Creamy Tuna Pasta Salad
This Creamy Tuna Pasta Salad combines tender pasta, flaky tuna, crunchy celery and green pepper with a creamy dill dressing for an easy make-ahead lunch or side dish.
Equipment
- large pot
- colander
- cutting board and knife
- large mixing bowl
- Mixing spoon or silicone spatula
- Airtight container for storing
Ingredients
- 8 oz small pasta shells or elbow macaroni (about ½ of a 16-ounce box)
- 6 oz tuna, drained well
- ¼ cup finely diced onion
- ½ cup finely diced green bell pepper
- ½ cup finely diced celery
- ¾ cup mayonnaise, plus more as needed
- 1 teaspoon dried dill weed
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente.
- Cool the pasta. Drain and rinse the pasta under cold water until completely cooled. Drain very well so excess water doesn't thin out the dressing.
- Combine. Add the cooled pasta to a large bowl. Add the drained tuna, onion, green pepper, celery, mayonnaise, dill weed, salt, and pepper.
- Mix. Gently stir everything together until the pasta and tuna are evenly coated. Add another spoonful or two of mayonnaise if you'd like it extra creamy.
- Chill. Cover and refrigerate for at least 1 hour before serving. Give it another stir and adjust the salt, pepper, or mayo just before serving.