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Description
A simple and delicious high-protein tuna pasta salad made with pasta, flaked tuna, crisp vegetables, and a creamy dressing, perfect for a refreshing side dish or light lunch.
Ingredients
- 12 ounces small pasta (e.g., shells, elbow macaroni)
- 2 (5-ounce) cans tuna, packed in water or oil, drained and flaked
- 1 1/4 cups mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons white vinegar
- 1 1/2 teaspoons dried dill
- 1 1/2 teaspoons garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon freshly cracked black pepper
- 1 1/2 cups frozen peas, thawed
- 1 cup finely chopped celery (about 3 ribs)
- 1/2 cup finely chopped red onion
- Salt to taste
Instructions
- Cook the pasta according to package directions in well-salted water until al dente. Drain the pasta and rinse thoroughly under cold water to cool it down and prevent it from becoming sticky. Set aside.
- In a large mixing bowl, prepare the dressing by whisking together the mayonnaise, Dijon mustard, white vinegar, dried dill, garlic powder, onion powder, salt, and black pepper until smooth and well combined.
- Add the cooled pasta, flaked tuna, thawed peas, chopped celery, and finely chopped red onion to the bowl with the dressing.
- Gently fold all the ingredients together until everything is evenly coated in the creamy dressing. Be careful not to break up the tuna too much.
- Cover the bowl and refrigerate the tuna pasta salad for at least 30 minutes to allow the flavors to meld and chill thoroughly.
- Serve chilled as a refreshing side dish or a light lunch. You can garnish with a sprinkle of fresh dill or paprika if desired.
Notes
- This recipe can be made ahead and stored in the refrigerator for up to 3 days.
- For a lighter version, substitute half the mayonnaise with Greek yogurt.
- Adjust seasoning to taste before chilling.