This Creamy Tuna Pasta Salad is a chilled, hearty dish that brings together tender pasta, flaky tuna, crisp vegetables, and a tangy, herb-laced dressing. It’s the kind of dish that tastes even better after a few hours in the fridge, making it ideal for make-ahead meals. The creamy base—made with mayonnaise, sour cream, and a splash of vinegar—is balanced by the brightness of dill and the crunch of celery and peas. Whether served as a side or a main, this salad is a crowd-pleaser that’s endlessly customizable and deeply comforting.
Ingredients:
For the Salad:
- 3 cups rotini or shell pasta, uncooked
- 2 (5 oz) cans tuna in water or olive oil, drained and flaked
- ¾ cup frozen peas, thawed
- ½ cup celery, finely chopped
- 3 green onions, thinly sliced
- 1 cup sharp cheddar cheese, cubed or shredded (optional)
For the Dressing:
- ⅔ cup mayonnaise
- ⅓ cup sour cream or plain Greek yogurt
- 2 tbsp sweet pickle relish
- 1 tbsp white vinegar or lemon juice
- ½ tsp dried dill or 1 tbsp fresh dill, chopped
- Salt and black pepper, to taste
Optional Add-ins:
- 2 hard-boiled eggs, chopped
- ½ red bell pepper, diced
- 1 tbsp Dijon mustard for extra tang
- A pinch of paprika or chili flakes for heat
Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Drain and rinse under cold water to stop the cooking process and cool the pasta. Set aside to drain thoroughly.
2. Prepare the Dressing:
In a large mixing bowl, whisk together the mayonnaise, sour cream, relish, vinegar (or lemon juice), dill, salt, and pepper. Taste and adjust seasoning—this is your flavor base, so make it sing!
3. Combine the Salad:
Add the cooled pasta to the bowl with the dressing. Gently fold in the tuna, peas, celery, green onions, and cheese (if using). Stir until everything is evenly coated in the creamy dressing.
4. Chill and Marinate:
Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 hour before serving—this allows the flavors to meld and the dressing to soak into the pasta.
5. Serve:
Give the salad a gentle stir before serving. If it seems a bit dry after chilling, add a spoonful of mayo or a splash of milk to loosen it up. Garnish with extra dill, a sprinkle of paprika, or a few slices of hard-boiled egg for presentation.
Serving Suggestions:
- Serve on a bed of lettuce or spinach for a light lunch.
- Pair with crackers or crusty bread for a picnic-ready meal.
- Use as a filling for lettuce wraps or stuffed tomatoes.
This salad is a blank canvas for your creativity, My. Try swapping in smoked salmon, adding chopped pickles, or tossing in roasted red peppers for a Mediterranean twist. Want a tropical version with pineapple and curry mayo? I’ve got ideas for that too. Just say the word! 🐟🍝✨