Description
Creamy, easy and the perfect picnic side, this Tuna Pasta salad is full of noodles, peas, red onion, tuna all tossed in a deliciously creamy and easy sauce.
Ingredients
Scale
- 16 oz elbow noodles (cooked according to pkg directions)
- 3 4 oz cans tuna in water (drained)
- 4 hard-boiled eggs (chopped)
- 1 cup frozen peas (defrosted)
- 1/2 cup red onion (diced fine)
- 1 1/2 cup mayo
- 1/4 cup milk
- 2 tsp seasoning salt
- 3–4 Tbs sugar
- Salt & pepper (to taste)
Instructions
- Step: Cook your pasta in large pot with salted water until al dente, about 15 minutes, remove and strain water then run under cool water to stop cooking and cool down pasta.
- Step: In large nowl add your tuna, eggs, onion and peas.
- Step: Add in your drained pasta and stir to combine, set aside.
- Step: In smaller bowl whisk together mayo, milk, seasoning salt, sugar, salt & pepper until combined.
- Step: Pour over your pasta, scraping the bowl to make sure you get all the dressing mixture then stir to coat everything evenly.
- Step: Cover with plastic wrap and refrigerate for 30 minutes to at least an hour to chill and let pasta soak up some of the dressing.
Notes
You can use any type of small pasta such as bowties, penne, or shells. For extra creaminess, increase mayo to 1 3/4 cups. Miracle Whip can be used as a 50/50 substitute for mayo. Refrigerate for 30-60 minutes before serving. Store in the refrigerator for 1-2 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 461 kcal
- Sugar: 7 g
- Sodium: 710 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 89 mg
Keywords: tuna pasta salad, creamy pasta salad, picnic side dish, American salad