Depending on where you hail from you might call this pasta salad or tuna salad. To us it’s macaroni salad, regardless of what type of pasta you use. This one is a quick and easy crowd pleaser where the most difficult step is waiting for the ingredients to cool once they’re done boiling.
Equipment Needed: 1 QT Pot w/ Lid, 3 QT Pot, 5 QT Pot, Chef’s Knife, Cutting Board, Colander, Large Mixing Bowl or Container, Small Bowl, Fork
Serving Suggestion: Family Style
Servings: 8 – 10
Suggested Wine Pairing: Whatever you’re drinking, but keep it on the lighter side if you can.
Suggested Beer Pairing: Same as above. We’d avoid heavy IPAs or overly chocolatey stouts.
- 1 lb pasta (we used shells but recommend anything on the smaller side) ($1/lb)
- 3 eggs ($2.79/dozen)
- 1 smedium onion (that’s in between medium and small for you laypeople) ($0.99/lb)
- 1 10 oz package frozen peas ($1)
- 1 5 oz can solid white albacore tuna (we highly recommend using the water-packed tuna) ($1.69)
- 1-2 C mayonnaise ($3.99/15 oz jar)
- 2 TBSP white vinegar ($1.99/32 oz)
- 2 TBSP extra virgin olive oil ($8.99/32 oz)
- 1 lemon ($0.50)
- This involves a lot of boiling, which is good because you can put everything on at the same time and prep the rest of your ingredients while things bubble away on the stove.
- In your smallest pot, add the peas and just barely cover them with water. Put them on a burner over high heat and bring to a boil, the reduce the heat to simmer, cover and cook for another 5 minutes. Drain and pop them into the fridge to cool off.
- Put your eggs in your medium pot and cover them with water. Bring them to a boil and continue to cook for 5 minutes. After that turn the burner off and let them sit for another 5 minutes in the hot water. Drain and put them in the fridge as well.
- Fill your largest pot 3/4 full with water and put it over high heat. Once it’s boiling add a big pinch of salt and a dash of olive oil and throw in your pasta. Let it boil until it’s tender (about 8-10 minutes), drain and throw in the fridge with your eggs and peas.
- While your other ingredients are cooling, peel and finely dice your onion. Remove the tuna from the can and break it up as if you were going to make a tuna salad sandwich. The point is to have the flavor but not necessarily giant chunks of fish.
- Once everything has cooled to at least room temperature put the pasta in your mixing bowl and add the tuna and onion. Chop your eggs and ad them as well.
- Scoop in 1 cup of the mayo, your vinegar and lemon juice and stir everything thoroughly. Check the flavors and add salt, pepper and any of the other ingredients to your liking. Keep adding mayo until things are nicely bound together but not too creamy; the consistency should be just a little north of dry. When the flavors are right add your peas last, mix everything together well and pop it back in the fridge for about an hour to let everything meld together. Et viola!