Tuna Pasta Salad
from kristineskitchenblog.com
This tuna pasta salad is a creamy pasta salad recipe made with celery, red onion, sweet pickles and peas. Canned tuna adds a protein boost to a classic macaroni pasta salad, turning it into a dish that’s a perfect BBQ side and also hearty enough to stand on its own for lunch.
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Servings: 8 -10 servings
Calories: 286kcal
- 10 ounces small shell pasta or elbow macaroni pasta
- ¾ cup frozen peas
- 1 red bell pepper diced
- 2 ribs celery finely chopped
- ⅓ cup finely chopped red onion
- ⅓ cup chopped sweet pickles
- 2 cans (5 ounces each) tuna packed in water drained
Macaroni Salad Dressing
- ½ cup mayonnaise
- 1 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon sugar
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions for al dente, adding the frozen peas during the last 1 minute of the cook time. Transfer the pasta and peas to a colander, rinse with cold water and drain well. Set aside to cool while you prepare the rest of the salad ingredients (see note).
To make the dressing, combine the mayonnaise, apple cider vinegar, Dijon, sugar, salt and pepper in a small bowl. Whisk until well combined and smooth.
When the pasta and peas are completely cooled, transfer them to a large bowl and add red bell pepper, celery, red onion, pickles and tuna. Pour on the dressing and stir gently until everything is well combined.
Cover and chill salad in the refrigerator for at least 2 hours before serving. It will keep for up to 3 days when stored in an airtight container in the refrigerator.
- Tuna pasta salad tastes even better on the second day, so it is a perfect make ahead side dish.
- To cool the pasta more quickly, you can spread it out on a parchment paper-lined rimmed baking sheet or in a 9x13-inch baking dish.
Recipe Variations:
- Add chopped hard boiled eggs.
- Swap the tuna for salmon or shrimp. Bake a salmon fillet and then flake it into smaller pieces, or use canned salmon. To cook shrimp, try my Air Fryer Shrimp or Grilled Shrimp recipes.
- Add a tablespoon or two of sweet pickle juice from the jar of sweet pickles to the dressing.
- Add fresh herbs like chopped fresh dill or parsley.
- Swap the mayo for plain Greek yogurt for a lighter, tangier dressing.
Serving: 1cup | Calories: 286kcal | Carbohydrates: 32g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 294mg | Potassium: 255mg | Fiber: 3g | Sugar: 5g | Vitamin A: 694IU | Vitamin C: 25mg | Calcium: 30mg | Iron: 1mg
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