Description
A refreshing and easy recipe for creamy tuna pasta salad, perfect for a quick meal or side dish.
Ingredients
- 12 oz elbow macaroni or rotini pasta
- 2 cans (5 oz each) tuna in water, drained
- 1 cup celery, finely diced
- 1/2 cup red onion, finely chopped
- 1 cup frozen peas, thawed
- 1/2 cup red bell pepper, diced
- 2 hard-boiled eggs, chopped, optional
- 1/4 cup sweet pickle relish, optional
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 teaspoon granulated sugar, optional
- 2 tablespoons chopped fresh parsley (optional)
- 1 tablespoon chopped fresh dill (optional)
- Paprika, for sprinkling (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until just tender. Drain the pasta and rinse briefly under cold water to stop the cooking and cool it down. Drain thoroughly and transfer to a large mixing bowl.
- Prepare the tuna and vegetables: Drain the tuna well and flake it with a fork. Dice the celery, red onion, and bell pepper. Thaw the peas and drain any excess water. If using hard-boiled eggs, peel and chop them.
- Make the creamy dressing: In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and lemon juice. Add the garlic powder, onion powder, salt, black pepper, and sugar, if using. Whisk until smooth and creamy. Taste and adjust the seasoning as needed.
- Combine the salad: Add the tuna, celery, red onion, peas, bell pepper, eggs, and pickle relish to the cooled pasta. Pour the dressing over the mixture. Gently toss until everything is evenly coated. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
- Garnish and serve: Stir the salad gently before serving. If the pasta has absorbed too much dressing, add 1–2 tablespoons of mayonnaise or sour cream. Sprinkle with parsley, dill, or paprika if desired. Serve chilled.
Notes
- For a lighter version, you can use Greek yogurt instead of sour cream.
- This salad can be made a day in advance for better flavor.
- Feel free to add other vegetables like corn or carrots for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg