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5
from 1 vote
Tuna Pasta Salad
This tuna pasta salad is made with al dente pasta, crunchy celery, hard-boiled eggs, and protein-packed tuna all coated in a deliciously creamy dressing. Whip it up for a summer BBQ or a quick meal!
Prep Time
3
hours
hrs
Cook Time
15
minutes
mins
Total Time
3
hours
hrs
15
minutes
mins
Servings:
6
servings
Author:
Julie Chiou
Ingredients
1/2
1x
2x
3x
8
ounces
(
227
g
)
dry elbow macaroni
4
celery stalks
diced
10
ounce
(
284
g
)
canned tuna
⅔
cup
(
149
g
)
mayonnaise
1
tablespoon
dijon mustard
½
teaspoon
garlic powder
4
hard boiled eggs
diced
Salt and pepper
to taste
Instructions
Bring a pot of water to boil and cook pasta until al dente.
At the same time, bring a smaller pot of water to boil and boil the eggs for 7-10 minutes.
Meanwhile, dice the celery and set aside.
Once the eggs are done, put them in an ice bath for 5 minutes.
After the pasta is done, drain and put in a large bowl.
Peel the shells off the eggs and then finely dice up the eggs and add to the bowl of the pasta. Add the celery as well.
Mix in the mayo, dijon mustard, garlic powder, salt, and pepper (to taste).
Serve as a side dish or enjoy with some bread or crackers and olive oil or make a sandwich!
Notes
Note: This recipe requires a prep time of a couple hours prior to serving, as this is a cold dish. It's best to prep this overnight.
Nutrition
Serving:
1
bowl
|
Calories:
515
kcal
|
Carbohydrates:
32
g
|
Protein:
21
g
|
Fat:
33
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
18
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
0.1
g
|
Cholesterol:
160
mg
|
Sodium:
407
mg
|
Potassium:
251
mg
|
Fiber:
1
g
|
Sugar:
2
g