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Tuna Pasta Salad

Creamy, cool, and loaded with texture—this tuna pasta salad is perfect for summer lunches, potlucks, or make-ahead meals.
Prep Time15 minutes
Cook Time8 minutes
Servings6
Calories: 350kcal

Ingredients

  • 8 ounces elbow macaroni pasta cooked and drained
  • 1 ¼ cups mayonnaise or Miracle Whip
  • 2 tablespoons Dijon mustard
  • 2 tablespoons sweet relish juice
  • 3 tablespoons pimentos drained (or diced red peppers)
  • Salt and cracked black pepper to taste
  • 1 teaspoon marjoram
  • ½ teaspoon dried tarragon or 1 teaspoon if you prefer more flavor
  • 2 cans tuna solid albacore, drained
  • 1 1/2 cups frozen peas cooked and cooled
  • 2 large stalks celery diced small
  • 1 medium onion diced small
  • 1 carrot thinly diced or julienned

Instructions

  • In a large bowl, mix mayonnaise, Dijon mustard, sweet relish juice, pimentos (or red peppers), salt, black pepper, marjoram, and tarragon until well combined.
  • Add the cooked macaroni, celery, onion, and carrot. Stir thoroughly until everything is coated.
  • Gently fold in the drained tuna and cooked peas.
  • Taste and adjust seasoning if needed.
  • For extra creaminess, add more mayonnaise and adjust spices accordingly.
  • Serve chilled and enjoy!

Notes

Miracle Whip is sweeter and already seasoned, so if substituting with mayo, taste before adding tuna and peas. Garnish with extra carrots or cracked black pepper. This salad tastes even better the next day!