Description
This kid-friendly tuna pasta salad recipe is quick, easy, and designed to appeal to little palates, making mealtime enjoyable for the whole family.
Ingredients
Scale
- 12 ounces pasta (such as shells, elbows, or rotini)
- 2 cans (5 ounces each) tuna in water, drained
- 1/2 cup mayonnaise
- 1/4 cup finely diced celery (optional, for crunch)
- 1/4 cup finely diced red bell pepper (optional, for color and nutrients)
- 1 tablespoon sweet pickle relish (optional, for a hint of sweetness)
- 1 teaspoon Dijon mustard (optional, for a slight tang)
- Salt and black pepper to taste
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse with cold water to cool quickly.
- In a large bowl, flake the drained tuna with a fork.
- Add the cooled pasta, mayonnaise, and optional celery, red bell pepper, sweet pickle relish, and Dijon mustard to the bowl with the tuna.
- Gently mix all ingredients until well combined.
- Season with salt and black pepper to taste.
- Serve immediately or chill in the refrigerator for at least 30 minutes for flavors to meld.
Notes
- For picky eaters, finely chop vegetables or omit them initially.
- You can add a squeeze of lemon juice for brightness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 35mg