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a plain bowl of elbow macaroni in pale creamy dressing with visible pale tuna flakes, green peas, small celery cubes and tiny red-onion pieces
Rachel Kim

Tuna Pasta Salad

Flake the tuna into generous pieces after it drains so it remains visible among the macaroni, instead of stirring it until the whole bowl becomes a paste. Peas and celery give the soft pasta some texture, with lemon and a little mustard keeping the mayonnaise dressing sharp enough for a cold lunch; fold with a wide spoon and stop once everything is coated so the tuna doesn't disappear before the salad reaches the table.
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Prep Time 55 minutes
Cook Time 12 minutes
Total Time 1 hour 7 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz dry elbow macaroni
  • 1 tbsp fine salt for pasta water
  • 2 cans tuna in water 5 oz each, drained
  • 1 cup frozen peas
  • 2 celery ribs finely diced
  • 2 tbsp finely minced red onion
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/4 tsp fine salt for dressing
  • 1/4 tsp black pepper

Method
 

  1. Boil macaroni in water with the tablespoon salt until fully tender, adding peas for the last minute. Drain, rinse briefly under cool water and drain thoroughly.
  2. Whisk mayonnaise, yogurt, lemon juice, Dijon, dressing salt and pepper in a large bowl.
  3. Add macaroni, peas, celery and red onion and toss until coated. Flake drained tuna into bite-size pieces and fold it in gently.
  4. Cover and refrigerate for at least 30 minutes before serving cold; the listed prep time includes this chilling.
  5. Stir gently once more before portioning and refrigerate leftovers within 2 hours.