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Tuna Noodle Salad

Sheila
Fresh and protein-packed tuna salad made with crisp vegetables and a creamy, flavorful dressing—this easy, versatile recipe is perfect for healthy lunches, quick meal prep, sandwiches, or low-carb wraps.
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Prep Time 10 minutes
Cook Time 12 minutes
Chill Time 2 hours
Course dinner, lunch
Cuisine American
Servings 6 people
Calories 388 kcal

Ingredients
  

  • 1 pound Shell Macaroni
  • 2 cups frozen Peas
  • 1/2 cup Onion minced
  • 3 stalks Celery chopped
  • 1 12 ounce can Solid White Tuna packed in water
  • 1 teaspoon Lemon Juice
  • 1 cup Miracle Whip
  • 1 teaspoon Lawrys Season Salt
  • 1/2 teaspoon Pepper
  • 1/2 teaspoon Celery Seed
  • 1/2 teaspoon dried Dill optional

Instructions
 

  • Measure peas out and put in colander in sink.
  • Cook pasta, when al dente pour drain past over frozen peas in colander, this will perfectly blanch your peas without using another dish.
  • Pour peas and pasta in a large bowl.
  • Add the remaining ingredients to bowl, combine.
  • Taste for seasoning add salt to taste. Cover and refrigerate for at least one hour before serving
  • Keeps in refrigerator for up to 3 days.

Nutrition

Calories: 388kcalCarbohydrates: 74gProtein: 18gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.03gCholesterol: 12mgSodium: 1178mgPotassium: 340mgFiber: 6gSugar: 9gVitamin A: 44IUVitamin C: 1mgCalcium: 12mgIron: 3mg
Keyword easy
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