Simple Tuna Pasta Salad
photo by Jonathan Melendez
- Ready In:
- 12 ounces pasta shells or 12 ounces macaroni, cooked and drained
- 12 ounces canned chunk albacore tuna, drained
- 1 cup chopped celery
- 1 cup frozen green pea, thawed
- 1 1⁄2 cups mayonnaise (this amount is an estimate, you'll need enough to make the salad creamy) or 1 1/2 cups Miracle Whip (this amount is an estimate, you'll need enough to make the salad creamy)
- salt and pepper
- Combine the cooked and drained pasta with the drained tuna, chopped celery, peas, and mayonnaise, using only enough mayonnaise for the salad to be creamy.
- (If it's made ahead, you may need more because the pasta will absorb the mayo.) Chill at least 1- 2 hours before serving.
Questions & Replies
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This was a yummy salad! It was creamy and delicious, and the peas added just the right flavor. I originally gave this recipe 4 stars, but I just had the leftovers for lunch and added some miracle whip instead of mayo, and it was even better! I guess the miracle whip added the extra zip I was looking for. I'm upping my rating! I'll definitely be making this again. Thanks, PanNan!
it's nice to be able to go to the internet for the basics of any recipe. :-) and this was very basic. no celery so I used chopped onion, chopped black olives, grated carrot and chopped hard boiled egg in addition to the peas and tuna. omg mmm. and don't forget the spices! pepper, garlic salt, celery seed, paprika and Italian seasoning. delish.i'd say it's a keeper.
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i used whole wheat egg noodles because thats all i had when my kids surprised me with a dinner request, added a half a red onion, and used home canned lake michigan salmon instead of tuna.<br/>i went a little heavy on the peas and used two pint of salmon, and a little light on the pasta.<br/>mirical whip to get it just the right consistency. truthfully didnt measure anything. <br/>very very good. took me 20 minutes max.