This was a very good lunch. I made it with light mayo and the dill pickle, minced. I added chopped celery and some red bell pepper that I needed to use. Colorful, very tasty and certainly very simple to do. It's a winner.
Great! I never made a tuna pasta salad with egg noodles before. It's actually not as "heavy." We enjoyed this very much, and I'll make this again. Thanx for sharing your recipe.
I halved the recipe and added frozen peas to my cooking pasta. Omitted eggs and relish. Added paprika, cayenne, and turmeric because I like the spices. I also dumped in the whole can of tuna, with the water. I saw this done on another tuna noodle recipe that described making your own cream sauce. I think the extra liquid from the tuna can allowed me to use less mayonnaise than called for here. I liked it both warm and cold.
Ultimately, this turned out well, if a bit bland. Everyone ate it. However, I was frustrated with the amount of mayonnaise in the ingredient list. I realize that it says "add more if desired." I had to add a full cup of mayo (and some leftover super-gloppy tuna salad that DH had made) to even approach a decent consistency. This was time consuming as well because I had to keep adding and experimenting.
My husband loves it. I added peas instead of celery.
this was very very good thanks
This was an excellent salad. We used ordinary rotini instead of egg noodles and it worked out great. Thanks.
Well I scaled the recipe back to 4 servings, didn't have celery, so used some celery salt to get the flavor in, and used a little more mayo than called for. Great lunch! Thank you!