Creamy Tuna Pasta Salad

Ingredients

• 2 cups elbow macaroni (or any short pasta)
• 1 can (5 oz) tuna in water, drained and flaked
• 1 cup mayonnaise
• 1/4 cup sour cream (optional, for extra creaminess)
• 1/2 cup diced celery
• 1/4 cup diced red onion
• 1/4 cup sweet pickle relish (or chopped dill pickles)
• 1/2 cup frozen peas (thawed)
• 1 tablespoon Dijon mustard
• Salt and black pepper, to taste
• A squeeze of lemon juice (optional, for brightness)
• Fresh parsley or dill, chopped (optional garnish)

Instructions

1. Cook the pasta:
   Boil macaroni in salted water according to package instructions until al dente. Drain and rinse under cold water to cool completely.
2. Mix dressing:
   In a large bowl, whisk together mayonnaise, sour cream (if using), Dijon mustard, lemon juice, salt, and pepper.
3. Combine ingredients:
   Add cooled pasta, tuna, celery, red onion, relish, and peas to the bowl. Gently toss everything together until well coated.
4. Chill:
   Cover and refrigerate for at least 1 hour before serving. This allows the flavors to meld together.
5. Serve:
   Garnish with fresh parsley or dill if desired. Serve chilled.

Let me know if you’d like a lighter or dairy-free version!