Tuna Pasta Salad
Creamy, tangy, and packed with texture, this Tuna Pasta Salad is the ultimate potluck pleaser or quick-fix meal.
Servings: 8 servings
Calories: 420kcal
Equipment
- Mixing Bowl
- Pot
- Whisk
Ingredients
Pasta Ingredients
- 1 pound shell pasta
- 12 ounces tuna, drained
- 1 cup frozen peas
- 1 cup celery, chopped
- 1/2 cup red onion, finely diced
- 1/2 cup dill pickles, diced
- 8 ounces cheddar cheese, diced
Dressing Ingredients
- 1.5 cups mayonnaise
- 1 tablespoon vinegar
- 1 teaspoon garlic salt
- 1 teaspoon onion salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried dill weed
Instructions
- Cook shell pasta according to package instructions. Drain and rinse with cold water to stop cooking.
- In a large bowl, mix cooked pasta, tuna, peas, celery, red onion, pickles, and diced cheddar.
- In a separate bowl, whisk together mayonnaise, vinegar, garlic salt, onion salt, pepper, and dill weed until smooth.
- Pour dressing over the pasta mixture and stir to coat evenly.
- Cover and refrigerate for at least 30 minutes before serving. Stir before serving and add a splash of milk if the salad is dry.
Notes
Use gluten-free pasta for a gluten-free version. You can substitute sweet pickles for dill if preferred. Add a splash of milk to refresh after chilling.
Nutrition
Calories: 420kcal | Fat: 24g