It's been more than a hot minute since I posted a recipe for a main dish salad. But like the old adage says 'some things are worth the wait'! And in all honesty, the timing of sharing this recipe (one you are destined to put on repeat) could not be more ideal. With warmer temperatures finally arriving, cravings for cold, scrumptiously satisfying salads seem to go into overdrive. And for those of you looking for a new way to combine your loves of albacore tuna and salad, this Herbed Tuna, Pea & Pasta Salad is one worthy of rewarding your patience. If there was ever a tuna salad worthy of an endless litany of accolades, this version would be the one.
This Herbed Tuna, Pea and Pasta Salad might just rank up there as one of the best tuna pasta salads you will ever have. What could more perfect than an incredibly delicious, refreshing salad made of freshly chopped herbs, peas, celery, red onion, and albacore tuna all mixed together with a great real mayonnaise? Sharing it with friends is my guess.
With so many different things competing for our time and attention, who doesn't want a recipe for a salad that can be made early in the day or even the night before? Resting and chilling time is necessary for the flavors to fully develop.
There are many tuna pasta salads out there using a variety of pastas. But in my opinion, farfalle or bowtie pasta is the absolute BEST choice for this salad. Not only does it hold the dressing well, it is aesthetically one of the most pleasing pastas to ever grace a platter. When the time comes for you to make this salad, start with cooking the pasta as it needs some time to cool down before being mixed in with the other ingredients.
This particular combination of ingredients is destined to be a timeless classic. With a milder flavor and firmer texture white albacore tuna is the best choice for salads in general, but for this one in particular. Choose an albacore tuna packed in water not oil. After draining the tuna, use a fork to break up into chunks (do not mash the tuna) so when it's mixd together there will be some nice sized bites. Frozen peas, either briefly rinsed under hot water or briefly dipped in the pasta water, are the optimal choice. Canned peas are too mushy and fresh peas require some cooking time.
The chopped fresh parsley, dill, and chives are the herb trifecta in this salad. Each bringing a different kind of savoriness to the salad. Celery and onions add both crunch and flavor. While I prefer the flavor minced red onions brings to the salad, you could also use shallots. And, last but not least, let's talk about mayonnaise, real mayonnaise. Hellman's is my go to in salads. In other parts of the country it's packaged under the name of Best Foods Mayonnaise. Duke's is another real mayonnaise option. Miracle Whip is not an option. Helpful Hint: The pasta will absorb some of the mayonnaise (especially if you make it the night before) and affect the salad's creaminess. You can solve that problem by adding in another 1/4 cup of mayonnaise when you get ready to serve it. Additionally, take the salad out of the refrigerator at least 15 minutes before you get ready to serve it for the optimal eating experience.
The salad ingredients are blended together in three stages. First, the mayonnaise, Kosher salt, pepper, and herbs are whisked together. Followed by mixing in the tuna, peas, celery and onions. Lastly, the cooked pasta gets folded in until it's well coated. How easy is all of that?
The finished salad can be garnished with some additional minced dill and chopped chives. Sprigs of fresh parsley and halved sugar snap peas make for a beautiful, but optional finishing touch garnish.
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The recipe makes enough to serve at least eight. However, it can easily be halved if you have a small household. Or make the full recipe, package half of it up and deliver to a friend!
Not sure why it has taken me so long to be someone who gets overly excited about salads. But this exceptional salad has me shifting my allegiances. I wouldn't be surprised if this gorgeous, game-changing Herbed Tuna, Pea & Pasta Salad becomes one of your most favorite crowd pleasing dishes! Even those who normally wouldn't choose a salad as a main dish or aren't big fans of salads in general will be surprised at how filling, flavorful, and delicious it is! You even might be surprised at how quickly it disappears.
Recipe
Herbed Tuna, Pea & Pasta Salad
Serves at least 8
Ingredients
16 ounces (454g) Farfalle Pasta (highly recommend Rummo #85 Farfalle)
2 to 2 1/4 cups mayonnaise (begin with 2 cups, add more if you want it creamier)
1 cup (138g) diced celery (from about 4 stalks)
2/3 cup (85g) diced red onion (from about 1/2 of a large red onion)
3-4 Tablespoons freshly minced parsley
3-4 Tablespoons freshly minced chives
2 Tablespoons freshly minced dill
2 cups (330g) frozen green peas (rinsed in hot water or briefly dipped in the hot pasta water)
2 cans (5 ounce/142g sized) Albacore Wild Tuna, drained and broken into pieces (e.g., Wild Planet)
1 1/4 teaspoons Kosher salt
1/2 teaspoon white pepper (or can use black pepper)
Optional: Sugar Snap Peas and additional chopped herbs for garnish
Directions
1. Cook the farfalle according to package directions. Rinse, drain, and set aside to cool.
2. In a large bowl, whisk together the mayonnaise, parsley, chives, dill, Kosher salt and pepper until blended.
3. Add in the celery, red onion, green peas, and tuna. Mix to blend.
4. Add in the cooked pasta. Use a spatula to mix everything together.
5. Transfer the Herbed Tuna, Pea and Pasta Salad to a serving dish. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight.
6. Take the salad out of the refrigerator at least 15 minutes before serving. Give it a good stir and add the additional 1/4 of mayonnaise, if needed. Garnish the salad with some chopped chives, minced dill, chopped parsley, and (optional) halved snap peas.
Notes: (1) This was the tuna I used in salad. It's packed in water, not oil. (2) This was the pasta from Rummo I used. (3) If you don't like red onions, use shallots. (4) Use only fresh, not dried herbs in this salad.
Morton Arboretum, Lisle, IL (April 2023)