Tuna Pasta Salad

3
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In


"This is a salad I make quite often. It makes a great side to just about anything."

Original recipe yields 3 servings
OK

Nutritional

  • Serving Size: 1 (234.4 g)
  • Calories 499.3
  • Total Fat - 16.5 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 36.3 mg
  • Sodium - 812.2 mg
  • Total Carbohydrate - 61.2 g
  • Dietary Fiber - 9.5 g
  • Sugars - 3.3 g
  • Protein - 29.5 g
  • Calcium - 141.2 mg
  • Iron - 2.8 mg
  • Vitamin C - 3.5 mg
  • Thiamin - 0.2 mg

Step 1

Cook pasta as per package directions; drain and rinse with cold water and drain again.

Step 2

Place all the ingredients except the parsley in a large bowl and mix together making sure all the noodles are coated; refrigerate for at least 1 hour to allow the flavours to meld.

Step 3

Place in a serving platter, garnish with parsley and serve

Tips & Variations


No special items needed.

Related

OnlyTheBestRecipez

Delicious! This is a summer must, and we liked this version very much. I used a dill pickle from the deli (No Kosher flavor for us). I layed out a lettuce mix and spooned out the salad on top. Put 6 stuffed hard boiled eggs around the edge of the filling, and sprinkled with paprika. Very appetizing!

(11 Jul 2020)

JackieStu

I added in black olives and Vidalia onions to the mix, instead of the green. Added more mayo and no mustard, and old fashioned dill pickles chopped fine. I mixed it up, and let it sit in the fridge for about 6 hours. Yummy with our burgers!

review by:
(24 May 2020)

JaneyFL

I made this last week to have with hot dogs off the grill. I let it sit in the fridge all day to let the flavors blend. So refreshing and delish with the hot dogs!

review by:
(4 Apr 2020)

HildasPantry

Great take- a-long to a recent pot luck. Delicious!

review by:
(23 Jul 2019)

Beth

I took the liberty of using just frozen peas, but added fresh Vadalia onions, diced celery, and shredded carrots and diced cucumbers and we loved it this way !

review by:
(3 Jul 2019)

Avery And Maxs Mom

It doesn't have to be summer to enjoy this delicious salad. I had baked ribs with it and it tasted so good! I used the big casserole noodles and added a little extra mayonnaise. Instantly saved to make again.

(24 Jan 2019)