Pasta salad with tuna, celery and olives

Everything my friend Edie cooks is uncomplicated, healthy and delicious. Edie delivered an enormous bowl of this fresh pasta salad after I had a baby. I ate it for days and still wanted more. I never asked her for the recipe, but it hardly needs one.


  • 1/2 lb elbow macaroni (another very short pasta, such as small shells or orecchiette, would also work well)
  • 4-5 stalks celery, chopped
  • 2 T onion, chopped fine (optional)
  • 1 6.5-oz can tuna, drained
  • 1 4-oz can black olives, drained and roughly chopped
  • Dollop of mayonnaise (approximately 1/4 cup, or to taste)
  • Salt
  • Black pepper


  1. Bring a pot of water to boil. Salt water and add macaroni. Cook until al dente (do not overcook, or your salad will be mushy). Drain and transfer to large bowl.
  2. Add chopped celery, olives, onion (if using) and mayonnaise. Stir well. Season with salt and pepper to taste.

Serve warm or cold. Makes two hearty or four modest servings.


  • Fresh herbs (parsley, oregano, thyme, basil or dill) would be a wonderful addition if you have some handy.
  • Keeps well in refrigerator. Reheat or eat cold.

Here’s a link back to the post and pictures.

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