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Tuna Pasta Salad with Eggs

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PREP TIME
10 min
COOKING TIME
15 min
TOTAL TIME
85 min
SERVINGS
6 servings
Lunch Salad
Tuna Pasta Salad with Eggs
Ingredients
  • 1 (12 ounce) package elbow macaroni
  • 1 (10 ounce) can baby peas, drained
  • 2 stalks celery, chopped
  • 1 (5 ounce) can tuna, drained
  • 2 tablespoons chopped sweet onion
  • 1 cup mayonnaise
  • 2 tablespoons sweet pickle relish
  • salt and pepper to taste
  • 3 large hard-cooked eggs, quartered
  • 1 pinch paprika, for garnish
Instructions
1
Acquire all necessary components.
2
Fill a substantial container with salted water and bring it to a rolling boil. Prepare elbow macaroni by submerging it in the boiling water, stirring occasionally to prevent lumps, until it reaches a tender yet slightly resilient texture, approximately 8 minutes.
3
Drain the cooked macaroni in a colander and rinse it under a steady flow of cold water.
4
Combine the cooked macaroni, frozen peas, chopped celery, canned tuna, and diced onion in a large mixing vessel.
5
Mix the ingredients together until they are well incorporated. Add mayonnaise, relish, salt, and pepper to the bowl, stirring until a uniform consistency is achieved.
6
Finish the dish by adding egg wedges on top and sprinkling a pinch of paprika over the surface. Cover the bowl with a lid and refrigerate for at least 1 hour before presenting to your guests.