Go Back
Jana Rae

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!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Chill time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course, Salad, Side Dish
Cuisine: American
Calories: 290
Ingredients Method Notes

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

Method
 

Cook the Pasta
  1. 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
  1. In a large bowl, whisk together mayonnaise, Dijon mustard, honey (or maple syrup), garlic powder, paprika, salt, and pepper.
Mix it All Together
  1. 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
  1. 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.