Best Tuna Pasta Salad
Shell pasta, hard boiled eggs, tuna, celery and peas are tossed with a dill infused mayonnaise dressing in this classic pasta salad that is always a hit at potlucks and barbecues.
Servings: 8 servings
Calories: 355kcal
Ingredients
For the dressing
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/3 cup dill pickle relish
- 1 clove garlic minced
- 1 tablespoon vinegar
- 1 teaspoon sugar
- 1 teaspoon dill weed
- 1/2 teaspoon onion powder
- Pinch of cayenne pepper
- Salt and pepper to taste
For the salad
- 16 ounces shell pasta
- 2-3 hard boiled eggs chopped
- 2 4 oz. cans tuna, drained
- 1 1/2 cups frozen peas
- 1/2 cup diced celery
- 1 small green pepper diced
- 1-2 tablespoons fresh parsley chopped
Instructions
- In a medium bowl, whisk together the ingredients for the dressing, set aside.
- Cook pasta according to package directions. Rinse under cold water and drain. Add pasta, along with eggs, tuna, frozen peas, celery and pepper to a large bowl and toss to combine. Add dressing and stir gently until well coated.
- Cover and refrigerate until serving. Just before serving, stir in fresh parsley. Reseason with additional salt and pepper, if needed.
Nutrition
Serving: 1g | Calories: 355kcal | Carbohydrates: 25g | Protein: 11g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 18g | Cholesterol: 86mg | Sodium: 403mg | Fiber: 3g | Sugar: 3g