Description
A classic salad for a potluck or picnic, This old-fashioned Tuna Pasta Salad is quick and easy to make with simply tossing the ingredients together and stirring!
Ingredients
16 oz. pasta, cooked and dried (452g)
3 cans of tuna (7oz./170g), drained
4 ribs celery, chopped
1 red pepper, chopped
1/2 cup red onion
1/4 cup sour cream
2 cups mayonnaise
1 tbsp. Dijon mustard
2 tbsp. apple cider vinegar
1 tsp. dried dill weed (or 1 tbsp. fresh dill weed)
Salt & pepper to taste
Instructions
- Cook pasta as per package directions. Drain, rinse under cold water and set aside.
- Chop celery, red pepper, onion and set aside.
- For dressing: In a small bowl, combine sour cream, mayonnaise, Dijon mustard and apple cider vinegar. Stir well to combine.
- In a large mixing bowl, place pasta, chopped vegetables and drained, flaked tuna.
- Pour dressing over top of pasta and chopped vegetables. Stir gently until combined.
- Add dried dill weed (or fresh if using). Taste the salad, then season to taste with salt and pepper.
- Refrigerate at least one hour before serving.
Notes
- Variation: add in 1 cup sliced cherry tomatoes.
- Variation: add in 1 cup frozen peas; cooked and drained
- Variation: add in 1 avacado, chopped
- Variation: add in 3 to 4 chopped hard-boiled eggs.
- Storage instructions: Store pasta salad in a covered bowl in the refrigerator for 3 to 4 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 helping
- Calories: 557
- Sugar: 2.4 g
- Sodium: 788.7 mg
- Fat: 36.1 g
- Saturated Fat: 6.2 g
- Trans Fat: 0.1 g
- Carbohydrates: 36.7 g
- Fiber: 2.3 g
- Protein: 19.3 g
- Cholesterol: 42.2 mg
