Community Pick
My Family's Tuna-Pasta Salad
photo by Darkhunter
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 2 (6 ounce) cans light chunk tuna in water, drained
- 10 ounces macaroni (small shell)
- 1 cup frozen peas
- 1⁄2 cup chopped sweet onion
- 3⁄4 cup chopped celery
- 2 -3 tablespoons sweet pickle relish, to taste
- 2 -3 medium dill pickles, chopped
- 2 hard-boiled eggs, chopped
- 1 cup hellman's light mayonnaise (may add more)
- 2 tablespoons cider vinegar
- salt and pepper (We all like this with a lot of pepper)
directions
- Cook pasta according to directions.
- Add the frozen peas to the pasta just before you take it off the stove to drain in the colander.
- In a large bowl mix mayonnaise and vinegar.
- Add pasta and peas and mix well.
- Add remaining ingredients, mixing well.
- Add salt and pepper to taste.
- Refrigerate for about an hour to chill before serving.
Questions & Replies
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Reviews
-
Ok, I wasn't sure about this salad when I first tasted it after it was first tossed together. All I could taste was the cider vinegar. But I put it in the fridge overnight and the next day all the flavors had melded and I could not taste the cider vinegar anymore and it was quite tasty! I really liked the addition of the pickle in there with the tuna. I have never added that to a tuna pasta salad before and I was pleasantly surprised. All I had was dill relish as well, so I put in one heaping tbsp of that in with about a tsp of sugar into the mayo mixture. I would also suggest making sure you use frozen peas. I had to use canned because that was all I had and I didn't like the look or flavor of the canned. I think the frozen would have tasted and looked much much better. I used regular mayo as I did not have light. This was a very good tuna pasta salad! And I am very picky about my tuna! Thanks for posting Nimz!
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Tweaks
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Great recipe. The sweet relish really makes the difference. I used dill pickle relish instead of chopping up a dill pickle. I didn't use the peas and used regular onions (a little less though, bc of its strength), and I still found it hard not to to finish my plate. I love that you can switch up the peas with corn or carrots, or even fresh bell pepper.
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I really enjoyed the taste of this salad. I added only 1tb of vinegar. I felt that the pickles and relish had enough acid and 2tb would just overwhelm the taste (next time I might just even omit the vinegar). I added green onions instead of the sweet onion and added 1/2 tsp each of kosher slat and fresh cracked black pepper. I plan on making this again. Thank you for sharing!
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This was good, but I made some changes to make it my own. I used 1/2 small vadalia onion so it wasn't overpowered by onion, added celery salt and omitted the celery, omitted the relish and hard boiled eggs, and I used finely chopped dill pickle (not kosher). I added 2 Roma tomatoes, chopped. Instead of the frozen peas I used small diced green pepper, and I used white tuna packed in water, as that's the only kind we eat. I let it sit in the fridge for the flavors to blend for about 4 hrs. We enjoyed it!
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RECIPE SUBMITTED BY
Nimz_
United States
I was one of the original members of Recipezaar that was truly a community of individuals that enjoyed each other in forums and chat rooms. I've been a member of this site since 2003. Made some tremendous friends that I still think of often. I'll continue coming here because my recipes are here and so many more that I tried over the years as a member. It's just a tad boring now and just another recipe site like all the rest. Sad.