Description
This classic tuna pasta salad recipe combines tender pasta, flaky tuna, creamy mayonnaise, and crisp vegetables for a refreshing and satisfying dish. It’s perfect as a side or a light meal, embodying comfort and simplicity.
Ingredients
Scale
- 8 ounces elbow macaroni or small shell pasta
- 2 (5 ounce) cans tuna in water, drained
- 1/2 cup mayonnaise
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 1/4 cup frozen peas, thawed
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook pasta according to package directions until al dente. Drain well and rinse with cold water to cool completely.
- While pasta cooks, in a large bowl, combine the drained tuna, mayonnaise, celery, red onion, thawed peas, lemon juice, salt, and pepper. Mix until well combined.
- Add the cooled pasta to the tuna mixture. Gently fold everything together until the pasta is evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled.
Notes
- For extra flavor, add a pinch of dried dill or a tablespoon of chopped fresh parsley.
- You can adjust the amount of mayonnaise to your preference for a creamier or lighter salad.
- This salad is best made ahead of time to allow the flavors to develop fully.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook (assembly)
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg