Tuna Pasta Salad
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This Tuna Pasta Salad makes a perfect healthy meal or calorie-conscious side for the summertime! It’s like sitting outside in the sun feeling the cool breeze of springtime, while enjoying crisp, hand-harvested veggies from the family garden… all in food form. Sounds too good to be true? Make up a batch and try it for yourself. I think you’re gonna love it!
Food From Family
It won’t surprise all of you that I love to cook. I don’t know how many recipes I’ve made over the years, I lost count a long time ago… it’s in the thousands by now, I’m sure! The ones that are most special and memorable are the ones that bring a sense of nostalgia, where I feel a connection to generations past. Poor Man’s Meal and Mom’s Chicken and Rice Casserole are both good examples, inspired by my mom’s cooking when I was young. She was inspired by my Grandma long before I was born, and so it goes with family recipes, back through the decades and centuries… it’s an amazing and beautiful thing. I’m not 100% sure how far back this Tuna Salad goes. But to me, it will always be my mama’s.
When my Dad was still with us, he would grill out in the summertime… A LOT. If my dad was grillin, we were all happy campers. And for many of those grilled meals, on the side of our plates was a big scoop of my mom’s “O Salad”… and it was so, so good.
What’s O Salad, you ask? It’s regular old Tuna Pasta Salad, made with O-shaped pasta. See, my mama is from Minnesota. Up there, it’s easy to find boxes of pasta in the shape of O’s. But where we live (a few hundred miles South and sideways), you just cannot find it. We’ve never stopped looking at all of our area grocery stores, and still no luck. When we would go visit family just outside Minneapolis, I still remember stocking up on two things: O-shaped pasta, and “Old Dutch” potato chips. Usually about 10 boxes of each. And how about this- I remember my mom unwrapping Christmas presents from our Minnesota relatives, and it was boxes of O pasta! It’s a family tradition, and I guess we take this pasta salad pretty serious.
If you live in Minnesota (and in other places I’m sure), you can probably find O-shaped pasta at the store. But if you can’t (like me) you can really use any type of pasta you want. We’re pretty particular about that O-shaped pasta; but I promise if you use something different, it will taste the same to every single person in the world!… except for my family.
Updated in April 2019:
Since I wrote and published this recipe in 2017, Amazon has expanded its selection of grocery items in a big way. You can now order the exact O Pasta that we used back in the day (YAYYYYYYY!!!!!!!):
The link above is for FOUR 1lb (16oz) boxes… in other words, A BUTTLOAD. You could store these in a big ol’ canning jar, or a really good airtight storage bin, and it would be just fine. But if you prefer to try this recipe before buying a whole lot of the O pasta, here are a couple other options…
- Rustichella D’ Abruzzo Anellini Pasta Rings 17 Oz. Package
- Da Vinci Alphabet Pasta – 12 oz (Pack of 1)… This might be a fun idea!
This recipe is a childhood and family favorite, and I’m very excited to share it with y’all using O shaped pasta instead of just regular ol’ boring shells or something. Haha! And I lightened it up just enough for ya to enjoy. It’s a perfect summer meal all by itself, but it can also be a delicious side dish to pass at a barbecue… and everyone will love you for bringin’ it, I promise.
Here’s whatcha do!
First things first, you’ll need some pasta. Preferably O Shaped Pasta, but as I previously mentioned something like shells will do just fine. It won’t change the taste, just my childhood.
Update: The pasta itself is called. “Large Rings” It’s not as fancy as I would have thought, but we found some on amazon and bought it!
Boil water, don’t forget to salt the water!, and then throw the noodles in it. Cook according to package directions.
Boil some eggs. Everyone has their own little trick for perfect hard boiled eggs. I boil water in a pan, gently add the eggs one at a time with a spoon into the boiling water, and continue to boil for 12 minutes.
Grab two ribs of celery and chop them up finely-ish. As you can see, I’m not a perfectionist.
In a bowl add tuna, dried minced onion, and celery salt. Mix it all together.
Then add celery and mix that all up! Set aside.
When the pasta is done cooking, strain it and rinse with cold water.
When the eggs are done run cold water over them for a couple minutes.
Peel the eggs! I remove the shells in cold water. It’s less mess, and they seem to peel a bit easier. I also don’t need to worry about a shell going rogue into the salad itself, also known as, the worst thing ever. What is it about an itty bitty tiny piece of shell that can just completely ruin something?
Remove the egg yolks, chop them up, and set aside. Don’t worry too much about this chopping, the pieces don’t need to be exactly the same size. If you’re on WW and want your points be lower if you’re on green just use the egg whites. If you’re on WW and on the blue or purple plan use the whole egg!
