Classic Creamy Tuna Pasta Salad
Make this simple and creamy tuna pasta salad for a quick lunch, easy side dish, or picnic contribution.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: 6 servings
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
- 8 oz small pasta (like elbow macaroni or rotini)
- 2 cans (5 oz each) tuna in water, drained
- 1 cup celery, chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup sweet pickle relish
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh dill, chopped (optional)
- Salt and black pepper to taste
Instructions
- Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop cooking and cool it down. Set aside.
- In a large bowl, combine the drained tuna, chopped celery, red onion, and pickle relish.
- In a separate small bowl, whisk together the mayonnaise, mustard, and lemon juice until smooth.
- Add the dressing mixture to the tuna and vegetable mixture. Stir gently until everything is evenly coated.
- Fold in the cooked, cooled pasta and the chopped fresh dill, if using.
- Season the salad with salt and pepper to your preference.
- Cover the bowl and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to blend.
Notes
- For a lighter version, substitute half of the mayonnaise with plain Greek yogurt.
- You can add 1/2 cup of frozen peas; add them directly to the pasta while rinsing with cold water to thaw them quickly.
- This salad keeps well in the refrigerator for up to 3 days, making it good for meal prep.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6
- Sodium: 450
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 20
- Cholesterol: 35