15-Min Tuna Macaroni Salad
Creamy, tangy, ready in minutes — this is deli-counter tuna salad meets comfort pasta. Canned tuna, mayo, and frozen peas turn elbow pasta into a crowd-pleasing lunch or light dinner.
- Total time
- 15 min
- Servings
- 4
- Calories
- 420
- Protein
- 28g
Ingredients
- 8 oz elbow macaroni
- 2 cans (5 oz each) canned tuna in water, drained
- ½ cup mayonnaise
- 1 cup frozen peas
Instructions
- 1
Boil elbow pasta in salted water until al dente, about 8 minutes, then drain and rinse under cold water.
- 2
Transfer cooled pasta to a large bowl and flake in the drained tuna, breaking it into bite-sized pieces.
- 3
Add frozen peas directly to the bowl — they'll thaw from the warm pasta — then fold in mayo until everything is evenly coated.
- 4
Season with salt and black pepper to taste, then chill until ready to serve or eat at room temperature.
Tools you’ll need
- large pot
- colander
- large mixing bowl
- spoon or spatula
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