Grab some peas. I usually use the fancy canned variety, but sometimes I’ll buy frozen, quickly steam, let them cool just a bit, and then add them. It’s really up to you.
Add the cooked pasta, peas, and egg whites to the tuna, and mix her all up!
Then add light mayo and mustard. Mix it all up again, and stick it in the fridge for about 30-45 minutes before serving. This one really is at its best when it’s served cold. This also gives the flavors a chance to dance and mix together!
And there ya have it- an absolutely delicious Tuna Pasta Salad… known in my family as O Salad.
YUM!… now please excuse me while I finish off a bowl of it.
Eric LOVES taking this salad in his lunch on hot summer days. And you know what? It makes my heart smile… because my dad was the exact same. ❤😊
I hope y’all enjoy this as much as we do, because I can promise that it’s gonna be on our summer menu a lot!
With love from my kitchen to yours,
Star
P.S.: For a delicious crunch, add a handful of crushed-up potato chips on top to REALLY enjoy it the way I used to as a kid. (I’m thinking Baked Lay’s would be a pretty healthy way to do this.) I would have taken a photo with some chips sprinkled over it, but we were out of plain potato chips!
Tuna Pasta Salad (O Salad)
Ingredients
- 8 oz dry pasta, O's, shells, or elbows noodles
- 10 oz tuna packed in water drained (two cans)
- 6 eggs hardboiled, yolks removed, chopped
- 3/4 cup peas canned or frozen *if using frozen let them thaw before adding to the salad
- 2 ribs celery chopped finely
- 3/4 cup light mayonnaise
- 1 tbsp yellow mustard
- 1 tsp celery salt
- 2 tbsp dried minced onion found with other dried spices in grocery store
- salt & pepper to taste
Instructions
- Cook pasta according to directions and rinse with cold water. In a large mixing bowl add tuna, chopped celery, celery salt, minced onion. Mix together thoroughly. Then add cooked pasta, hard boiled eggs, peas, mayo, and mustard. Mix until completely combined. Salt & Pepper to taste if you think it needs it! Cover and place into the fridge for 35-40 minutes before serving. Enjoy!
Notes
* The Skinnyish Dish is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I’ve been making tuna salad with pasta for years and the whole family loves it, but to make it really tasty, I had to return to using regular mayo. Oh my gosh, the CALORIES! I tried yours, even getting the o pasta (love it) and my husband couldn’t believe how much he liked it! I never would have thought that dried onions and a little mustard would have added so much flavor. We did use the whole eggs tho, like in mine. Excellent job, Star! I like your stories too. They make me laugh!
Could you please post a link to WW for personal points with the recipe? I see it shows points for the old plans but now that it’s personal points, everyone’s is different. That would be a huge help! Thank you for the great recipe!
My mom’s tuna salad didn’t have pasta in it, but it did have the peas. I’m happy to see them there. She always bought the can of Early June Peas.
I just made this for my lunches for the week and I. Cannot. Wait. Had to use egg noodles since that’s all I had, and added some dried dill. It is amazing stuff, thanks Star!
I love this recipe! It’s perfect to make and take for work lunches throughout the week. I’m not a big fan of peas so I usually sub with chickpeas or edamame. I like to have some fresh cut up veggies on the side with this. Thanks for sharing this great recipe!
OMG….i loved this and easy peasy! My entire family lapped it up. I used to make a tuna fish salad and added rice when we were growing up in the south. You did good and you are the best of the best!
This was delish, and since I’m the only one eating healthy, I have had it for lunch for 4-5 days. It keeps well in the frig. I so appreciate your recipes and especially providing the WW freestyle points! I’ve lost 16.5 lbs in 13 weeks! Almost every recipe of yours that I have tried is a home run!
I’m so happy you are enjoying the recipes, Sue! And wonderful job with your weight loss too. =)
This post made me smile! Growing up in MN, I do I fact know the O pasta in the green box. We called it “Tuna Salad” (note: we differentiated the stuff you put on bread by calling that “tuna salad sandwiches!”). When I went away to college, my roommates found a love for it after the bar one night a weekend I was out of town. It then became the go to “after-bar” that I would whip up Friday after classes for out. My family always kept the egg yolks but I may try it without and see if I like that variation!
Love this! Such healthier “after-bar” food than what I had back in the day. Haha!
