Tuna Pasta Salad
This easy to make tuna pasta salad is the perfect picnic lunch or side. Packed with tuna, vegetables & pasta, it is ready in 20 minutes!
Servings 6
Calories 384kcal
Ingredients
Pasta, veggies and protein
- 14 ounces tuna use 2 x 7oz cans or 3 x 5oz cans
- 3 hard boiled eggs
- 16 ounces small pasta shells
- 1 cup peas frozen
- ½ cup red onion diced
- 1 cup cherry tomatoes halved
- 2 stalks celery diced
For the dressing
- 1 cup mayonnaise can use more, adjust to your preference
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoons pepper
Optional
- ¼ cup fresh parsley
Instructions
Get prepped
- Open the cans of 14 ounces tuna, drain well. Boil the eggs and set aside to cool. Dice the 3 hard boiled eggs.
- Dice the ½ cup red onion, halve the 1 cup cherry tomatoes and chop the 2 stalks celery.
Make the dressing
- In a small mixing bowl, whisk together the 1 cup mayonnaise, 1 tablespoon lemon juice, and 2 teaspoons Dijon mustard until smooth.
- Season with ½ teaspoon salt and ¼ teaspoons pepper to taste. Adjust the dressing according to your preference - if you like it tangier, add more lemon juice.
Cook the pasta (and peas)
- In a large pot of boiling salted water, cook the 16 ounces small pasta shells according to the package instructions until al dente.
- Add the frozen 1 cup peas to the boiling pasta water during the last 3 minutes of cooking.
- Drain the pasta and peas in a colander and rinse under cold water to stop the cooking process. Set aside to cool.
Assemble the salad
- In a large mixing bowl, combine the cooled pasta and peas, red onion, cherry tomatoes, and celery.
- Flake the tuna into the bowl with the pasta mixture and add the chopped boiled eggs.
- Pour the dressing over the salad and toss gently until everything is well coated.
- Stir in the chopped parsley, if using.
Chill
- Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour to allow the flavors to meld together.
Serve
- Once chilled, give the salad a gentle stir. Taste and adjust the seasoning if necessary.
- Serve the salad cold, garnished with ¼ cup fresh parsley if desired
Nutrition
Calories: 384kcal | Carbohydrates: 7g | Protein: 18g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 133mg | Sodium: 631mg | Potassium: 309mg | Fiber: 2g | Sugar: 3g | Vitamin A: 712IU | Vitamin C: 21mg | Calcium: 45mg | Iron: 2mg
