Tuna Pasta Salad
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Tuna Pasta Salad
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Full of simple and fresh ingredients, this tuna pasta salad is the perfect side dish for your next cookout, an easy entrée for a weeknight dinner, or a refreshing make-ahead lunch.
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Ingredients
- 8 ounces elbow macaroni uncooked, or small shells pasta
- 2 (5 ounce) albacore tuna drained and flaked with a fork, canned, packed in water
- ¼ cup green onion chopped
- 1 red bell pepper seeded and diced
- 2 cups celery diced
- 1 cup pea thawed, frozen
- 1 cup mayonnaise
- 1 tablespoon lemon juice fresh
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 2 tablespoons dill or 2 teaspoons dried dill weed, fresh minced
- ½ teaspoon salt plus extra to taste
- ¼ teaspoon black pepper ground
Instructions
- Cook pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain the pasta in a colander and rinse under cold water. Set aside to cool to room temperature.
- In a large bowl, combine tuna fish, cooked pasta, green onion, bell pepper, celery, and peas.
- In a small bowl, whisk together mayonnaise, lemon juice, vinegar, sugar, dill, salt, and pepper.
- Pour dressing over pasta mixture and gently toss until completely coated.
- Cover and refrigerate for at least 30 minutes before serving. Taste and season with additional salt, if desired. Stir in extra mayo if the mixture seems dry.
Notes
- Use a high-quality mayonnaise for the dressing, since it adds so much flavor to the dish. I prefer Duke’s brand mayo.
- Cook the pasta just until al dente, so that it’s not too mushy in the salad.
- Liberally salt the pasta cooking water, since this is your chance to season the pasta.
- Rinse the pasta under cold water to stop the cooking process. This also removes some of the starches from the noodles so that they don’t stick together in the salad.
- Use solid white albacore tuna in water for the best texture.
Nutrition Information
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Serving
1/8 of the salad
Calories
346kcal
(17%)
Carbohydrates
26g
(9%)
Protein
11g
(22%)
Fat
22g
(34%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
13g
(76%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.1g
(5%)
Cholesterol
22mg
(7%)
Sodium
409mg
(17%)
Potassium
263mg
(6%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
753IU
(15%)
Vitamin C
28mg
(31%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Serving | 1/8 of the salad | |
| Calories | 346kcal | 17% |
| Carbohydrates | 26g | 9% |
| Protein | 11g | 22% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 22mg | 7% |
| Sodium | 409mg | 17% |
| Potassium | 263mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 753IU | 15% |
| Vitamin C | 28mg | 31% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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