Description
A refreshing and easy Tuna Pasta Salad that combines tender pasta shells with a creamy, tangy dressing, flaked tuna, crisp celery, sweet peas, and sharp red onion. Perfect as a light lunch or a satisfying side dish.
Ingredients
Scale
Pasta
- 8 ounces pasta shells
Dressing
- ¾ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt, plus more to taste
Salad Mix-ins
- 2 (5-ounce) cans tuna packed in water, drained
- 1 rib celery, diced
- 1 cup frozen peas, thawed
- ½ small red onion, minced
Instructions
- Cook Pasta: Boil the pasta shells according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside to cool completely.
- Prepare Dressing: In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, fresh lemon juice, garlic powder, onion powder, and salt until smooth and well combined.
- Mix Salad Ingredients: Add the drained tuna, diced celery, thawed peas, and minced red onion into the bowl with the dressing. Stir gently to combine all ingredients evenly.
- Combine Pasta and Dressing: For the best texture and flavor, toss the cooled pasta shells with the tuna dressing mixture just before serving. Adjust seasoning with black pepper and additional salt if needed.
Notes
- Store leftovers in an airtight container and consume within 3 days for optimal freshness.
- For added color and crunch, consider adding diced bell peppers or chopped fresh herbs like parsley or dill.
- Use low-fat mayonnaise or Greek yogurt to reduce calories and fat content.
- To boost protein, add hard-boiled eggs or chickpeas.
- This salad tastes best when served chilled, so refrigerate for at least 30 minutes before serving if possible.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 40 mg
