Tuna Noodle Salad

Not quite sure what brought this recipe back to my brain a few weeks ago but I’m quite happy it did! Tuna Noodle Salad is a classic 80’s dish that my mom made a lot in the summer. No oven required and it can be made ahead of time. It’s also quite budget friendly and pleases about 50% of kids I’ve made it for which is about average in my house, lol! (In which case I call it “chicken pasta” and no I don’t care if that’s a lie.)

The ingredients are simple and easy to keep on hand which makes it twice as valuable to keep in rotation. Of course, if you don’t like tuna, you can certainly substitute chicken but it won’t be quite as 80’s that way:) Whip this up ahead of time this week and serve with some fruit salad for a stress-free dinnertime!

Tuna Noodle Salad

Printable Version

Serves 4 with lunch leftovers

Ingredients

(4) 5oz cans/packets of albacore white tuna, drained

8oz rotini pasta, or any short cut pasta you have on hand.

1 cup mayo

½ cup sour cream

1 small onion, fine diced

1 1/2 cups frozen peas, thawed

½ tsp garlic powder

1 tsp fresh lemon juice, about ¼ lemon

Salt and pepper to taste

Directions

1) Cook pasta al dente, drain and rinse with cold water

2) Mix cooked noodles with remaining ingredients.

3) Refrigerate for at least one hour but the longer the better!

*Tips*

*It might soak up the dressing while it sits, if it gets too dry, add a little extra sour cream.

*Let the noodles dry a bit in the strainer so the dressing doesn’t get watered down.

*To thaw frozen peas, run under lukewarm water for a few minutes in a strainer.

 

So there you have it, a perfect summer salad that a breeze to throw together and won’t heat the house up. Let me know what you think when you give it a try! I’d love to hear what your favorite 80’s recipes are in the comments below!