Tuna Pasta Salad
Servings 10 people
Tuna Pasta Salad is a tasty side dish for summer! Rotini, veggies, and tuna are tossed in a creamy homemade dressing made of mayo, sour cream, and spices!
Ingredients
- 4 cups rotini pasta
- 10 ounces tuna packed in water drained
- 2 celery stalks chopped, about ½ cup
- ½ white onion diced
- 1 cup frozen peas
- 1 bell pepper any color, diced
- ½ cup mayonnaise
- ½ cup sour cream
- 1½ teaspoons dried dill weed
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Cook noodles until al dente, according to package instructions. Add the peas to the pasta with 2 minutes left, then drain. Drain and rinse with cold water, set aside.
- In a small bowl, whisk together the mayonnaise, sour cream, dill, salt, and pepper.
- Transfer the cooked pasta and peas to a large bowl and add the tuna, celery, onion, and bell pepper and toss to mix.
- Pour the mayonnaise mixture over the pasta mixture and toss to evenly coat.
- Cover and refrigerate until ready to serve. Serve with additional fresh ground black pepper if desired.
Notes
- Store leftovers in the fridge in an airtight container or in a bowl tightly covered with plastic wrap. It should stay good for 3-5 days.
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Substitutions & Add-Ins
- Boiled eggs – If you love eggs in your potato salad and pasta salad recipes, feel free to mix 4-5 chopped hardboiled eggs into this one, too!
- Craving Tuna Macaroni Salad instead? Simply cook macaroni al dente and use it in place of the rotini in this recipe.
- If you’re a pickle fan, try adding 2 tablespoons of pickle relish to the dressing!
- Fresh shelled sugar snap peas can also be used in place of frozen ones.
Nutrition
Calories: 231kcal | Carbohydrates: 22g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 392mg | Potassium: 215mg | Fiber: 2g | Sugar: 3g | Vitamin A: 623IU | Vitamin C: 22mg | Calcium: 33mg | Iron: 1mg
Find it online: www.sugarandsoul.co/tuna-pasta-salad/