Tuna Pasta Salad

This creamy and refreshing tuna pasta salad is ideal for gatherings or meal prep and is sure to satisfy everyone's appetite. It combines flaky tuna, crisp vegetables, and a rich dressing, making it a delightful choice for any occasion.

Course Side Dish

Cuisine American

Keyword tuna pasta salad

Prep Time 15

Cook Time 10

Chill Time 1

Total Time 1 25

Servings people

Calories 263kcal

Author Tanya Harris

Ingredients

8 ounces elbow noodles
2 4 ounce cans of tuna drained
½ cup diced red onion
½ cup diced green bell pepper
¾ cup mayonnaise
¼ cup dill relish
2 Tablespoons lemon juice
1 Tablespoon yellow mustard
1 teasooon white granulated sugar
Salt and pepper to taste
Paprika for garnish

Instructions

Bring a large pot of salted water to a boil. Cook the elbow noodles according to the package instructions until al dente, then drain and rinse them under cold water to cool. Set them aside.
In a large mixing bowl, combine the drained tuna, chopped red onion, diced green bell pepper, mayonnaise, dill relish, lemon juice, yellow mustard, and granulated sugar, salt, and pepper. Stir well to integrate the ingredients fully.
Incorporate the cooled elbow noodles into the tuna mixture, tossing gently to coat the noodles evenly with the dressing and distribute the ingredients throughout.
Refrigerate the salad for at least one hour to allow the flavors to blend.
Serve the salad chilled, garnished with paprika for added color and a subtle, smoky flavor.

Notes

Don't skip the refrigeration. The flavor is this will get better as it sits and gets chilled.

Nutrition