Tuna and Pasta Salad

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    Tuna and Pasta Salad

    Tuna and Pasta Salad

    (159)
    2hr


    162 people made this

    About this recipe: An incredibly easy pasta salad, which is quick to make. It's perfect served at summer barbecues or for lunch. Make it ahead of time and chill overnight.

    Ingredients
    Serves: 6 

    • 3 eggs
    • 315g macaroni
    • 140g frozen peas
    • 2 (185g) tins tuna, drained
    • 4 tablespoons mayonnaise
    • 1/4 teaspoon salt
    • 1/8 teaspoon black pepper

    Method
    Prep:40min  ›  Cook:20min  ›  Extra time:1hr chilling  ›  Ready in:2hr 

    1. Place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water.
    2. Bring a large pot of lightly salted water to the boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
    3. Put peas into a colander and rinse with hot water; drain well. In a large bowl place the macaroni and peas. Peel eggs and dice them into the bowl. Put the tuna in the bowl, flaking it apart.
    4. Stir mayonnaise into the mixture a little at a time, so the mixture is moist but not soggy. Sprinkle the salt and pepper and mix one last time. Cover and refrigerate for a least one hour or overnight.
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    Reviews & ratings
    Average global rating:
    (159)

    Reviews in English (159)

    by
    136

    This was a very good starter recipe but it definitely needs a few extra ingredients to make it yummy! I omitted the peas and added diced celery, green onions, cubed cheddar cheese, and sweet relish. It needed a lot of seasoning and I used mayo, horseradish sauce, seasoning salt, garlic salt and pepper. With all the additions it turned out great!  -  14 Jun 2006  (Review from Allrecipes US | Canada)

    by
    87

    We use 1cup dry small shell pasta cooked and drained. Add a couple of dashes of dill weed,salt, pepper, and if desired dry minced onion or onion powder to taste, only one diced egg, 1 stalk of celery thinly sliced,(taste and adjust Mayo and seasonings) 1/2 cup cubed mild cheddar cheese, and 1/2 can drained canned peas..have to fold in gently after it's all mixed well. Refrigerate at least 4 hours or overnight.  -  11 Aug 2003  (Review from Allrecipes US | Canada)

    by
    68

    This was a good salad, however it really needs the celery and green onions for texture and flavor. I felt the dressing needed something, so I added 3T of bottled Caesar dressing and a teaspoon of prepared horseradish sauce. Thanks Ann.  -  08 Jun 2003  (Review from Allrecipes US | Canada)

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