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Classic Cold Tuna Noodle Salad Recipe

A close-up of creamy tuna noodle salad cold made with rotini pasta and celery chunks, served on a white plate.
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Make this creamy, classic cold tuna noodle salad. It uses simple ingredients and is perfect for picnics, potlucks, or a quick lunch prep.

Ingredients

Scale
  • 12 ounces egg noodles
  • 2 cans (5 ounces each) tuna in water, drained well
  • 1 cup celery, finely chopped
  • 1/2 cup red onion, finely chopped
  • 1/2 cup sweet pickle relish
  • 1 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon white vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Cook the egg noodles according to package directions until tender. Drain the noodles well and rinse immediately with cold water to stop the cooking process and remove excess starch. Drain again thoroughly.
  2. In a large bowl, combine the drained noodles, drained tuna, chopped celery, chopped red onion, and sweet pickle relish. Mix gently.
  3. In a separate small bowl, whisk together the mayonnaise, yellow mustard, white vinegar, salt, and pepper until smooth. This creates your creamy seafood salad dressing.
  4. Pour the dressing over the noodle and tuna mixture. Fold everything together gently until all ingredients are evenly coated. Avoid overmixing to keep the texture right.
  5. Cover the bowl and chill the tuna noodle salad in the refrigerator for at least 2 hours before serving. This allows the flavors to blend.
  6. Taste and adjust seasoning if needed before serving cold.

Notes

  • For the best texture, use egg noodles or elbow macaroni. Do not overcook the noodles; they should be al dente.
  • If you prefer a lighter version, substitute half of the mayonnaise with plain Greek yogurt for a lower-fat option.
  • This make ahead pasta salad keeps well in the refrigerator for up to 3 days.

Nutrition

Find it online: https://tastethisplate.com/tuna-noodle-salad-cold-recipe/