Loaded Tuna Pasta Salad With Peas And Cheddar

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 25 min · Fish · pescatarian, high-protein

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 6 oz rotini or other short pasta
• 3 (5 oz) cans canned tuna in water, drained
• 1/2 cup mayonnaise
• 3/4 cup frozen peas
• 2 1/2 oz sharp cheddar, cut in small cubes
• 2 celery ribs, diced
• 1 red onion, minced
• 1/4 cup dill pickle relish
• 1 tbsp lemon juice
• 1/2 tbsp Dijon mustard
• 1 1/2 tsp each kosher salt and black pepper

Method (tap to check — screen stays awake)

1. Boil the pasta in heavily salted water until just past al dente, about a minute longer than the box says, since cold pasta firms up.
2. Drop the frozen peas into the pot for the last 60 seconds, then drain everything together and rinse under cold water until the pasta is cool to the touch.
3. Whisk the mayonnaise, lemon juice, Dijon, salt and pepper in a large bowl until smooth and pourable.
4. Flake the tuna into the dressing and stir until it breaks into fine shreds and disappears into the sauce.
5. Fold in the drained pasta and peas, celery, onion, relish and cheddar until every piece is coated.
6. Chill at least 20 minutes, then taste again and add salt; cold food needs more than you expect.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook