Our Smoked Tuna Pasta Salad uses our home-smoked albacore tuna loin as the base for a fun twist on this pasta salad staple.
Smoked Tuna Pasta Salad
If you’ve got a smoker and some fresh tuna, or you picked up a smoked tuna loin at the store, this is how to turn it into something that steals the spotlight at any cookout or potluck.
This dish is built for warm-weather gatherings. It chills beautifully, feeds a crowd, and holds its texture even after a day in the fridge.
The ditalini pasta makes for the perfect bite. Small, sturdy, and soaks up all that creamy dressing without turning into mush.
There’s a nostalgic, old-school pasta salad vibe here, but the smoked tuna makes it feel fresh and a little elevated without being fussy.
Bring this to your next BBQ, or keep it in the fridge for easy lunches throughout the week.
Why You’ll Love This Dish
- Big Flavor with Minimal Work – Smoked tuna adds instant depth without extra cooking!
- Perfect Summer Side – Cold, creamy, and made for BBQs or beach days.
- Make-Ahead Friendly – Actually gets better after chilling for a few hours.
- Versatile and Forgiving – Easy to tweak based on what you have on hand!
- Feeds a Crowd – One batch goes a long way and holds up well.
Use our Smoked Tuna Loin for this recipe!
Smoked Tuna Pasta Salad Shopping List
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Smoked Tuna Loin – Brings salty, smoky flavor; can sub with smoked salmon or canned smoked tuna if needed.
- Mayonnaise – Use a high-quality mayo for the best flavor!
- Yellow Mustard – Dijon works really well if you like it more than regular yellow mustard.
- Garlic Salt – You can use garlic powder and salt separately, if needed.
- Onion Powder – Adds great flavor to the sauce! Don’t skip it, even if you don’t particularly like onion.
- Fresh Dill – Dried dill works in a pinch, but use less than you would of the fresh.
- Ditalini Pasta – Elbow or shells are good substitutes if you don’t have ditalini.
- Frozen Baby Peas – Don’t use canned. It is a different flavor than flash frozen.
- Dill Pickles – I like a small garlic dill, cut into quarters and then chopped into small bites.
- Pickle Juice – Brightens the dressing and ties it all together!
How To Make Traeger Tuna Salad
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Dice the Tuna – Cut smoked tuna into small chunks for easy mixing.
- Make the Dressing – In a large bowl, mix mayo, mustard, garlic salt, onion powder, and fresh dill.
- Combine Everything – Gently stir in pasta, peas, pickles, and pickle juice.
- Chill It – Cover and refrigerate for at least one hour to let flavors meld.
- Serve Cold – Pair with grilled meats, sandwiches, or enjoy solo.
Smoked Tuna Pasta Salad FAQ
You can store smoked tuna pasta salad in an airtight container in the fridge for up to 3 days. Stir well before serving.
Absolutely. In fact, this salad is better when it has time to chill. Prepare it the day before your event for optimal flavor and texture.
Yes, but for the best results, look for smoked canned tuna. Regular canned tuna works, but won’t have that same depth of flavor.
Definitely, any small pasta, such as elbows, shells, or macaroni, will work. Just avoid large or long noodles. They don’t hold the sauce as well.
Yes. Use your favorite plant-based mayo and double-check your mustard and pickles for hidden dairy. The rest is naturally dairy-free.
Serve This With…
- Smoked Pulled Pork Sliders
- Griddle Smash Burgers
- Garlic Butter Corn on the Cob
- Caprese Pasta Salad
- Grilled Chicken Thighs
Smoked tuna pasta salad strikes the perfect balance of creamy, smoky, and tangy flavors. It’s easy to throw together, holds up well in the fridge, and brings something a little different to the table. If you’re tired of the same old macaroni salad, give this one a shot. It’s cool, satisfying, and guaranteed to be a hit.
Smoked Tuna Pasta Salad
What I Use
Ingredients
- 8 ounces smoked tuna loin
- 1 cup mayonnaise
- ½ teaspoon yellow mustard
- ½ teaspoon garlic salt
- ½ teaspoon onion powder
- 1 teaspoon fresh dill
- 1 pound ditalini pasta cooked al dente, drained and rinsed in cold water
- 1 cup frozen baby peas
- ½ cup dill pickles diced
- 2 tablespoons pickle juice
Instructions
- Dice the tuna into small pieces and combine with the mayo, mustard, garlic salt, onion powder, and dill in a large bowl. Mix until combined.
- Gently stir in the cooked pasta, baby peas, pickles, and pickle juice. Toss well to coat in the sauce.
- Chill for at least an hour, and serve with your favorite summer BBQ foods!