Creamy Tuna Pasta Salad
This creamy tuna pasta salad recipe is perfect all summer long for BBQs and potlucks. It's easy to make and has a creamy and bright dressing that's made with simple ingredients!
Servings: 6
Ingredients
- 2.5 cups uncooked macaroni
- 1 (6 ounce) can tuna drained
- 2 tablespoons red onion chopped
- 1 cup little tomatoes halved
- 2 sticks celery chopped small
- 1 mini cucumber (or 1/4 English cucumber) chopped
- 1/2 red bell pepper chopped
- 1 tablespoon fresh parsley chopped
Dressing:
- 1/2 cup mayo
- 1/2 cup sour cream
- 1 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- 1 tablespoon fresh dill see note
- Salt & pepper to taste
Instructions
- Boil a large, salted pot of water for the macaroni. Cook it al dente according to package directions.
- Meanwhile, get everything else ready. I like to make the dressing first. Combine all the dressing ingredients until smooth and set it aside. Prep the other ingredients and add them to a large bowl.
- Once the pasta is done, rinse it under cold water and let it drain thoroughly. Toss with the dressing and other ingredients. Season with salt & pepper as needed (I found this recipe needed quite a bit of salt - it's a lot of pasta). You can serve this pasta salad right away or let it chill (covered) first for the flavors to meld more.
Notes
- Fresh dill is best, but you could swap with 1 teaspoon of dried.
- If you use a different shape pasta than macaroni, I suggest making 3 cups (e.g. if you use bows).
- I didn't put long for prep because you can prep while the pasta is cooking, so I just count it in there.
- As with any pasta salad, feel free to add more/less of any ingredient to make it perfect for your tastes.
Nutrition
Calories: 396kcal | Carbohydrates: 36g | Protein: 15g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 24mg | Sodium: 258mg | Potassium: 327mg | Fiber: 2g | Sugar: 4g | Vitamin A: 801IU | Vitamin C: 19mg | Calcium: 46mg | Iron: 1mg