How To Make Tuna Pasta Salad

TUNA MACARONI SALAD (+Video)

Tuna Macaroni Salad is a traditional meal that everyone loves. elbow macaroni, canned tuna, onion, peas, and a seasoned mayonnaise combine to make a dish that is sure to become a family favorite.

A CLASSIC TUNA MACARONI SALAD

It’s not often that a meal like Tuna Macaroni Salad gets a lot of attention. A lot of us have fond memories of our mothers preparing something similar to this dish. It is cost-effective and produces a large amount. I can’t get enough of this stuff when it’s served up in a bowl. It’s one of my go-to comfort meals when I feel down (besidesTHE BEST EVER POTATO SALAD). In fact, this classic pasta salad is a whole dinner in and of itself!

Frequently asked questions:

What is the benefit of using a shallot instead of an onion? Because the shallot has a mild onion flavor, it does not overshadow the other flavors in the dish. However, if you like, you may use an onion for the shallot. Is there an alternative to vinegar? Just a dash of mustard will do. You won’t be able to detect any mustard flavor at all. It will add just the right amount of subtle tang to balance out the other flavors. Is it possible to utilize a different pasta shape? Elbow macaroni is a typical pasta shape that may be used for this dish because of its shape.

Cavatappi or shell pasta would be excellent choices.

How much tuna should I use?

The consistency and texture of the tuna pasta salad will be altered if you use canned tuna in oil or any additional flavoring.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

• Cubed elbow macaroni
• Canned tuna
• Hardboiled eggs
• Shallot
• Mayonnaise
• Sweet pickle relish
• Celery seed
• Lemon juice
• Salt
• Peas frozen from the freezer

HOW TO MAKE TUNA MACARONI SALAD:

Prepare the macaroni according to the package guidelines. While the pasta is cooking, drain the tuna cans thoroughly. Chop the hard boiled eggs and shallot till finely chopped. In a separate dish, whisk together the mayonnaise, relish, celery seed, lemon juice, salt, and pepper until well combined. Stir everything together thoroughly. Add the tuna and mix well. Once the macaroni is done, drain thoroughly and rinse thoroughly with cold water until the pasta has cooled completely. Place the drained macaroni in a large mixing bowl.

Afterwards, stir in the diced eggs and shallot, followed by the thawed peas.

Wrap the dish tightly in plastic wrap and place it in the refrigerator for a couple of hours before serving.

WANT MORE RECIPES LIKE THIS? GIVE THESE A TRY!

• Macaroni elbows (one box, 16 ounces)
• 3 (5 oz) cans tuna packed in water and well drained
• 3 hard-boiled eggs, finely diced
• 12 cups sweet pickle relish
• 1 teaspoon celery seed
• 1 teaspoon lemon juice
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup frozen peas, thawed
• 1 cup mayonnaise

• Macaroni should be cooked according to the package guidelines. In a separate dish, whisk together the mayonnaise, relish, celery seed, lemon juice, salt, and pepper until well combined. Stir everything together thoroughly. Add the tuna and mix well. Once the macaroni is done, drain thoroughly and rinse thoroughly with cold water until the pasta has cooled completely. Place the drained macaroni in a large mixing bowl
• Toss the spaghetti with the mayonnaise mixture. Afterwards, stir in the diced eggs and shallot, followed by the thawed peas. Make a thorough stir. Wrap the bowl tightly with plastic wrap. Place the bowl in the refrigerator for a couple of hours before serving

413 calories|41 grams of carbohydrates|17 grams of protein|19 grams of fat|3 grams of saturated fat|80 milligrams of cholesterol|602 milligrams of sodium|253 milligrams of potassium|2 grams of fiber|6 grams of sugar|375 international units of vitamin A|6.8 milligrams of vitamin C|Calcium: 41 milligrams of iron| Notice Regarding Nutrition Originally published in October 2018; updated in March 2020; reprinted in April 2020 Like the majority of you, I’m an ordinary home chef who does all in my power to put a decent meal on the table for my family.

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Tuna Pasta Salad

If you’re searching for something to bring to a potluck or just want something pleasant to eat for lunch, this tuna pasta salad is simple to make and tastes fantastic. Cooking Time: 8 minutes 1hr18mins is the total time. My favorite salads are pasta salads, and I’m a huge lover of tuna salad, so this traditional tuna pasta salad is something I can really get behind. Even while this easytuna macaroni salad is perfect for picnics and barbecues, it’s also fantastic for grabbing as a fast lunch or snack on the go!

Tuna Pasta Salad

This tuna pasta salad is a tried and true dish that has been around for many generations. It was at my aunt’s house when I was a youngster that I had my first experience with it. It seemed like she constantly had some form of pasta salad in her refrigerator. Over the years, I’ve seen this tuna macaroni salad at potlucks and picnics, and I’ve posted it on my site since it first appeared in 2010. I prepare it on a regular basis and store it in the refrigerator so that I can quickly take it and go.

RELATED: You might also enjoy Nana’s Macaroni Salad, which is a dish from her mother.

Ingredients for tuna pasta salad

• Macaroni (we use elbows, but you could use rotini or penne pasta in place of the elbows)
• Tuna in water is simply more nutrient-dense and hence healthier. There’s no reason to consume all of the extra calories that come with tuna that’s been packed in oil. Chopped celery– if you want your pasta salad to be crunchier, you can add another stalk. If you don’t have red onion on hand, you could use Vidalia onion, but white and yellow onions could be a little too strong
• Red onion Colorful, flavorful, and crunchy frozen peas provide a pop of color and texture to any dish. You can use full-fat mayonnaise if you like, but we prefer light mayonnaise because it has fewer calories and fat
• Light mayonnaise If you use lemon juice, make sure it’s freshly squeezed rather than from the bottle. Season with salt and pepper to taste
• If you want extra seasonings, go ahead. However, salt and pepper are all that are truly required.

Helpful Kitchen Tools

• Large shallow mixing bowl– a shallow mixing bowl allows you to combine and stir without worrying about stuff spilling out of the edges
• Large shallow mixing bowl The size of a medium saucepan–large enough to boil nearly a box of pasta
• A chopping board should be used for vegetables rather than meat
• It is important to remember to separate them. A chef’s knife is a must-have in any kitchen, as it is sharp enough to cut through vegetables. When draining your pasta, make careful to rinse it well in cold water to halt the cooking process and remove any excess starch
• Colander A wooden spoon is preferable, although a rubber spatula would do as well. Storage container with a tight-fitting lid– because this tuna pasta salad dish yields 9 cups, you may need to keep any leftovers in the refrigerator.

