Name: Tuna Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 4 h 25 min
Cuisine: American
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, peeled and diced; 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 pepper (optional); Pinch paprika; Diced green onions

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Introduction

This Tuna Pasta Salad is a delightful combination of tender macaroni, flaky tuna, crisp vegetables, and a tangy, creamy dressing. Perfect for summer picnics or a quick weeknight meal, it’s flavorful, easy to make, and sure to please the whole family.

A close-up view of a bowl filled with creamy macaroni salad. The base layer shows yellowish macaroni elbows coated in a thick, pale yellow mayonnaise dressing. Scattered throughout are chunks of pale cooked chicken, small pieces of boiled egg with white and yellow layers, green peas, small diced purple onion bits, and green chopped scallions. There is a light sprinkle of red paprika or chili powder on top, adding a hint of color contrast. The bowl is white with small speckles, and a silver fork with a black handle rests on the right edge of the bowl. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Optional Garnishes:

Pinch paprika
Diced green onions

Instructions

Step 1: Combine all dressing ingredients in a bowl, mix well, and place in the fridge to chill while preparing the rest of the salad.
Step 2: Boil macaroni in salted water until just al dente, about 7 minutes (check package instructions). Drain and rinse with cold water until completely cool. Drain thoroughly, and lay the macaroni on a dry dish towel to remove excess moisture.
Step 3: Cut the hard-boiled eggs into pieces of your desired size, reserving some for garnish if you like.
Step 4: In a large bowl, combine the macaroni, drained tuna, celery, red onion, peas, eggs, and chilled dressing. Gently fold everything together with a silicone spatula until evenly combined.
Step 5: Transfer the salad to a clean serving dish. Garnish with diced green onions and a pinch of paprika if desired.
Step 6: Cover and refrigerate for at least 4 hours or overnight to allow the pasta to absorb the dressing. Serve chilled.

Tips & Variations

Drain the tuna very well to avoid a watery salad.
Use older eggs for easier peeling, or add ½ teaspoon baking soda to the water when boiling fresh eggs to help peelability.
Chopped bacon or a sprinkle of French fried onions add extra crunch and flavor.
For a twist, substitute chicken for tuna.
Add a bit of horseradish to the dressing for a subtle kick.

Storage

Store the tuna pasta salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. Reheating is not recommended; serve cold or at room temperature for best taste.

How to Serve

A close-up view of a creamy macaroni salad served in a white bowl with a speckled texture, placed on a white marbled surface. The salad has three visible layers: the first is a base of elbow macaroni pasta coated in a light yellow mayonnaise dressing, the second layer is mixed with chunks of boiled egg and pieces of tender chicken, and the third layer includes bright green peas and finely chopped red onions scattered throughout. The dish is topped with a light dusting of paprika and small sprinkles of chopped green onions. A silver fork with a black handle rests inside the bowl on the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tuna instead of canned tuna?

Canned tuna is preferred for this salad because it’s already cooked and flaky. Fresh tuna would need to be cooked and cooled before mixing in, which changes the texture and preparation time.

How can I make the hard-boiled eggs easier to peel?

Use older eggs if possible, as they peel more easily. Alternatively, adding ½ teaspoon baking soda to the boiling water can help loosen the shells, making peeling simpler and cleaner.