Bright, fresh, and irresistibly creamy, this Tuna Noodle Salad is the ultimate comfort dish perfect for picnics, potlucks, or quick weeknight dinners. Featuring tender egg noodles and chunks of protein-packed canned tuna, this recipe is elevated with a tangy, velvety dressing made from mayonnaise, sour cream, and a splash of lemon juice. Crisp celery, red onion, and vibrant peas add texture and bursts of flavor, while fresh parsley provides a herbaceous finish. Ready in just 25 minutes with minimal prep, this chilled salad is an easy make-ahead option that’s sure to impress. Serve it as a light main dish or alongside your favorite sides for a complete meal.
Cook the egg noodles according to the package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
In a large mixing bowl, combine mayonnaise, sour cream, lemon juice, salt, and black pepper. Stir until smooth and creamy.
Add the drained tuna to the bowl, breaking it into small chunks with a fork.
Fold in the diced celery, red onion, thawed peas, and chopped parsley. Mix until evenly combined.
Add the cooled egg noodles to the bowl, gently tossing everything together to coat the noodles in the dressing.
Taste and adjust seasoning with additional salt or pepper, if desired.
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve chilled. Optionally, garnish with additional parsley before serving.
Serving size | 994.7 grams (994.7g) |
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Amount per serving | % Daily Value* |
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Calories | 2537 |
Total Fat 201.90g | 259% |
Saturated Fat 32.40g | 162% |
Polyunsaturated Fat 0.00g | |
Cholesterol 379mg | 126% |
Sodium 2063mg | 90% |
Total Carbohydrate 149.70g | 54% |
Dietary Fiber 15.50g | 55% |
Total Sugars 24.00g | |
Protein 41.10g | 82% |
Vitamin D 46IU | 228% |
Calcium 301mg | 23% |
Iron 8mg | 43% |
Potassium 1106mg | 24% |
Source of Calories