Kid-Friendly Tuna Pasta Salad with Shells and Dill

Kid-Friendly Tuna Pasta Salad

Medium shells hold pockets of lemon-dill dressing and flaky tuna in this chilled pasta salad. Peas, finely diced pepper, and chopped egg add color without overwhelming the shells; the carrot cooks briefly with the pasta to soften its bite.

Cool and drain the shells well before adding the mayonnaise dressing. After the salad chills, check the coating again: pasta absorbs dressing in the refrigerator and may need a little more mayonnaise before serving.

Ingredients for Tuna Pasta Salad

• 8 ounces dry medium shell pasta (about 225g)
• 1/3 cup finely diced carrot (about 45g)
• 2 cans tuna in water (5 ounces each), well drained and flaked
• 3/4 cup mayonnaise (about 170g), plus 1–2 tablespoons if needed after chilling
• 1 tablespoon lemon juice
• 1/2 cup frozen peas, thawed and patted dry (about 70g)
• 1/3 cup finely diced red bell pepper, patted dry (about 50g)
• 2 hard-boiled eggs, peeled and chopped
• 1 tablespoon chopped fresh dill, plus a few small sprigs for serving
• 1/4 teaspoon garlic powder
• 1/4 teaspoon fine salt, plus more to taste

Optional: Add 1–2 teaspoons finely diced red onion if desired, or a small pinch of black pepper after tasting.

Yield: 4 lunch portions or 6 side portions. Time: About 15 minutes prep, pasta package cooking time (typically 10–12 minutes), and at least 30 minutes chilling; about 55–60 minutes total. Prep time assumes the eggs are already hard-boiled. Cooking and cooling them will add time.

How to Make Kid-Friendly Tuna Pasta Salad

1. Cook the shells and carrot: Bring a large pot of water to a boil over high heat. Cook the shells uncovered according to the package’s al dente directions, stirring occasionally. Start checking near the early end of the package’s time range, and add the carrot during the final 2 minutes. The shells should be tender but hold their shape; the carrot should be slightly softened.
2. Cool and drain: Drain the shells and carrot in a colander. Rinse briefly under cold running water, then let them drain thoroughly until the pasta feels cool and water is no longer collecting beneath it. Pat the peas and pepper dry so they do not thin the dressing.
3. Whisk the dressing: In a small bowl, whisk the 3/4 cup mayonnaise, lemon juice, chopped dill, garlic powder, and 1/4 teaspoon salt until smooth.
4. Fold together: In a large bowl, combine the cooled shells and carrot with the tuna, peas, and pepper. Add the dressing and fold gently until the shells are lightly coated. Fold in the chopped eggs last, along with the optional onion if using, to keep the egg and tuna in distinct pieces.
5. Chill and serve: Cover and refrigerate for at least 30 minutes. Stir gently and taste, adding salt or optional black pepper as needed. If the shells look dry, fold in 1–2 tablespoons more mayonnaise; loosen with a teaspoon or two of cold water only if necessary. Serve cold in shallow bowls with a few dill sprigs.

How to Keep Tuna Pasta Salad Creamy

The finished salad should have distinct, lightly coated shells, with no liquid pooling in the bowl. Thoroughly draining the rinsed pasta and drying the peas and pepper help prevent a watery dressing. After a longer chill, add extra mayonnaise a little at a time if the coating looks stiff.

Why the Mix-Ins Are Cut Small

Finely diced vegetables spread through the shells rather than dominating each bite. Adding the carrot near the end of pasta cooking softens it without making it mushy. Keep the raw pepper pieces small, and leave out the optional onion for anyone who dislikes its sharper flavor.

Make-Ahead, Serving, and Storage

Keep the salad covered and refrigerated until serving. If making it ahead, check the coating and refresh it as needed before serving. Serve it cold on its own or with honey butter cornbread. For another chilled lunch, try this cold tortellini pasta salad for kids.

Use refrigerated leftovers within 3 days. Discard salad left at room temperature for more than 2 hours, or more than 1 hour above 90°F (30°C). Do not reheat this cold salad. Freezing is not recommended for its mayonnaise dressing.

Nutrition

Approximate nutrition per lunch portion, based on 4 portions: 600 calories, 24g protein, 35g fat, and 49g carbohydrates. Approximate values per 100g: 200 calories, 8g protein, 12g fat, and 16g carbohydrates. Values vary with the pasta, tuna, mayonnaise, and amount of tuna remaining after draining; optional additions and extra mayonnaise are not included.