Tuna and Pasta Salad

    (161)
    2 hours

    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.


    163 people made this

    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:
    (161)

    Reviews in English (128)

    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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