Creamy Tuna Pasta Salad
A quick and delicious dish featuring creamy dressing, hearty pasta, and tender tuna mixed with colorful vegetables, perfect for any meal.
Ingredients
Pasta and Tuna
- 8 oz pasta (elbow or rotini) Use your preferred pasta shape.
- 1 can (12 oz) tuna, drained Flaky tuna works best for this salad.
Creamy Dressing
- 1 cup mayonnaise Can substitute with Greek yogurt for a lighter version.
- 1 tablespoon Dijon mustard Adds a nice tangy flavor.
- 1 tablespoon lemon juice Freshly squeezed lemon is recommended.
Vegetables
- 1 cup diced celery Adds crunch to the salad.
- 1 cup diced bell peppers Any color of bell peppers can be used.
- 1/2 cup frozen peas, thawed Give the salad a pop of color.
Seasoning
- to taste salt and pepper Adjust according to your preference.
Instructions
Preparation
- Begin by cooking the pasta according to package instructions. Once cooked, drain and rinse under cold water.
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, and lemon juice. Stir until well blended.
Mixing Ingredients
- Add the drained tuna to the bowl, followed by the diced celery, diced bell peppers, and thawed peas. Gently fold the mixture until everything is well coated.
- Once the pasta has cooled, add it to the bowl. Mix everything thoroughly, ensuring the pasta is evenly coated in the creamy dressing.
- Season with salt and pepper to taste.
Chill and Serve
- Cover the salad and refrigerate for at least 30 minutes before serving.
- Serve chilled and enjoy every creamy bite!
Notes
For a zesty twist, add some chopped pickles or relish. Pair with a side of crusty bread or a fresh garden salad for a complete meal. Allowing the salad to chill enhances the flavors.