Spicy Tuna Pasta Salad

Last updated on January 31st, 2026

We’ve been having colder days here in Wisconsin and then all of the sudden, BOOM! We get a few warm days in a row!? I busted out my swimsuit SO Fast, cracked open a Summer Shandy and decided to make this Spicy Tuna Pasta Salad! You may be chuckling, but this is literally what it’s like in the Midwest. Could be snow when you wake up, could be 40 degrees and sunny later in the day – and suddenly everybody is sitting in a lawn chair in their front yard in short sleeves. What a sight…HA! This pasta salad was super unique and unlike the traditional tuna pasta salad we all know and love. There was jalapeño (I guess it’s my favorite thing to cook with now?) some fresh tomatoes, green onions – it was creamy, it was flavorful! It was delicious!

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When did tuna pasta salad become a thing?

The very first written recipe for tuna salad dates back to 1876 in Russia and from there it spread to the US in 1893, becoming extremely popular due to the convenience and affordability of canned tuna. Tuna pasta salad is a modern-day American twist on the classic Russian tuna salad. Americans would combine tuna, mayo, celery, onion, and seasonings for a heartier, filling, picnic-ready bite! Mixing pasta and cold proteins, then turning them into salads – became pretty popular in the 20th century in America and we are still loving these favorites today!

Mediterranean versions of tuna salad typically feature capers and olive oil, while Japanese twists showcase soy and sesame oil! No matter where you’re from – tuna is a protein that can be highlighted and appreciated in a variety of ways!

What ingredients do I need to make this spicy tuna pasta salad?

Canned Tuna
Cavatappi
Mayo
Sour Cream
Jalapeño
Tomato
Green Onion
Shredded Cheddar Cheese
Salt
Dill
Dijon
Lemon Juice
Black Pepper
Chili Powder
Garlic Powder
Onion Powder
Celery Salt

Equipment Needed:

• Mixing Bowl
• Whisk
• Wooden Spoon
• Measuring Cups and Spoons
• Large Pot
• Strainer
• Chef Knife

How do I make it?

To prep the ingredients:

Cook pasta to package instructions. While that’s cooking, wash and prep your veggies. Deseed and dice the jalapenos and tomatoes. Thinly slice the green onion.

When pasta is done cooking, drain and rinse with cold water. Set aside until ready to use.

To make the spicy tuna pasta salad:

Drain cans of tuna and add to a large bowl. Add the sour cream, mayo, some shredded cheese, lemon juice, Dijon, and all spices.

Whisk to combine.

Stir in the veggies, reserving some tomato and green onion for garnish.

Carefully fold in the cooked pasta and stir to combine everything.

To chill and serve:

Garnish with leftover green onion, tomato, and shredded cheese. Refrigerate pasta salad for 30 minutes before serving! Enjoy!

Tips:

• This wasn’t too spicy, but it definitely has a kick! This recipe was kid friendly as well, but if you want it to be a little milder, use just one jalapeño.
• This tuna pasta salad will keep for 3-4 days if stored in an airtight container in the refrigerator.

Looking for more ways to make canned seafood shine? Check these recipes out!

• Homemade Crab Rangoons
• Spicy Tuna Noodle Casserole
• Creamy Tuna Salad

Check out some of my other creamy salads!

• Bacon Ranch Pasta Salad
• Creamy Cucumber Salad
• Avocado Chicken Salad

Spicy Tuna Pasta Salad

The Wholesome Spoon

We’ve been having colder days here in Wisconsin and then all of the sudden, BOOM! We get a few warm days in a row!? I busted out my swimsuit SO Fast, cracked open a Summer Shandy and decided to make this Spicy Tuna Pasta Salad! You may be chuckling, but this is literally what it’s like in the Midwest. Could be snow when you wake up, could be 40 degrees and sunny later in the day – and suddenly everybody is sitting in a lawn chair in their front yard in short sleeves. What a sight…HA! This pasta salad was super unique and unlike the traditional tuna pasta salad we all know and love. There was jalapeño (I guess it’s my favorite thing to cook with now?) some fresh tomatoes, green onions – it was creamy, it was flavorful! It was delicious!

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Chill Time 30 minutes mins

Course Appetizer, Side Dish, Snack

Cuisine American

Servings 6

Calories 330 kcal

Equipment

• Mixing Bowl
• Whisk
• Wooden Spoon or Serving Spoon
• Measuring Cups and Spoons
• Stockpot
• Strainer
• Chef Knife

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Ingredients

  

1x2x3x

• 2 – 5 oz Cans Chunk White Tuna in Water drained
• 3 Green Onions thinly sliced, divided
• 2 Jalapeños deseeded and diced
• 2 cups Cavatappi
• ¾ cup Shredded Cheddar Cheese divided
• ½ cup Sour Cream
• ⅓ cup Mayo
• ⅓ cup Tomato deseeded and diced, divided
• 1 tbsp Dijon
• 1 tbsp Lemon Juice
• 1 tsp Salt
• ½ tsp Dried Dill
• ½ tsp Black Pepper
• ½ tsp Chili Powder
• ½ tsp Garlic Powder
• ½ tsp Onion Powder
• ¼ tsp Celery Salt

Instructions

 

• Cook pasta according to package instructions, drain and rinse with cold water. Set aside until ready to use.
• Add drained cans of tuna to a large bowl. Whisk in sour cream, mayo, 1/2 cup shredded cheese, lemon juice, Dijon, and all spices.
• Stir in the veggies, leaving some tomato and green onion for garnish.
• Carefully fold in the cooked pasta and stir until adequately mixed.
• Garnish with leftover green onion, tomato, and reserved shredded cheese.
• Refrigerate for 30 minutes before serving! Enjoy!

Nutrition

Serving: 1cupCalories: 330kcalCarbohydrates: 19gProtein: 17gFat: 3gSaturated Fat: 7gPolyunsaturated Fat: 3.7gMonounsaturated Fat: 6.4gCholesterol: 48mgSodium: 842mgPotassium: 228mgFiber: 1gSugar: 2.5gVitamin A: 395IUVitamin C: 4mgCalcium: 214mgIron: 1.3mg

Please be aware that nutritional values are approximate and intended as a helpful guide

Keyword Cold Appetizers, Easy Potluck Side, Pasta Salad Recipes, Recipes with Canned Tuna, Spicy Pasta Salad, Tuna Pasta Salad

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