Ingredients
Scale
- 16 oz elbow noodles
- 3 (4 oz) cans tuna in water
- 4 hard-boiled eggs
- 1 cup frozen peas
- 1/2 cup red onion
- 1 1/2 cup mayonnaise
- 1/4 cup milk
- seasoning salt
- sugar
- salt & pepper
Instructions
- Cook the elbow noodles in salted water for about 15 minutes until al dente. Drain and cool under cold water.
- In a large bowl, combine drained tuna, chopped hard-boiled eggs, diced red onion, and defrosted peas.
- Gently fold in the cooled pasta.
- In a smaller bowl, whisk together mayonnaise, milk, seasoning salt, sugar, salt & pepper until smooth.
- Pour the dressing over the pasta mixture and stir until evenly coated.
- Cover and refrigerate for at least 30 minutes before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 160mg