Creamy Tuna Noodle Salad
This creamy tuna noodle salad is a classic make-ahead recipe with egg noodles, tuna, peas, and a tangy dressing. Perfect for lunch, picnics, or potlucks!
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.