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Tuna Pasta Salad

Tuna Pasta Salad

This Tuna Pasta Salad is a delightful blend of creamy textures and refreshing crunch, perfect for family gatherings or meal prep. It combines albacore tuna, rotini pasta, fresh vegetables, and a tangy dressing, making it a nostalgic dish that brings comfort and joy.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 16 ounces dried rotini or elbow pasta
  • 10-12 ounces canned tuna (in water)
  • 1 cup mayonnaise
  • 1 cup frozen peas (thawed)
  • 3 stalks celery (diced)
  • 1/2 cup red onion (finely minced)
  • 2 tablespoons fresh dill (chopped)
  • 1 tablespoon lemon juice
  • 1 teaspoon yellow mustard
  • Salt and black pepper (to taste)

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente.
  2. Drain the canned tuna thoroughly and flake it into small pieces in a large mixing bowl.
  3. Dice the celery and finely mince the red onion. Thaw the frozen peas under warm water if necessary.
  4. Once the pasta is cooked, drain it and rinse with cold water to stop the cooking process.
  5. In a separate bowl, whisk together mayonnaise, mustard, lemon juice, salt, and pepper to create the dressing.
  6. Add the cooled pasta, diced celery, minced onion, thawed peas, and flaked tuna to the large bowl. Pour the dressing over and gently fold everything together.
  7. Taste and adjust seasoning if necessary. Cover and refrigerate for at least one hour before serving.

Notes

For best flavor, make the salad a few hours or the night before serving. Store leftovers in an airtight container for up to 3-4 days.