Description
A classic Tuna Pasta Salad combining tender pasta, savory tuna, and crisp vegetables tossed in a creamy, tangy dressing. This easy-to-make dish is perfect for a light lunch or a refreshing side, served chilled to enhance the flavors.
Ingredients
Scale
Salad
- 2 cups pasta
- 1 can tuna, drained
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
- 1/4 cup chopped dill pickles
Dressing
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Boil Pasta: Bring a large pot of salted water to a rolling boil to prepare for cooking the pasta.
- Cook Pasta: Add the pasta to boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
- Drain and Rinse: Drain the cooked pasta and immediately rinse under cold water to stop cooking and cool down the pasta.
- Mix Salad Ingredients: In a large bowl, combine the drained tuna, mayonnaise, chopped celery, red onion, dill pickles, lemon juice, salt, black pepper, and garlic powder, mixing thoroughly.
- Add Pasta: Incorporate the cooled pasta into the tuna mixture.
- Toss Salad: Gently toss all ingredients until evenly combined and well coated with the dressing.
- Adjust Seasonings: Taste the salad and add more salt, pepper, or lemon juice if desired for perfect flavor balance.
- Chill: Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour to allow flavors to meld and the salad to chill.
- Serve: Serve the tuna pasta salad chilled and enjoy as a refreshing meal or side dish.
Notes
- Use al dente pasta for better texture and to prevent mushiness.
- Draining the tuna well avoids making the salad too watery.
- Chilling the salad helps the flavors to blend perfectly.
- You can add chopped hard-boiled eggs or peas for extra nutrition.
- This salad keeps well refrigerated for up to 2 days but is best eaten fresh.