How to make tuna pasta salad

1. Begin by slicing the onion and celery, juicing the lemon, draining the tuna, and weighing out all of your ingredients
2. Then proceed to the next step. Bring a saucepan of water to a boil, then add the pasta and cook until al dente, about 6-7 minutes each batch. Please refer to the back of your macaroni box for detailed serving times.

1. When the pasta is finished cooking, strain it in a colander and rinse it under cold water until it is cool. This will bring the cooking process to a halt and allow any starchy residue to be rinsed away. In a large mixing bowl, add the drained pasta, the drained tuna, the onion, and the celery
2. Mix well. Combine all of the ingredients until they are completely combined.

1. Separately, whisk together the mayonnaise, lemon juice, salt, and pepper in a large mixing bowl. Combine the dressing with the pasta ingredients in a large mixing basin. Stir everything thoroughly to ensure that it is fully combined. It will appear to be extremely creamy. During the chilling process in the refrigerator, the pasta will soak up most of the dressing. Placing the salad in the refrigerator for one hour after it has been covered with plastic wrap

HINT: Resist the temptation to sample the salad before it has had time to cool. When you first make the dressing, it will have an acidic lemon taste, but this will subside as it marinates in the fridge.

Will this be creamy tuna pasta salad?

When you first prepare this, it looks like a creamy pasta salad. As a result of the precise quantity of dressing used, which soaks into the pasta, the dish will become less creamy over time as it sits. To make a creamy tuna macaroni salad, increase the quantity of dressing used in the recipe by half. You should be aware, however, that this will also raise the caloric and fatty content of your salad. You might appreciate our handmade buttermilk ranch dressing, which we make ourselves. This dressing would be excellent in place of the mayonnaise-based dressing in this salad, as well.

Tuna pasta salad variations

• Fresh herbs such as dill or any other fresh herbs of your choice can be included. Simply combine 2 teaspoons of dried herb or 2 tablespoons of fresh herb in a small mixing bowl. If you want, you may use our creamy dill dressing for the mayonnaise dressing in this recipe. In addition to tuna macaroni salad, hard boiled eggs provide a delicious complement to the dish. 2 hard-boiled eggs, finely chopped, should be added at the end. For an Italian dressing-based salad, you may use 1 cup of bottled Italian dressing for the mayo-based dressing I’ve included in this recipe. Be aware that preservatives and other ingredients are frequently included in bottled salad dressings. Colorful additions– If you like a more colorful pasta salad, adding 1/2 cup finely chopped red or orange bell pepper will give color and crunch to your dish. There are various varieties of pasta you may use, including elbow macaroni, linguine (or shells), rotini, fusilli, and mostaccioli.

Is this tuna pasta salad healthy and good for you?

• This dish for tuna pasta salad has 323 calories in a single serving. This recipe makes 9 cups, so that’s a serving size of one cup. Given that there aren’t a lot of extra ingredients and that you’re preparing the dressing from scratch using light mayonnaise, this is unquestionably healthier than using a bottled dressing or adding sugar, as other dressing recipes do
• The protein content of this salad is 14 grams, while the carbs content is 32 grams. In order to eliminate the additional calories and fat that come with tuna packed in oil, we utilize light-tuna packaged in water.

How long will this salad last?

You can store this pasta salad in the refrigerator for up to 5 days if you store it in an airtight container.

More of our favorite salad recipes

However, we have several salad and pasta salad recipes, and here are a few that stand out among the others.

1. The ingredients for Egg Salad with Chives are: hard boiled eggs with mayonnaise and dijon mustard, pickle with chives, salt and pepper
2. Egg Salad with Chives The ingredients for the Vegetable Quinoa Salad are: chicken broth
3. Quinoa
4. Corn
5. Cucumbers
6. Tomatoes
7. Cheese
8. Red onion
9. Parsley
10. Olive oil
11. Vinegar
12. Mayonnaise
13. Salt and pepper
14. And olive oil. Broccoli Salad: bacon, cheese, onion, broccoli, sugar, mayonnaise, brown mustard, vinegar, dill, and pepper
15. Broccoli Salad: bacon, cheese, onion, broccoli, sugar, mayonnaise, brown mustard, vinegar, dill, and pepper The ingredients for Cowboy Caviar are as follows: avocados, tomatoes, black-eyed peas (or other beans), corn (or other vegetables), scallions (or cilantro), garlic, vinegar (or other vinegar), canola oil (or other oil), spicy sauce (or other pepper), and pepper. The ingredients for the Chicken Salad with Grapes are: chicken, grapes, celery and scallions
16. The dressing is made with mayonnaise, ginger, and salt
17. And the dressing is served chilled. Grilled Corn and Zucchini Salad– corn, zucchini, feta cheese, lemon juice, olive oil, garlic, red pepper flakes, salt, and pepper
18. Grilled Corn and Zucchini Salad– corn, zucchini, feta cheese, lemon juice, olive oil, garlic, red pepper flakes, salt, and pepper
19. Grilled Corn and Zucchini Salad– corn, zucchini, feta cheese, lemon juice, olive oil, garlic, salt, and pepper
20. Grilled Corn

Pickle juice is also popularly used in tuna salad, according to many individuals.

Tuna Pasta Salad

• If you’re searching for a dish to bring to a potluck or just want something good to eat for lunch, this tuna pasta salad is simple to prepare and tastes fantastic
• Please keep in mind that most blog posts include answers to Frequently Asked Questions, which you may find useful in your research. Simply return to the top of the page to read them! It can be printed, rated, and saved. Course:Salad Cuisine:American 9 cups in 1 hour and 18 minutes Calories:323

• 12 ounces uncooked macaroni3 cups
• 10 ounces light tuna in water2 cans, drained
• 1/3 cup celery1 stalk, chopped
• 12 ounces uncooked macaroni3 cups
• 12 ounces light tuna in water2 cans, drained
• 1/2 cup finely chopped red onion
• 1 cup frozen peas thawed in a dish of water
• 3/4 cup mayonnaise
• 1/3 cup lemon juice
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

• Uncooked macaroni in 3 cups
• 10 ounces light tuna in water2 cans, drained
• 1/3 cup celery1 stalk, chopped
• 12 oz. light tuna in water2 cans, drained
• 12 oz. uncooked macaroni in 3 cups. 2/3 cup mayonnaise
• 1/3 cup lemon juice
• 1 teaspoon salt
• 1/4 teaspoon powdered black pepper
• 1/2 cup finely diced red onion
• 1 cup frozen peas defrosted in a basin of water

You should resist the temptation to sample the salad before it has time to cool. When you first make the dressing, it will have an acidic lemon taste, but this will subside as it marinates in the fridge. One cup contains: 323 calories, 32 grams of carbohydrates, 14 grams of protein, 15 grams of fat, 2 grams of saturated fat, 17 milligrams of cholesterol, 399 milligrams of sodium, 230 milligrams of potassium, 2 grams of fiber, 3 grams of sugar, 170 international units of vitamin A, 11 milligrams of vitamin C, 20 milligrams of calcium, and one milligram of iron.

