Description
A comforting, creamy salad made with tender noodles, flaky tuna, crisp veggies, and a tangy mayo dressing. Perfect for any occasion—from weekday lunches to summer picnics.
Ingredients
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2 cups cooked elbow macaroni or egg noodles
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2 cans (5 oz each) tuna, drained and flaked
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1/2 cup diced celery
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1/4 cup finely chopped red onion
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1/2 cup frozen peas, thawed
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1/4 cup mayonnaise (or more to taste)
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Salt and black pepper, to taste
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1/2 tsp garlic powder (optional)
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1/4 tsp paprika (optional, for garnish)
Instructions
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Cook noodles until al dente, drain, and rinse under cold water.
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Combine tuna, celery, onion, and peas in a large bowl.
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In a small bowl, whisk together mayonnaise, garlic powder, salt, and pepper.
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Add cooled noodles and dressing to the bowl. Toss to coat evenly.
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Chill for 30+ minutes, sprinkle paprika on top, and serve cold.
Notes
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Use Greek yogurt for a lighter version.
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Add chopped pickles, shredded cheese, or boiled eggs for variation.
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Best enjoyed within 2 days of making.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Main Dish
- Method: Mixing, Boiling
- Cuisine: American
Nutrition
- Calories: 310
- Sugar: 3g
- Sodium: 440mg
- Fat: 14g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 21g
Keywords: Tuna pasta salad, Cold tuna noodle salad, Creamy tuna macaroni salad, Tuna mayo pasta, Easy tuna lunch recipe