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Loaded Tuna Pasta Salad

Prep Time 10 minutes
Cook Time 10 minutes
Fridge time 20 minutes
Total Time 40 minutes
Servings 4 people
Author Haylie


  • 10 oz. small shells, cooked al-dente (or use any pasta you have)
  • Two 5 oz. cans of wild caught tuna 
  • 1 red bell pepper, diced 
  • 1 medium red onion, diced 
  • 1-2 cups mixed greens 
  • ½ cup diced pepperoncinis (banana peppers work too!) 
  • 1 jalapeno, de-seeded and diced 
  • ½ cup chopped parsley 
  • salt and pepper to taste

Garlic Herb Ranch Dressing

  • ½ cup mayonnaise (more if needed) 
  • 2 tbsp whole milk (more if needed)
  • 2 tbsp chopped parsley
  • 2 cloves garlic, finely minced 
  • ½ tsp salt 
  • 1/2 tsp pepper
  • 1/4 tsp cayenne pepper
  • 1/2 tsp oregano


  1. Cook the DaVinci small shells according to the instructions on the bag. Drain and let it cool. 

  2. Dice your vegetables including the red bell pepper, red onion, pepperoncini, fresh parsley and jalapeno. Set aside. 

  3. Make the garlic herb ranch dressing by combining the mayonnaise with the whole milk. You should whisk until you get a creamy consistency - if it’s too thin, add more mayo. If it’s too thick, add more milk until you get the consistency that you desire. Once you get the consistency, add in the chopped herbs, fresh garlic and spices. Mix. Taste and adjust seasoning if necessary. 

  4.  Now that the pasta is cooled down, add it to a large bowl. On top, add the canned tuna, chopped bell pepper, red onion, pepperoncini, jalapeno and fresh parsley. 

  5. Pour the garlic herb ranch dressing into the bowl. Mix gently, making sure that all of the ingredients are fully combined. 

  6. Set in the fridge for 20-30 minutes or so to let it cool down and make sure that all of the flavors meld together. 

  7. Once it’s cooled down, add 1-2 cups of mixed greens to a large bowl and top it with the loaded tuna pasta salad! Garnish with fresh parsley and a squeeze of fresh lemon if desired. Enjoy!