Tuna Pasta Salad

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This Tuna Pasta Salad features shell pasta, canned tuna, green peas, celery, red onion and fresh dill all in a creamy, tangy dressing. The perfect cold side dish or light meal option for hot days. Serve alongside your favorite picnic or BBQ meals!

Prep Time10

Cook Time15

Total Time25

Course: Salad

Cuisine: American

Servings:

Author: Serene

Ingredients

16 ounces shell macaroni noodles
2 (7 ounce cans) tuna drained
¼ cup celery diced
¼ cup red onion diced
1 cup frozen peas
½ cup mayonnaise
½ cup sour cream
2 teaspoons dijon mustard
1 teaspoon white wine vinegar
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh dill diced

Instructions

Bring a medium size pot of water to boil over medium heat and cook noodles according to directions. Once noodles are cooked, strain and transfer to a large bowl. Set aside.
To the noodles add the tuna, diced celery, diced red onion, and frozen peas. Gently stir to combine.
In a small bowl combine the mayonnaise, sour cream, dijon mustard, white wine vinegar, salt, pepper and diced dill.
Pour half of the dressing into the tuna pasta salad. Stir to coat. Cover and store the pasta salad and the remaining dressing. Let the salad chill for at least 30 minutes.
When ready to serve, stir in the remaining dressing.

Notes

Tuna: Use your preferred brand of canned tuna and drain the liquid from it prior to use.

Pasta Noodles: Shell pasta noodles are a great option thanks to their ability to hold onto the dressing in the nooks and crannies. Substitute with bowties, penne, or rotini if preferred.

Mayonnaise & Sour Cream: Use these to create a nice creamy dressing to perfectly coat the pasta salad. This recipe makes just the right amount of dressing that your salad won't be dry and it won't be too much to be overpowering. If needed you can swap the sour cream for a plain greek yogurt. Use a mayo of your choice.

Filling options: This recipe uses red onion, celery, and green peas as filling options. Other ideas include bell pepper, green onion, hard-boiled egg, corn, black beans, tomato, and olives.

Store: Keep in a sealed container in the refrigerator for 3-5 days.

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