Creamy Tuna Pasta Salad
A delicious and creamy pasta salad featuring tuna and fresh veggies, perfect for a quick meal or side dish.
Equipment
- Large Bowl
- small pot
- Whisk
Ingredients
- 4 oz dry elbow pasta uncooked
- 14 oz canned tuna drained
- ⅓ cup sour cream
- ⅓ cup mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp salt
- ½ tsp ground black pepper
- 1 English cucumber diced
- 1 red bell pepper diced
- ½ red onion finely diced
Instructions
- Start by cooking your elbow pasta in a small pot of boiling water until it’s al dente, which usually takes about 10 minutes. You will know it is ready when it is tender but still has a slight bite. Rinsing it under cold water after draining helps prevent it from getting mushy later on.
- Grab a large bowl and whisk together the sour cream, mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until it is all smooth and creamy. This creates a flavorful base that will coat everything nicely. Do not forget to taste it and adjust if needed to suit your palate.
- Gently fold in the drained tuna into your creamy mixture, making sure it is well coated. Take your time to avoid breaking up the tuna too much; you want those bites to have some nice chunks.
- Now, stir in the diced cucumber, diced red bell pepper, and finely diced red onion. This adds a fresh crunch to your pasta salad. Mix it all together until the veggies are evenly sprinkled throughout the salad. Be careful not to overmix, or you might smash the veggies!
- Add the cooled pasta to the tuna and veggie mixture, and give it a gentle toss until everything is combined. The colors will start popping, and the creamy dressing should coat the pasta beautifully.
- Cover the salad and let it chill in the fridge for at least 30 minutes before serving. This waiting period helps the flavors meld together, giving you a tastier dish.
Notes
Store any leftover tuna pasta salad in an airtight container in the refrigerator for up to two days. Rinse the cooked pasta under cold water to stop overcooking. Use high-quality tuna for better flavor. Try using an English cucumber for less seediness and no peeling. Mix in hard-boiled eggs or diced celery for added textures and flavors. Taste as you go to adjust the flavors before serving.