Tuna Pasta Salad

Steps

1. 1

   Bring a large pot of heavily salted water to a boil. Cook pasta according to package directions until al dente.

2. 2

   Drain and rinse the pasta under cold running water until completely cool. Spread in a single layer on a rimmed baking sheet and let sit until fully dry and cool, about 10–15 minutes.

   Start 15-minute timer
3. 3

   While the pasta cools, whisk together the mayonnaise, white vinegar, dried dill, salt, sugar, Dijon mustard, and sweet pickle relish in a large mixing bowl until smooth.

4. 4

   Add the onion, celery, and bell pepper and fold until combined.

5. 5

   Add the drained, flaked tuna and fold gently until evenly distributed. If using, fold in the thawed peas.

6. 6

   Add the cooled pasta to the bowl and fold in until everything is evenly coated.

7. 7

   Refrigerate for 1–2 hours before serving for the best flavor — overnight is even better. Serve cold and stir well before serving.

   Start 2-hour timer