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See Also
- Try this 20 Minute Tuscan Chicken with Penne Pasta Recipe
- I loved Creamy Pesto Chicken Pasta Recipe
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This is one of those dishes I can’t make very often because I find myself eating it for breakfast, lunch & dinner for days!
It’s funny that this simple dish gets such “rave” reviews. I’ve made this and taken it to work and had people actually ask me to make it again, and again! I’ve taken it to holiday dinners (my hubby has 7 siblings + their families) and everyone gobbles it right up! We’ve served it to our dinner group friends. We’ve served it at a baby shower. We take this dish anywhere we can it seems like. And the best part? It’s an inexpensive dish to make. Gotta love that 😉
Tuna Pasta (Cold)
Ingredients
- 1 package 24 oz large elbow macaroni
- 1 tablespoon extra virgin olive oil
- 2 packages 12 oz frozen peas
- 2-3 cans albacore tuna start with 2 and see how you like it, I use 3 when I make a large batch
- 1/2 to 1 large yellow onion chopped (we usually use 1 whole onion!)
- 4 tablespoons miracle whip
- 2 - 2 1/2 cups mayonnaise depends on how moist you want it, start with less and add more as you go
- 1 teaspoon salt
- 3/4 teaspoon ground black pepper
Instructions
- Bring water and oil to a boil. Add noodles and cook per package directions.
- In a seperate pan add your peas to boiling water and cook per package directions, about 5-7 minutes.
- When the noodles and peas are finished put both in a large strainer and run cold water over it for 1-2 minutes. This will help cool the noodles quickly so they don't get mushy and stick together.
- Once you're done running the water over them shake the strainer to remove excess water and place noodles and peas in a large bowl.
- Cover the bowl with plastic wrap and place noodles and peas in the fridge for about 30 minutes to an hour, or until cold to the touch.
- When the noodles are cold start preparing your remaining ingredients.
- Chop your onion into small pieces and set aside.
- Open and drain water out of albacore tuna. Place on plate and cut into small bite sized pieces.
- Add tuna, onions, mayonnaise, miracle whip, salt and pepper into bowl with noodles and peas.
- Stir all ingredients together and taste. Add more salt/pepper if needed.
- Serve and enjoy!
Recipe Notes
Please keep in mind that this is going to make 2 large bowls of tuna pasta. I would recommend cutting this recipe in half if you are not taking this pasta to an event.
Tip(s)
As this tuna pasta sits in the fridge it will tend to dry out. If this happens, add additional mayonnaise before serving!
BE SURE TO CHECK OUT MORE DELICIOUS RECIPES IDEAS HERE:
- Try this recipe – a simple yet amazing Reuben Pasta Salad
- Perfect hearty meal that’s ideal for summer – Cajun Jambalaya Pasta, Yum!
PLUS, DON’T MISS TO FOLLOW US ON PINTEREST:
Rae
May 16, 2018 at 9:11 amI use the pickle relish also…the shells taste better…I have no idea why!
Ryan
April 22, 2018 at 12:52 amCould you replace the mayonnaise just for the Miracle whip instead of using both?
Dianne
July 7, 2017 at 9:31 pmHello, could you tell me how many this recipe serves? I am thinking of making it for a graduation party and wondering how many times to double or triple it. Thank you. Dianne
kerz
July 25, 2016 at 10:46 amlove, love, love some cold tuna salad! I really like to make tuna casserole, but this is perfect for summertime fun!!
Paul Poley
July 24, 2016 at 8:42 pmThank you for this wonderful recipe. I love tuna pasta salad but I did not know of a good recipe and this one is perfect. I made the mistake of making the whole batch and I ate it literally for days. I didn’t mind at all.
Kim
July 23, 2016 at 5:54 pmCan you use regular tuna?
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July 25, 2016 at 4:38 pmI’m sure you could!
ROBBIE
July 23, 2016 at 5:20 pmI love this salad also. Some variations we like… sometimes I use cut up cold cooked chicken instead of tuna. My family likes the “crunchiness” factor.. so I usually add cut up celery and carrots in tiny pieces. I have also added garbanzo beans; black beans or even sweet kernel corn. ( canned or frozen ) fun to experiment.
Michelle L Ubben
July 15, 2016 at 8:40 amWhen I was a kid there was a Tuna Helper Cold Tuna Pasta that you could buy at the store…it was soo good. My Mom found a copycat recipe for it…we use Onion Flakes in ours…the longer it chills the more the flavor sets in….and I am like you..I can eat it for Breakfast, lunch and supper!!
Dayna
May 12, 2017 at 9:50 pmOh my goodness!! That is the recipe I am looking for!!! It was my favorite!!!
Jolene
December 9, 2017 at 11:59 pmSo miss that Tuna Helper!! I ate it ALL the time!!!
Peg
July 8, 2016 at 10:31 amI don’t the cook the frozen peas but put them in the colander and then drain the cooked pasta over the peas. This defrosts them and Helps cool down the pasta at the same time. Your recipe looks great!
Shirley Staton
July 23, 2016 at 1:10 pmThanks for the idea for the peas
Dana
June 18, 2016 at 1:13 pmIs there a substitute for the miracle whip? It is not sold in my country. Is there another suggestion on what could i mix together to get the same texture and flavor?
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June 18, 2016 at 1:28 pmMiracle Whip is a lot like mayonnaise, so I think you could use that instead!
