Tuna Pasta Salad
User Reviews
5
Tuna Pasta Salad
Description
The salad starts by preparing a dressing from mayonnaise, yellow mustard, relish, lemon juice, vinegar, and spices, chilled to develop flavor. Elbow macaroni is cooked just al dente, rinsed cold, and dried to stop cooking and prevent sogginess. Eggs are hard-boiled, peeled, and chopped to add richness and texture. Tuna is drained carefully to avoid excess moisture.
All ingredients are gently combined to preserve pasta and vegetable integrity, then covered and refrigerated for several hours or overnight to deepen flavor and allow pasta to absorb dressing. Garnishes like green onion and paprika provide color and mild seasoning contrast.
This salad is suitable as a side dish or light meal, especially during warmer months, offering a satisfying mix of textures and a dressing that balances creamy, tangy, and slightly sweet notes.
Drain tuna very well to avoid watery salad. Older eggs peel more easily for the hard-boiling step. Optional additions like bacon can add a smoky note.
Ingredients
- ¾ lb. macaroni
- 3 (5 oz.) cans tuna drained well, packed in water
- 2 celery finely diced, sticks
- ¼ cup red onion finely diced
- 4 egg see notes, hard-boiled
- ¾ cup peas thawed, frozen
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 black pepper
- 1 pinch cayenne pepper optional
Optional Garnishes
- Pinch paprika
- green onion diced
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
- Drain tuna thoroughly to prevent watery salad.
- Use older eggs for easier peeling when hard boiling.
- Add ½ teaspoon baking soda to boiling water to aid peeling if using fresh eggs.
- Chopped bacon can be a tasty garnish to add smoky flavor.
- The salad makes about 13 cups and nutritional info is roughly per cup.
- Hard boil eggs by placing them in cool water, bringing to a boil, covering and removing from heat, then letting sit for 12 minutes before cooling and peeling.
- Prepare the salad a day ahead and refrigerate; add garnishes just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 13cups
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 13g | 26% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 545mg | 23% |
| Potassium | 176mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 238IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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