Let's-get-old-school-for-a-minute Tuna and Zucca Pasta Salad

July 26, 2018

Let's-get-old-school-for-a-minute Tuna and Zucca Pasta Salad

Adapted from:
My childhood

Prepared by:
Kelly McManus, Noodler at Large


Preparation and Cooking Time:
15 minutes, start to finish

 Introduction paragraph: 

Some days, you just gotta go back to your childhood roots and rock out a dish that makes your nostalgic heart sing. This cool and tasty pasta salad has a toothsome bite and snappy finish, harkening back to the days of a good-old-fashioned church basement potluck. 

The real magic begins when you add pickle juice to your mayo (adds a touch of umami), peas, purple onion and Dumpling & Strand Rustic Durum Egg Zucca pasta (or any of our pastas for that matter). Italian for "pumpkin", the Zucca's cupped shape catches all the dressing. 

Let's not forget that this one takes 15 minutes to make – start to finish – and will last in the fridge for days as leftovers.


  • 1 9oz package of Dumpling & Strand Rustic Durum Egg noodles (we picked Zucca for this recipe!)
  • 1 cup real mayo
  • ¼ cup milk (2% or whole is better)
  • 2 Tbsp dill pickle juice (just pour some from that jar shoved in the back of your fridge)
  • 1 can of albacore tuna
  • ¼ cup chopped red onion
  • ½ cup fresh peas (frozen works great!)
  • 1 Tbsp chopped fresh dill OR 1 tsp dried dill
  • Salt
  • Ground black pepper


Start 4 quarts of water to boil for the noodles. Add 3 teaspoons of salt to water.

In a separate bowl, add mayo, milk and dill pickle juice and whisk together. Then add tuna, onions, peas, herbs and seasonings. When mixing, break up the bigger chunks of tuna. 

Once water is at a vigorous boil add noodles and cook for 1.5 – 2 minutes, until al dente. Remember; do not step away from the boil – it will go quickly! Shock noodles by rinsing in cold water. Shake gently in a strainer to remove excess water.

Transfer cold noodles into a large serving bowl and add dressing. Using a spatula, toss gently to coat. Then add a few dill leaves for garnish and cracked black pepper. Eat straight out of the bowl, or refrigerate for 1 – 2 hours before serving for best results.

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