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!
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.
• 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.
- 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