Tuna Pasta Salad Recipe
Introduction
This Tuna Pasta Salad is a creamy, flavorful dish perfect for a light lunch or a picnic addition. Packed with tender macaroni, chunks of tuna, and a zesty dressing, it’s refreshing and easy to prepare ahead of time.
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
- 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)
- Pinch paprika
- Diced green onions for garnish
Instructions
- Step 1: Combine the mayonnaise, yellow mustard, sweet relish, lemon juice, white vinegar, celery salt, garlic salt, salt, pepper, and cayenne (if using) in a bowl. Mix well and refrigerate the dressing to chill.
- Step 2: Boil the macaroni in salted water according to package directions until just al dente, about 7 minutes. Drain and rinse under cold water until cool. Drain thoroughly, then spread the macaroni on a dry dish towel to remove excess moisture.
- Step 3: Peel and chop the hard-boiled eggs into pieces, reserving a few slices for garnish if desired.
- Step 4: In a large bowl, combine the cooked macaroni, chilled dressing, drained tuna, celery, red onion, peas, and chopped eggs. Gently fold together using a silicone spatula until everything is evenly coated.
- Step 5: Transfer the salad to a clean serving dish. Garnish with diced green onions and a sprinkle of paprika.
- Step 6: Cover and refrigerate the salad for at least 4 hours or overnight to allow flavors to meld and the pasta to absorb the dressing. Serve chilled.
Tips & Variations
- For a tangier dressing, add a bit more lemon juice or vinegar to taste.
- Swap out macaroni for small shells or rotini for a different texture.
- Add chopped bell peppers or cucumbers for extra crunch and color.
- Use light mayonnaise or Greek yogurt to reduce calories while keeping creaminess.
- Garnish with fresh dill or parsley instead of green onions for a herbal twist.
Storage
Store the Tuna Pasta Salad covered in the refrigerator for up to 3 days. Stir gently before serving if separated. This salad is best enjoyed cold or at room temperature and should not be left out for extended periods.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh tuna instead of canned tuna?
While fresh tuna can be used, canned tuna is preferred for this salad due to its convenience and moist texture. If using fresh cooked tuna, make sure it’s well-cooked and cooled before adding.
Do I have to chill the salad before serving?
Yes, chilling for at least 4 hours allows the flavors to meld and the pasta to absorb the dressing, making the salad tastier. However, if you’re short on time, you can serve it sooner—it will still be delicious.
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Tuna Pasta Salad Recipe
- Total Time: 4 hours 25 minutes (includes chilling time)
- Yield: 6 to 8 servings 1x
- Diet: Low Fat
Description
A classic Tuna Pasta Salad featuring tender macaroni, flaky tuna, crunchy celery, and a creamy, tangy dressing made with mayonnaise, mustard, and sweet relish, perfect for a refreshing and satisfying meal or side dish.
Ingredients
Pasta
- ¾ lb. macaroni
Tuna and Vegetables
- 3 (5 oz.) cans tuna packed in water, drained well
- 2 celery sticks, finely diced
- ¼ cup red onion, finely diced
- ¾ cup frozen peas, thawed
- Diced green onions (for garnish)
- 4 hard-boiled eggs (cut into pieces, reserve some to garnish)
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)
- Pinch paprika (for garnish)
Instructions
- Prepare the dressing: Combine mayonnaise, yellow mustard, sweet relish, lemon juice, white vinegar, celery salt, garlic salt, salt, pepper, and optional cayenne pepper in a bowl. Mix thoroughly until smooth and refrigerate to chill while preparing the rest of the salad.
- Cook the macaroni: Bring a pot of salted water to a boil and cook the macaroni until just al dente, approximately 7 minutes or according to package instructions. Drain the pasta and rinse with cold water until completely cooled to stop cooking. Drain well, laying the macaroni on a dry dish towel to absorb excess water.
- Prepare the eggs: Peel and cut the hard-boiled eggs into pieces of desired size, reserving some pieces for garnishing on top of the salad later.
- Combine ingredients: In a large bowl, add the cooled macaroni, tuna, diced celery, red onion, thawed peas, chopped eggs, and chilled dressing. Using a silicone spatula, gently stir the mixture until all ingredients are evenly combined without breaking up the tuna too much.
- Garnish and refrigerate: Transfer the salad to a clean serving dish. Garnish with diced green onions and a pinch of paprika for color and added flavor. Cover the salad and refrigerate for a minimum of 4 hours, preferably overnight, to allow the pasta to absorb the dressing and flavors to meld.
- Serve chilled: After chilling, give the salad a gentle stir and serve cold as a delicious, refreshing main or side dish.
Notes
- Hard-boiled eggs can be prepared in advance and stored in the fridge for up to one week.
- Make sure to drain and cool the pasta thoroughly to prevent the salad from becoming mushy.
- The salad benefits from resting overnight in the refrigerator but can be served after 4 hours if needed.
- You can adjust seasoning such as salt, pepper, and cayenne to taste.
- For a lighter version, consider using low-fat mayonnaise.
- Add fresh herbs like dill or parsley for an aromatic twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: tuna pasta salad, macaroni salad, tuna salad, easy salad, picnic salad, make-ahead salad
