Ingredients
- 12 oz (340 g) rotini or elbow macaroni pasta
- 2 (5 oz) cans tuna in water, drained and flaked
- 1 cup mayonnaise (or Greek yogurt for a lighter option)
- 2 tablespoons sour cream (optional, for extra creaminess)
- 1 tablespoon Dijon mustard (optional for a tangy kick)
- 1/2 cup celery, finely chopped
- 1/2 cup red onion, finely diced
- 1/2 cup frozen peas, thawed
- 1/4 cup dill pickles or relish (optional)
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley or dill, chopped (for garnish)
Instructions
- Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool it down.
- In a large mixing bowl, combine the tuna, celery, red onion, peas, and pickles (if using).
- In a separate small bowl, whisk together the mayonnaise, sour cream (if using), Dijon mustard, lemon juice, salt, and pepper.
- Add the cooled pasta to the tuna mixture, then pour the dressing over it.
- Mix everything together until well coated. Taste and adjust seasoning as needed.
- Cover and refrigerate for at least 1 hour to let the flavors meld.
- Garnish with fresh parsley or dill before serving.
Would you like suggestions for variations or a lighter version?