Creamy Tuna Salad

My summer gathering go-to for years has been this easy tuna pasta salad. It's just right for hot days, blending comfy noodles with protein-rich tuna. You can make it ahead and serve it cold – perfect for outdoor meals with friends.

I first threw this tuna pasta salad together for a quick beach outing, and now my buddies always ask me to bring it whenever we plan outdoor hangouts. The mix of that creamy sauce with hearty tuna always hits the spot.

Ingredients

• Elbow macaroni noodles: Their little curves catch all the sauce perfectly and give just the right chew for pasta salad
• Canned tuna: Go for water-packed solid albacore to get the nicest chunks and taste
• Mayonnaise: Forms the creamy sauce base; stick with regular instead of light for better flavor
• Medium onion: Brings needed zip and subtle crunch; chop it super small for best eating
• Salt and pepper: These simple seasonings pull everything together; be generous
• Old Bay Seasoning: This seafood spice mix adds extra flavor layers; you'll find it with other spices at the store

Step-by-Step Instructions

Boil the Pasta:

Get a big pot of water going with a good spoonful of salt until it's bubbling hard. Throw in your elbow macaroni and cook until it's got some bite left – check the box time, usually around 8-9 minutes. You want the noodles soft but not mushy since they'll soak up some dressing later.

Cool the Pasta:

Pour everything into a strainer, then run cold water over the pasta right away, gently stirring until it's totally cool. This keeps it from cooking more and washes off the starch that would make your salad sticky. Let it drain really well for at least 5 minutes, giving the strainer a shake now and then to get all the water out.

Prepare the Tuna:

Pop open your tuna cans and squeeze out all the water by pushing the lid against the fish while tipping. Dump the tuna in a bowl and break it up with a fork, but don't mash it completely flat. Keeping some chunks makes each bite more interesting.

Mix the Dressing:

In a big bowl, stir together the mayo and Old Bay Seasoning until it's totally smooth. This makes sure you get that seasoning flavor in every single bite of your salad.

Combine All Ingredients:

Add your drained pasta, cooled tuna chunks, and tiny-chopped onion to the mayo mix. Fold everything together gently until it's all coated, being careful not to smoosh the pasta or tuna too much. Gentle mixing keeps everything looking nice.

Season and Chill:

Sprinkle in salt and fresh ground pepper to your liking, starting with half a teaspoon salt and quarter teaspoon pepper. Mix softly, put it all in a serving bowl, cover with plastic, and stick it in the fridge for at least an hour before eating. This sitting time lets all the flavors mingle together nicely.

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Old Bay Seasoning really is the magic touch in this dish. I stumbled on using it back in college when I was trying to jazz up cheap meals. What started as a budget fix turned into a family favorite I still whip up years later whenever we need something quick and comforting.

Make It Your Own

This basic tuna salad works great with lots of add-ins depending on what's in your fridge. I love throwing in crunchy celery chunks, colorful diced peppers, and juicy halved cherry tomatoes. You might try mixing in chopped boiled eggs, green peas, or little pickle bits too. Every extra thing you add brings something new to the mix.

Storage Tips

You can keep this salad in a sealed container in your fridge for about three days. If it sits longer than a day, the pasta might drink up some of the dressing, making it drier. Just mix in a spoon or two of extra mayo before serving to bring back the creaminess. Don't leave this salad out at room temp more than two hours because of the mayo and tuna.

Serving Suggestions

This tuna pasta salad tastes great by itself but goes really well with simple sides too. Try it over crisp lettuce with avocado slices for lunch or next to grilled veggies for dinner. For a bigger spread, put it out with crusty bread, warm pita triangles, or buttery crackers. During those hot summer days, this cold salad becomes the star at any outdoor meal – no need to heat anything up.

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When it's too hot to cook, this simple tuna pasta salad comes to the rescue. Its familiar taste is comforting, while being served cold makes it refreshing – just what you need for hot weather meals that fill you up without heating your kitchen.

Frequently Asked Questions

→ What’s the best tuna for this salad?

Canned tuna is great, whether it’s packed in water or oil. Just be sure to drain it well before adding.

→ Can I swap the macaroni for another pasta shape?

Definitely! Options like penne or rotini work just as well if you prefer variety.

→ How do I make this salad taste even better?

Add extras like diced celery, fresh dill, or a splash of lemon juice to brighten up the flavors.

→ Is there a lighter option instead of mayo?

You can switch to plain Greek yogurt for a healthier, creamy alternative with less fat.

→ What’s a good way to serve it?

Serve it chilled, either as the main meal or on the side with grilled chicken, sandwiches, or fresh veggies.