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.

Course Main Course

Cuisine American

Keyword pasta salad, tuna pasta salad, tropical pasta salad

Prep Time 5

Cook Time 15

Total Time 20

Servings medium portions, four large

Calories 491kcal

Author Nicole

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.

Nutrition