Ingredients
12 ounces small shell pasta
10 ounces canned albacore white tuna packed in water drained
1 cup frozen baby peas defrosted
1/2 cup dill pickle relish
2 ribs celery chopped
1/3 cup chopped red onion
1 tablespoon dill weed
1 cup mayonnaise
2 tablespoons lemon juice
2 teaspoons Dijon Mustard
Salt and pepper to taste
Instructions
Cook pasta according to package instructions. Drain well.
Combine the tuna, peas, pickle relish, celery, red onions, dill weed, mayonnaise, lemon juice, Dijon mustard, and cooled pasta. Stir gently to combine. Chill for 1-2 hours. Gently stir before serving and sprinkle lightly with dill.
Notes
Any medium pasta will work for this recipe like rotini, bowtie, radiatore, elbow macaroni, or penne.
Don’t overcook the pasta. It should be cooked slightly firm so it does not break apart when tossed with the mayonnaise.
Hard-boiled eggs are a great addition to this pasta salad and they pack a lot of protein
Either sour cream or Greek yogurt can be substituted for 1/2 cup of mayo for less fat and more protein.
For best results use canned albacore tuna packed in water.
Green onions can be substituted for the red onions.
For more texture and flavor include other veggies like red or green bell peppers, cucumber, cherry tomatoes, corn, broccoli, or cauliflower.
This dish can be prepared up to a day in advance and stored covered in the refrigerator until ready to serve. You may need to add a little more mayonnaise, sour cream or pickle relish to moisten it up.
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 428kcal | Carbohydrates: 39g | Protein: 16g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 503mg | Potassium: 282mg | Fiber: 3g | Sugar: 3g | Vitamin A: 239IU | Vitamin C: 10mg | Calcium: 28mg | Iron: 1mg
