Tuna Pasta Salad
A delightful and versatile Tuna Pasta Salad featuring al dente pasta, tender tuna, and a creamy dressing, perfect for summer picnics or any casual gatherings.
Ingredients
Pasta and Vegetables
- 16 oz elbow noodles cooked according to package directions
- 1 cup frozen peas defrosted
- 1/2 cup red onion diced fine
Proteins
- 3 cans (4 oz) tuna in water drained
- 4 hard-boiled eggs hard-boiled eggs chopped
Dressing
- 1 1/2 cup mayonnaise
- 1/4 cup milk
- 2 tsp seasoning salt
- 3-4 Tbs sugar
- Salt & pepper to taste
Instructions
Preparation
- In a large pot, bring salted water to a boil over high heat. Add the elbow noodles and cook according to package directions until al dente, about 15 minutes. Once done, strain the pasta and run it under cool water to stop the cooking process and cool down the noodles.
Mixing
- In a large mixing bowl, add the drained tuna, chopped hard-boiled eggs, diced red onion, and defrosted peas. Carefully add the cooled pasta to the bowl and gently stir everything to combine.
- In a separate smaller bowl, whisk together the mayonnaise, milk, seasoning salt, sugar, salt, and pepper until well blended and smooth.
- Pour the dressing over the pasta mixture, making sure to scrape the bowl to get all the dressing. Stir thoroughly to coat all the ingredients evenly.
Chilling
- Cover with plastic wrap and refrigerate for at least 30 minutes to an hour to allow the flavors to meld together and the pasta to soak up some of the dressing.
Notes
For serving, consider presenting it in a large, colorful bowl with a sprinkle of fresh herbs or chopped green onions on top. Serve alongside crusty bread, fresh salads, or grilled chicken.