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Nutrition Facts
Serving Size 1 (238g) Recipe makes 6 servings
Calories 533
Calories from Fat 200		(37%)
Amount Per Serving		%DV
	Total Fat 22.3g	34%
	Saturated Fat 3.5g	17%
	Monounsaturated Fat 5.8g
	Polyunsaturated Fat 11.6g
	Trans Fat 0.0g
Cholesterol 39mg		13%
Sodium 674mg		28%
Potassium 311mg		8%
Total Carbohydrate 60.4g		20%
	Dietary Fiber 3.1g	12%
	Sugars 6.4g
Protein 22.7g		45%
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Simple Tuna Pasta Salad

Recipe #64320 | 20 min | 20 min prep | add private note

⁽⁴⁰⁾ RATE IT NOW Print Recipe

By: PanNan
Jun 11, 2003

Some of the best recipes are the most simple. This is one of those. I prefer it just as written, but you may add any ingredients you choose such as chopped onion, scallions, chives, water chestnuts, chopped hard-boiled eggs, lemon-pepper, dill, parsley, etc. I often take this to potlucks when I need a quick and easy (and economical) dish. I've never had to take home left-overs. Tuna pasta salads can be found at many pot lucks. Albacore tuna is plentiful on the Pacific Coast, and this recipe represents the Western U.S.

SERVES 6 -8 (change servings and units)

Ingredients

12 ounces pasta shells or macaroni, cooked and drained
12 ounces canned chunk albacore tuna, drained
1 cup chopped celery
1 cup frozen green pea, thawed
1 1/2 cups mayonnaise or Miracle Whip (this amount is an estimate, you'll need enough to make the salad creamy)
salt and pepper

Directions

1
Combine the cooked and drained pasta with the drained tuna, chopped celery, peas, and mayonnaise, using only enough mayonnaise for the salad to be creamy.
2
(If it's made ahead, you may need more because the pasta will absorb the mayo.) Chill at least 1- 2 hours before serving.

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Featured Reviews for This Recipe

From: I cook-You clean

On Oct 28, 2009

on a diet so...used 2 cups whole wheat pasta, only 4 tbls light miracle whip, subbed peas for chick peas, and added a whole lotta dried dill/lemon blend. I really wish I could have added more mayo.

0 people found this review helpful

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From: jellyko

On Sep 9, 2009

used onion salt instead of regular salt and replaced peas with boiled cut up egg..... very simple and good

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From: Kree

On Jun 27, 2003

This was a yummy salad! It was creamy and delicious, and the peas added just the right flavor. I originally gave this recipe 4 stars, but I just had the leftovers for lunch and added some miracle whip instead of mayo, and it was even better! I guess the miracle whip added the extra zip I was looking for. I'm upping my rating! I'll definitely be making this again. Thanks, PanNan!

10 people found this review helpful

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From: Michelle S.

On Jan 3, 2005

This is a fantastic base for a Tuna salad! I never use peas (personal aversion to them), but I do add a red pepper finely chopped and some hard cooked egg. I also make sure I finely mince the onion so it does not over power. I add a generous dash of garlic powder and some dillweed to the finish product. Thanks for getting down on paper what I never quite could! This is a classic for sure.

7 people found this review helpful

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