Tuna Noodle Salad

READY IN: 20mins
Recipe by Kimosabe

Very tasty. A lot of pasta salads like this are long on mayonnaise and short on flavor. This one is very satisfying. Using the oil may seem risky, but it's the secret behind the deep flavor. A summertime favorite.

Top Review by Sydney Mike

Couldn't bring myself to use (or even buy) tuna packed in oil, so made a change to one in water, which I always have onhand! Except for that, though, I did follow the recipe & we were very happy with the resulting salad, half of which was shared with a neighbor couple! Thought the flavor from the roasted peppers was a nice addition! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in the current Pick A Chef]

Ingredients Nutrition

  • 1 lb macaroni, precooked (elbows)
  • 1 large stalk celery, diced finely
  • 1 large red pepper, diced
  • 3 ounces glass packed roasted red peppers, diced
  • 1 (13 ounce) can solid white tuna, well broken up (with oil)
  • 1 cup mayonnaise
  • salt and pepper

Directions

  1. Cook elbows.
  2. Break-up tuna with a fork into small bits.
  3. Mix tuna and all other ingredients into the pasta.
  4. Refrigerate for several hours.
  5. Is much better on the second day.

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