Easy Tuna Pasta Salad Recipe
Try this easy and simple cold Tuna Pasta Salad that can be served as a side or a stand-alone meal and great on its own. You can do it ahead of time and is perfect for parties, potlucks, and picnics.
If you love tuna, you will definitely love this cold tuna pasta salad.
Always having canned tuna can truly be handy. I have different kinds actually but for this recipe and most salad recipes that require tuna, I use tuna chunks in water.
Pasta noodles are a staple in most households, so is it in ours. So as long as you have some mayonnaise and onions then you are ready to go. But with some carrots and celery then it will be perfect.
I only use enough mayonnaise on this recipe, just enough to coat every noodle. I love mayonnaise and all but I am not usually a fan of anything excessive.
Of course, you can add more if that is to your liking or you can add some other flavors and textures like yogurt or thick cream.
I know others add some milk to moisten it up a bit which should be good especially if you are not serving it immediately as you know, noodles tend to expand and absorb more liquids even after it is already cooked.
This one easy cold tuna pasta recipe is really a very basic one. You may want to add other stuff like pineapple tidbits, peas, dill, raisins, and chunks of cheese.
As for the pasta to use, of course, you may use other kinds. But I like using fusilli for such recipes because of its many curves and crevices where the dressing and pieces can easily cling to.
How long can you keep tuna pasta salad?
If you are planning to make this ahead for a party or a picnic, here are some tips for storing.
Place the tuna pasta salad in an airtight container.
You can store tuna pasta salad in the fridge up to 3-5 days. Do not put it in the freezer as it does not freeze well.
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Easy Tuna Pasta Salad
INGREDIENTS
- 0.5 pound fusilli pasta
- 1 can tuna chunk in water (7 Oz. /198 g)
- 1 cup mayonnaise
- 1 small carrot - grated
- 1 stalk celery - chopped
- 1 big red onion - finely chopped
- 3 tablespoons pickle relish
- salt
- ground pepper
INSTRUCTIONS
- Cook fusilli according to package directions. Drain water and rinse to let it cool down. Can be done ahead and refrigerated.
- In a big salad bowl, toss together the pasta, mayonnaise, tuna, carrots, celery and red onions. Add some pickle relish if desired.
- Season with salt and fresh ground pepper.
