Description
A simple and satisfying recipe for a creamy tuna pasta salad, perfect for quick meals, picnics, or meal prepping.
Ingredients
Scale
- 8 ounces small pasta (like elbow macaroni or rotini)
- 2 cans (5 ounces each) tuna in water, drained
- 1/2 cup mayonnaise
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 tablespoons sweet pickle relish
- 1 tablespoon Dijon mustard
- 1 teaspoon dried dill weed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 cup frozen peas, thawed
Instructions
- Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop cooking. Set aside to cool completely.
- In a large bowl, combine the drained tuna, mayonnaise, celery, red onion, pickle relish, Dijon mustard, dill weed, salt, and pepper. Mix well until everything is evenly coated.
- If using, stir in the thawed peas.
- Add the cooled, drained pasta to the tuna mixture. Gently fold everything together until the pasta is fully incorporated with the dressing.
- Taste and adjust seasoning if needed.
- Cover the bowl and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For a lighter version, substitute half the mayonnaise with plain Greek yogurt.
- If you prefer a ‘no mayo’ option, replace the mayonnaise with 1/2 cup of a vinaigrette made from olive oil, white wine vinegar, and Dijon mustard.
- You can prepare this salad up to 2 days ahead of time for easy meal prep.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6
- Sodium: 550
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 25
- Cholesterol: 55