Creamy Tuna Pasta Salad Recipe

Here’s a classic Creamy Tuna Pasta Salad recipe — perfect for picnics, potlucks, or a make-ahead lunch. It’s cool, creamy, and filling with a nice balance of tuna, pasta, and veggies.

🥗 Creamy Tuna Pasta Salad

Ingredients

• 3 cups elbow macaroni (or rotini, shells, etc.)

• 2 (5 oz) cans tuna, drained (chunk light or albacore)

• 1 cup mayonnaise (or ½ mayo + ½ sour cream for lighter)

• 2 tablespoons sweet pickle relish (or dill, if you prefer less sweet)

• 1 tablespoon yellow mustard

• 2 stalks celery, finely chopped

• ½ cup red onion, finely chopped (or green onions for milder flavor)

• 1 cup frozen peas (thawed)

• 2 hard-boiled eggs, chopped (optional, but traditional)

• Salt & black pepper, to taste

• Paprika, for garnish

Instructions

1. Cook pasta:

   • Bring a large pot of salted water to a boil.

   • Cook pasta according to package directions until al dente.

   • Drain and rinse under cold water to stop cooking.

2. Make dressing:

   • In a large bowl, whisk together mayonnaise, relish, mustard, salt, and pepper.

3. Assemble salad:

   • Add cooled pasta, tuna, celery, onion, peas, and eggs to the bowl.

   • Toss gently until everything is coated in dressing.

4. Chill:

   • Cover and refrigerate for at least 1 hour before serving (best if chilled 2–4 hours).

5. Serve:

   • Sprinkle with paprika for a classic deli look.

   • Serve cold.