Creamy Tuna Noodle Pasta Salad Recipe

Creamy Tuna Noodle Pasta Salad Recipe

This Creamy Tuna Noodle Pasta Salad is a hearty, make-ahead favorite made with tender shell pasta, flaky tuna, crisp celery, sweet peas, marinated red onions, and sharp cheddar cheese. Everything is tossed in a tangy, creamy dill and pickle dressing that soaks into the shells as the salad chills overnight. It’s an easy, satisfying lunch or light dinner and is especially delicious served alongside a simple sandwich.

Ingredients

  • regular-size box small shell pasta

    about 16 ounces

    1
  • light white tuna packed in water
    4 can
  • celery ribs
    4
  • Mount Olive marinated red onions
    1 jar
  • Reserved brine from the entire jar of marinated red onions
  • mayonnaise

    plus more

    1 ½ c
  • heaping tablespoons sour cream
    2
  • Dijon mustard
    1 tbsp
  • heaping tablespoons dill pickle relish
    3
  • dill
    2 tsp
  • celery seed

    or

    2 tsp
  • celery salt

    or

    2 tsp
  • Black pepper
  • bag frozen peas

    approximately 12 ounces or 2½ cups

    1 small
  • extra-sharp cheddar cheese
    8 oz
  • Optional: white wine vinegar

    rice vinegar or dill pickle juice

  • Optional Seasoning Swap: Trader Joe's Seasoning in a Pickle Seasoning Blend can be used in place of some or all of the celery salt. Add gradually and taste before adding additional salt

Directions

  1. 1

    Drain the tuna. Press as much water as possible from the tuna while it is still in the cans. Transfer the tuna to a mesh strainer set over a bowl and allow it to drain for approximately 30 minutes. Gently break it apart with a fork, leaving some larger pieces.

  2. 2

    Cook the pasta. Bring a large pot of salted water to a boil. Cook the shell pasta until just al dente according to the package directions. Do not overcook it, as the pasta will soften slightly while sitting in the dressing overnight. Drain and allow to cool.

  3. 3

    Prepare the onions. Drain the marinated red onions, reserving all of the brine. Finely mince the onions. For an extra-fine texture, pulse them in a food chopper until they are almost puréed.

  4. 4

    Make the dressing. In a large bowl, whisk together 1½ cups mayonnaise, the reserved marinated onion brine, sour cream, Dijon mustard, pickle relish, dried dill, celery seed, celery salt, and black pepper.

  5. 5

    Taste and adjust. The dressing should be creamy but looser and tangier than a traditional thick mayonnaise dressing. For more acidity, add a splash of white wine vinegar, rice vinegar or dill pickle juice. For a creamier dressing, add additional mayonnaise.

  6. 6

    Add the vegetables. Stir the finely diced celery and minced marinated red onions into the dressing.

  7. 7

    Let the dressing rest. Allow the dressing mixture to sit for approximately 30 minutes so the dried seasonings can hydrate and the flavors can meld.

  8. 8

    Add the tuna. Gently fold the well-drained tuna into the dressing, keeping some larger pieces intact.

  9. 9

    Assemble the salad. Add the cooled shell pasta and frozen peas. Gently toss until everything is evenly coated.

  10. 10

    Chill. Cover and refrigerate overnight for the best flavor and texture.

  11. 11

    Finish with cheese. Before serving, give the salad a thorough stir. Taste and adjust with additional mayonnaise, pickle juice or vinegar if needed. Fold in the finely diced extra-sharp cheddar cheese.

  12. 12

    Serve cold. Keep refrigerated until ready to serve.

Creamy Tuna Noodle Pasta Salad Recipe

Creamy Tuna Noodle Pasta Salad Recipe

520 min

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