Description
A creamy and satisfying pasta salad made with tender elbow macaroni, flaked tuna, and a mayonnaise-based dressing. Packed with hard-boiled eggs and fresh peas, it’s the perfect comfort food for picnics, potlucks, and casual meals.
Ingredients
8 ounces elbow macaroni
2 cans (5 ounces each) tuna, drained
2 hard-boiled eggs, chopped
1 cup mayonnaise
1/4 cup finely chopped celery
1/4 cup sweet peas, fresh or frozen and thawed
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
Cook elbow macaroni according to package instructions until al dente; drain and let cool.
Flake the tuna into a large mixing bowl and add the chopped hard-boiled eggs.
Stir in the mayonnaise, celery, peas, and mustard until well combined.
Season with salt and pepper to taste.
Chill the salad for at least 30 minutes before serving to allow the flavors to meld.
Notes
For a lighter version, substitute half of the mayonnaise with Greek yogurt.
Feel free to add other mix-ins like diced red onion, relish, or shredded carrots.
Store in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 1g
- Sodium: 690mg
- Fat: 26g
- Saturated Fat: 6g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 110mg