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 cup mayonnaise
- 1 can tuna, drained
- 1 tbsp mustard
- 1 tsp salt
- 1/2 tsp dill
- 1/2 tsp pepper
- 2 tbsp pickle relish
- 1 lb pasta of choice (we prefer medium shells or elbow macaroni), cooked, drained and rinsed in cold water
- Combine all ingredients except pasta in a large bowl and stir until thoroughly combined. Add pasta and stir to coat. Refrigerate until eating.