Creamy Tuna Pasta Salad
This Creamy Tuna Pasta Salad with Pineapple is one of my favorite lunches to make when I need to throw something together quickly from the pantry. Aldente penne noodles are tossed with flaked tuna, pineapple, crunchy celery, and creamy American cheese. Everything is then tossed in a super light mayo-based dressing that won't weigh you down.
Servings 6 medium portions, four large
Calories 491kcal
Cost $10
Equipment
- stock pot
- Mixing bowl
Ingredients
- 3/4 lb penne pasta
- 20 oz can pineapple chunks in 100% juice
- 1/2 cup light mayo
- 1 tsp salt
- pinch freshly cracked black pepper
- 12 oz canned tuna, drained
- 2 celery stalks, chopped
- 1/4 cup finely chopped red onion
- 8 oz block American cheese (from the butcher counter), cut into cubes
Instructions
- Bring a large pot of water to a rolling boil. Season with salt. It should taste as salty as the sea. Add pasta and cook until aldente.
- While the pasta cooks, whisk mayo, 1/4 cup of the pineapple juice, salt, and pepper together.
- When the pasta is done cooking, drain and cool under cold water. When the pasta is cool, add to the dressing along with the pineapple, tuna, celery, and red onion. Toss to combine. Season with salt and pepper to taste.