Classic Tuna Noodle Salad

Jeff the Chef
"Tuna Noodle Salad." from Make It Like a Man!

Tuna Noodle Salad is as classic and iconic a summer picnic recipe as it gets. In this version, yogurt lightens it up in a refreshing way. 

This recipe comes from That Skinny Chick Can Bake. She can also make pasta salad! I added tuna to her recipe, and adjusted some of the other ingredients around that addition. I love her site, and highly recommend that you check it out.  

Tuna Noodle Salad
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Tuna Noodle Salad

Makes

8

main-dish servings

You’re going to cook some pasta while you do some prep work. Then you’ll make a dressing, and toss everything together.

Ingredients

  • 2 cups uncooked elbow macaroni 

  • 1/4 cup minced onion (from about ¼ of one large onion) 

  • 1/2 tsp salt (plus more for onions, optionally) 

  • 1 cup mayonnaise 

  • 1/2 cup plain (Greek) yogurt 

  • 2 Tbs sweet pickle relish 

  • 2 tsp Dijon mustard 

  • 1-2 tsp white vinegar or lemon juice, optional  

  • 1/8 tsp freshly ground black pepper 

  • 3/4 cup diced red bell pepper (from about ¾ of one large pepper) 

  • 3/4 cup seeded, (peeled), and diced cucumber (from about ¾ of one medium cucumber)  

  • 3/4 cup cubed, sharp cheddar (about 4 oz.) 

  • 1/2 cup small-diced celery (from about 1½ stalks) 

  • 1 large (12-oz.) can (white albacore) tuna in water, drained 

  • 1 package (10 0z.) frozen peas 

  • Paprika, for garnish, optional 

Directions

  • Cook pasta according to the package instructions. (If the directions don’t ask you to salt the water, go ahead and salt it liberally.) Drain and place pasta in a large bowl of ice water to cool. Drain again, thoroughly. Meanwhile, soak the onion (with ¼-tsp salt) in ice water for 15 minutes, then drain. 
  • Make the dressing by whisking together the mayo, yogurt, relish, mustard, (vinegar), salt, and pepper in a large mixing bowl.  
  • Add the pasta and toss to coat. Add all remaining ingredients and toss again. 
  • Chill for at least 30 minutes before serving (although it’s fine with me as-is). Taste for seasonings and add more salt and pepper if needed. (Garnish with paprika.) 

Notes

  • With the exception of green, any color pepper will do. Green isn’t sweet enough. Red brings the nicest pop of color to this particular dish. If you want to add a pop of red, but don’t want (or have) red pepper, consider adding pimento, or grape tomatoes. 
  • Speaking of additions, you can add or swap out nearly anything you can imagine: olives, hard-boiled egg, shredded carrot… 
  • Would you eat this as a main course? I would. (I did. I do.) If so, you’ll get about eight servings. As a side, you’ll get at least twice that.  

The Backstory

The only drawback to this recipe is that you’ll wind up with leftover ingredients. That’s not a full-on problem … it just adds to the whack-a-mole trick that every home cook is always trying to perfect. For instance, you’re going to wind up with about 1⅓ cups of dried macaroni leftover from the one-pound bag that you opened for this recipe. How are you going to use that up? If you want to use the whole package of pasta so that you don’t have any leftover, leave the package of peas as-is, but increase all the other ingredients by 50%. (Use one large can and one small can of tuna – that’ll get you close enough.) This is going to make enough salad to feed an army – indeed, you’ll be challenged to find a bowl big enough to mix it in – but I could eat this stuff by the bucketful, it’s so good and such comfort food. 

Worried you’ll have too much? In a quintessential act of Midwesternism, take some homemade tuna noodle salad over to your neighbor.

"Tuna Noodle Salad." from Make It Like a Man!
Tuna Noodle Salad

Credit for images on this page: Make It Like a Man! Thank you, Kesor. Thanks also to Martha Stewart and Bon Appétit. This content was not solicited by anyone, nor was it written in exchange for anything.

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42 thoughts on “Classic Tuna Noodle Salad”

  1. This is a recipe any midwesterner, Lutheran-basement-potlucker, or fan of News from Lake Wobegon should recognize. It’s classic, it’s good, and your conclusion made me smile: “In a quintessential act of Midwesternism, take some homemade tuna noodle salad over to your neighbor.”
    shoreacres recently posted…A Little Hike to a Big Tree

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  2. Thanks for your kind words, Jeff! I’m going to have to make your version during Lent. Bill is always begging for tuna casserole, and tuna in this pasta salad sounds like a much tastier alternative!

    Reply

  4. Haha! I understand the battle of using up random bits and bobs of leftovers quite well. We’ve found that tacos and quesadillas are almost always a great way to use ’em up. However, you might have challenged us here – I’m not sure a tuna noodle salad quesadilla would work too well. I’m down to try it though! This pasta salad sounds amazing, Jeff!
    David @ Spiced recently posted…German Chocolate Slab Pie

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  5. Well, this certainly brings an element of comfort to the week. I, for one, need all the comfort I can get.

    By the way, your steak with ancho chile sauce is getting rave reviews here in Tucson. It’s a new city favorite!

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  8. I probably have 6 or 7 opened containers of dried pasta in my pantry. All different shapes, all waiting for inspiration to strike me so I can make something to finish them off. Anyway, this looks terrific – love tuna in pasta salads, and you’re reminding me I haven’t made one yet this summer. Thanks!
    John / Kitchen Riffs recently posted…The Aperol Spritz Cocktail

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  10. Another lovely twist on tuna salad! I love Liz’s blog too, a wonderful source for comfort food, particularly desserts. I generally try to use the whole package or at least leave enough for another meal.
    Eva Taylor recently posted…Low Carb Hoisin Sauce

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    • I’ll bet you’ve still got a good deal of that Midwestern neighborliness inside you, Greg! Stay cool!

      Reply

  14. Second try after one comment disappeared! Sounds like it will feed an army, when armies can’t get together thanks to social distancing. But a total classic throughout the midwest — I especially liked the comments.

    I just posted on tuna fish issues a few days ago. Interesting questions about the product!

    be well…. mae at maefood.blogspot.com
    mae recently posted…Tallahassee, Florida: The Nickel Boys

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    • I’ll have to check that out! (The other comment did show up, so figured you’d want me to delete it.)

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  17. This looks incredibly satisfying. I’ve been adding tuna to so many things lately — such a great way to hearty things up without turning on the oven. And I’ll take leftovers of any sort any time! 🙂 ~Valentina

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  19. Totally agree with you Jeff. Tuna Noodle Salad is just what summer needs. Love how its got yogurt to lighten it up too. I’m away to check “That skinny Chick Can Bake” website out. Thanks for the inspiration!
    Neil recently posted…Vegetable Scrambled Eggs

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