Creamy Tuna Pasta Salad

Here’s a Creamy Tuna Pasta Salad recipe that’s simple, satisfying, and perfect for lunch, picnics, or potlucks:

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🧾 Ingredients

For the Salad:

• 2 cups dry pasta (elbow, rotini, or shells work great)

• 1 can (5 oz) tuna in water, drained and flaked

• 1/2 cup celery, finely chopped

• 1/2 cup red onion, finely chopped (or sub with green onions)

• 1/2 cup peas (frozen and thawed or canned)

• 1/4 cup shredded carrots (optional)

• 2 tbsp chopped dill pickles or relish (optional)

For the Dressing:

• 1/2 cup mayonnaise (or Greek yogurt for a lighter option)

• 2 tbsp sour cream

• 1 tbsp Dijon mustard (or yellow mustard)

• 1 tbsp lemon juice or white vinegar

• Salt & pepper to taste

• Optional: a pinch of garlic powder or celery seed for extra flavor

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🥣 Instructions

1. Cook the Pasta
   Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking and cool it down.

2. Make the Dressing
   In a bowl, whisk together mayonnaise, sour cream, mustard, lemon juice (or vinegar), salt, pepper, and optional seasonings.

3. Mix the Salad
   In a large bowl, combine the cooled pasta, tuna, celery, onion, peas, carrots, and pickles. Pour the dressing over and mix until everything is well coated.

4. Chill
   Cover and refrigerate for at least 30 minutes to let the flavors meld.

5. Serve
   Stir again before serving. Add a sprinkle of fresh parsley or paprika for garnish if you like.

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🔄 Variations

• Add hard-boiled eggs, chopped

• Swap tuna for canned salmon or shredded chicken

• Use ranch dressing instead of mayo mix for a twist

• Stir in chopped bell peppers or olives for more color

Would you like a printable version or to adjust this for dietary needs (gluten-free, dairy-free, etc.)?