Creamy Tuna Pasta Salad


"This tuna salad is extremely fast and delicious. I prepare it with a creamy italian dressing."
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1 h 30 m servings 525 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 525 kcal
  • 26%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 79.8g
  • 26%
  • Protein:
  • 36.4 g
  • 73%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 447 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well.
  2. Place squash and zucchini in a medium saucepan with 2 cups of water. Bring to a boil and cook until tender, about 15 minutes. Drain and set aside.
  3. In a large bowl, combine pasta, squash, zucchini, kidney beans, corn and tuna. Mix well and chill for at least 30 minutes. After salad is chilled, stir in dressing and serve.



Good but needs something to make it more interesting. Maybe some hot peppers?