Tuna Pasta Salad
This is the pasta salad that never lets you down—creamy, hearty, and made entirely from pantry staples. With elbow macaroni, canned tuna, and a mayo-based dressing, it’s a foolproof way to whip up a quick meal or snack (because who has time for complicated recipes?).
Equipment
- Large pot
- Colander
- Mixing bowl
- Spoon
Ingredients
- 1 pound elbow macaroni
- 2 12-ounce cans tuna, drained
- 1 ½ cups mayonnaise
- 1 medium onion finely diced
- 1 teaspoon Old Bay seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain, rinse with cold water to stop the cooking, and drain again thoroughly. Shake off excess water and pat dry lightly with a paper towel if needed.1 pound elbow macaroni
- Mix Everything Together: In a large mixing bowl, combine the cooked pasta, drained tuna, mayonnaise, diced onion, Old Bay seasoning, salt, and black pepper. Stir well to evenly coat everything.2 12-ounce cans tuna, drained, 1 ½ cups mayonnaise, 1 medium onion, 1 teaspoon Old Bay seasoning, ½ teaspoon salt, ¼ teaspoon black pepper
- Chill & Serve: Transfer to an airtight container and refrigerate for at least 1 hour before serving for the best flavor. Serve chilled on its own, with crackers, or as a sandwich filling.