This recipe was first published on this site on March 20, 2010. It has since been updated.

Amanda Formaro

Mrs. Amanda Formaro is a cunning, business-minded mother of four adult children. She enjoys baking, cooking, making children’s crafts, and designing ornamental stuff for her house. A crafts expert and culinary maestro, she has featured on television and in print magazines on a number of occasions during the course of her career. She is also the author of five craft books and a product developer, as well as the proprietor of the website FunFamilyCrafts.com, among other things. You may connect with her on social media by clicking on the icons on the left.

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Healthy Tuna Pasta Salad

Save money by not purchasing canned tuna salad and instead making your own (far nicer) version at home! Making this simple recipe using healthful ingredients that also happens to be delicious is a snap.

The tastiest tuna salad recipe

It is my pleasure to inform you that salads do not have to be monotonous! Salads can be so much more than just lettuce and croutons, despite the fact that we generally connect them with these ingredients. Using the correct ingredients, you can produce an abundance of nutritious, flavorful, and lovely salads (that are also, get this, completely lettuce-free). Take, for example, this delicious and nutritious tuna pasta salad. This bowl of delight is bursting with flavor, thanks to the addition of tomatoes, celery, carrots, mustard, garlic, and even Greek yogurt.

Let’s get started!

Ingredients in healthy tuna pasta salad

When it comes to the ingredients, we’re dividing them into two categories: the salad and the dressing. The salad is full with vegetables, which provide nutrition as well as taste, and the dressing is made by combining a mixture of Greek yogurt, mayonnaise, vinegar, and spices to produce a creamy dressing.

Salad

• To begin, gather 4 cups of dry spaghetti to use as your foundation. I used brown rice fusilli for mine, but you may use anything you choose. 1 cup frozen peas: The first vegetable on the menu is 1 cup frozen peas. Surprisingly, they contribute much to the flavor
• Carrots, finely chopped: 1 cup of finely chopped carrots will add texture and nutrition to your dish. 1 cup of finely chopped celery: Adding 1 cup of finely chopped celery will provide additional antioxidants. Did you know that celery is a powerful antioxidant that helps to clear your body of free radicals? Who would have thought it? Grape tomatoes are a kind of tomato that is grown for its juice. Following that, add 1 cup of sliced grape tomatoes for taste and color
• And Finally, the main attraction of the salad: tuna! You’ll need three 4oz tuna cans that have been emptied

Dressing

• Greek Yogurt: To make the dressing, start with a third cup of plain Greek yogurt that is low in fat. This will enhance the flavor of the dressing while also thickening it. 1/3 cup of mayonnaise is then added to the mixture. Red Wine Vinegar: 1 tablespoon of red wine vinegar can be used to enhance the flavor of the dish. Dijon Mustard: 1 tablespoon of dijon mustard gives a tiny sharpness to the dish. Garlic: When it comes to garlic, you can never go wrong! 2 cloves, minced, should be added. 1 teaspoon dried dill will give your dish a delicious, herbaceous flavor. Salt and pepper to finish: 1 teaspoon of salt and 1/2 teaspoon of pepper to finish things off

Tools needed to create this recipe

This meal requires only six essential ingredients, as well as a few measuring glasses, to be completed!

• Stovepot
• Stirring utensil
• Strainer
• Large mixing bowl
• Small mixing bowl
• Whisk
• Other kitchen utensils

You will need 1/2 teaspoon, 1 teaspoon, 1 tablespoon, and 1 cup for measurement purposes.

How to make this tuna pasta salad recipe

If you have a half hour to spare, you will have enough time to make this dish. This dish only needs around 20 minutes of real prep time, thanks to the 10 minutes spent cooking the pasta. To begin, throw the pasta in a large pot and boil it according to the package guidelines, stirring occasionally. When there are 4 minutes remaining in the cooking time, add the frozen peas. Drain the water and clean it with cold water before putting it away. Toss the carrots, celery, tomatoes, and tuna together in a large mixing basin until well combined.

Add the salt and pepper and whisk until well combined.

Stir the ingredients until it is properly blended and completely coated with chocolate.

Storing leftovers

The best way to preserve any leftover tuna salad is to store it in a firmly sealed container in the refrigerator.

It will keep for up to five days in the refrigerator. Even if you can cover the dish with tin foil or plastic wrap, using Tupperware or a similar sort of container will help to guarantee that the salad remains fresh longer.

What makes this tuna salad healthier

This dish has a variety of foods that are rich in various nutrients. Peas, carrots, celery, tomatoes, tuna, and yogurt are just a few of the foods that provide a plethora of minerals, antioxidants, and other nutritional advantages! Plus, because we removed half of the mayo and substituted Greek yogurt for it, you’ll consume less calories while consuming significantly more protein. This salad is a great healthy afternoon snack, lunch, or even a side salad with your supper because it is so versatile.

If you liked this recipe, you’ll want to try these!

The presence of lettuce in a salad is not required all of the time! In fact, they’re frequently a lot more enjoyable this way. Another collection of salads made with vegetables such as broccoli and noodles is included below!

• Healthy Greek Pasta Salad (Gluten-Free)
• Thai Noodle Salad with Walnut Butter
• Creamy Italian Chopped Salad
• And more.

Erin Morrissey created the recipe, and The Mindful Hapa took the photos.

Ingredients

• 4 cups dry pasta (I used brown rice fusilli)
• 1 cup frozen peas
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup sliced grape tomatoes
• 3 (4-ounce) cans tuna, drained
• 1 cup sliced grape tomatoes 1/3 cup nonfat plain Greek yogurt
• 1/3 cup mayonnaise
• 1 tablespoon white wine vinegar
• 1 tablespoon dijon mustard
• 2 cloves chopped garlic
• 1 teaspoon dried dill
• 1 teaspoon salt
• 1/2 teaspoon pepper

1. Cook the pasta according to the package recommendations, adding the peas towards the end of the cooking time (4 minutes). Drain and rinse well with cold water, then put aside. Toss the carrots, celery, tomatoes, and tuna together in a large mixing basin. In a small mixing bowl, combine the yogurt, mayonnaise, vinegar, mustard, garlic, dill, salt, and pepper
2. Set aside. Add the pasta to the veggie/tuna dish and drizzle with the dressing on top. Stir until everything is thoroughly coated and well-combined. Serve! Store in the refrigerator for up to 5 days.

