Cold Tuna Pasta Salad Recipe
History of Sunshine's Tuna Pasta Salad (RIP Mom-Mom 2/7/15)
Cold Tuna Pasta Macaroni Salad was introduced to me, by my mother-in-law in the late 1980s. I've been creating and recreating the dish ever since. Over the years when I have friends or family visit, this easy-to-make recipe is often requested for me to serve.
My daughters and granddaughters also enjoy this dish. Their friends also appreciate my salad and they now create their own special dish for their families.
Tuna Pasta Salad, or as we nicknamed it "Tuna Mac," is like a gift that keeps on giving, which is why I have to-go containers available for whoever would like to take some along with them. This salad has been eaten as an after school snack. A late night snack. An easy dinner. A light lunch. The ideas for this meal are endless.
Not only is the salad good on day one, but as the week goes on the flavor enhances and your taste buds will continue to savor this dish for days.
A bonus to any cold pasta salad is that you could easily double, or even triple the recipe to accommodate parties, picnics or just to have lots of leftovers.
I, along with other family members, do not like warm tuna...which is another reason cold tuna along with pasta makes a nutritious and delicious meal for us.
What's not to like about tuna pasta salad? Well, if you don't like tuna or pasta your palate might not appreciate this tasty side dish. Or in some cases, main dish.
With the simple basic ingredients of pasta and tuna you could create your own family tradition.
Prep Work for Cold Tuna Pasta Salad
- Prepare pasta according to instructions on package. You could use any style pasta you like. My pasta of choice for this salad are the spiral shaped noodles. Why? Because the tuna and the chopped veggies tend to get caught in the nooks and crannies of the noodle and you never know what surprise you get with each bite. With this recipe I selected the tri-color rotini pasta which is a 12 oz package. If the pasta you select is a 16 oz box, just add a bit more of each ingredient listed below.
- After preparing pasta, I toss in ALL ingredients into a bowl, except for the mayo. The canned tuna (I prefer tuna with water, not oil) un-drained, the veggies, lemon juice, mustard, salt and pepper. Mix well. Place in fridge until the pasta is chilled. About 90 minutes to two hours. The reason I do this is because I have learned over time, that chilled pasta does not require as much mayonnaise as warm pasta. So, in fact, this helps reduce the fat content of the salad. This technique has worked well for my recipe over the years. I do this for all my cold pasta salads.
- I must confess, I normally do not measure ingredients...I just sprinkle some of this, toss some of that, squeeze in a bit of whatever is next on the list. I use trial and error and hope for the best.
- Once the pasta is chilled, mix in the mayo. Toss very well to coat all the noodles, even the ones that tend to hide at the bottom of the bowl or in the middle.
- Your cold tuna pasta salad is now ready to serve.
- Prep time: 30 min
- Cook time: 8 min
- Ready in: 38 min
- Yields: Serves up to ten people as a side dish.
Ingredients for Cold Tuna Pasta Salad
- Pasta cooked and drained
- Tuna canned (water or oil is optional)
- Lemon Juice 1 Tbsp
- Mayonnaise 1 cup
- Mustard 1 Tbsp
- Salt & Pepper to taste
- Celery 1 cup, diced
- Carrots 1/2 cup, sliced
Tuna Pasta Salad Meal Variations
Since, as I mentioned previously, I have been making this salad since the late 1980s...I have also had some variations, either by request or to be a rebel.
Some suggestions are:
- Serve salad on a bed of spinach for a healthy presentation and a dose of iron.
- I love raw broccoli. I eat it a few times a week. Not every one is a fan of this nutritional veggie, so I never add it directly to the salad. Instead I mix some florets into my serving for extra crunch and fiber to help move the salad along.
- A few times I added a can of red beans, rinsed and drained, not only for a burst of color and flavor, but for some extra protein.
- Toss in some cherry tomatoes for a good source of Vitamin E.
- Diced green, red or yellow peppers also add, color, crunch and Vitamin C.
- Mix in a handful of shredded cheddar cheese for color and added calcium.
- Drain a can of corn and add to the salad for a pop of flavor.
- Oregano isn't liked by everyone, so I normally just sprinkle some on my serving. Delish!
If you have any variation ideas for this salad, please let us know in the comment section below. We'd appreciate it. Until then...Eat, drink and be merry.
Tips on how to cook pasta...
© 2014 Linda Bilyeu
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