1/2 Photos of Summer Pasta Salad With Tuna
This is the quintessential summer comfort food. When it was too hot to cook or eat a heavy dinner, my mother would often make this as a light summer meal. The leftovers taste great the next day! NOTE: Many of the spices can be adjusted to taste. I like to experiment with new flavors, like adding dill or curry powder. (cooking time is boiling the pasta and eggs, while prep time is chopping and mixing)
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Units: US | Metric
- 16 ounces elbow macaroni (or other small pasta, shells, radiatore, bowties)
- 3 (6 ounce) cans tuna
- 4 hardboiled egg, chopped
- 2 stalks celery, diced small
- 1 small onion, diced small
- 4 -5 tablespoons mayonnaise (or more to taste)
- 1 teaspoon lemon juice
- 2 teaspoons black pepper
- 1 teaspoon seasoning salt
- 1 teaspoon garlic powder
- 1 tablespoon sweet pickle relish
- 3 -4 dashes hot sauce (we like Frank's Red Hot)
- 1Boil pasta as directed until al dente. Drain and rinse with cold water to stop the cooking. (I also boil the eggs at this time and rinse then in cold water when finished).
- 2In a large salad bowl, combine chopped eggs, diced onion, celery, mayo, lemon, spices, relish, and hot sauce.
- 3Drain the tuna well and flake into the bowl.
- 4Make sure the pasta is relatively dry (a little water clinging to them keeps the salad moist and cuts down the mayo needed).
- 5Thoroughly mix the salad and chill if desired.
- 6Serve in bowls or on a bed of lettuce.
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Nutritional Facts for Summer Pasta Salad With Tuna
Serving Size: 1 (175 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 389.1
- Calories from Fat 79
- Total Fat 8.8 g
- Saturated Fat 2.0 g
- Cholesterol 108.2 mg
- Sodium 132.5 mg
- Total Carbohydrate 49.5 g
- Dietary Fiber 2.4 g
- Sugars 3.4 g
- Protein 25.8 g
The following items or measurements are not included: