Description
A creamy, tangy pasta salad loaded with tuna, crunchy peas and eggs—perfect as a make-ahead side or light main. Lemon and pickle relish brighten each bite, while a chill in the fridge lets the flavors meld.
Ingredients
– 16 oz elbow macaroni
– 1 cup mayonnaise
– ½ cup sweet pickle relish
– ½ Tbsp celery seed (adjust to taste)
– 1 tsp salt
– ½ tsp black pepper
– 1 Tbsp fresh lemon juice
– 3 (5 oz) cans tuna in water, drained
– 3 hard-boiled eggs, chopped
– 1 shallot, finely diced
– 1 cup frozen peas, thawed
Instructions
1️⃣ Cook the macaroni in a large pot of boiling, salted water according to package directions until just tender. Drain and rinse under cold water until fully cooled; drain again.
2️⃣ In a large mixing bowl whisk together the mayonnaise, relish, celery seed, salt, pepper and lemon juice until smooth.
3️⃣ Fold the drained tuna into the dressing until evenly coated.
4️⃣ Add the cooled macaroni, chopped eggs, diced shallot and peas; gently stir until everything is combined.
5️⃣ Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow flavors to develop.
6️⃣ Before serving, give the salad a quick stir and taste for seasoning—adjust salt, pepper or lemon juice as desired.
Notes
– For extra crunch and color, stir in ¼ cup finely chopped celery or red bell pepper.
– Make ahead up to 24 hours; keep chilled in an airtight container.
– To lighten it up, swap half the mayonnaise for plain Greek yogurt.
– Serve on a bed of lettuce or scooped into lettuce cups for a low-carb twist.