Creamy Tuna Pasta Salad

This creamy tuna pasta salad is the recipe I pull out when I need something comforting, filling, and easy to make ahead. Every forkful is cool and satisfying, making it perfect when you need a quick lunch or a family-friendly side that keeps well in the fridge. It is the dish my mom used to pack for road trips and potlucks so that we always had something tasty ready to share.

The first time I made this solo my daughter begged to have it for lunch every single day that week I love how it takes me back to summers by the lake

Ingredients

• Macaroni pasta: about three quarters of a pound macaroni holds the dressing well and keeps the salad creamy look for pasta with no cracks
• Canned tuna: three small cans packed in water choose solid white or chunk light for the best texture drain thoroughly
• Celery: two sticks diced tiny for crunch make sure to pick crisp heavy celery with fresh leafy tops
• Red onion: a quarter cup for a hint of bite grab firm onions with shiny skin and no soft spots
• Hard boiled eggs: four total for creaminess and protein older eggs peel the easiest
• Frozen peas: three quarters cup thawed gently sweet and bright green peas add color and a little pop
• Mayonnaise: three quarters cup for the creamy base real mayo is worth it for flavor and texture
• Yellow mustard: a quarter cup brings tang and subtle sharpness
• Sweet relish: a quarter cup for a touch of sweetness and crunch
• Lemon juice: one tablespoon to brighten and balance the rich mayo
• White vinegar: one tablespoon for a zip that wakens up all the flavors
• Celery salt: a quarter teaspoon puts a classic deli spin and extra depth
• Garlic salt: three quarters teaspoon rounds out the flavor reluctantly skip only if you must
• Salt: half a teaspoon adjust based on your taste
• Pepper: half a teaspoon for that background warmth
• Cayenne: a little pinch optional for mild heat
• Paprika and diced green onions: optional for garnish both bring color and eye appeal

Step-by-Step Instructions

Make the Dressing:

Whisk mayonnaise yellow mustard sweet relish lemon juice white vinegar celery salt garlic salt salt pepper and cayenne in a bowl until perfectly smooth Then refrigerate so the flavors can blend This chilling makes the dressing thicker which helps it cling to the pasta later

Cook and Cool the Pasta:

Boil macaroni in well salted water until barely al dente This usually takes seven minutes but double check your pasta package You want it to have a little bite Drain and rinse under very cold water until the pasta is totally cool Rinsing stops the cooking and removes extra starch so the salad will not get sticky

Prepare Eggs and Veggies:

Hard boil the eggs and cool them completely before peeling Older eggs really do peel much easier Dice your eggs set a few slices aside for a pretty garnish if you like Dice celery and red onion as fine as possible for even flavors throughout

Combine Everything:

In a large mixing bowl add the cooled pasta drained tuna celery onion peas and eggs Pour the chilled dressing over everything and use a silicone spatula to gently toss until everything looks glossy and evenly coated Take your time so the eggs do not get smooshed

Chill and Finish:

Move the salad to a clean serving bowl Cover tightly and refrigerate for at least four hours or even overnight This slow chill lets the pasta absorb the bright flavors Just before serving sprinkle with paprika or green onions if you want extra color

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My favorite part is the way the sweet little peas burst with every bite The first time my son helped stir them in he was so proud to help—now it is his job every time we make this salad The memory of him stealing frozen peas from the bowl makes me smile every time

Storage Tips

Keep this tuna pasta salad in the fridge in an airtight container for up to four days For best texture stir well each time before serving If making ahead just add your garnishes after a good stir

Ingredient Substitutions

If you need to swap out pasta choose shells rotini or whatever shape you have on hand Greek yogurt can take the place of part of the mayo for a little tang with less richness If you are out of celery chopped bell pepper works for crunch

Serving Suggestions

Spoon this right onto a bed of greens for an easy meal or pile into a soft roll for a tasty sandwich It travels well to picnics barbeques or the next day’s lunchbox Serve extra lemon wedges on the side if you want a fresh kick

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A Little History

Tuna pasta salad is classic American potluck fare born from the need to stretch pantry staples into something crowd pleasing Cheap plentiful tuna pasta and a creamy base were household favorites by the 1950s making this dish a retro comfort food that still makes sense today

Frequently Asked Questions

→ What type of pasta works best?

Macaroni is ideal for its shape and texture, but rotini or shells work well for holding the dressing and mix-ins.

→ Can I use fresh peas instead of frozen?

Yes, briefly blanch fresh peas before adding to the salad for a sweet crunch and vibrant color.

→ Is it necessary to chill the salad before serving?

Chilling helps the flavors blend and the pasta absorb the dressing. Four hours or overnight is recommended.

→ How can I make the dressing lighter?

Swap part of the mayonnaise with Greek yogurt or use reduced-fat mayo to lighten the dressing.

→ What garnishes add extra flavor?

Try chopped green onions, a sprinkle of paprika, or crumbled bacon for added color and taste.

→ How long does this dish last in the fridge?

Store covered in the refrigerator for up to 3 days. Stir before serving as the dressing may settle.