Description
This creamy Tuna Pasta Salad is loaded with macaroni, tuna, eggs, celery, onions, peas, and a tangy dressing. Perfect for an easy lunch, snack, or side dish, served cold straight from the fridge.
Ingredients
- ¾ lb macaroni
- 3 (5 oz) cans tuna packed in water, drained
- 2 celery sticks, finely diced
- ¼ cup red onion, finely diced
- 4 hard-boiled eggs, diced
- ¾ cup frozen peas, thawed
- Dressing:
- ¾ cup mayonnaise
- ¼ cup yellow mustard
- ¼ cup sweet relish
- 1 tbsp lemon juice
- 1 tbsp white vinegar
- ¼ tsp celery salt
- ¾ tsp garlic salt
- ½ tsp salt
- ½ tsp black pepper
- 1 pinch cayenne (optional)
- Optional Garnishes:
- Pinch paprika
- Diced green onions
Instructions
- Combine dressing ingredients and chill in the fridge.
- Boil macaroni in salted water until al dente (about 7 minutes). Drain and rinse with cold water. Drain excess water.
- Dice hard-boiled eggs, reserving some for garnish if desired.
- In a large bowl, combine pasta, dressing, tuna, celery, red onion, peas, and eggs. Gently stir until evenly mixed.
- Transfer to a serving dish. Garnish with green onions and paprika.
- Cover and refrigerate at least 4 hours or overnight. Serve cold.
Notes
- For perfect hard-boiled eggs: Submerge in cool water, bring to a boil gradually, remove from heat, cover for 12 minutes, then cool under running water before peeling.
- Prep Time: 13 minutes
- Cook Time: 7 minutes
- Category: Salad, Lunch, Side Dish
- Method: No-Cook / Stovetop
- Cuisine: American