Ingredients (~6 servings)
- 3/4 lb elbow pasta
- 1 cup frozen peas
- 1/2 cup red onion, diced
- 2 celery ribs, chopped
- 3 hard boiled eggs, chopped
- 2 Tbsp sweet pickle relish
- 1 can (12 oz) tuna, drained
- 1 cup mayonnaise
- Salt and pepper to taste
Cook the Pasta and Peas Together
Bring a large pot of salted water to a boil and cook the pasta according to package directions.
During the last minute of cooking time, toss the frozen peas right into the boiling water with the pasta.
This way the peas thaw and warm through but don’t get mushy.
Drain everything together and rinse under cold water to stop the cooking; Drain again really well and transfer to a large mixing bowl.
Mix in the Remaining Ingredients
Add the diced red onion, chopped celery, chopped hard boiled eggs, and pickle relish to the pasta.
Break up the tuna with a fork and add it to the bowl along with the mayonnaise.
Stir everything together until well coated with the mayo.
Season with salt and pepper to taste – you’ll probably need more salt than you think since pasta absorbs a lot.
The salad can be served immediately or refrigerated for up to a day ahead; It actually tastes better after sitting for a few hours as the flavors meld together.
Tuna Macaroni Salad
Ingredients
~6 servings
- 3/4 lb elbow pasta
- 1 cup frozen peas
- 1/2 cup red onion diced
- 2 celery ribs chopped
- 3 hard boiled eggs chopped
- 2 Tbsp sweet pickle relish
- 1 can tuna 12 oz, drained
- 1 cup mayonnaise
- Salt and pepper to taste
Instructions
- Boil pasta and peas together in salted water until pasta is cooked.
- Drain and rinse pasta and peas with cold water.
- Transfer to large mixing bowl.
- Add diced onion, chopped celery, chopped eggs, and pickle relish.
- Break up tuna and mix in with mayonnaise.
- Stir until everything is well coated.
- Season with salt and pepper to taste.
- Chill for at least an hour before serving.
