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5 from 3 ratings

Tuna Pasta Salad

This creamy Tuna Pasta Salad recipe is served with macaroni, eggs, celery, onions, peas, and of course- tuna fish. This makes an easy lunch, snack, or side dish that is pulled straight from the fridge and served cold!


  • ¾ lb. macaroni
  • 3 (5 oz.) cans tuna packed in water, drained well.
  • 2 celery sticks, finely diced
  • ¼ cup red onion, finely diced
  • 4 hard-boiled eggs, see notes
  • ¾ cup frozen peas, thawed


  • ¾ cup mayonnaise
  • ¼ cup yellow mustard
  • 1/4 cup sweet relish
  • 1 Tablespoon lemon juice
  • 1 Tablespoon white vinegar
  • ¼ teaspoon celery salt
  • ¾ teaspoon garlic salt
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 pinch cayenne, optional

Optional Garnishes

  • Pinch paprika
  • Diced green onions


  • Combine dressing ingredients and set in the fridge to chill.
  • Boil macaroni in salted water until just al dente, about 7 minutes (verify time on package).
  • Drain and rinse with cold water until the water comes through the bottom of the strainer cold. Drain as much of the water as possible, (I lay my macaroni on a dry dish towel).
  • Cut the hard-boiled eggs into pieces of desired size, reserve some to garnish on top if desired.
  • Add the pasta, dressing, and all remaining ingredients to a large bowl. Use a silicone spatula to gently stir until evenly combined. Transfer to a clean serving dish.
  • Garnish with green onions and paprika.
  • Cover and refrigerate for a minimum of 4 hours or up to overnight. The pasta will absorb more of the dressing during this time. Serve!


Perfect Hard Boiled Eggs:
• Submerge the eggs in 2 inches of cool water in a pot on the stove-top.
• Gradually bring them to a boil.
• Once the boil is reached, cover the pot and remove them from the heat.
• Let them sit for 12 minutes.

Pro Tips:
• Drain the tuna very well to prevent the tuna salad from becoming watery.
• If you have older eggs, use those as they’re easier to peel. You can also add ½ teaspoon baking soda to the water if using fresh eggs, which will help with peeling as well.
• Chopped bacon makes a great garnish for this as well.

Make-Ahead Method
  • This can be made 1-day ahead of time.
  • Transfer to a serving bowl and garnish just before serving so that you can stir it first. 


Calories: 255kcal, Carbohydrates: 23g, Protein: 13g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 75mg, Sodium: 545mg, Potassium: 176mg, Fiber: 2g, Sugar: 3g, Vitamin A: 238IU, Vitamin C: 4mg, Calcium: 26mg, Iron: 1mg