From the recipe box
Tuna Pasta Salad
Shopping list
Ingredients
0 of 11 gathered
Step by step
Method
4 steps
- 1
Cook 12 oz short pasta (shells or rotini) in well-salted water until al dente. Drain and let cool 5–10 minutes so it doesn't melt the mayo into a greasy soup.
- 2
In a large bowl, whisk ½ cup mayonnaise, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, ½ teaspoon salt, and ¼ teaspoon black pepper until smooth and pale.
- 3
Flake in 2 cans (5 oz each) drained tuna. Add the pasta, 1 cup thawed frozen peas, 2 diced celery stalks, ¼ cup diced red onion, and 2 tablespoons chopped parsley. Toss gently so the tuna stays in nice chunks.
- 4
Chill at least 30 minutes. Taste and add salt, lemon, or a spoon of mayo if it tightened up in the fridge. You want creamy, lemony pasta with flaky tuna and crisp celery — not a dry mayo clump or a watery, broken dressing.