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hawaiian pasta salad with tuna

Chilled Hawaiian Pasta Salad with Tuna

Delicious Chilled Hawaiian Pasta Salad with Tuna recipe with step-by-step instructions.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Calories: 1700
Ingredients Method

Ingredients
  

For the pasta salad::
  • 10 oz elbow pasta
  • 1.5 tbsp apple cider vinegar
  • 1 cup carrots (grated into thin shreds to blend with the dressing)
  • 1/4 cup onion (finely minced into 1/8-inch pieces)
  • 6 oz tuna (I prefer StarKist solid white albacore in water)
  • 2 green onion
  • 1/2 cup canned pineapple tidbits (drained)
For the dressing::
  • 1.5 cups mayonnaise (I prefer Hellmann's for the creamiest consistency)
  • 2.5 tbsp sugar
  • 1.5 tbsp milk
  • 3/4 tsp salt
  • 1/2 tsp pepper

Method
 

  1. Bring a large pot of salted water to a boil and cook the elbow pasta for 1-2 minutes longer than the package directions—this ensures the pasta is tender enough to absorb the creamy dressing without becoming mushy. Drain the pasta thoroughly, then rinse it under cold water to stop the cooking process and remove excess starch. Transfer the cooled pasta to a large mixing bowl.
  2. While the pasta cools, prepare the creamy dressing in a separate bowl by whisking together the mayonnaise, sugar, milk, salt, and pepper until smooth and well combined. The sugar helps balance the richness of the mayo and adds subtle sweetness typical of Hawaiian-style salads. Set aside 1/4 cup of this dressing in a small container to reserve for later—this fresh addition before serving will brighten the flavors and refresh the salad's texture.
  3. Add the apple cider vinegar, shredded carrots, and finely minced onion to the cooled pasta and toss everything together. These ingredients introduce brightness and texture while the vinegar begins to season the pasta from the inside. I like to add the vinegar early because it permeates the pasta and creates a more cohesive flavor throughout—without it, the salad can taste one-dimensional. Refrigerate this mixture for 10-15 minutes to let the flavors meld.
  4. Drain the tuna from the can, breaking it into bite-sized chunks as you add it to the pasta mixture. Pour in the dressing from Step 2 (keeping the 1/4 cup reserved aside), and fold everything together gently but thoroughly until the pasta, tuna, and vegetables are evenly coated. Stir in the drained pineapple tidbits, distributing them throughout. I've found that folding rather than stirring vigorously keeps the tuna from breaking apart too much and maintains a better texture.
  5. Cover the salad bowl and refrigerate for at least 1 hour to allow the flavors to fully develop and the pasta to absorb the dressing. Just before serving, stir in the reserved 1/4 cup dressing to refresh the salad's creaminess, then top with the sliced green onions for color and a mild onion bite. This technique of adding fresh dressing at the end ensures the salad doesn't become dry or dense during refrigeration.