Description
A delightful medley of creamy tuna, pasta, and fresh vegetables, perfect for picnics and gatherings.
Ingredients
Scale
- 8 ounces pasta (e.g., elbow macaroni or rotini)
- 1 can (5 ounces) tuna, drained
- 1 cup mayonnaise
- 1 cup frozen peas, thawed
- 1/2 cup celery, chopped
- 1/2 cup red onion, chopped
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Optional: hard-boiled eggs, chopped
- Optional: fresh parsley for garnish
Instructions
- Cook the pasta: In a large pot of boiling salted water, cook the pasta according to package instructions. Drain the pasta and allow it to cool completely.
- Prepare the dressing: In your mixing bowl, whisk together mayonnaise, Dijon mustard, salt, and pepper until smooth.
- Combine the ingredients: Gently fold in the drained tuna, cooled pasta, peas, chopped celery, and red onion into the bowl with your dressing.
- Optional step: If you’re using hard-boiled eggs, fold them in gently.
- Chill: Cover the salad and place it in the refrigerator for at least 30 minutes.
- Garnish and serve: Before serving, give your salad a quick stir and sprinkle with fresh parsley if desired.
Notes
Customize with additional veggies or proteins as desired. Ensure pasta is cooked al dente for best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg
Keywords: tuna pasta salad, easy salad recipe, summer salad