Description
This recipe provides instructions for a traditional, creamy tuna pasta salad featuring crisp celery and fresh dill, perfect for potlucks or quick meals.
Ingredients
Scale
- 1 pound elbow macaroni or small shell pasta
- 2 cans (5 ounces each) tuna in water, drained well
- 1 cup mayonnaise
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 tablespoons sweet pickle relish
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh dill
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process. Drain thoroughly.
- In a large bowl, combine the drained pasta, drained tuna, chopped celery, red onion, pickle relish, lemon juice, fresh dill, Dijon mustard, salt, and pepper.
- Add the mayonnaise to the mixture. Stir gently until all ingredients are evenly coated and the salad is creamy. Do not overmix.
- Taste the salad and adjust seasoning if needed, adding more salt, pepper, or lemon juice.
- Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
- For a thicker salad, reduce the amount of lemon juice slightly.
- You can substitute Greek yogurt for half of the mayonnaise for a slightly lighter texture.
- This salad tastes best when made ahead of time; it keeps well in the refrigerator for up to 3 days.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 5
- Sodium: 450
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 22
- Cholesterol: 45