Creamy Tuna Noodle Salad
This Creamy Tuna Noodle Salad is a comforting, budget-friendly dish packed with tender egg noodles, flaky tuna, crunchy cucumbers, and sweet peas in a creamy tangy dressing. It’s perfect for picnics, potlucks, or make-ahead lunches.
Why This Tuna Noodle Salad Is a Favorite
Growing up, this was one of those nostalgic summer dishes we always made after church on Sundays. It came together fast, didn’t heat up the kitchen, and fed a crowd. I love how creamy it is without being heavy, and the pop of peas and fresh crunch of cucumber makes it so refreshing. Best of all — it’s made with pantry staples I usually have on hand.
Helpful Tips for the Best Tuna Noodle Salad
- Rinse the pasta well with cold water after cooking to prevent it from becoming gummy and to cool it down for the salad.
- Use tuna in water for a lighter version, or tuna in oil for a richer flavor.
- If you’re not a fan of raw onions, try soaking them in cold water for 10 minutes first to mellow the sharpness.
- Chill the salad for at least 30 minutes before serving for the best flavor.
- Want it extra creamy? Add 1–2 tbsp sour cream or Greek yogurt.
Ways to Customize Your Salad
- Add a boiled egg or two, chopped, for extra protein.
- Toss in shredded cheddar or mozzarella if you love cheesy salads.
- Add celery for extra crunch or swap cucumber for chopped bell pepper.
- Make it dairy-free by using a dairy-free mayo.
Frequently Asked Questions
Can I make this ahead of time?
Yes! It actually tastes better after a few hours in the fridge. Just give it a good stir before serving and adjust the seasoning if needed.
How long does it last in the fridge?
Stored in an airtight container, it will stay fresh for 3–4 days.
Can I use different pasta?
Absolutely. Macaroni, rotini, or even shells work great. Just avoid long noodles like spaghetti.
Is this freezer friendly?
Not really. The creamy texture doesn’t hold up well in the freezer.
Creamy Tuna Noodle Salad
Ingredients
- 8 oz egg noodles or other pasta of choice
- 2 cans 5 oz each tuna in water, drained
- 1 can 15 oz sweet peas, drained
- ½ cup diced onion red or sweet
- ½ cup diced cucumber
- ¼ cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp honey or pure maple syrup
- ¼ tsp garlic powder
- ¼ tsp paprika
- Salt and black pepper to taste
Instructions
Cook the Pasta
- Bring a pot of salted water to a boil. Add egg noodles and cook until al dente according to package directions (about 7–8 minutes). Drain and rinse under cold water to cool completely.
Make the Dressing
- In a large bowl, whisk together mayonnaise, Dijon mustard, honey (or maple syrup), garlic powder, paprika, salt, and pepper.
Mix it All Together
- Add the drained tuna, peas, diced onion, and cucumber to the bowl. Add the cooled noodles and gently toss everything together until evenly coated.
Chill and Serve
- Cover and refrigerate for at least 30 minutes before serving to let the flavors blend. Serve cold and enjoy!
Notes
Recipe Notes – Tuna Noodle Salad
- Make it ahead: This salad tastes even better after it chills for a few hours or overnight. It gives time for the flavors to meld.
- Serving tip: Serve it cold on a bed of lettuce, or scoop it into lettuce cups for a refreshing summer lunch or potluck side.
- Pasta tip: Egg noodles work great, but you can substitute with rotini, shells, or elbow macaroni if needed.
- Extra veggies: Feel free to add diced celery, shredded carrots, or bell pepper for added crunch and color.
- Creamier version: Add a tablespoon or two more mayo or a splash of milk if you prefer a looser, creamier consistency.
- Storage: Store in an airtight container in the fridge for up to 3 days. Stir before serving if it thickens too much.
- Lighten it up: Swap out the mayo for Greek yogurt or use half mayo and half yogurt for a healthier twist.