Tuna Pasta Salad

This is one of our go-to lunch recipes. The kids love it so much that they request it every single weekend for lunch. I make it probably once or twice a month during the winter and every single week during the summer. And just for a little background, this recipe was my first foray in cooking during stolen moments. When I realized that I could make this dish for lunch while serving the kids breakfast, I knew I was on to something…and the rest is history. I’m happy to say that the method has evolved well beyond this simple Tuna Pasta Salad, but this recipe will always hold a special place in my heart.

For this recipe, I’m giving you the ingredients and estimated measurements for the way I usually make the salad. However, it is very versatile and open to all kinds of additions (onions, celery and peas are all great), deletions (skip the dill and relish if you’re not a fan) and substitutions (1/2 mayo and 1/2 Ranch dressing is a great option). Some of my usual deviations from the norm are that I scoop out the serving for our 11 year old before I stir in the pickle relish and I heavily salt mine because, since it’s tuna and I’m not the biggest fan, I need the extra saltiness.

Tuna Pasta Salad

  • 1 c. mayonnaise
  • 1 can tuna, drained
  • 1 T. mustard
  • 1 t. salt
  • 1/2 t. dill
  • 1.2 t. pepper
  • 2 T. pickle relish
  • 1 lb. pasta of choice (we prefer medium shells or elbow macaroni), cooked, drained and rinsed in cold water

1. Combine all ingredients except pasta in a large bowl and stir until thoroughly combined. Add pasta and stir to coat. Refrigerate until eating.

13 thoughts on “Tuna Pasta Salad

  1. this one’s a basic ‘mom dish.’ I’m waiting to restock my celery-flakes for this. (they’re my no-chop go-to favorite)

  2. This sounds so good. I am going to make this tomorrow. My hubby does not eat fish of any kind, so I make fish dishes other than main meal entrees. Being as it is a pasta salad, it should keep for several days in the fridge. The additional of onion, celery, and peas and the ranch/mayo combo sound really good. Think I might try a little curry powder, too.

    A note for Jan. If you keep celery around for other uses, you can make your own celery flakes practically “free.” I just remove the leaves from my stalks of celery. put them in a shallow pan and let them set on my counter for several days until they are completely dry. I stir them around a bit each day. To speed things up, if you use your oven for anything, you can place the pan in
    the oven when it has almost cooled down. Just watch to keep from burning the celery leaves. This is really useful for the inner part of the bunch of celery which is mostly leaves. I store this in a plastic bag. This, of course, doesn’t
    make much, but like I said, it is “free” and it keeps food out of the trash.

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