Tuna pineapple pasta salad is a favorite when the temperature heats up outside. These days, I can’t even think about turning the oven on or cooking almost anything unless I can cook early in the day. So I love opening the refrigerator and pulling out a finished salad like this when dinnertime comes.
I enjoy making and eating this salad and have often taken it to summer get-togethers. I also will get a craving for it in the winter. I almost always keep the main ingredients on hand. It wouldn’t seem like summer if I didn’t make it this often. The original idea for this salad came from one of my aunts many years ago. I kept the flavor profile in my head long before I was into cooking. Then I gave it a try, and the rest is history, at least with my family. Whenever and wherever I taste something perfect, I think about what might be in the food and usually remake it at home.
Filling Tuna Pineapple Pasta Salad Recipe
Ingredients
- 12 ounces pasta
- 24 ounces water-packed tuna drained
- 20 ounces pineapple tidbits, drained
- 2 ribs celery chopped
- 1 cup peas frozen
- ¼ cup parsley chopped
- 1 cup mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons sugar
- 2 tablespoons vinegar
- ½ tsp celery seeds
- 1 pinch salt
- 1 pinch pepper
Instructions
- Cook pasta according to package directions. Drain.
- Add a large bowl of pasta, tuna, pineapple, celery, peas, and parsley. Toss together.
- Combine mayonnaise, sour cream, sugar, vinegar, and celery seed in a small bowl.
- Stir the sauce into the pasta mixture, coating the mixture evenly. Season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes.