Classic Creamy Tuna Pasta Salad
The only tuna pasta salad recipe you'll ever need! Perfectly creamy, tangy, and packed with crunchy celery and hearty eggs. An easy, make ahead classic for potlucks, picnics, and quick lunches.
Ingredients
- 8 oz 227 g dry elbow macaroni
- 4 large hard boiled eggs diced
- 4 celery stalks finely diced
- 2 5 oz cans chunk light tuna in water, drained well
- ⅔ cup 149 g mayonnaise
- 1 tbsp Dijon mustard
- ½ tsp garlic powder
- 1 tsp salt or to taste
- ½ tsp freshly ground black pepper or to taste
Instructions
- Cook the elbow macaroni in a large pot of salted boiling water according to package directions until al dente. Drain and rinse briefly with cool water.
- While the pasta cooks, prepare the hard boiled eggs and dice the celery.
- In a very large mixing bowl, combine the cooled pasta, drained tuna, diced eggs, and diced celery.
- In a small bowl, whisk together the mayonnaise, Dijon mustard, and garlic powder until smooth.
- Pour the dressing over the pasta mixture. Gently fold everything together until evenly coated.
- Season generously with salt and pepper. Start with 1 tsp salt and ½ tsp pepper, then taste and adjust after chilling.
- Cover the bowl tightly and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to meld.
- Before serving, stir the salad, taste, and adjust seasoning if needed. Serve cold.
Notes
- For best results, do not skip the chilling time. It is crucial for flavor development.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- This salad does not freeze well.