjust moisture before serving.
- Salt & pepper: To taste, to bring all the flavors together.
Instructions
- Cook the pasta: Prepare to al dente according to package directions. Drain and rinse under cold water to stop cooking, then let it cool completely.
- Make the dressing: In a large bowl, combine the Miracle Whip with the chopped onion, chopped celery and drained tuna.
- Combine: Add the cooled pasta and gently fold until everything is evenly coated. Season with salt and pepper to taste.
- Chill: Cover and refrigerate for at least 2 hours so flavors meld. If the salad dries out, stir in an extra spoonful or two of Miracle Whip just before serving.
Chef’s Tips
- Use cold pasta: Rinsing with cold water stops the cooking and keeps the pasta firm so it won’t get mushy in the salad.
- Be gentle: Fold carefully to keep the tuna in nice flakes rather than breaking it into mush.
- Chill for best flavor: The salad tastes noticeably better after a few hours in the refrigerator.
- Optional add-ins: For variety or extra bulk, fold in chopped hard-boiled eggs, frozen peas (thawed), or shredded carrots.
What to Serve With Tuna Pasta Salad
This salad makes a great potluck or picnic side. Try serving it with:
- Classic BBQ chicken or grilled burgers
- Salt-and-vinegar potato chips for a salty crunch
- Sliced tomatoes, pickles, or a crisp green salad on the side
How to Store
Keep the salad in an airtight container in the refrigerator for up to 3 days. If it dries out, stir in a little more Miracle Whip to refresh the texture. Like most mayonnaise-style pasta salads, it does not freeze well, so avoid freezing.
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Tuna Pasta Salad
AmericanIngredients
- 1/2 box dried pasta – elbows are preferred
- 1/2 medium onion – chopped
- 3 stalks celery – chopped
- 1 cup Miracle Whip – plus more as needed
- 16 oz canned tuna in water – drained
- salt and pepper
Instructions
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Cook pasta according to package directions until al dente. Rinse with cold water and drain; set aside to cool.
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In a large bowl, combine Miracle Whip, chopped onion, chopped celery and drained tuna.
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Add the cooled pasta, season with salt and pepper, and gently toss until everything is evenly coated.
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Cover and refrigerate for at least 2 hours before serving. Stir in extra Miracle Whip if the salad needs more moisture.
Nutritional information is provided as an approximation and will vary depending on the exact ingredients used.
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