Tuna Pasta Salad is a quick lunch that's full of crunch from red onion and celery. Inexpensive to make, but easy to cook a big batch of-- this is a great family meal.
Does anyone remember meals that they had as a child, that were weekly occurrences for you, but your friends’ families never had? Or perhaps they called it by a completely different name?
That is this dish for me. My mom always made “Tuna Casserole,” for lunches when we were home. I have no idea how it got that name, as it is a cold dish, and not a casserole at all!
My version was a little different than my mom’s, she added cream soup, canned mushrooms, tuna, and pasta-- very simple. This made it incredibly easy to whip together with pantry staples.
I choose to use mayo instead, and I tuck some extra veggies in for flavor and crunch! You can mix it up, but here I used red onion, peas, and Josie's Organics celery. I love how fresh it tastes and the little bit of extra chopping is totally worth it for a delicious end result.
A TON of grinds of fresh pepper on top is a must.
I’m very glad to be bringing you this post featuring Josie’s Organics Products. I was compensated for my time, but all opinions are 100% my own.
- 1 can tuna drained
- 10 oz short pasta (mostaccioli, gemilli) cooked
- 1 can mushrooms drained
- ½ cup red onion diced
- 2 stalks celery, diced
- 1 cup frozen peas
- ½ cup mayo
- ½ teaspoon salt
- Pepper, to taste
Add tuna, onion, celery, mushrooms, peas, mayo, and salt. Mix to combine.
You can add the frozen peas straight to the mixing bowl without thawing. The hot pasta will thaw the peas easily.
Amount Per Serving: Calories: 200Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 20mgSodium: 524mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 9g
This recipe was shared on Meal Plan Monday.