This Classic Tuna Pasta Salad is a quick and delicious side dish, perfect for any meal. With tender pasta, crisp veggies, and creamy dressing, it’s a great blend of flavors and textures. Easy to make, it’s sure to be a hit at any large gathering or family meal.
Why You’ll Love This Recipe
- This recipe is straightforward and can be made in under 30 minutes, making it perfect for busy weeknights or a quick lunch.
- This salad can be made ahead of time and stored in the fridge for a few days, making it a convenient option for meal prepping.
- It’s a crowd-pleaser that can be served at potlucks, picnics, or family gatherings. It can easily be doubled or tripled to serve a larger group.
- The cold salad is refreshing, especially during warmer months, offering a light meal option for gatherings.
- The ingredients are affordable and readily available, making it a cost-effective dish.
- It’s a comforting and nostalgic dish for many, reminiscent of classic homemade meals.
Recipe Tips
- For extra flavor, you can add a squeeze of lemon juice or a tablespoon of Dijon mustard to the mayonnaise before mixing.
- Garnish with fresh parsley or dill for a pop of color and added freshness.
- While pasta shells are great for this recipe, you can also use other types of pasta like rotini, bow-tie, or elbow macaroni for variety.
- Add a tablespoon of pickle relish or chopped dill pickles for a tangy twist.
Equipment
- Large Pot: For cooking the pasta shells.
- Colander: For draining the cooked pasta
- .Cutting Board: For chopping the shallots and celery.
- Knife: For finely chopping the shallots and celery.
- Large Mixing Bowl: For combining all the ingredients.
- Measuring Cups: To measure the celery, peas, and mayonnaise.
- Can Opener: To open the can of flaked tuna.
- Mixing Spoon or Spatula: For mixing the salad.
- Plastic Wrap or Lid: To cover the bowl when refrigerating the salad.
Ingredients
- Tuna: flaked
- Shallots: small, red and finely chopped
- Celery: 2-3 finely chopped (1/2 cup)
- Peas: Fresh, canned or frozen, thawed
- Pasta: shells (cooked, drained and cooled)
- Mayonnaise
- Salt and pepper: to taste
How to Make This Classic Tuna Pasta Salad
Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process. Set aside.
Prepare the Ingredients: While the pasta is cooking, finely chop the shallots and celery. If using frozen peas, ensure they are thawed.
Combine Ingredients: In a large mixing bowl, combine the cooked pasta shells, flaked tuna, chopped shallots, chopped celery, and peas.
Add the Dressing: Add the mayonnaise to the bowl and mix well until all ingredients are evenly coated. Season with salt and pepper to taste. Adjust seasoning if needed.
Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors marinate.
Classic Tuna Past Salad
Equipment
- large pot, For cooking the pasta shells.
- Colander, For draining the cooked pasta.
- Cutting board, For chopping the shallots and celery.
- Knife, For finely chopping the shallots and celery.
- Large mixing bowl, For combining all the ingredients.
- Measuring Cups, To measure the celery, peas, and mayonnaise.
- Can Opener, To open the can of flaked tuna.
- Mixing Spoon or Spatula, For mixing the salad.
- Plastic Wrap or Lid, To cover the bowl when refrigerating the salad.
Ingredients
- 1 can of flaked tuna
- 3 small red shallots finely chopped
- 1/2 cup chopped celery
- 1/2 cup peas fresh or frozen, thawed
- 2 cups pasta shells
- 1 cup mayonnaise
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process. Set aside.
- Prepare the Ingredients: While the pasta is cooking, finely chop the shallots and celery. If using frozen peas, ensure they are thawed.
- Combine Ingredients: In a large mixing bowl, combine the cooked pasta shells, flaked tuna, chopped shallots, chopped celery, and peas.
- Add the Dressing: Add the mayonnaise to the bowl and mix well until all ingredients are evenly coated. Season with salt and pepper to taste. Adjust seasoning if needed.
- Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors marinate.
Notes
- For extra flavor, you can add a squeeze of lemon juice or a tablespoon of Dijon mustard to the mayonnaise before mixing.
- Garnish with fresh parsley or dill for a pop of color and added freshness.
- While pasta shells are great for this recipe, you can also use other types of pasta like rotini, bow-tie, or elbow macaroni for variety.
- Add a tablespoon of pickle relish or chopped dill pickles for a tangy twist.