Celia J. Bolton
July 24, 2016 at 7:55 amMiracle Whip has a bit of sweetness.
wendy
June 8, 2016 at 8:17 amI make it as my mom taught me yrs ago..hellmans mayo , peas in can ( hate frozen peas), 2 hard boiled eggs chopped up and cucumber and tuna…i could eat it all day also!!! Dont forget diced onion..?
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June 10, 2016 at 7:30 amI love classic recipes passed down from mom and grandma! So delicious!
Melanie
June 7, 2016 at 8:14 pmI love this type of salad, but haven’t made it in probably two years. I add a couple tablespoons of pickle relish to my dressing. It gives it just a little bit of tang.
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June 10, 2016 at 7:31 amThat’s a great idea!
VICKI
June 5, 2016 at 10:06 pmThis was something I learned to make when I was growing up but we didn’t have a recipe. Thank you for reminding me of the ingredients. I, too, only use Miracle Whip. I only use Mayo for Hidden Valley Ranch Dressing. My daughter dislikes peas so I suggested celery and a red onion instead of the yellow onion. I also told her we could use shredded or tiny diced cheddar cheese.
Jo Baca
April 14, 2016 at 1:08 pmwe love this salad ! I added chipotle and garlic seasoning , added a kick !
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April 16, 2016 at 12:37 pmYes – SO good! The chipotle and garlic seasoning sound like great additions as well. Thanks for the suggestion.
Cindy Swint
April 12, 2016 at 8:43 amOK love the recipe. You have olive oil in the recipe but it doesn’t tell me where to incorporate it in.
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April 12, 2016 at 9:03 amSorry Cindy, we just put a little in our water while it’s cooking. Definitely not necessary but that’s just what mama always did and how we learned.
Debbie Amara
April 16, 2016 at 10:38 amHave you ever added celery?
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April 16, 2016 at 12:35 pmNo, but I bet that would be yummy as well! Thanks for stopping by.
Brenda
April 11, 2016 at 6:02 pmQuick question….what size cans of tuna do you use? I intended to use small ones, but I sent my husband to the store and he came home with 3 large cans!
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April 11, 2016 at 6:28 pmLol. That is something that my hubby would do! Yes, we used the little ones. So 1 big one should be fine 🙂
Brenda
April 13, 2016 at 12:33 pmI had to make it before I received your REPLY….I used ALL 3 large ones and I thought it was barely enough!!!!
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April 13, 2016 at 4:05 pmLol! Glad you had a chance to make it Brenda!!!
Marsha
April 10, 2016 at 8:51 amThank you for this recipe! It really is the best pasta salad I’ve ever tasted. I made a half recipe and wish I’d made the whole thing. Your comment about breakfast, lunch and dinner is right on for me. I just had it for breakfast for the second time. I used medium shells instead of elbows. I used CW petite peas frozen and did not cook them. For the half recipe I used just one can of tuna and for me it was PERFECT. Perfect.
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April 10, 2016 at 4:51 pmYay Marsha! So glad you liked it! You’re making me want to go and make some right now as a matter of fact 😉
Marsha
April 12, 2016 at 11:46 amI made a full batch yesterday and took half to my son for his lunches. I just got a text telling me he has eaten NOTHING but your salad for every meal and in between since he got it yesterday. He was going to share it but now he’s not so sure about that. I started with two cans of tuna and decided, like you, it needed three. Your use of a small amount of Miracle Whip is genius, just the perfect bright note. Brava!
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April 12, 2016 at 11:52 amThat is so awesome Marsha! We are SO happy you came back and left a comment 🙂 It really made our day!!! SO glad your son loved it too.
Nancy
April 9, 2016 at 6:20 amInstead of using so much mayonnaise, I use half milk and half mayo or Miracle Whip. The dressing is not so thick and it doesn’t dry out as fast. If it does get a little dry, I add milk, not mayo.
My husband who can tolerate creamy dressings will only eat my pasta salads because the dressing is not so thick.
Rachelle
April 8, 2016 at 8:05 amMy mom makes this all the time but she uses all miracle whip and adds lots of celery and it never lasts long! Everyone loves it!
Connie Sanchez
April 7, 2016 at 3:25 amI make this for the kids.. but i just add tuna , mac, baby peas , and corn … mayo.. i make a huge bowl.. they want it all the time soo good for a hot day
Elaine galloway
April 6, 2016 at 11:17 pmI also add peppers and sweet corn to mine X
Maita
April 6, 2016 at 8:20 pmi like tuna pasta salad.
Teri
April 2, 2016 at 3:49 amCan you use just miracle whip in place of the mayo I’m not a mayo fan
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April 2, 2016 at 8:35 amI’m sure you could! I’ve never tried it that way but if you don’t like mayo and use miracle whip it will just be sweeter which is always good too 😉
Vicky Pratt
February 11, 2016 at 6:49 pmI had a tuna fish salad years ago at a party that was very good. This sounds like it, except she had used baby shell pasta and she had added some celery as well. I will be making this dish soon. I am hoping that this is the recipe that she had used.
Danielle
February 26, 2013 at 3:29 amLove tuna pasta salad and this one looks fantastic. Thanks so much for sharing it at Silver Pennies Sundays! x
Shauna {The Best Blog Recipes}
February 26, 2013 at 5:29 amThanks Danielle! Glad I could come over and link up 🙂
Savannah McQueen
February 16, 2013 at 5:14 pmThis is a great twist on a basic dish. Thanks so much for linking up to Saturday Dishes.
Paula Jones
February 16, 2013 at 4:07 pmPinned! thanks for linking up to SAt Dishes!
Jeni IGOTTHISMARTHA
February 6, 2013 at 12:57 pmI love tuna salad and pasta salad! This is a perfect match!