Description
Tuna Pasta Salad is a creamy and flavorful dish that makes an excellent addition to any picnic or family gathering. Combining tender elbow noodles, flaky tuna, crisp peas, and boiled eggs, all tossed in a rich mayo-based dressing, this salad is both satisfying and versatile. Whether you’re serving it as a light meal or a side dish, it’s sure to please everyone at the table. Plus, it’s easy to customize with your favorite vegetables or seasonings, making it a go-to recipe for any occasion. With minimal preparation time and great leftovers, you can whip up this delightful Tuna Pasta Salad for last-minute gatherings or meal prep for the week ahead.
Ingredients
Scale
- 16 oz elbow noodles
- 3 (4 oz) cans tuna in water, drained
- 4 hard-boiled eggs, chopped
- 1 cup frozen peas, defrosted
- 1/2 cup red onion, diced
- 1 1/2 cups mayonnaise
- 1/4 cup milk
- 2 tsp seasoning salt
- 3–4 tbsp sugar
- Salt & pepper to taste
Instructions
- Cook elbow noodles according to package instructions until al dente; drain and cool under cold water.
- In a large bowl, combine drained tuna, chopped hard-boiled eggs, diced red onion, and defrosted peas. Mix gently.
- Add cooled pasta to the bowl and stir until combined.
- In a separate bowl, whisk together mayonnaise, milk, seasoning salt, sugar, salt & pepper until smooth.
- Pour the dressing over pasta mixture and stir until evenly coated.
- Cover with plastic wrap and refrigerate for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 5g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 150mg