Tuna Pasta Salad with Mayo, Miracle Whip and Peas
The easiest tuna pasta salad with peas — ready in 25 minutes! The dressing combines tangy mayo, miracle whip, dried dill and celery salt. Serve chilled.
Servings: 16 servings
Calories: 111kcal
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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!
Nutrition
Serving: 1cup | Calories: 111kcal | Carbohydrates: 2g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 421mg | Potassium: 62mg | Fiber: 1g | Sugar: 2g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg