Description
This Tuna Pasta Salad is a delightful and refreshing dish perfect for picnics or family gatherings.
Ingredients
Scale
- 16 ounces Elbow Macaroni Pasta
- 3 cans Tuna Packed in Water (5 ounce cans drained well)
- 1 cup Mayonnaise
- 2 Ribs Celery (finely chopped)
- 1/2 Red Onion (finely chopped)
- 1/4 cup Sweet Pickle Relish
- 3 Hard Boiled Eggs (chopped)
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 cup Frozen Peas (thawed)
- 1 Lemon (juiced)
Instructions
- Cook the pasta based on the package instructions to al dente. Drain and rinse with cool water. Then place in a large mixing bowl.
- In a separate bowl, whisk together mayonnaise, sweet pickle relish, lemon juice, salt and pepper. Then stir in the chopped tuna.
- Gently stir in the celery, onion, hard boiled eggs and peas into the large bowl with the pasta.
- Pour the mayonnaise mixture over the pasta mixture and stir until all the ingredients are well coated with the dressing.
- Cover and refrigerate for at least 1 hour and then serve cold.
Notes
- This salad is best served cold and can be prepared a day in advance for convenience.
- Feel free to add other vegetables like bell peppers or cucumber for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 120mg