Description
There’s something timeless about Tuna Pasta Salad the kind of creamy, comforting dish made with tender elbow noodles, savory tuna, sweet peas, and a silky mayo dressing. Perfect for potlucks, picnics, or simple family lunches.
Ingredients
Units
Scale
- 16 oz elbow noodles, cooked according to package directions
- 3 (4 oz) cans tuna in water, drained
- 4 hard-boiled eggs, chopped
- 1 cup frozen peas, defrosted
- 1/2 cup red onion, finely diced
- 1 1/2 cups mayonnaise
- 1/4 cup milk
- 2 teaspoons seasoning salt
- 3-4 tablespoons sugar
- Salt & pepper, to taste
Instructions
- Bring a large pot of salted water to a boil
- Cook elbow noodles according to package directions until al dente
- Drain and rinse under cool water, then let cool completely
- In a large bowl, combine drained tuna, chopped eggs, peas, and red onion
- Add cooled pasta and stir gently to combine
- In a separate bowl, whisk mayonnaise, milk, seasoning salt, sugar, salt, and pepper until smooth
- Pour dressing over pasta mixture and stir until evenly coated
- Cover and refrigerate for at least 30 minutes before serving
Notes
Store in an airtight container in the refrigerator for up to 3–4 days. If salad thickens, stir in a tablespoon of milk before serving. Best served chilled. Can be made gluten-free with alternative pasta or lightened with part Greek yogurt.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 6g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 110mg
