Mom’s Classic Tuna Salad Pasta with My Twist

I grew up loving the tuna salad pasta my mom made for family events and, every now and again, just for us. It was one of her staples for feeding a crowd because it was easy to make big batches of and it was just as good (if not better) the next day so could be made the night before. Her recipe was pretty close to what’s considered the “classic” tuna salad pasta recipe which was always a crowd favorite and only had a few ingredients.

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My version tastes more like the kind of tuna salad you might eat on a croissant for lunch…

(For those that aren’t big tuna fans this is a great recipe to bring people around to tuna but if you absolutely cannot handle it I’m sure canned chicken would be a fine stand in or, heck, canned (or even smoked) salmon would be good here as well.)

The classic version is usually made with shell pasta, canned tuna, peas, celery and dressing. I like making it a lot more veggie heavy (and thus filling because I often eat this by itself for dinner) by adding more celery and a lot of cucumber and bell pepper as well.

Broccoli is great in this too or, if you’re trying to use up that bag of fresh spinach that you so boldly purchased, this is a solid recipe for that as well.

Of course my big addition is the four different kinds of “pickle” variety that I add and, yes, I really think you need them all. Of course you could (if you must…) find a spicy sweet pickle relish that would also work in a pinch if you don’t feel like buying four different jars of “pickles” and also chopping them…

I think I’ve mentioned it before but I’m totally a “pickle” person so I already have all of these varities on hand and no doubt its why they are all in this salad… The reason I’m putting pickle in quotes is because I’m including banana peppers and green olives in that statement.

(Are green olives considered a pickle? They’ve certainly been pickled!)

I like using rotelle pasta here as opposed to the traditional shells as they’re a sturdy variety so hold up well to stirring with all the veggies I’m including and are about exactly the same size as a sliced up smaller cucumber.

(Go for it guys, slice up cherry tomatoes for this too for the cutest circle pasta dish ever.)

This is really good served over a pile of lettuce and sprinkled with dried cranberries and sunflowers seeds.

One thing my mom taught me (which I don’t doubt she learned from her mom, my Grandma Charlotte) was that a dressing whisked up of vinegar, miracle whip and sugar is pretty good on just about anything.

I always have white vinegar around but every great now and again I’ll have a balsamic on hand which elevates this dressing quite a bit.

(I know a lot of people are not miracle whip fans but you’re going to have to do some adjusting here if you use something else…)

I cook my pasta in salted water while I start my chopping job and then, when I strain and rinse it in cold water, I take advantage of the situation and mix my frozen peas right into the strainer with it to thaw and drain.

I whisk up my dressing in a large bowl: miracle whip, vinegar, sugar, the chopped onions, dill pickles, bread & butter pickles, banana peppers, green olives and dill pickle juice.

I fold the tuna into my dressing first and then gently toss in the rest of my ingredients. (I say “gentle” because mushy peas are not a good look here…)

As far as flavor goes this recipe is better the next day as the pasta has a chance to absorb the dressing (which is another reason why I like this thicker pasta choice instead of shells) HOWEVER, because the fresh veggies will start to break down I would say its about perfect just a couple hours after making it.

Anyway, same day, next day, or even the day after that, it is GOOD.

It makes a great summer dinner and is a particularly great boat for using up fresh vegetables out of your garden that you’re getting tired of. (I’m looking at you zucchini and yes I knew this would happen when I planted you.) Speaking of gardens I always have fresh herbs in my garden and this salad is particularly lovely with some added fresh thyme and dill.

I like my serving heavily salted and peppered.

Considering this big batch only has 1 cup of miracle whip (and is light on the pasta) you can really eat your fill without feeling guilty about it.

Tuna salad pasta with a Twist
• 2Cups dry rotelle pasta
• 2Cups chopped bell peppers
• 2Cups chopped celery
• 2Cups chopped cucumber
• 2Cups chopped celery
• 11oz canned (drained) tuna
• 1Cup miracle whip
• 1Cup white vinegar
• 1/2Cup white sugar
• 1/2Cup dill pickle juice
• 1/2Cup finely chopped onion
• 1/4Cup finely chopped mild banana peppers
• 1/4Cup finely chopped green olives
• 1/4Cup finely chopped bread & butter pickles
• 1/4Cup finely chopped dill pickles

Cook the pasta in salted boiling water until just done. Strain and rinse with cold water and add the frozen peas to thaw to rinse and thaw as well.

While the pasta is cooking finely chop up your pickles and onion and than chop your fresh vegetables in the size of your pasta choice.

Whisk the miracle whip, vinegar, sugar, pickle juice, onion and all of your chopped pickles in a large bowl.

Fold your tuna into the dressing first and then gently roll in the rest of your vegetables, pasta and peas.

Tuna salad pasta with a Twist
• 2Cups dry rotelle pasta
• 2Cups chopped bell peppers
• 2Cups chopped celery
• 2Cups chopped cucumber
• 2Cups chopped celery
• 11oz canned (drained) tuna
• 1Cup miracle whip
• 1Cup white vinegar
• 1/2Cup white sugar
• 1/2Cup dill pickle juice
• 1/2Cup finely chopped onion
• 1/4Cup finely chopped mild banana peppers
• 1/4Cup finely chopped green olives
• 1/4Cup finely chopped bread & butter pickles
• 1/4Cup finely chopped dill pickles

Cook the pasta in salted boiling water until just done. Strain and rinse with cold water and add the frozen peas to thaw to rinse and thaw as well.

While the pasta is cooking finely chop up your pickles and onion and than chop your fresh vegetables in the size of your pasta choice.

Whisk the miracle whip, vinegar, sugar, pickle juice, onion and all of your chopped pickles in a large bowl.

Fold your tuna into the dressing first and then gently roll in the rest of your vegetables, pasta and peas.