Ingredients
- 8 oz elbow macaroni or any pasta of your choice
- 1 can (5 oz) tuna in water, drained
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/2 cup celery, finely diced
- 1/4 cup red onion, finely diced
- 1/4 cup sweet pickles or relish, chopped (optional)
- Salt and pepper, to taste
- Fresh dill or parsley, chopped (optional for garnish)
Instructions
- Cook the pasta according to package directions. Drain and rinse with cold water to cool.
- In a large mixing bowl, combine the mayonnaise, sour cream (or Greek yogurt), Dijon mustard, and lemon juice. Stir well until smooth and creamy.
- Add the drained tuna, celery, red onion, and sweet pickles (if using) into the bowl. Mix everything together.
- Gently fold in the cooked pasta until everything is well coated with the creamy dressing.
- Season with salt and pepper to taste, and adjust the flavors as needed.
- Chill the salad in the refrigerator for at least 1 hour before serving for the best flavor.
- Garnish with fresh dill or parsley, if desired, and serve cold.
Enjoy your creamy and delicious tuna pasta salad!