Author:Erin Dinner, lunch, meal prep, and gluten-free recipes are all included in this category. Method:stovetop Cuisine:American Diet: Gluten-free diet There may be affiliate links in this content. Please be aware of this. It is possible that I will get a small commission if you purchase a product that I suggest. However, I only recommend items that I believe in and that I personally use and like. Thank you so much for your support of Erin Lives Whole; your contribution helps to keep this site alive.

Tuna Pasta Salad Recipe that’s Crazy EASY, QUICK

Let’s just say we hope you enjoy tuna pasta salad as much as we do! This enormous bowl of soup was quickly consumed in the text kitchen for lunch.

Tuna Pasta Salad Recipe

It was the ultimate spaghetti meal, full of flavor and texture, and it was delicious. This deliciousness is attributed to the fact that we utilize a lot of tuna in our recipe, which is a secret. Yes, it’s delicious, and we increased the amount of tuna in the recipe by three cans to ensure that each mouthful contains the maximum amount of tuna. With the addition of chopped celery and other fantastic ingredients, this recipe is anything from ordinary. Bring this quick spaghetti salad to your next picnic or party and everyone will be impressed.

How to Make Easy Tuna Pasta Salad Recipe

We’ve previously discussed the possibility of adding more tuna. The selection of the pasta is the final step in making this dish spectacular. To avoid being overstuffed and to ensure that each mouthful has a generous amount of tuna, we recommend smaller pasta. Our favorite pasta shapes are little elbow macaroni, ditalini, rotini, and farfalle or bow tie. They’re more manageable in size, have a delicate flavour, and aren’t very full. All of the recipe information and photographs may be found in the recipe box below.

Best Canned Tuna?

In order to make this potluck pasta recipe, there are many different varieties of canned tuna to choose from. Chunk light tuna, solid white albacore tuna, entire albacore tuna, and a few more varieties of canned tuna are all popular choices for consumers.

Some are packed with oil or water, while others are not. Our preference, though, is to use high-quality albacore tuna. Certainly, it will cost you a bit more money, but you will get more tuna out of the can than you would from other less costly brands.

Tuna Pasta Salad

Yield:10Servings Preparation time: 10 minutes Cooking Time: 15 minutes Time allotted: 25 minutes Make careful to season with enough salt/seasoning to achieve the best flavor. When cooking this much pasta, you must use a generous amount of salt to bring out the delicious tastes. The best part about this salad is that you can completely personalize it to your liking. Any component may be adjusted to suit your specific preferences by adding more or less of it. When it comes to the tuna, we discovered that utilizing solid white chunk albacore tuna as opposed to chunk light type tuna made a significant difference in both flavor and texture.

• Cooked dry pasta according to package directions (12-16 ounces (340-454 grams)
• 15 oz. (425 g)tuna, drained (3 cans)
• 15 oz. (425 g)tuna, drained to taste, depending on how creamy you prefer your mayonnaise
• 1 cup (224g) mayonnaise
• Celery, diced
• 1/4 cup (35g) pickles or relish
• 2 stalks celery, diced 3tablespoons(45ml)minced red onion
• 1tablespoon(15ml)prepared mustard
• 3tablespoons(45ml)minced parsley
• 1teaspoon(5ml)salt, or to taste
• 3tablespoons(45ml)minced parsley fresh cracked black pepper, to taste, 1/2 teaspoon (2.5 mL) freshly ground black pepper 1 teaspoon (5 mL) dried dill, or 1 Tablespoon fresh chopped dill (optional)
• Freshly squeezed lemon juice to taste – (optional)
• Slices(slices)of fresh lemon for garnish
• 1 teaspoon (5 mL) dried dill, or 1 Tablespoon fresh chopped dill (optional)
• 1 teaspoon (5 mL) fresh chopped dill (optional)
• 1 teaspoon (5

• Prepare the spaghetti as follows: Fill a large mixing basin partly with ice water (large enough to accommodate the cooked pasta). Cook the pasta according to the package directions. Drain the pasta, rinse it with cold water, then shock the pasta by submerging it in cold water for a short period of time to get it cold quickly. Drain the pasta and transfer it to a large mixing bowl after it has cooled. Combine the tuna, mayonnaise, celery, relish or pickles, red onion, mustard, parsley, salt, pepper, and optional dill in a large mixing dish with the pasta
• Toss to combine. Gently combine all of the ingredients. Allow for at least 1 hour of chilling time before serving. Lemon slices can be used as garnish.

The following are the calories: 368kcal, the carbohydrates: 26g, the protein:17g, the fat:21g, the saturated fat:3g, the cholesterol:17mg, the sodium:583mg, the potassium:200mg, the fiber:1g, the sugar:2g, the vitamins:197IU, vitamin C:2mg, calcium:23mg, iron:1mg Salad and a side dish are included in the course. Cuisine: Pasta, Salads, and a Party Calories:368 To see all of our –Amazing Pasta Salad Recipes, please visit this page.

More Easy Tuna Recipes:

• Healthy air fryer tuna patties
• Crispy skillet tuna patties
• And Mom’s tuna salad sandwiches are just a few of the dishes you can make using tuna. Here are some more tuna dish suggestions for you

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Tuna Pasta Salad – The Best and Easiest Summertime Recipe!

This Tuna Pasta salad is packed of noodles, peas, red onion, and tuna, all of which are mixed in a beautifully creamy and simple sauce. It’s the perfect side dish for a picnic or a barbecue. This is the ultimate finest salad dish to bring to your next summer get-together or barbecue. When it comes to pasta salads, this Tuna Pasta Salad is the best of the best. In the summer, it is THE salad that we make since it is so creamy and tasty and everyone enjoys it. Aside from the fact that it is extremely simple to prepare and cook fast, it also has the benefit of serving a large number of people since it is a side dish that can serve a large number of people in a short amount of time.

WHY THIS RECIPE WORKS:

• The creamy dressing, which is produced from mayonnaise, milk, seasoning salt, sugar, and salt and pepper, gives it exactly the right amount of sweetness and saltiness to distinguish it from other salads. Because of the addition of the red onions and pea, this salad has a beautiful color and textural contrast that is sought for in so many various salad recipes. This pasta salad has a pleasant flavor that is not only classic of a tuna pasta salad, but also a combination of two complementary ingredients that work well together.

