Ingredients
- 12 oz (340g) pasta (rotini, shells, or macaroni work well)
- 2 cans (5 oz each) tuna in water, drained
- 1 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 tbsp Dijon mustard (optional, for flavor)
- 1/2 cup diced celery
- 1/3 cup diced red onion
- 1/2 cup sweet peas (frozen and thawed or canned)
- 2 tbsp chopped fresh parsley or dill (optional)
- Salt and pepper to taste
- A squeeze of lemon juice (optional, for brightness)
Instructions
- Boil the pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. Let it cool.
- In a large mixing bowl, combine the mayonnaise, sour cream (or yogurt), Dijon mustard (if using), and lemon juice. Mix well.
- Add the drained tuna to the bowl and gently flake it with a fork.
- Stir in the celery, red onion, peas, and herbs. Mix everything together until well coated.
- Add the cooled pasta and toss gently until evenly mixed. Season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled.
Optional: Garnish with extra herbs or a sprinkle of paprika before serving.
Let me know if you’d like a lighter version or meal prep tips!