Description
This Tuna Pasta Salad is a refreshing dish perfect for summer gatherings or family meals.
Ingredients
Scale
- 16 ounces elbow macaroni pasta
- 3 cans tuna packed in water (5 ounce cans drained well)
- 1 cup mayonnaise
- 2 ribs celery (finely chopped)
- 1/2 red onion (finely chopped)
- 1/4 cup sweet pickle relish
- 3 hard boiled eggs (chopped)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup frozen peas (thawed)
- 1 lemon (juiced)
Instructions
- Cook the pasta based on the package instructions to al dente. Drain and rinse with cool water. Then place in a large mixing bowl.
- In a separate bowl, whisk together mayonnaise, sweet pickle relish, lemon juice, salt and pepper. Then stir in the chopped tuna.
- Gently stir in the celery, onion, hard boiled eggs and peas into the large bowl with the pasta.
- Pour the mayonnaise mixture over the pasta mixture and stir until all the ingredients are well coated with the dressing.
- Cover and refrigerate for at least 1 hour and then serve cold.
Notes
- This salad can be made a day ahead for better flavor.
- Feel free to add additional vegetables like bell peppers or corn.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 135mg