Tuna Pasta Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Additional Time
1 hr
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Total Time
1 hr 35 mins
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Servings
6 servings
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Calories
431 kcal
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Course
Side Dish, Main Course, Salad
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Cuisine
American
Tuna Pasta Salad
Description
The Tuna Pasta Salad features rotini pasta cooked until just tender and cooled before tossing with drained canned tuna and diced vegetables like celery, green onions, and peas. The inclusion of cheddar cheese adds a subtle sharpness if used. The dressing is a smooth blend of mayonnaise, sour cream or Greek yogurt, sweet relish, white vinegar, and dill, creating a balanced creamy and slightly tangy coating for the ingredients.
The salad is served cold after refrigeration, which allows flavors to meld and the texture to firm up. Its creamy and crunchy contrasts make it a refreshing choice for lunch or side dishes. The use of sweet relish and dill sets it apart from simpler tuna pasta dishes, giving it a hint of sweetness and herbaceous brightness.
Chilling the salad for at least an hour before serving is recommended to enhance flavor integration. Leftovers can be stored in an airtight container in the refrigerator for up to four days, maintaining freshness and texture. Green onion can be replaced with diced red onion, allowing some flexibility in the recipe.
Ingredients
- 3 cups rotini pasta measured dry, approx 6oz
- 6 ounces tuna drained, canned
- ½ cup celery finely diced
- 3 green onions thinly sliced
- ¾ cup peas thawed, frozen
- 1 cup cheddar cheese optional, diced
Dressing
- ⅔ cup mayonnaise
- ⅓ cup sour cream or plain Greek yogurt
- 2 tablespoons sweet relish
- 1 tablespoon white vinegar
- ½ teaspoon dill or 1 ½ teaspoons fresh chopped dill, dried
- salt to taste
- black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook al dente according to package directions. Rinse under cold water to stop cooking.
- In a large serving bowl, add the mayonnaise, sour cream, relish, vinegar and dill.
- Add the cold pasta to the dressing mixture, along with the drained tuna, celery, onion, peas, and cheese.
- Refrigerate at least 1 hour. Stir and serve.
Notes
- Allow the salad to chill for at least one hour to let flavors develop fully.
- Store leftovers in an airtight container in the refrigerator and consume within four days for best quality.
- Green onions can be substituted with 2 to 3 tablespoons of diced red onion if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431 | 22% |
| Carbohydrates | 28g | 9% |
| Protein | 16g | 32% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 47mg | 16% |
| Sodium | 406mg | 17% |
| Potassium | 237mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 600IU | 12% |
| Vitamin C | 8.7mg | 10% |
| Calcium | 175mg | 18% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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