Tuna Pasta Salad
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!
Servings: 10 people
- 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
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.
- 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.
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.
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