Tuna Noodle Salad is a fast, easy one pot meal that you can make any night. You probably have all the ingredients on hand all the time and can pull it together in minutes.
- Cook Time
- Prep Time
- 4-6 ServingsServings
- 1 pound box pasta
- 1/2 cup frozen baby peas
- 6 - 4.5 oz. cans water-packed tuna, well drained
- 1 ½ cups Hellman’s mayonnaise
- 1 small onion, finely chopped
- 3 large pickles, chopped (or more to taste)
- Lawry’s Seasoned Salt
- Half a lemon
Put large pot of water over high flame for cooking the pasta. While the water is coming to a boil, prepare the tuna mixture.
Cook baby peas in microwave until just done, about 3 minutes. Plunge into a bowl of ice water. Drain.
Flake tuna into large bowl. Mix with the mayonnaise, onions, pickles, and baby peas. Add 2-3 teaspoons Lawry Salt and a squeeze or two of lemon. Refrigerate mixture until pasta is ready.
When the water boils, throw in a handful of salt and add the pasta. Cook pasta until al dente. Drain.
Fill pasta pot with cold water, return pasta to pot, stir, drain, and repeat. Drain very well. Pasta should now be sufficiently cool to mix with tuna salad.
Mix and taste. The pasta tends to “drink” the dressing, so this is best eaten the same day, though the leftovers never go to waste in my home.