Description
A nostalgic, creamy pasta salad with tender elbow noodles, tangy pickle relish, and protein-rich tuna. Brimming with fresh veggies and sweet peas, it’s a cozy crowd-pleaser for potlucks and family meals.
Ingredients
1 pound elbow macaroni, uncooked
10–12 ounces tuna packed in water, drained
4 tablespoons sweet pickle relish (dill or sweet)
4 tablespoons mayonnaise (non-dairy if needed)
1/4 cup finely chopped celery
1/4 cup finely chopped red onion
2 hard-boiled eggs, chopped
1/2 cup frozen peas, thawed
1 teaspoon celery salt
1/2 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large bowl, combine drained tuna, mayonnaise, sweet pickle relish, celery, red onion, and celery salt and pepper. Mix until thoroughly combined.
Fold in cooked, drained pasta, chopped hard-boiled eggs, and thawed peas gently to coat with the tuna mixture.
Chill for 30 minutes to let flavors meld. Serve chilled or at room temperature.
Notes
Use sustainable-certified tuna for eco-friendly choice.
Adjust relish to mayo ratio for preferred tanginess.
Add 1 tablespoon lemon juice for extra brightness.
Store in an airtight container refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg