Start by bringing a large pot of salted water to a boil. It’s important to ensure the water is boiling before adding the pasta, as this helps the elbow macaroni cook evenly. Once boiling, add the macaroni and cook according to package directions until al dente. This usually takes around 8 to 10 minutes. Stir occasionally to prevent sticking.
Once cooked, drain the pasta in a colander and rinse it under cold water. This step is crucial, as it cools down the pasta and stops the cooking process. You want it to be cool for the salad, so don’t skip this part!
In a large mixing bowl, combine the cooled and drained pasta with the peas, tuna, and yellow onion. Gently fold these ingredients together using a spatula. Be careful not to break up the tuna too much; you want to maintain some chunks for texture.
Next, in a separate bowl, mix the miracle whip and mayonnaise together. You can adjust the proportions of each based on your taste; if you prefer a creamier salad, add more mayonnaise. Stir until well combined.
Pour the creamy dressing over the pasta mixture, and sprinkle in the salt and ground black pepper. Use your spatula to gently mix everything until the pasta and ingredients are well coated with the dressing.
Cover the bowl with plastic wrap and let it chill in the refrigerator for at least one hour. This allows the flavors to meld beautifully. If you have time, letting it sit longer will enhance the taste even more!
When ready to serve, give the salad a good stir. If it appears dry, feel free to add a little extra mayonnaise or miracle whip for moisture. This can happen as it sits in the fridge.
Finally, serve your Cold Tuna Pasta Salad chilled. It’s perfect on its own or as a side dish for grilled meats or sandwiches. Enjoy!
