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Tuna and shrimp pasta salad in an oval white baker.
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5 from 2 votes

Tuna Pasta Salad with Shrimp

This cold pasta salad has a little bit of everything--tuna, fresh vegetables, shrimp. You'll find yourself coming back for seconds (or thirds) no matter what other dishes are on the table. The best part is that this recipe requires minimal ingredients so it's not expensive or difficult to prepare either!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: Shrimp pasta salad, tuna and shrimp pasta salad, Tuna pasta salad
Servings: 12 people
Author: Amy Desrosiers
Cost: $6

Equipment

  • 6 quart stockpot
  • cutting board & knife
  • mixing bowl
  • Wooden Spoon
  • can opener

Ingredients

  • 1 pound dry salad macaroni cooked until al dente
  • 5 ounces tuna drained
  • 6 ounces canned shrimp drained
  • ¼ cup red onion chopped
  • 1 cup celery chopped
  • ½ cup bell or mini peppers chopped
  • 4 large eggs hardboiled and peeled
  • 2 tablespoons green onion minced
  • 2 tablespoons sweet relish
  • ¾ cup mayonioasse
  • ¼ cup Miracle whip
  • ½ teaspoon black pepper
  • ½ teaspoon sea salt
  • 1 tablespoon dijon mustard
  • 2 tablespoons white wine vinegar

Instructions

  • Boil pasta in salted water until al dente. I usally add a teaspoon of salt to my water for one pound of pasta. Drain and rinse cooked pasta in cold water making sure there is no excess water left behind. Once pasta is drained, and cool to the touch, add it to a large mixing bowl.
  • Add vegetables, seafood, mayo, Miracle Whip, condiments and spices, and mix thoroughly. Cover the pasta salad with an airtight lid, or double layers of plastic wrap and place in the refridgerator to allow the flavors to meld for at least one hour. Enjoy chilled.