Description
A creamy and satisfying classic American pasta salad made with tender elbow macaroni, flaky albacore tuna, hard-boiled eggs, and thawed peas. Perfect for potlucks, BBQs, or quick lunches, this salad’s comforting blend of flavors is crowd-pleasing and budget-friendly.
Ingredients
2 cups elbow macaroni
4 large hard-boiled eggs, peeled and diced
10 ounces white albacore tuna, drained well
15 ounces frozen peas, thawed
1/3 cup mayonnaise
1 teaspoon Dijon mustard (optional)
Salt and black pepper to taste
Instructions
Bring a large pot of water to a boil and cook elbow macaroni until al dente, about 8 minutes
Drain pasta and rinse under cold water to stop cooking
In a large bowl, combine cooled pasta, drained tuna, diced hard-boiled eggs, and thawed peas
Add mayonnaise and mustard, then mix thoroughly
Season with salt and pepper
Chill for at least 30 minutes before serving
Notes
Add red onion slices or celery for extra crunch
Use Greek yogurt or vegan mayonnaise for a lighter/dairy-free version
The salad tastes better when chilled overnight
Refrigerate in an airtight container for up to 3 days
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 150mg