Tuna Noodle Salad

Tuna Noodle Salad – A Symphony of Freshness and Flavor in Every Bite!

Embark on a culinary journey that marries the simplicity of pantry staples with the vibrancy of fresh produce – Tuna Noodle Salad. This recipe transcends the ordinary, weaving together al dente noodles, flaky tuna, and a medley of crisp vegetables, all bound by a zesty dressing. Whether enjoyed as a refreshing lunch, a potluck showstopper, or a quick weeknight dinner, Tuna Noodle Salad is a testament to the art of crafting a dish that’s both comforting and invigorating. Join us as we delve into the intricacies of creating the perfect Tuna Noodle Salad, where each forkful is a celebration of wholesome goodness and delectable simplicity.


For the Salad:

  • 8 oz egg noodles, cooked and cooled
  • 2 cans (5 oz each) tuna, drained and flaked
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, thinly sliced
  • 1/2 red onion, finely chopped
  • 1/4 cup black olives, sliced
  • 1/4 cup fresh parsley, chopped

For the Dressing:

  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste


1. Cook and Cool the Noodles:

  1. Cook the egg noodles according to package instructions until al dente.
  2. Drain and rinse the noodles under cold water to stop the cooking process. Set aside.

2. Assemble the Salad Base:

  1. In a large mixing bowl, combine the cooled egg noodles, flaked tuna, halved cherry tomatoes, thinly sliced cucumber, finely chopped red onion, sliced black olives, and chopped fresh parsley.

3. Craft the Zesty Dressing:

  1. In a separate bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
  2. Taste and adjust the seasoning as needed.

4. Dressing Harmony:

  1. Drizzle the zesty dressing over the salad ingredients.
  2. Gently toss the salad until all components are evenly coated with the dressing.

5. Chill and Allow Flavors to Marry:

  1. Cover the bowl and refrigerate the Tuna Noodle Salad for at least 1 hour to allow the flavors to meld and intensify.

6. Serving Cool Refreshment:

  1. Once chilled, give the salad a final toss before serving.
  2. Garnish with additional fresh parsley for a burst of color.

Cook Notes: Elevate your Tuna Noodle Salad experience with these culinary insights:

  • Noodle Texture: Cook the egg noodles al dente to ensure a pleasing texture.
  • Freshness is Key: Use the freshest produce for a vibrant and crisp salad.


  1. Mediterranean Medley:
    • Add crumbled feta cheese, Kalamata olives, and diced red bell pepper for a Mediterranean twist.
  2. Spicy Tuna Delight:
    • Incorporate diced jalapeños or a pinch of red pepper flakes for a kick of heat.
  3. Asian Fusion Flair:
    • Drizzle the salad with soy sauce, sesame oil, and sprinkle sesame seeds for an Asian-inspired twist.

Keto Version – Low-Carb Bliss: For those on a keto journey, relish the flavors with these thoughtful modifications:

  • Low-Carb Noodle Substitute: Swap egg noodles for spiralized zucchini or shirataki noodles.
  • Keto-Friendly Dressing: Use a keto-approved sweetener in the dressing instead of sugar.

Low-Carb Version – Guilt-Free Delight: Navigate the low-carb landscape without compromising on flavor:

  • Veggie-Centric: Increase the vegetable-to-noodle ratio for a lower-carb profile.
  • Carb-Conscious Dressing: Opt for a low-carb mayonnaise and vinegar dressing.

Tuna Noodle Salad is more than a dish; it’s a celebration of simplicity and freshness that captivates the palate with each forkful. As you savor the medley of textures and flavors, let the refreshing notes of this salad transport you to a place of culinary delight. Whether enjoyed on a sunlit patio or as a quick weekday dinner, Tuna Noodle Salad is a testament to the joy found in uncomplicated, homemade goodness. Here’s to the art of crafting meals that nourish not only the body but also the soul – one delightful bowl at a time!

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