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Ingredients
Scale
- 8 ounces uncooked elbow macaroni or small shells
- 2 (5 ounce) cans solid white albacore tuna packed in water, drained and flaked
- ¼ cup chopped green onion
- 1 red bell pepper, seeded and diced
- 2 cups diced celery
- 1 cup frozen peas, thawed
- 1 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 2 tablespoons fresh minced dill (or 2 teaspoons dried dill)
- ½ teaspoon salt, plus extra to taste
- ¼ teaspoon ground black pepper
Instructions
- Cook pasta in a large pot of salted boiling water until al dente, following package instructions. Drain and rinse under cold water. Let cool completely.
- In a large bowl, combine the cooled pasta, tuna, green onion, bell pepper, celery, and peas.
- In a small bowl, whisk together mayonnaise, lemon juice, vinegar, sugar, dill, salt, and pepper until smooth.
- Pour the dressing over the pasta mixture and gently fold to coat. Adjust seasonings with additional salt and pepper if needed.
- Cover and refrigerate for at least 30 minutes before serving. Stir before serving and add more mayo if the salad seems dry.
Notes
Feel free to customize with your favorite veggies or add hard-boiled eggs for extra protein.
Ensure the pasta is completely cooled before mixing to maintain the freshness of the ingredients.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 3g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg