Tuna Macaroni Salad with Peas

Jeanne Wise


My youngest sister Evie made this recipe up about 25 years ago. We've always been "experimental" in the kitchen. She gave me some and I immediately asked her for the recipe. Been making it ever since and now my oldest daughter makes it, too. (My youngest daughter doesn't like tuna, but that's all the more for us, LOL.)

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4-6, depending on your appetite


10 Min


10 Min


Stove Top


1 lb
mini farfalle pasta (bow ties)
2 can(s)
tuna packed in oil, drained (the 7 oz. size)
1/2 c
sweet pickle relish
1 lb
bag frozen peas
1/2 bottle
ranch dressing (medium sized bottle)
salt & pepper

Directions Step-By-Step

Cook the pasta in salted boiling water per box intructions. Drain then rinse briefly in cold water. Drain well and empty into large mixing bowl.
Drain most of the oil from the cans of tuna, break up chunks with a fork and add to the pasta.
Put the peas into a colander and run hot water over them for a minute or two then drain and add to the pasta in the bowl. Mix everything together then add salt & pepper to taste and enough Ranch dressing to coat the pasta.
Note: You may or may not need to add a little more Ranch dressing to any leftovers eaten the next day as the pasta seems to soak it up.

About this Recipe

Course/Dish: Tuna Salads, Pasta Salads
Main Ingredient: Pasta
Regional Style: American