In addition to macaroni, eggs, celery, onions, peas, and, of course, tuna fish, this creamy tuna pasta salad also includes celery. This can be served cold straight from the fridge as a quick lunch, snack, or side dish.
Tuna Pasta Salad
This recipe is a major lifesaver in the summer when you have a hungry family running around. I wish I had come up with it years ago. This is now my go-to protein-rich snack to give to my husband, who just got off the lawn mower. He enjoys eating it for dinner, even.
It also works well as a packed lunch for activities like work, school, camping, and road trips.
How to Make It (Summary)
- Combine the ingredients for the dressing in a bowl and stir.
- Salted macaroni should be boiled until just al dente before being rinsed in cold water. Drain thoroughly.
- Toss the dressing with the pasta, tuna, celery, onions, peas, and hard-boiled eggs.
- Add paprika and/or diced green onions as garnishes and transfer to a clean serving dish.
- Four hours should pass before serving.
PRO TIPS
- To avoid the tuna salad becoming watery, thoroughly drain the tuna.
- The pasta should also be thoroughly drained before being rinsed and allowed to cool.
- Use older eggs if you have them because they are simpler to peel. If using fresh eggs, you can also add 12 teaspoons of baking soda to the water, which will aid in the peeling process.
- Additionally, chopped bacon works well as a garnish for this.
Make-Ahead Method
This can be prepared a day in advance.
Just before serving, transfer to a serving bowl and garnish, stirring it first.
Storage
For up to three days, keep in a refrigerator in an airtight container.
Tuna Pasta Salad
In addition to macaroni, eggs, celery, onions, peas, and, of course, tuna fish, this creamy tuna pasta salad also includes celery.
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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
- ¾ cup frozen peas, thawed
Dressing
- ¾ cup mayonnaise
- ¼ cup yellow mustard
- ¼ 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 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:
- 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.
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: 2381IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg
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