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This tuna pasta salad recipe is the perfect quick meal that is made up of pantry staples you probably have on hand! It makes a delicious quick lunch or side dish for a backyard barbecue!
Perfectly cooked shell noodles are enrobed in a light dressing flavored with lots of dill and a dash of celery salt. Green peas and a fresh and bright bite to this perfect pasta salad.
The best tuna pasta salad recipe
Make this 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.
Ingredients for this recipe
- Canned Tuna
- Small shell pasta
- Frozen Peas
- 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)
How to make Tuna Pasta Salad with Miracle Whip and Peas
- Boil the noodles. In heavily salted water, then rinse with cold water.
- Mix up the dressing. In a large bowl until smooth.
- Add the drained tuna. I like to break up the larger chunks of fish so every bite contains tuna!
- Stir in the cooked pasta. Adding a splash of milk to make it smooth and creamy.
- Stir in frozen peas. My mom's rule is that the peas MUST be frozen. It's some kind of recipe hack.
- Chill and enjoy! You can serve this as a side dish with supper or a quick lunch main.
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.
Watch the recipe video!
Tuna Pasta Salad
- 1 pound small shell pasta
- ¾ cup mayonnaise, preferably Duke’s
- ¾ cup Miracle Whip
- ½ - 1 teaspoons celery salt
- 1– 2 teapsoons dried dill
- 2– 3 teaspoons sugar
- 2 5-ounce cans albacore tuna, drained (wild caught, if you can)
- 2 - 3 tablespoons milk
- ½ bag frozen peas, about 8 ounces
- 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, 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 the cooked pasta and toss to coat, adding milk until a creamy texture is reached. Stir in the peas (still frozen!) and taste. Adjust seasoning as necessary, adding more celery salt or dill to taste. Place in fridge for at least 1 hour before serving.
- This isn’t really a super recipe-y recipe. Truly when I make the dressing I just do a big scoop of mayo and a big scoop of Miracle Whip, no measuring. Same thing with the spices and milk. This is old school and is about feel. When it’s right, you’ll know it. And love it. Enjoy!