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 the package instructions. Drain and rinse under cold water, then set aside to cool completely.
- In a large bowl, mix together the tuna, cooled pasta, green onion, bell pepper, celery, and peas.
- In a small bowl, whisk until smooth the mayonnaise, lemon juice, vinegar, sugar, dill, salt, and pepper.
- Pour the dressing over the pasta mixture and gently fold it to coat. Taste and add more salt and pepper if needed.
- Cover and refrigerate for at least 30 minutes before serving. Stir and add extra mayonnaise if the salad appears dry before serving.
Notes
For an extra crunch, add some chopped cucumbers or carrots.
This salad can be made a day in advance for better flavor development.
Adjust the seasoning to your taste for the perfect balance.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.