Description
This creamy and tangy tuna pasta salad is packed with crunchy veggies and zesty pickles. It’s perfect for meal prep, picnics, or an easy weekday lunch.
Ingredients
- 8 oz elbow macaroni (or other short pasta)
- 2 cans tuna in olive oil, drained and flaked
- 5/8 cup mayonnaise (150g; low-fat optional)
- 1 tbsp Dijon mustard
- 1/3 cup chopped red onion
- 1 clove garlic, finely grated
- 1 celery stalk, thinly sliced
- 1/4 cup chopped dill pickles
- 2 tsp lemon juice
- Salt and black pepper to taste
- Chopped chives (for garnish)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and rinse under cold water to cool.
- Prepare Tuna: Drain the tuna well and flake it into a large mixing bowl.
- Make the Dressing: Add mayonnaise, Dijon mustard, lemon juice, salt, and pepper to the tuna. Mix well until creamy.
- Add the Veggies: Stir in the chopped red onion, sliced celery, dill pickles, and grated garlic.
- Combine with Pasta: Add the cooled pasta to the bowl and mix thoroughly until everything is well coated.
- Chill or Serve: Serve immediately or refrigerate for 30–60 minutes for best flavor. Garnish with chopped chives just before serving.
Notes
To lighten the dish, use Greek yogurt instead of mayonnaise. For extra crunch, add diced bell pepper or cucumber.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Pasta
- Method: Boil, No-Bake
- Cuisine: American