Tuna Pasta Salad
This delicious Pasta Tuna Salad combines two classic and nostalgic side dishes into one refreshing and wholesome recipe!
Servings 8 servings
Calories 465kcal
Ingredients
- 3 cups dried small shell pasta
- 1 cup mayonnaise
- 2 tablespoon yellow mustard
- 1/4 cup sweet pickle relish
- 1 tablespoon lemon juice
- 1/2 teaspoon celery salt
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoon fresh dill weed chopped
- 1/8 teaspoon cayenne pepper optional
- 3 (5 ounce) cans of tuna in water drained
- 3 celery sticks finely chopped
- 1/2 cup red onion finely chopped
- 1 cup frozen peas
- 5 hard boiled eggs
Instructions
- Cook pasta to al dente according to the pkg direction, drain and rinse with cold water and place in a large bowl.
- Add in the mayonnaise, mustard, relish, lemon juice, celery salt, garlic powder, salt, pepper, paprika, dill and cayenne pepper and mix until combined.
- Fold in the tuna, celery, red onions and peas until combined.
- Peel and cut your eggs into chunks and fold them into the pasta salad.
- Season with more salt and pepper to taste if needed. Chill in the refrigerator for at least 2 hours. And serve!
Notes
- Any small cut pasta will work, make sure you don't overcook it.
- Tuna packed in water is best.
- No need to thaw the peas they thaw really fast.
Nutrition
Serving: 1serving | Calories: 465kcal | Carbohydrates: 35g | Protein: 22g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 899mg | Potassium: 304mg | Fiber: 3g | Sugar: 5g | Vitamin A: 514IU | Vitamin C: 8mg | Calcium: 46mg | Iron: 2mg
