Creamy Tuna Pasta Salad: Quick & Easy Lunch (Print Version)

Creamy Tuna Pasta Salad: Make this easy recipe for a quick, satisfying meal. Loaded with flavor, its perfect for lunch, dinner, or your next potluck!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Pescatarian

# Ingredients:

→ Pasta & Protein Base

01 - 2 cups elbow macaroni, uncooked
02 - 2 (5 oz) cans tuna in water, drained

→ Creamy Dressing Essentials

03 - 1 cup mayonnaise (full-fat is my preference)
04 - 2 tbsp sweet pickle relish
05 - 1 tsp Dijon mustard
06 - 1 tbsp fresh lemon juice

→ Crunchy Veggies & Flavor Boosters

07 - 1 stalk celery, finely diced
08 - 1/4 red onion, finely minced

→ Finishing Touches

09 - Salt, to taste
10 - Black pepper, to taste

# Instructions:

01 - First things first, get your pasta cooking! Boil a big pot of generously salted water. I always add more salt than I think I need; it flavors the pasta from the inside out, truly. Cook the elbow macaroni according to package directions, but honestly, pull it off about a minute before it's truly al dente. For a cold pasta salad, you want it to have a little chew, not be mushy. I learned this the hard way after a few sad, soft salads. Drain it well, then rinse it under cold water to stop the cooking and cool it down quickly. This is crucial for a great creamy tuna pasta salad texture!
02 - While your pasta is doing its thing, get those veggies ready. Finely dice your celery and mince that red onion. The goal here is small, even pieces so you get a bit of crunch and flavor in every bite without any huge chunks. I usually chop everything first because, let's be real, multitasking with boiling water and sharp knives can lead to chaos. Don't be afraid to get a little messy; that's just part of the cooking fun!
03 - Open your cans of tuna and drain them *really* well. I press down on the lid to get out as much water as possible. Nobody wants a watery creamy tuna pasta salad, right? Then, flake the tuna into a large mixing bowl. I sometimes use a fork to break up any bigger chunks, but I like a bit of texture, so I don't go overboard. It should smell fresh and ready to mingle!
04 - In that same large mixing bowl with the tuna, add the mayonnaise, sweet pickle relish, Dijon mustard, and fresh lemon juice. Give it a good stir to combine everything until it's smooth and creamy. This is where the magic really starts to happen! Taste it now, before adding the pasta, and adjust the salt and pepper. I always go for a little extra tang, so sometimes another squeeze of lemon sneaks in. My kitchen usually smells amazing at this point!
05 - Once your pasta is completely cooled, add it to the bowl with the tuna mixture and dressing. Now, gently fold everything together until the pasta is fully coated in that beautiful, creamy dressing. I use a spatula for this, being careful not to smash the pasta. You want every piece of macaroni to be embraced by the sauce! This is where I often make a mess, but hey, that's just proof of a passionate cook.
06 - Cover the bowl and pop your creamy tuna pasta salad into the fridge for at least 30 minutes, or even better, an hour. This chilling time allows all those lovely flavors to meld together and for the pasta to absorb some of that delicious dressing. When you pull it out, it should be perfectly chilled, creamy, and ready to serve. Give it one last stir and a final taste test before dishing it out. Sometimes I add a bit more pepper right before serving; it just feels right.

# Notes:

01 - Always undercook your pasta by a minute for salads; it keeps a nice bite.
02 - This salad tastes even better the next day, honestly, the flavors just meld.
03 - No celery? A finely diced cucumber gives a similar fresh crunch, I've tried it!
04 - A sprinkle of fresh dill or chives right before serving makes it look so fancy.

# Equipment Needed:

01 - Large pot
02 - colander
03 - large mixing bowl
04 - whisk or spoon
05 - spatula

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 30g
Total Carbohydrate: 35g
Protein: 20g

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