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!
Servings: 6 servings
Ingredients
- 8 ounces (227 g) dry elbow macaroni
- 4 hard boiled eggs diced
- 4 celery stalks diced
- 10 ounce (284 g) canned tuna drained
- ⅔ cup (149 g) mayonnaise
- 1 tablespoon dijon mustard
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Bring a pot of water to boil and cook pasta until al dente.8 ounces dry elbow macaroni
- At the same time, bring a smaller pot of water to boil and boil the eggs for 7-10 minutes.4 hard boiled eggs
- Meanwhile, dice the celery and set aside.4 celery stalks
- 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 along with the tuna.10 ounce canned tuna
- 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).⅔ cup mayonnaise, 1 tablespoon dijon mustard, ½ teaspoon garlic powder, Salt and pepper
- 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
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