Tuna Pasta Salad
from kristineskitchenblog.comThis 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.
Servings: 8 -10 servings
Calories: 286kcal
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
- 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.
Nutrition
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