When it comes to cold pasta salad recipes, we like to do things a little differently than the majority of people. For example, we like to add a little bit of sweetness to our dressing mixture. When something is too salty, it overpowers the recipe itself, so we believe that adding some sugar is the best option you can choose. Adding the milk to the mayonnaise mixture also helps to ensure that the salad is extra creamy and that it does not soak up all of the dressing when it is removed from the refrigerator after it has been chilled.

HOW TO MAKE TUNA PASTA SALAD, STEP BY STEP:

Boil elbow macaroni (we prefer giant elbows) in a big pot of well-salted boiling water for about 10-15 minutes, or until al dente, according to package directions. Drain liquid from the pan and run under cold water to halt the cooking process. Drain the noodles and set aside (Photos 12). Toss your drained tuna with the chopped hard-boiled eggs, peas, and red onions in a large mixing dish. Next, put in your spaghetti and toss it around until everything is well incorporated (Photos 34). Once you have your dressing components (mayo, sugar, milk, salt, pepper, and seasoning salt) whisk them together in a smaller mixing basin until they are well incorporated (Photos 56).

Cover with plastic wrap and place in refrigerator to chill for about 1 hour or until the plastic wrap is removed.

This is one of the creamiest Tuna Pasta Salad recipes you’ll find anywhere, and the sugar adds a lovely contrast in flavor to the dish. It might also serve as a starting point for customizing a salad to your preferences.

Ways to adapt this salad:

When it comes to Tuna Pasta Salad recipes, as previously said, there are a plethora of varied preferences that people have when it comes to them. Alternatively, you may use ordinary onion for the red onion, or if you don’t care for onions, you can omit them altogether. My children frequently request cheese in this salad dish, so feel free to chop up some block cheddar or Colby Monterey Jack cheese and toss it in with the rest of the ingredients if you prefer. Even though we aren’t major celery enthusiasts in this home, slicing up some celery nice and fine would be a fantastic addition to this salad, and it would also provide a little bit of crunch to the texture.

TIPS AND TRICKS:

• You can pretty much use any sort of pasta you want for this recipe. Our preferred pasta shapes are elbows or gigantic elbows (which we can purchase at Trader Joe’s) since they are more “traditional,” but any smaller pasta shapes such as bowties, penne, shells, and so on would work. If you like your salad to be extra creamy, you may increase the amount of mayonnaise in this recipe. We use 1 1/2 cups since we think it’s a nice balance, but if it’s going to be sitting for more than an hour or two before serving, I’d boost the amount to 1 3/4 cups and slightly modify the seasonings, tasting to make sure it’s how you like it
• If you are not a fan of mayonnaise, you may use miracle whip in this dressing
• We have tried both and found them to be equally delicious. Simply exchange the two halves 50/50
• In order for this salad to chill fully and soak up part of the dressing mixture, it should be refrigerated for 30 minutes to at least 1 hour before serving. Add frozen peas towards the end of the cooking process for your noodles for a fun method to thaw them fast
• We’ve done this many times in the past and it always works well
• This salad will keep in the refrigerator for 1-2 days and should be kept refrigerated when not in use.

If you adore summer salads, this Tuna Pasta Salad will be a dish you’ll want to add to your recipe collection right away. It’s quick and simple to make, and it serves a large group of people. It’s one of our favorite dishes of all time!

Some other pasta salads you might like:

• Italian Pasta Salad, Easy Cashew Chicken Pasta Salad, Southwest Chicken Pasta Salad, Frog Eye Salad are some of the recipes you may try.

In the comments area, please let me know if you’ve tried this TUNA PASTA SALAD or any other dish on my blog and how it worked out; we love hearing from our readers! If you want to see more wonderful recipes and see what shenanigans I’m getting into, you can follow me onPINTEREST, FACEBOOK, and INSTAGRAM!

• 4hard-boiled eggs chopped
• 1cupfrozen peas defrosted
• 1/2cupred onion finely diced
• 1 1/2 cups mayonnaise
• 1/4 cupmilk
• 2 teaspoons seasoning salt
• 3-4 tablespoons sugar
• Salt and pepper to taste
• 34 ounces canned tuna in waterdrained.

• Cook your pasta in a large pot of salted water until it is al dente, about 15 minutes
• Drain and rinse under cold water to halt the cooking process and chill the pasta down. Place the tuna, eggs, onion, and peas in a large mixing bowl. In a large mixing bowl, combine the drained pasta with the sauce and set aside. Shake up the mayonnaise, milk, seasoning salt (including sugar), and pepper until well incorporated in a smaller mixing dish. Toss the dressing over the pasta, scraping the bowl to ensure that you get all of the dressing mixture, and then toss to coat everything evenly. To chill and let the pasta to soak up some of the dressing, cover it tightly in plastic wrap and place it in the refrigerator for 30 minutes to an hour.

1. You can pretty much use any sort of pasta you want for this recipe. Our preferred pasta shapes are elbows or gigantic elbows (which we can purchase at Trader Joe’s) since they are more “traditional,” but any smaller pasta shapes such as bowties, penne, shells, and so on would work. If you like your salad to be extra creamy, you may increase the amount of mayonnaise in this recipe. We use 1 1/2 cups since we think it’s a nice balance, but if it’s going to be sitting for more than an hour or two before serving, I’d boost the amount to 1 3/4 cups and slightly modify the seasonings, tasting to make sure it’s how you like it
2. If you are not a fan of mayonnaise, you may use miracle whip in this dressing
3. We have tried both and found them to be equally delicious. Simply exchange the two halves 50/50
4. In order for this salad to chill fully and soak up part of the dressing mixture, it should be refrigerated for 30 minutes to at least 1 hour before serving. This salad will keep in the refrigerator for 1-2 days and should be kept refrigerated when not in use.

The following are the nutritional values: 461 calories, 41 grams of carbohydrate, 10 grams of protein, 28 grams of fat, 5 grams of saturated fat, 89 milligrams of cholesterol, 710 milligrams of sodium, 188 milligrams of potassium, 2 grams of fiber, 7 grams of sugar, 245 international units of vitamin A, 6.4 milligrams of vitamin C, 35 milligrams of calcium, and 1.1 milligrams of iron. Disclaimer Regarding Nutrition

Creamy Tuna Pasta Salad

The Creamy Tuna Pasta Salad is one of our favorite variations on the basic tuna salad recipe! When you add a handful of vegetables and some pasta, this quickly transforms into a whole supper in no time! This pasta salad dish is a go-to for fast lunches or even potlucks throughout the warmer months.

