A great thing about Tuna Pasta Salad is you can serve it as a side dish or a lighter summer weeknight meal.

Salads are an easy fix for weeknight meals not to mention a light meal idea for the summer season. If you have been eating light for a while now, you may be craving a little comfort food and a good Tuna Pasta Salad will be sure to satisfy that craving!

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Salad Ingredients

• 1 box Macaroni noodles boiled and drained
• 1 2 oz. jar pimentos, undrained
• 2 celery stalks chopped
• 3 (5 oz.) cans Tuna, drained
• ½ Cup finely shredded sharp cheddar cheese
• 1 tsp. salt
• ½ tsp. pepper

Dressing Ingredients

• 1 Cup mayonnaise
• 4 Tbsp. vinegar
• 1 tsp. Dry mustard
• 3 Tbsp. sugar

Optional Ingredients

• You can substitute sweet bell peppers for the celery
• If you don’t want the crunch, substitute celery salt for celery and leave out the regular salt
• Green peas
• Red onion
• Boiled eggs
• Sweet pickle relish

Making the recipe

This recipe is super easy and doesn’t make a big mess in the kitchen!

Dressing Directions

In a small bowl mix together the mayonnaise, vinegar, dry mustard and sugar. Whisk together well and set aside.

Salad Directions

Step 1

In a large saucepan, boil the noodles al dente according to the macaroni noodle package directions. Drain in a colander.

Step 2

Pour the drained noodles into a large bowl. Add the salt, pepper, chopped celery, pimentos, cheese and tuna. Stir well to blend.

Note: I prefer tuna packed in oil for the flavor it adds.

Step 3

Now pour the dressing over the tuna noodle mixture and stir well. You want the creamy dressing to touch everything and get inside those macaroni noodles too.

Cover with plastic wrap and refrigerate for at least an hour to allow the flavors to marinade. This recipe can be made a day ahead. Refrigerate leftovers.

Serve and enjoy!

Tuna Pasta Salad is a nice weeknight meal in the summer and you can take leftovers for lunch the next day which is what we always do. Leftovers stretch the budget so this meal is a win win in my house!

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