My Family's Tuna-Pasta Salad

"My mom used to make this for us when we were kids and Dad was out of town. (He was a meat and potato guy). I've adjusted it a little to fit our taste. Cook time includes chill time."
 
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photo by Darkhunter photo by Darkhunter
photo by Darkhunter
photo by ratherbeswimmin photo by ratherbeswimmin
photo by Sharon123 photo by Sharon123
Ready In:
1hr 20mins
Ingredients:
11
Serves:
8
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ingredients

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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.

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Reviews

  1. Loved this recipe. Used fresh dill instead of dill pickles since I didn't have the pickles. It was great. Enjoyed it for lunch for several days. Will definitely make again.
     
  2. My nephew went into raptures about this! I have to admit, I liked it quite well, myself! I forgot to put the vinegar in the salad and it was fine, but remembered to put it in when I served it again, and thought that was what put it over the top, for me. Thnx for sharing your recipe, Nimz.
     
  3. This was very yummy! I eyed the relish and had dill relish so used that instead of cutting up a pickle and used onion powder-i'm sure the crunch would've added like in the celery but any hint of onion and my hubby won't bite! We enjoyed this, thanks for the delicious side!!
     
  4. Very good tuna pasta salad. I like the addition of cider vinegar. Skipped the pickles and eggs (personal preference) and added a bit more mayo. Measurements of ingredients made a delicious salad.
     
  5. 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

  1. 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.
     
  2. Loved this recipe. Used fresh dill instead of dill pickles since I didn't have the pickles. It was great. Enjoyed it for lunch for several days. Will definitely make again.
     
  3. This was very yummy! I eyed the relish and had dill relish so used that instead of cutting up a pickle and used onion powder-i'm sure the crunch would've added like in the celery but any hint of onion and my hubby won't bite! We enjoyed this, thanks for the delicious side!!
     
  4. 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!
     
  5. 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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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.
 
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