What’s In Tuna Pasta Salad?

This pasta salad is easy and tasty, just like the majority of tuna dishes (think tuna casserole or tuna melts, for example). With only two primary ingredients, tuna and pasta, this recipe is quick and easy to prepare and is perfect for a quick dinner or a light lunch. The dressing for this pasta salad contains sweet pickle relish, but you can easily substitute chopped dill pickles if you prefer (but you may want to add a pinch of sugar to the dressing if you do).

• Tuna: Select high-quality tuna that has been packed in water to ensure that the remainder of the salad does not become greasy. Make certain that it is completely drained. Pasta: A medium-sized pasta form, such as rotini or shells, is ideal for this dish since the ridges of the pasta absorb the dressing and offer a lot of flavor.

How to Make Tuna Pasta Salad

Making a pasta salad isn’t difficult at all! You can have this salad ready in 30 minutes with just a little preparation and three simple steps!

1. Cook the pasta in a large saucepan of boiling water until al dente. Drain the water and set it aside to cool. Drain the tuna and combine it with the veggies. Combine mayonnaise and chopped cheddar cheese (cheese is optional) in a gentle, circular motion.

When preparing ahead of time or just before serving, keep the dish refrigerated until you are ready to serve it to guests. Sprinkle in some salt and pepper to taste, then watch how the flavors come to life when served cold!

Here’s How to Store It

If you store your tuna pasta salad in a tightly sealed container, it won’t pick up tastes from the other foods in the refrigerator. In addition, if you’re bringing it to a potluck, place ice packs in a cooler around it to keep it cold!

Serve it in a bowl and place it on a small tray or plate of ice to keep it cool if you’re serving it in an outdoor setting where everyone will serve themselves. Stir often to ensure that everything stays at the same temperature!

More Delicious Pasta Salads

• Reader favorites include Italian Pasta Salad and Dill Pickle Pasta Salad, both of which are popular at gatherings. The dressing for the Bow Tie Pasta Salad is a rich and creamy vinaigrette. Pesto Pasta Salad is done in 20 minutes and tastes delicious. Easy Greek Pasta Salad with plenty of vegetables

Creamy Tuna Pasta Salad

Reader favorites include Italian Pasta Salad and Dill Pickle Pasta Salad, both of which are popular at parties. The dressing for the Bow Tie Pasta Salad is a rich and creamy one. In 20 minutes, you can have a Pesto Pasta Salad. Recipe for an easy, veggie-packed Greek Pasta Salad;

• 3/4-cupbaby peasdefrosted and drained
• 1 cupcheddar cheese diced optional
• 3 cupsrotini pasta measured dry
• 6 ouncesscanned tunadrained
• 12 cup celery chopped
• 3 green onions sliced
• 3/4-cuprotini pasta measured dry

Dressing

• 2/3 cup mayonnaise, 1/3 cup sour cream, 2 tablespoons sweet pickle relish, 1 tablespoon white vinegar, salt and pepper to taste, 1/12 teaspoon dried dill

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• Combine all of the dressing ingredients in a separate bowl and set aside. Cook the pasta until it is al dente according to the guidelines on the package. To halt the cooking process, rinse under cold water. In a large mixing bowl, combine all of the ingredients and well combine
• Preserve in the refrigerator for at least 1 hour before serving

Optional ingredients are not included in the nutritional information provided. 431 calories, 28 grams of carbohydrates, 16 grams of protein, 28 grams of fat, 9 grams of saturated fat, 47 milligrams of cholesterol, 406 milligrams of sodium, 237 milligrams of potassium, 2 grams of fiber, 5 grams of sugar, 600 international units of vitamin A, 8.7 milligrams of vitamin C, 175 milligrams of calcium, and 1.5 milligrams of iron (The nutritional information supplied is an estimate, and it will vary depending on the cooking technique and the brands of components used).

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Tuna Pasta Salad

Stephanie is the author of this piece. 14th of June, 2021 (UpdatedNovember 16, 2021) 12*This post may contain affiliate links for your convenience. More information may be found at » Cooked macaroni and eggs are mixed into a creamy Tuna Pasta Salad that is topped with chopped celery and onions as well as fresh peas and tuna fish, of course. This is a quick and easy lunch, snack, or side dish that can be prepared ahead of time and served cold!

Tuna Pasta Salad

I wish I had come up with this recipe years ago since it is a real lifesaver during the summer months when you have a hungry family bouncing around the house all day. My husband has just gotten off the lawn mower, and this is my new favorite snack to offer him because it is high in protein. (He like it so much that he eats it for supper!) It also makes a delicious lunch to take to work, school, camping, or road trips, among other things.

How to Make It (Summary)

**Please see the recipe card at the bottom of this page for the exact ingredient amounts and complete directions.

• To make the dressing, combine all of the ingredients and place them in the refrigerator to cool. Make al dente macaroni in salted water by boiling it for a few minutes, then rinsing with cold water. Drainage should be adequate. Dressed spaghetti with tuna and other ingredients (including celery and onions), then mix with dressing. Transfer to a clean serving plate and top with paprika and/or green onions, if desired. Refrigerate for at least 4 hours before serving.

Pro Tips

• Make sure to thoroughly drain the tuna to avoid the tuna salad from turning runny
• Drain the pasta thoroughly and thoroughly rinse it until it has totally cold
• If you have older eggs, use those instead because they’re simpler to peel and cook with. If you are using fresh eggs, you can also add 12 teaspoon baking soda to the water, which will aid in the peeling process as well. In addition, chopped bacon provides an excellent garnish for this dish.

Make-Ahead Method

• This can be prepared up to one day in advance. To serve, transfer the mixture to a serving bowl and garnish right before serving so that you can stir it first.

Storage

• Refrigerate for up to 3 days after being stored in an airtight container.

Tools For This Recipe

(Amazon affiliate links)- You can find all of my cooking necessities right here.

• The pasta should be drained using a strainer. Large glass serving bowls — I enjoy having three different sizes to choose from depending on what I’m serving
• With the help of a silicone spatula, it is simple to carefully blend the components.

Try These Next

I’ve put up a Free Meal Plan that includes 7 of my most popular recipes (as well as a grocery list)! If you sign up for my email list, I’ll give it to you right away, along with a weekly supper meal. Follow me on social media platforms such as Facebook, Instagram, and Pinterest!

Tried This Recipe?

Please leave a review; I appreciate hearing from you! ⭐⭐⭐⭐⭐ Cooked macaroni and eggs are mixed into a creamy Tuna Pasta Salad that is topped with chopped celery and onions as well as fresh peas and tuna fish, of course. This is a quick and easy lunch, snack, or side dish that can be prepared ahead of time and served cold!

