Description
This tuna pasta salad is a simple and quick dish perfect for a light meal or side. It features pasta, canned tuna, mayonnaise, and fresh vegetables for a refreshing taste.
Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cans (5 ounces each) tuna in water, drained
- 1/2 cup mayonnaise
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
- 1/4 cup frozen peas, thawed
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook macaroni according to package directions. Drain and rinse with cold water; drain well.
- In a large bowl, combine the cooked macaroni, drained tuna, mayonnaise, celery, red onion, peas, lemon juice, salt, and pepper.
- Stir until all ingredients are well combined.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Serve cold.
Notes
- For a creamier salad, add an extra tablespoon or two of mayonnaise.
- Adjust salt and pepper to taste.
- Add other vegetables like diced bell peppers or corn for variety.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook (after pasta)
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg
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