To make this cold dinner noodle casserole you first want to start off by cooking your elbow macaroni. Take a large pot and fill it with cold water.

Place the large pot over medium heat and bring the water to a boil. Add the pasta noodles and cook them until they are al dente. Please know that the cook time may vary depending on your specific situation.

After your pasta noodles are al dente, drain the boiling pasta water, and set the cooked pasta aside to cool. If possible, it’s a good idea to allow it to cool slightly and then refrigerate it so that it cools faster.

After your pasta has chilled, it’s time to begin making your cold tuna noodle casserole. Into a large mixing bowl add your cooled pasta, drained tuna, drained peas, mayonnaise, diced red onion if desired, onion powder, and garlic powder.

Stir the tuna mixture until everything is coded evenly. You’ll likely notice the bright peas as a spot of color standing out.

After your tuna noodle casserole is mixed together, you can store it in the fridge until you’re ready to serve. While storing it in the fridge it’s a good idea to cover it with plastic wrap to keep it nice and fresh. Then when you’re ready to serve, remove it from the refrigerator, dish it up, and serve alongside potato chips if desired and enjoy your delicious cold tuna noodle casserole recipe!