• Three (5 oz.) cans tuna packed in water and drained thoroughly
• One-fourth-pound macaroni 2 celery sticks, neatly chopped
• 14 cup red onion, finely diced
• 2 tablespoons olive oil 4 hard-boiled eggs (see notes)
• 3 cups frozen peas (thawed)
• 4 hard-boiled eggs

Dressing:

• A quarter-cup of mayonnaise, a quarter-cup of yellow mustard, a quarter-cup of sweet relish, one tablespoon lemon juice, one tablespoon white vinegar, one-fourth teaspoon celery salt, one-fourth teaspoon garlic salt, one-fourth teaspoon salt, one-fourth teaspoon pepper, one-fourth teaspoon cayenne pepper, optional

Optional Garnishes

• To make the dressing, combine all of the ingredients and place them in the refrigerator to cool. Cook the macaroni in salted water until it is just al dente, about 7 minutes (see the box for cooking time). Drain and rinse with cold water until the water comes out of the bottom of the strainer as cold as it can possibly be. Drain as much water as possible from the macaroni (I place my macaroni on a dry dish towel to drain)
• Hardboiled eggs are cut into appropriate sized pieces, with some remaining for garnishing the top if desired. Toss the pasta with the dressing and the rest of the ingredients in a large mixing bowl. Gently whisk the ingredients together with a silicone spatula until they are uniformly distributed. Toss the mixture into a clean serving dish
• Green onions and paprika can be used as garnish. Refrigerate for a minimum of 4 hours and up to overnight after covering with plastic wrap. During this time, the pasta will absorb a greater amount of the dressing. Serve

How to Cook the Perfect Hard Boiled Eggs:

• Place the eggs in a saucepan with 2 inches of cold water on the stovetop and bring to a boil. Bring the water to a boil gradually
• Immediately as the water comes to a boil, cover the saucepan and turn off the heat
• Allow them to rest for 12 minutes. Place the vegetables in a colander and rinse them under cool running water to stop the cooking process in its tracks, if necessary. After that, peel and dice

Pro Tip: Make sure to thoroughly drain the tuna to avoid the tuna salad from turning soggy. If you have older eggs, use those instead of the new ones because they are simpler to peel. If you are using fresh eggs, you can also add 12 teaspoon baking soda to the water, which will aid in the peeling process as well. In addition, chopped bacon provides an excellent garnish for this dish. Preparation Ahead of Time

• This can be prepared up to one day in advance. To serve, transfer the mixture to a serving bowl and garnish right before serving so that you can stir it first.

255 calories, 23 grams of carbohydrates, 13 grams of protein, 12 grams of fat, 2 grams of saturated fat, 6 grams of polyunsaturated fat, 3 grams of monounsaturated fat, 1 gram of trans fat, 75 milligrams of cholesterol, 545 milligrams of sodium, 176 milligrams of potassium, 2 grams of fiber, 3 grams of sugar, 238 international units of vitamin A, 4 milligrams of vitamin C, 26 milligrams of calcium, Salad and a side dish are included in the course. Cuisine:American

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Amelia’s Tuna Macaroni Salad

I made this according to the instructions for the first time, and it turned out OK. I want a taste that is less “sweet.” For the second batch, I made the following modifications to accommodate our individual preferences. The modifications I made were as follows: 1 1/2 cups frozen fresh peas, which I added to the saucepan with the macaroni right before I drained it; and 1 1/2 cups frozen fresh corn. Then I passed everything through a strainer filled with cold water to swiftly chill it down. I cut some green onions and mixed in a diced dill pickle to finish it off.

In addition to the paprika, I sprinkled a pinch of dried dill and freshly cracked black pepper on top of the dish.

It will be even better if I add some shredded or chopped cheddar cheese to it next time.

Peach822, you’ve made an excellent starting place.

Most helpful critical review

Even while this recipe is passable, it might be even better with a few adjustments. I quadrupled the amount of onion, celery, and tuna I used. I also substituted corn for the peas because I didn’t have any on hand. We couldn’t detect any relish flavor, so I added some cubed pickles and it turned out fantastic! 162 user reviews

• 90 stars out of a possible 100
• 4 stars out of 55
• 3 stars out of 11
• 2 stars out of 5
• 1 star out of 1

I made this according to the instructions for the first time, and it turned out OK. I want a taste that is less “sweet.” For the second batch, I made the following modifications to accommodate our individual preferences. The modifications I made were as follows: 1 1/2 cups frozen fresh peas – I added these to the pot with the macaroni right before I was about to drain it. Then I passed everything through a strainer filled with cold water to swiftly chill it down. I cut some green onions and mixed in a diced dill pickle to finish it off.

1. In addition to the paprika, I sprinkled a pinch of dried dill and freshly cracked black pepper on top of the dish.
2. It will be even better if I add some shredded or chopped cheddar cheese to it next time.
3. Peach822, you’ve made an excellent starting place.
4. We have a farm, and I provide a substantial meal for everyone every day.

My hubby despises macaroni salad to the extreme.

1. My family adores the one I prepare, and they often request that I serve it at family gatherings.
2. The fact that I didn’t just scoop up a huge bowl of food and devour it right then and then required every ounce of energy I had left in me.
3. My relish supply was running low, so I chose to cut up a pickle instead of making more relish.
4. I had to repeat this twice because the recipe asked for 2 TBLS of relish each time.
5. I had to increase the amount of mayo I used, which I believe was due to the fact that I was using a 16oz package of macaroni.
6. This recipe is just excellent.
7. My suspicion is that this is the one that he will eventually like:) I will post again tomorrow and ask for his feedback.

*Additional information has been added.

I finally got around to asking him what he thought.

It’s actually rather nice.” That’s a five-star rating from him, which is impressive.

He despises macaroni salad, so if he ate it, you may make your own judgment about it.

It was quite enjoyable.

Continue readingAdvertisement This is an outstanding recipe.

Simply place them in the refrigerator and they will defrost by the time you are ready to enjoy the salad.

We’ve discovered that we like it without the egg, but with a diced green apple thrown in for good measure.

I quadrupled the amount of onion, celery, and tuna I used.

We couldn’t detect any relish flavor, so I added some cubed pickles and it turned out fantastic!

I omitted the pickle relish and increased the amounts of tuna and celery by double.

I also customized the flavor by adding sugar and Lawry’s seasoned salt to my desire.

I omitted the onions, but everything else was delicious.

