This tuna pasta salad recipe is here for you during this time of limited grocery runs and self-quarantine.
This tuna pasta salad recipe is also here for you during the times of:
- Backyard BBQs
- Church picnics
- Graduation parties
- Weekday lunches
- Neighborhood potlucks
All of which will happen again and again and again. In time. Give it time. In the meantime…
The best tuna pasta salad recipe
Make this tuna pasta salad! It’s the absolute best! It’s my momma’s. One of the three things she makes and makes so perfectly there’s no contest (the other two would be her lasagna and her cream cheese frosting).
It’s so simple! And so dang good it makes me forget I don’t like tuna.
Here’s what you’ll need for the tuna salad recipe:
- Tuna (duh)
- Small shell pasta (it’s gotta be small, they’re the perfect size to hold the peas)
- Oh yeah, you’ll need peas too.
- Mayo (Duke’s or death, y’all)
- Miracle Whip (don’t judge, it works, and it’s Midwestern)
- Dill & Celery Salt (use as much as you think you need, then use more)
- Sugar (just a touch)
- Milk (just enough to make it creamy)
Truly this recipe is so easy! And even more delicious. And is very much a pantry staple/crowd pleaser/game changer. I give it to you as a humble offering during this trying time. And for all the brighter days yet to come.
Tuna Pasta Salad
- 1 box small shell pasta
- ¾ cup mayonnaise preferably Duke’s
- ¾ cup Miracle Whip
- ½ – 1 tsp. celery salt
- 1– 2 tsp. dried dill
- 2– 3 tsp. sugar
- 2 cans albacore tuna drained (wild caught, if you can)
- 2– 3 TBSP milk
- ½ bag frozen peas
- Boil noodles according to package directions in a bowl of heavily salted water. Drain and rinse with cold water before setting aside.
- In a large bowl (or a big ol’ Tupperware), mix together the mayo, Miracle Whip, celery salt, dill, and sugar until smooth. Stir in tuna and make sure it’s broken up into little chunks.
- Stir in pasta and toss to coat, adding milk until a creamy texture is reached. Stir in the peas (still frozen – just trust) and taste. Adjust seasoning as necessary, adding more celery salt or dill to taste. Place in fridge for at least 1 hour before serving.