Tuna Pasta Salad
This creamy Tuna Pasta Salad recipe is served with macaroni, eggs, celery, onions, peas, and of course- tuna fish. This makes an easy lunch, snack, or side dish that is pulled straight from the fridge and served cold!
Servings: 13 cups
Calories: 255kcal
Ingredients
- ¾ lb. macaroni
- 3 (5 oz.) cans tuna packed in water drained well.
- 2 celery sticks finely diced
- ¼ cup red onion finely diced
- 4 hard-boiled eggs see notes
- ¾ cup frozen peas thawed
Dressing:
- ¾ cup mayonnaise
- ¼ cup yellow mustard
- 1/4 cup sweet relish
- 1 Tablespoon lemon juice
- 1 Tablespoon white vinegar
- ¼ teaspoon celery salt
- ¾ teaspoon garlic salt
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 pinch cayenne optional
Optional Garnishes
- Pinch paprika
- Diced green onions
Instructions
- Combine dressing ingredients and set in the fridge to chill.
- Boil macaroni in salted water until just al dente, about 7 minutes (verify time on package).
- Drain and rinse with cold water until the water on the bottom of the colander comes through cold. Drain as much of the water as possible, (I lay my macaroni on a dry dish towel).
- Cut the hard-boiled eggs into pieces of desired size, reserve some to garnish on top if desired.
- Add the pasta, dressing, and all remaining ingredients to a large bowl. Use a silicone spatula to gently stir until evenly combined. Transfer to a clean serving dish.
- Garnish with green onions and paprika.
- Cover and refrigerate for a minimum of 4 hours or up to overnight. The pasta will absorb more of the dressing during this time. Serve!
Notes
Perfect Hard Boiled Eggs:
Pro Tips: • Drain the tuna very well to prevent the tuna salad from becoming watery.
• If you have older eggs, use those as they’re easier to peel. You can also add ½ teaspoon baking soda to the water if using fresh eggs, which will help with peeling as well.
• Chopped bacon makes a great garnish for this as well.
Make-Ahead Method
📘 Find this recipe on page 79 of my 2nd cookbook, Let’s Eat!
The Nutritional Information shared is an estimate and is per cup. This recipe makes approximately 13 cups.
- Submerge the eggs in 2 inches of cool water in a pot on the stove-top.
- Gradually bring them to a boil.
- Once the boil is reached, cover the pot and remove them from the heat.
- Let them sit for 12 minutes.
- Place them in a colander and rinse them under cool running water to stop the cooking process. Then peel and dice.
Pro Tips: • Drain the tuna very well to prevent the tuna salad from becoming watery.
• If you have older eggs, use those as they’re easier to peel. You can also add ½ teaspoon baking soda to the water if using fresh eggs, which will help with peeling as well.
• Chopped bacon makes a great garnish for this as well.
Make-Ahead Method
- This can be made 1-day ahead of time.
- Transfer to a serving bowl and garnish just before serving so that you can stir it first.
📘 Find this recipe on page 79 of my 2nd cookbook, Let’s Eat!
The Nutritional Information shared is an estimate and is per cup. This recipe makes approximately 13 cups.
Nutrition
Calories: 255kcal | Carbohydrates: 23g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 545mg | Potassium: 176mg | Fiber: 2g | Sugar: 3g | Vitamin A: 238IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg