Tuna Pasta Salad
A great tuna salad that doesn't need bread because it's on pasta. Great to keep in the fridge for quick lunches and easily packed up for on the go.
Prep Time 20 minutes mins
Chill 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Entree
Cuisine American
- 1 lb. cooked pasta, mini shells, macaroni or pasta for salad
- 6 oz. can tuna or albacore in water, drained
- 1 cup fresh or frozen peas, thawed
- 1 cup celery, chopped
- 1 cup cucumber, mostly peeled and diced optional
- 1 sweet bell pepper, diced
- ½ sweet onion, chopped
Dressing
- 1 cup mayonnaise NOT Miracle Whip because EW!
- 3 Tbsp lemon juice bottled or fresh is fine
- 1 Tbsp fresh thyme or ½ tsp dried
- ½-1 tsp salt to taste
- ¼-½ tsp black pepper to taste
Cook and drain the pasta according to the package. Do a taste test before draining to make sure it is fully cooked and not too chewy.
Chop, dice and prep your other ingredients while the pasta is cooking.
Whisk all the dressing ingredients together in a small bowl. Set aside.
In a large bowl add the cooked pasta, tuna and veggies. Drizzle the dressing over the top and stir till well combined.
Cover tight and chill in the refrigerator for at least an hour.
Stir really well before serving. Keep refrigerated.