Macaroni salad should taste just like this!

Tuna Pasta Salad

This post may include affiliate links, which means I may receive a commission if you click on them. Please see my disclosure page for more information. This tuna pasta salad is a light and refreshing dish that is perfect for picnics, cookouts, and potlucks. It may be served as a main dish or as a side. It’s quick and easy to make, requires just a few simple ingredients, and does not include any mayonnaise. There are never enough pasta salad recipes to go around! They are a fantastic dish to prepare ahead of time for meal prep, and they are really flexible.

This healthy tuna pasta salad is strong in protein and low in fat when compared to many other recipes because it is done without mayonnaise.

Make a picnic or barbecue of it by serving it with my grilled Mediterranean chicken kebabs or beside my cowboy caviar.

How To Make Tuna Pasta Salad

The preparation of this delectable tuna salad with spaghetti is really simple and quick! It will take you no more than a few minutes to complete!

• Cook the pasta according to the package directions, drain, and place it in a large mixing basin. Fill a large mixing bowl halfway with red bell pepper, cherry tomatoes, cucumber, red onion black olives, minced garlic, albacore tuna fish, and lemon zest
• Stir well to combine. Olive oil and lemon juice should be drizzled on top. Add salt and freshly ground black pepper to taste, and serve immediately. Garnish with fresh parsley and serve at room temperature. Enjoy

Can you make the tuna pasta salad ahead of time?

Ahead of time, this tuna and pasta salad is delicious and easy to prepare. It’s wonderful for picnics or parties if you want to offer it with other dishes to complement them. In fact, if you let the meal to marinade and cool in the refrigerator for 30 minutes to an hour, it will taste much better. It will help the tastes to come together more effectively. Once you’ve combined the ingredients, put them to an airtight container and store them in the refrigerator. Because this tuna spaghetti dish contains no mayonnaise, leftovers will keep for up to 4 days in the refrigerator.

What’s the best pasta to use?

Farfalle (bow tie) pasta is my preferred choice for this tuna pasta salad dish since it readily scoops up all of the other toppings in each piece. Pasta shells might also work nicely in this situation. You can easily make this tuna noodle salad gluten-free by substituting gluten-free pasta for the regular pasta.

Do you need to rinse the pasta in cold water after cooking it?

The fact that there is no mayo in this tuna pasta salad means that it does not need to be chilled before being combined with the other ingredients. It’s alright if it’s still a little hot. Despite this, it’s best served cold, so when you’ve finished making it, put it in the refrigerator to cool down.

Recipe Notes and Tips

• Prepare all of the ingredients by chopping them into similar-sized pieces so that they will blend quickly and be simpler to consume
• Instead of using bottled lemon juice, use freshly squeezed lemon juice. It has a considerably stronger flavor and is more colorful. This recipe for pasta salad calls for albacore tuna, which is available at most markets. It has a stronger texture and a mild taste compared to other varieties. Before serving, let the pasta salad to marinade and chill in the refrigerator for 30 minutes to an hour before serving. Avoid freezing the pasta tuna salad if you don’t want to risk it becoming mushy.

More Easy Salad Recipes

In case you’re looking for even more delectable and simple potluck salads, try some of our all-time favorites:

• Tomato Salad, Greek Salad, Cowboy Caviar, Coleslaw, Broccoli Salad, Tomato Cucumber Avocado Salad, Tomato Cucumber Avocado Salad, Tomato Cucumber Avocado Salad

Tuna Pasta Salad

This tuna pasta salad is a light and refreshing dish that is perfect for picnics, cookouts, and potlucks.

It may be served as a main dish or as a side. It’s quick and easy to make, requires just a few simple ingredients, and does not include any mayonnaise. Preparation time: 10 minutes Approximately 10 minutes of cooking time Time allotted: 20 minutes Servings6servings Calories339kcal

• 6-8 ounces Farfalle pasta (bow tie pasta), cooked according to package directions
• 2 medium-sized red bell peppers, coarsely chopped
• 8-ounce cherry tomatoes, cut in half
• 1/4cupfresh parsley, chopped
• 1 cucumber, cut lengthwise slices
• 1/2 red onion, finely chopped
• 1/2 cupblack olives, cut in half
• 2 cloves garlic, minced
• 15 ounces albacore tuna fish, drained
• 3 tablespoons extra virgin olive oil
• The juice of 1 lemon
• The zest of 1 lemon
• Salt and black pepper
• 3 tablespoons extra virgin olive oil

• Cook the pasta according to the package directions, drain, and place it in a large mixing basin. Fill a large mixing bowl halfway with red bell pepper, cherry tomatoes, cucumber, red onion black olives, minced garlic, albacore tuna fish, and lemon zest
• Stir well to combine. Olive oil and lemon juice should be drizzled on top. Add salt and freshly ground black pepper to taste, and serve immediately. Garnish with fresh parsley and serve at room temperature. Enjoy

Recipe TipsNotes

• Prepare all of the ingredients by chopping them into similar-sized pieces so that they will blend quickly and be simpler to consume
• Instead of using bottled lemon juice, use freshly squeezed lemon juice. It has a considerably stronger flavor and is more colorful. This recipe for pasta salad calls for albacore tuna, which is available at most markets. It has a stronger texture and a mild taste compared to other varieties. Before serving, let the pasta salad to marinade and chill in the refrigerator for 30 minutes to an hour before serving. Avoid freezing the pasta tuna salad if you don’t want to risk it becoming mushy.

calorie count 339kcal|carbohydrate count 35g|protein count 23g|fat count 12g|saturated fat count 2g|cholesterol count 30 mg|sodium count 458mg|potassium count 497mg|fiber count 3g|sugar count 4g|vitamin A 1111IU|vitamin C 49mg|calcium 47mg|iron 2mg CourseSaladCuisineAmerican Keywords: pasta salad with tuna, tuna pasta salad, tuna pasta salad with tuna Have you tried this recipe yet? When you share a photo of your dish on Instagram, please sure to use the hashtag #DeliciousMeetsHealthy and to follow @deliciousmeetshealthy on Twitter!

Meet The Author:Neli | Delicious Meets Healthy

Hello and welcome to my kitchen! Welcome to Delicious Meets Healthy, my name is Neli Howard, and I’m the food blogger behind the site. When I was working in public accounting, I decided to launch Delicious Meets Healthy in 2014. I enjoy cooking because it allows me to express my creativity while experimenting with different flavors and textures of different foods. Whereas everything I did at work was very analytical and detail oriented, cooking allows me to express my creativity while experimenting with flavors and textures of different foods.