Tuna Pasta Salad

Ingredients

• 16 oz short pasta (macaroni, rotini, shells, or bow ties)
• 1 cup light mayonnaise (olive oil or avocado mayo; can also use classic if preferred)
• 2 tbsp distilled white vinegar
• 0.75 tsp dried dill weed
• 0.5 tsp salt
• 2 tsp granulated sugar
• 1.5 tsp smooth Dijon mustard
• 0.25 cup sweet pickle relish
• 0.5 cup white or yellow onion (minced)
• 1 cup celery (diced)
• 1 cup red or green bell pepper (diced)
• 14 oz solid white albacore tuna (2 7-oz cans, drained and flaked)
• 0.75 cup frozen peas (thawed, optional)

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.

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.

Notes

Reserve 2–3 tablespoons of dressing before mixing if you plan to store it; pasta absorbs dressing as it sits. If leftovers become dry, revive them with 1–2 tablespoons of milk. This recipe does not freeze well as mayo-based dressings break down when thawed.

Nutrition per serving

• main
• salad
• pasta salad
• tuna
• cold salad
• summer
• BBQ
• meal prep