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Tuna + Pickle Pasta Salad

Whether it's lunch time or snack time or you're off to a summer BBQ, this creamy, tangy, crunchy, dilly pasta salad is a total crowd pleaser that you'll keep going back to.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Lunch, Side Dish, Snack
Cuisine American
Servings 6
Calories 618 kcal


  • 1 lb mini bowtie pasta
  • 1 cup frozen peas
  • 1/2 cup red onion diced or minced
  • 3/4 cup dill pickles diced or minced
  • 10 oz tuna drained (or sub shredded chicken)
  • 1/2 lemon juiced
  • 1 cup mayo (I prefer Vegan Mayo from Thrive Market)
  • 1 tbsp dried dill
  • salt & pepper to taste


  • Dice or mince the red onion and pickles. I like to throw them in my Ninja chopper to save time.
  • Bring a large pot of water to a boil. Salt the water, and cook pasta until al dente.
  • Right before the pasta is done cooking, stir in the frozen peas and cook for just 30 seconds or so.
  • Drain pasta and peas. Rinse with cold water if you prefer cold pasta salad, or just set aside if you want it warm. You can serve it either way! I like it lukewarm, personally.
  • Add cooked pasta and peas to a large bowl and stir in remaining ingredients (pickles, onion, mayo, lemon juice, dill, salt and pepper) until the pasta is perfectly coated.
  • Serve immediately or store in the fridge until ready to serve. ENJOY warm or cold!


If you want to try the Vegan Mayo from Thrive Market or really any and all of their amazing, healthy options, use this link for a discount: http://thrv.me/HJk2Ma
Keyword dill, pasta, tuna