Star,
I’m standing over a freshly made bowl of this tuna salad. I needed to use up my pasta from making your creamy roasted corn and onion pasta salad thingy… (delicious). Anyway, as I planned to make this, I was thinking that this would make a good lunch but had no big expectations of how good it would be. As I stand here… I cannot stop shoveling it in my mouth. It’s simple, but it sure is tasty!! I underestimated this one. Thanks for the awesome recipe. I have really enjoyed my WW journey since April – mostly thanks to you!
I’m so happy you enjoyed, Robyn! I’ll be honest, its one of my favorite recipes in the world.. but no one ever thinks it sounds good! haha
Isn’t that pasta salad with corn just amazing??? It’s one if my absolute favorite pasta salads!
Hi! I love following you on Instagram and the delicious recipes you post! Question? In this recipe you don’t use the yolks and responded to someones question that by not using them, it keeps the calories and points down. Does your calculation of 6 Freestyle Smart Points include points for the eggs or just the other point calculations you did? I can’t wait to try this recipe – it looks yummy. Thank you and keep up the amazing job you’re doing!
Hi Renee! I created this recipe before eggs were zero points on Weight Watchers. The original recipe that I grew up on includes the yolks and you can for sure use them. The freestyle points will not change, but calories will change. Also, I would use a couple less of the whole eggs than the recipe calls for so that the creamy factor is still on point. I hope you love this! Let me know how it goes!
Gotcha! Thanks for clarifying. Love your recipes!
Hi! I love following you on Instagram and the delicious recipes you post! Question? In this recipe you don’t use the yolks and responded to someones question that by not using them, it keeps the calories and points down. Does your calculation of 6 Freestyle Smart Points include points for the eggs or just the other point calculations you did? I can’t wait to try this recipe – it looks yummy. Thank you and keep up the amazing job you’re doing!
Hi Renee! I created this recipe before eggs were zero points on Weight Watchers. The original recipe that I grew up on includes the yolks and you can for sure use them. The freestyle points will not change, but calories will change. Also, I would use a couple less of the whole eggs than the recipe calls for so that the creamy factor is still on point. I hope you love this! Let me know how it goes!
Gotcha! Thanks for clarifying. Love your recipes!
My Italian Grandma (Nonnie) called that shape of pasta “Rings”!! If you ever need any let me know as we have them in my area~Michelle xo
Thank you so much!! I actually realized I can order them on Amazon now so I’ll never go without. Sometimes technology drives me nuts, but then things like that happen and i’m like, oh great!
My Italian Grandma (Nonnie) called that shape of pasta “Rings”!! If you ever need any let me know as we have them in my area~Michelle xo
Thank you so much!! I actually realized I can order them on Amazon now so I’ll never go without. Sometimes technology drives me nuts, but then things like that happen and i’m like, oh great!
Star – Hopefully by now you have discovered that Ronzoni makes Pasta Rings.
Non-affiliated Amazon link: https://smile.amazon.com/Ronzoni-Rings-Enriched-Macaroni-Pack/dp/B072867GK7/ref=sr_1_3_a_it?ie=UTF8&qid=1516417413&sr=8-3&keywords=pasta+rings
Star – Hopefully by now you have discovered that Ronzoni makes Pasta Rings.
Non-affiliated Amazon link: https://smile.amazon.com/Ronzoni-Rings-Enriched-Macaroni-Pack/dp/B072867GK7/ref=sr_1_3_a_it?ie=UTF8&qid=1516417413&sr=8-3&keywords=pasta+rings
I made this last night using ditali pasta and subbing out edamame for the peas because I am a huge edamame fan. This was amazing! My husband loved it. Thanks for sharing your recipes with all of us!
I’ll have to give it a try with edamame sometime. Sounds great! I am so happy you and your husband loved it. Thanks so much for stopping by and giving your feedback! =)
I made this last night using ditali pasta and subbing out edamame for the peas because I am a huge edamame fan. This was amazing! My husband loved it. Thanks for sharing your recipes with all of us!
I’ll have to give it a try with edamame sometime. Sounds great! I am so happy you and your husband loved it. Thanks so much for stopping by and giving your feedback! =)
Curious – what do you do with the egg yolks?
We have two dogs so I put them in a baggie to store in the fridge and give each of them one as a treat throughout the week =)
Any specific reason you don’t use the yolks? Does it do something funky to the salad or is it just because the whites are the healthier part?
It just keeps the calories and points down. I use the yolks in the original recipe. 🙂
Curious – what do you do with the egg yolks?
We have two dogs so I put them in a baggie to store in the fridge and give each of them one as a treat throughout the week =)
Any specific reason you don’t use the yolks? Does it do something funky to the salad or is it just because the whites are the healthier part?
It just keeps the calories and points down. I use the yolks in the original recipe. 🙂